Slow-Cooker Gingered Broccoli Chicken

(4)
2 reviews.
  • 10 min prep time
  • 6 hr 25 min total time
  • 11 ingredients
  • 6 servings

Ingredients

Chicken Mixture

6
boneless skinless chicken thighs (about 1 1/4 lb)
2
tablespoons grated gingerroot
1
medium sweet onion, cut into thin wedges
1
bag (1 lb) frozen sliced peaches, thawed
1/2
cup teriyaki sauce
1/2
cup water
5
cups Green Giant™ SELECT® frozen broccoli florets (from 22-oz bag), thawed
1/4
cup water
2
tablespoons cornstarch

Rice

3
cups water
3
cups uncooked instant white rice

Directions

  1. 1 Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker; top with gingerroot, onion and thawed peaches. In small bowl, mix teriyaki sauce and 1/2 cup water; pour over chicken mixture.
  2. 2 Cover; cook on Low heat setting 6 to 7 hours.
  3. 3 Stir thawed broccoli into chicken mixture. In small bowl, mix 1/4 cup water and the cornstarch; stir into chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer or until sauce is slightly thickened.
  4. 4 Meanwhile, in 2-quart saucepan, heat 3 cups water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff rice with fork. Serve chicken mixture over rice.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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