Everyone needs a teriyaki chicken recipe up their sleeve, and this slow-cooker version couldn’t be easier. The sweet and savory classic gets a fresh flavor boost from pineapple and green onions.
Slow-Cooker Teriyaki Chicken
- Prep Time 15 min
- Total 2 hr 25 min
- Servings 8
- Ingredients 14
Ingredients
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 1/3 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon ground gingerroot
- 4 cloves garlic, finely chopped
- 2 packages (20 oz each) boneless skinless chicken thighs
- 1/4 cup cornstarch
- 1/4 cup cold water
- 2 cups chopped fresh pineapple
- 1/4 cup sliced green onions (about 4)
- 4 cups hot cooked white rice
- 1/4 cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
Make With
Progresso Broth
Instructions
-
Step1Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
-
Step2In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions.
-
Step3Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.
Nutrition
380
Calories
10g
Total Fat
33g
Protein
40g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 145mg
- 48%
- Sodium
- 1130mg
- 47%
- Potassium
- 400mg
- 11%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 11g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 20%
- 20%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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