Easy CROCKPOT Teriyaki CHICKEN w/ Rice
Table of Contents: CHICKEN & POULTRY
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If you are in a hurry when preparing this recipe, wait to cut the chicken into bite-sized pieces until after the full cooking time. If using this method, cook an additional 5 to 10 minutes after cutting the chicken.
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3 lbs. boneless, skinless chicken thighs, washed and drained
2 medium onions, peeled and quartered
4 green onions w/ green tops, coarsely sliced
2 cloves garlic, halved and crushed
6 T. Teriyaki sauce
3 T. cooking sherry
1 tsp. ground ginger
½ tsp. salt
½ tsp. crushed red pepper
Cooked white rice
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If not in a hurry, cut the chicken into bite-sized pieces using kitchen scissors and put into the crockpot. Add all of the remaining ingredients except the rice to the crockpot and cook, covered, on high for a minimum of 4 hours. Before serving, use kitchen scissors to cut any
onion or chicken pieces that seem too large; then stir to mix.
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Serve over cooked, hot rice.
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Serves: 4 to 6.
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