Crock Pot Teriyaki Chicken

Prep Time: 15 minutes
Cook Time: 5 hours
Serves 4

Ingredients
2 lbs boneless skinless chicken breasts (or thighs for a juicer meat)
1/4 cup brown sugar
1/2 cup soy sauce
2 Tbsp. cider vinegar
1/2 tsp. ground ginger
1 clove garlic, minced
a pinch of pepper
2 tsp. cornstarch
2 tsp. water

Rice and edamame for serving

Directions

Place chicken in crockpot.

Combine brown sugar, soy sauce, vinegar, ginger, garlic and pepper in a medium bowl. 

 Pour over chicken in crock pot. 

 Cook on low for 4-5 hours. Break chicken into pieces, or shred with forks.

Strain cooking liquid into a skillet and bring to a boil. Whisk together cornstarch and water and add the liquid, reduce heat to a simmer. Simmer for 3 minutes to allow sauce to thicken. Pour sauce over chicken. Enjoy with rice and edamame.

This teriyaki chicken is delicious and super easy to make. 

Recipe adapted from: http://what2cook.net/2013/03/15/slow-cooker-teriyaki-chicken/

Crispy Chicken Salad with Buttermilk Blue Cheese Dressing

Total Time: 25 minutes
Serves: 4

Ingredients
4 cups cornflakes, crushed
1/2 cup buttermilk
24 oz. boneless skinless chicken breasts
1/4 tsp cayenne pepper
salt and pepper
1/4 reduced fat sour cream
1 Tbsp. white wine vinegar
1/2 cup of blue cheese crumbled, plus more for serving
2 Tbsp chopped green onions
1 head of iceberg lettuce cut into 4 wedges
1 cup roma tomatoes, chopped

Directions

Heat oven to 400 F. Line a baking sheet with foil. Place cornflakes in a shallow bowl.

Using 1/4 cup buttermilk, brush all sides of chicken breasts, then season with cayenne, salt and pepper. Press chicken into cornflakes. Place chicken on baking sheet.

 Bake until cooked through, 15-20 minutes.

Make the dressing in a medium bowl by combining sour cream, vinegar, and remaining 1/4 cup of buttermilk. Whisk until smooth. Stir in blue cheese and 1 Tbsp. green onions.

Divide lettuce and tomatoes among plates. Spoon dressing over the top, sprinkle with green onions and blue cheese. Serve with chicken.

Enjoy!

This recipe was a huge hit! Everyone loved it. It had so much flavor. I will be making this again.

Recipe adapted from Women's Day June 2013.