Teriyaki Chicken in a Slow Cooker

By krystallondon

Ingredients

• 3-1/2 lbs meaty chicken pieces, (thighs, breasts, etc) skinned
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup chicken broth
• 1/4 cup water
• 1 tbsp. toasted sesame oil
• 1 tbsp. grated fresh ginger, or 1 tsp. ground ginger
• 1 tbsp. rice wine vinegar
• 2 minced cloves garlic
• 6 cups sliced bok-choy
• 2 tsp. toasted sesame seeds

Details

Servings 6

Preparation

Step 1

1.Place chicken in a 3-1/2 to 4-quart slow cooker.

2. In a small bowl, stir together soy sauce broth, water, sesame oil, ginger, vinegar, and garlic. Pour over chicken.

3. Cover and cook on low for 5-6 hours, or on high for 2-1/2 to 3 hours. Transfer chicken to a serving platter, reserving cooking liquid in cooker. Cover chicken with foil, keep warm.

4. Stir bok-choy into liquid in cooker. Cover, let stand for 5 minutes. Transfer bok-choy to platter with chicken. Sprinkle chicken and bok-choy with sesame seeds. Spoon a little of the liquid from cooker over chicken and cabbage.

Approximate nutrients per serving:
360 calories, 7 g fat, 66 g protein, 7 g carbohydrates, 7 g fibre.