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Honey Teriyaki Slow-Cooker Chicken

(4)
  3 reviews
  • 25 min prep time
  • 3 hr 25 min total time
  • 8 ingredients
  • 4 servings
  • Pinterest
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Eureka! We found it! (The sweet spot between flavorful and kid-friendly, that is.) Whether you make it now or make it later, this easy make-ahead chicken is downright genius. If you like to stock up on freezer meals, you can combine all the ingredients in a freezer bag for ready-to-go frozen meal kits. Or place prepped ingredients in the slow cooker instead for a weeknight dinner that practically makes itself.

Ingredients

24
oz boneless skinless chicken thighs
1
large red bell pepper, cut into 1-inch squares
1/3
cup teriyaki baste and glaze (from 12-oz bottle)
2
tablespoons honey
2
teaspoons grated gingerroot
2
cloves garlic, finely chopped
1
tablespoon water
4
teaspoons cornstarch

Steps

  • 1 Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs and bell pepper in slow cooker. In small bowl or measuring cup, mix teriyaki glaze, honey, gingerroot and garlic. Pour mixture over chicken, turning as necessary to coat.
  • 2 Cover; cook on Low heat setting 4 to 5 hours or High heat setting 3 to 4 hours until chicken is tender and juice of chicken is clear.
  • 3 Remove chicken and bell pepper from cooker; place on serving platter. Cover to keep warm.
  • 4 In 2-cup microwavable measuring cup or small microwavable bowl, mix water and cornstarch until smooth. Pour juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Pour sauce over chicken.
  • 5 <b>To Make Ahead:</b> In 1-gallon freezer bag, prepare chicken, bell pepper and teriyaki mixture as directed in step 1. Squeeze bag to mix, and thoroughly coat chicken in sauce. Seal bag. Lay flat, and freeze up to 3 months. To thaw and cook: Thaw in refrigerator overnight or until completely thawed. Cook as directed above.
  • 1 Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs and bell pepper in slow cooker. In small bowl or measuring cup, mix teriyaki glaze, honey, gingerroot and garlic. Pour mixture over chicken, turning as necessary to coat.
  • 2 Cover; cook on Low heat setting 4 to 5 hours or High heat setting 3 to 4 hours until chicken is tender and juice of chicken is clear.
  • 3 Remove chicken and bell pepper from cooker; place on serving platter. Cover to keep warm.
  • 4 In 2-cup microwavable measuring cup or small microwavable bowl, mix water and cornstarch until smooth. Pour juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Pour sauce over chicken.
  • 5 To Make Ahead: In 1-gallon freezer bag, prepare chicken, bell pepper and teriyaki mixture as directed in step 1. Squeeze bag to mix, and thoroughly coat chicken in sauce. Seal bag. Lay flat, and freeze up to 3 months. To thaw and cook: Thaw in refrigerator overnight or until completely thawed. Cook as directed above.

Expert Tips

Serve chicken with rice to complete the meal.

Garnish chicken with diagonally sliced green onions.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
263.4
Calories from Fat
60
% Daily Value
Total Fat
7.1g
11%
Saturated Fat
1.9g
9%
Trans Fat
0g
Cholesterol
159.9mg
53%
Sodium
164.4mg
7%
Total Carbohydrate
14.2g
5%
Dietary Fiber
1.0g
4%
Sugars
10.4g
Protein
34.0g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
88.20%
88%
Calcium
1.80%
2%
Iron
9.10%
9%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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