In truth it's rather apropos, as Emily was supposed to make this dish for Monday night supper, but forgot to bring it in and put it in the slow cooker before she left for school Monday morning. I got a dismayed and almost tearful phone call at lunch time Monday. We wound up having prefab turkey burgers instead. Thankfully, and I am rarely thankful for cold weather, the prepared dish was out in the garage, which was colder than the refrigerator, so no concerns about spoilage.
It was more than well marinated & very tasty on Wednesday when it was finally served.
I had found the recipe on one of those annoying Facebook posts; the ones no one solicts, and aren't shared by a friend, they are just there. It looked good, so I suggested it to Emily. She loves Chinese food, so this was a natural choice.
She placed several chicken breasts into the slow cooker's casserole insert and combined chicken stock, teriyaki sauce, brown sugar, garlic and soy sauce to pour over the chicken. Once she remembered to plug the slow cooker in, it cooked on low all day.
When I got home I started a pot of rice and showed her how to shred the cooked chicken.
Like all slow cooker meals it was an easy prep, and wonderful for a busy work night. We sauteed a package of frozen oriental vegetables as a side as well. I think this dish will become part of our regular rotation
Slow Cooker Teriyaki Chicken
3 boneless, skinless Chicken breasts 5 cloves garlic, minced
1/2 cup chicken broth 1/4 cup soy sauce
1/2 cup teriyaki sauce 1 teaspoon sesame oil
1/2 cup brown sugar sesame seeds
Combine all the ingredients except the chicken & sesame seeds. Place chicken in a slow cooker, top with sauce, cover & cook on low 4-6 hours, until chicken is cooked through. Shred chicken with two forks and serve over cooked rice; sprinkle with sesame seeds.
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