Chicken Breast Recipes » Slow Cooker Chicken » Slow Cooker Teriyaki Chicken Stew

Slow Cooker Teriyaki Chicken Stew

Boneless chicken breast pieces, halved baby carrots, Asian stir-fry vegetables, low-sodium chicken broth, and low-sodium teriyaki sauce combined in crock pot and slow cooked for 5 hours on low setting. Cornstarch and teriyaki sauce mixture and broccoli florets stirred in during final 30 minutes of cooking. Chicken stew served over hot cooked rice.

Ingredients -

1-1/2 pounds Boneless, Skinless Chicken Breasts, trimmed, cut into 1" pieces
2 cups Halved Baby Carrots
1/2 cup Low Sodium Teriyaki Sauce
4 cups Broccoli Florets
2 tablespoons Cornstarch
1/2 cup Low Sodium Chicken Broth
1 (16 ounces) bag Frozen Asian Stir-Fry Vegetable Blend
3 cups Prepared White or Brown Rice

Preparation:

1. Add the chicken pieces, carrots, frozen vegetables, chicken broth and 6 tablespoons of teriyaki sauce in a slow cooker and mix well.

2. Cook, covered for 5 hours on Low.

3. In a small bowl, whisk together the cornstarch and remaining teriyaki sauce and stir into the slow cooker with the broccoli.

4. Cook for an additional 30 minutes.

5. Serve over rice.

Chicken Breast Recipe Tip
Teriyaki Sauce

	Teriyaki sauce is a specialty Asian sauce found in most supermarkets with the other condiments or Asian food products. The sauce prepared fresh combines soy sauce with garlic, cornstarch, ginger, water and brown sugar. The sauce is simmered until it reduces and thickens.

Chicken Breast Recipe Tip
Broccoli Florets

	Broccoli delivers several grams of protein per 100 gram serving. Broccoli is low in fat, and a good source of potassium, manganese, and dietary fiber. An excellent source of vitamin A and vitamin K, a serving of broccoli can deliver 100 of the daily requirement for Vitamin C.

Chicken Breast Recipes