Slow Cooker Teriyaki Chicken with Vegetables and Rice
1/2 cup soy sauce
1/2 cup packed dark brown sugar
1/3 cup pineapple juice
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons teriyaki sauce
1/2 teaspoon dried crushed red pepper (optional)
1 1/2 to 2 pounds boneless, skinless chicken breasts (I cut mine into thick strips)
1 cup uncooked rice
6 ribs celery, cut in 1/2-inch slices
4 medium carrots, cut in 1/2-inch slices
1 package (6 ounces) snow peas
2 tablespoons water
1 tablespoon cornstarch
In a slow cooker crock, combine soy sauce, brown sugar, pineapple juice, garlic, ginger, teriyaki sauce and crushed red pepper.
Add chicken. Stir until evenly coated.
Cover slow cooker and cook on HIGH for 1 1/2 to 2 hours or LOW for 4 to 5 hours.
About 15 minutes before chicken is done, cook rice according to package directions.
Place celery, carrots and snow peas in steamer basket. Let steam about 10 minutes or until vegetables are crisp tender.
Pour sauce from crock into a medium saucepan, heat sauce until boiling.
Gradually add blended water and cornstarch to sauce, cook until thickened.
Place rice on plates. Add chicken and vegetables. Pour sauce over chicken, vegetables and rice.