Name: Slow cooker teriyaki chicken bowls
Prep time: 15 min
Cook time: 230 min
Total time: 245 min
Yield: 1 serving
Ingredients: 2 1/2 lb boneless skinless chicken breasts, patted dry; 3/4 cup teriyaki sauce; 1 tsp garlic powder; 1 tsp ground ginger; 1 cup brown rice; 1 2/3 cups water; 1 1/4 lb frozen broccoli florets; 1 tbsp sesame seeds

Ingredients

8 items

2 1/2 lb boneless skinless chicken breasts, patted dry
3/4 cup teriyaki sauce
1 tsp garlic powder
1 tsp ground ginger
1 cup brown rice
1 2/3 cups water
1 1/4 lb frozen broccoli florets
1 tbsp sesame seeds

Instructions

Prep 15 min · Cook 3 hr 50 min

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 reaches 165°F and shreds easily with a fork.
About 1 hour before the chicken is done, combine the brown rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed, about 45 minutes. Remove from heat and let rest covered for 5 minutes.
Steam the frozen broccoli florets in a steamer basket over boiling water until bright green and tender, about 5 to 6 minutes. Do this just before serving so the vegetables stay hot.
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded meat to the slow cooker and toss to soak up the warm glaze.
Divide the rice, steamed broccoli, and shredded teriyaki chicken among five plates or meal prep containers. Garnish with sesame seeds.

Nutrition

Ingredients

Instructions

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