Slow Cooker Chicken Teriyaki

Name: Slow Cooker Chicken Teriyaki
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6
Ingredients: 4 Chicken Breasts – Boneless (Skinless); 1 Large Can of Sliced Pineapple; 4-6 Carrots (sliced thin Julienne Style); Sweet Yellow Onion Chopped into large chunks; 4 Garlic Cloves – MINCED; Entire Bottle of Teryiaki Sauce; 1 Cup of Chicken Broth

The kids have found a new favorite meal at school during “Hot Lunch”, Chicken Teriyaki. This isn’t something I’ve ever made before, so I started looking around for a recipe, since they think the school doesn’t serve it often enough. I came across a Freezer Cooking post on Ring Around the Rosies that looked like it contained ingredients the boys love, so I thought I’d give it a try. Of course, I made a few revisions along the way 🙂

To begin, I gathered the ingredients listed on the original recipe.

Now, when you see the recipe ingredients at the end of the post, they’ll be a little different. Why? Because everyone agreed some changes are in order for the next rotation of this dish. (It was considered “A KEEPER”, it just needs some changes to meet this crew’s taste buds. They want me to buy whole carrots and slice them thin, julienne style, next go round, and less carrots total. They felt there was “too much carrotness” in this. I will mince the garlic next time so no one accidentally bites into one of the Garlic Cloves I forgot to look for when I was dishing this out. (THAT was a moment!). Only 1 cup Broth, 2 was too many. It needed the liquid though, because the Teriyaki Sauce didn’t cover all the veggies alone, and in order for them to cook properly, it needed that boost of liquid flavor.

I served it over brown rice. I pulled the chicken out with tongs and shredded it, then put the chicken over rice in the bowl, then I added the veggies.