Even though you plan a menu for the week, sometimes you need to make a change. My friend, Char, gave me a lot of bok choy from her garden, so I decided I better use it before I pick up my Bountiful Baskets produce this Saturday ( I ordered the Asian selection along with a regular basket, which includes bok choy) . After google searching, I found this Teriyaki Chicken in Slow Cooker recipe. The great thing about it is that it calls for 6 cups of bok choy! This really tasted fantastic.
|Teriyaki Chicken cooking in Crockpot|
TERIYAKI CHICKEN IN SLOW COOKER from Cooks.com
3 1/2 pounds skinless chicken piecesRead more about it at www.cooks.com/rec/view/0,231,154176-234200,00.html
Content Copyright © 2012 Cooks.com - All rights reserved331/4 cup reduced-sodium soy sauce
1/4 cup chicken broth
1/4 cup water
1 tbsp. toasted sesame oil
1 tbsp. grated fresh ginger, or 1 tsp. ground ginger
1 tbsp. rice wine vinegar
2 minced cloves garlic
6 cups sliced bok choy
2 tsp. toasted sesame seeds (optional)
Put chicken in a 3-1/2 to 4-quart slow cooker. In a small bowl, stir together soy sauce broth, water, sesame oil, ginger, vinegar, and garlic. Pour over chicken.
Cover and cook on low for 5-6 hours, or on high for 2-1/2 to 3 hours. Transfer chicken to a serving platter, reserving cooking liquid in cooker. Cover chicken with foil, keep warm.
Stir bok-choy into liquid in cooker. Cover, let stand for 5 minutes. Transfer bok choy to platter with chicken. Sprinkle chicken and bok choy with sesame seeds if desired. Spoon a little of the liquid from cooker over chicken and rice.