Easy CROCKPOT Teriyaki CHICKEN w/ Rice

Table of Contents: CHICKEN & POULTRY


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.


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.


Serve over cooked, hot rice.


Serves: 4 to 6.


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