Recipe: Slow cooker chicken teriyaki

If you’re in a dinner rut, this slow cooker chicken teriyaki can help you change things up. The best part? You set it and forget it.

Ingredients

• 2 pounds boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes 
• 2 20-ounce cans pineapple chunks in their own juice, undrained 
• 2 cups baby carrots 
• 2 medium red and/or green peppers, chopped 
• 1 medium red onion, chopped 
• ½ cup low-sodium soy sauce 
• ¼ cup plain rice wine vinegar 
• 2 tablespoons honey 
• 2 medium garlic cloves, minced 
• 1 1-inch piece grated peeled gingerroot 
• ½ teaspoon pepper
• Brown rice (Don’t include in bags. Cook separately as directed on the package.)

Directions

1. In a large bowl, stir together all the ingredients (except brown rice). 
2. Divide the mixture between two 1-gallon resealable plastic freezer bags and place one or both flat in the freezer. 
3. When ready to cook, thaw if needed. 
4. Pour contents of the bag into a slow cooker and cook, covered and on low for six to eight hours until chicken is no longer pink in the center and vegetables are tender.
5. Serve over brown rice

Makes two four-serving bags. Use one now and freeze one for later or freeze both.

Next steps: 

Looking for more? Explore our dietitian-approved recipes