Crock Pot Chicken Teriyaki

Since it was Chinese New Year a couple weeks ago, Aldi's shelves are filled with Fusia Chinese products.  This is one of my favorite times of year there, and I stock up, let me tell you.  A new addition to the Fusia line this year was a Teriyaki sauce!  Mmmmmmmmm....

This recipe is a mesh of a few I found around the internet, and several that were "pinned" on Pinterest.  Of course, as normal, I adjusted to fit OUR tastes. :)

I'm sorry there's no picture.  I made this for my family on a night when I had to go out to a meeting, so I didn't get to eat it until very late.  They were all so hungry they forgot to take a shot of it!  Everyone enjoyed it immensely.  Leftovers did not last long!  Thankfully, I did get to try it before it was all gone! it were yummy.


Crock Pot Chicken Teriyaki

1 1/2 - 2 Lbs Kirkwood Boneless Skinless Chicken Breast, cut in cubes or thin strips
1 small onion, large dice
1 green pepper, seeded and large dice
1/2 Cup Fusia Teriyaki Sauce
1 Cup Fit & Active Chicken Broth
1/3 Cup Baker's Corner Brown Sugar
3 Cloves Garlic, minced
2 Tbs Baker's Corner Corn Starch

Place vegetables and chicken into a crock-pot.  In a separate bowl, mix together Teriyaki sauce, chicken broth, brown sugar, garlic and corn starch.  Pour this mixture over chicken and mix in.  Cook on low 3 hours* (this will depend on your crockpot).

Serve over rice, with chopsticks, and enjoy!  You just saved money on take out!  On a recipe that took you less time than ordering it!!!


*a lot of times a short term slow-cooker recipe for us is perfect because I have to be out of the house for a good part of the afternoon.  This helps us have dinner, but doesn't need to be done at o'dark thirty in the morning before I've had caffeine.