Crock Pot Teriyaki

Here is another Chinese inspired recipe that I totally love. And it's very easy. 12 boneless skinless chicken thighs (about 3 pounds) - I've used breasts and it's super tasty 3/4 cup sugar 3/4 cup soy sauce 6 tablespoons cider vinegar 3/4 teaspoon ground ginger 3/4 teaspoon minced garlic 1/4 teaspoon pepper 4 1/2 teaspoons cornstarch 4 1/2 teaspoons cold water Hot cooked long grain rice Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice. Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time.

Crockpot chicken and stuffing

Before giving you all the info. I just want to say I LOVE crockpot cooking bags. They are wonderful and I would suggest using them every time you cook with your slow cooker. 

Ingredients:

4 chicken breasts
1 can cream of mushroom soup
1/2 can chicken broth
chicken stove top stuffing
paprika
salt
pepper
butter

To be cooked separately:
Instant rice - wheat would be better but I was out
Broccoli

Directions:
Mix dry stuffing with a small amount of melted butter. Layer the bottom of the pan. Place chicken breasts on stuffing and repeat the first step. Add chicken broth. Spread the cream of mushroom soup on top of the chicken breasts and sprinkle with paprika, salt, and pepper.

Cook for 4 hours and enjoy!