Name: Slow cooker teriyaki chicken bowls
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1 serving
Ingredients: 1 lb 14 oz 1 7/8 lb boneless skinless chicken breasts, patted dry; 2/3 cup teriyaki sauce; 1 tsp garlic powder; 1 tsp ground ginger; 1 cup brown rice; 2 cups water; 1 1/4 lb frozen broccoli florets; 1 tbsp sesame seeds

Nutrition

Per serving

1,902 calories

Protein: 233g; 48% of calories
Carbs: 190g; 39% of calories
Fat: 28g; 13% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 4 hr

Place the chicken breasts in the bottom of the slow cooker. In a small bowl, whisk together the teriyaki sauce, garlic powder, and ground ginger, then pour it over the chicken. Cover and cook on high for 4 hours, until the chicken is tender and shreds easily. Done when chicken is tender and shreds easily, 165°F.
While the chicken has 45 minutes left, combine the brown rice and water in a small saucepan. Bring to a boil, then cover and simmer on the lowest heat for 40 minutes. Remove from heat and let stand covered for 5 minutes.
Once the 4 hours of cooking are complete, remove the chicken from the pot and shred it using two forks. Return the shredded meat to the slow cooker to soak up the warm glaze.
Steam the frozen broccoli florets in a steamer basket over boiling water until bright green and tender, about 5 to 6 minutes.
Divide the rice and steamed broccoli into five bowls. Top with the shredded teriyaki chicken and its sauce, then sprinkle with sesame seeds.

Nutrition

Ingredients

Instructions

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