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The Four

Michelle Cooks: Slow-Cooker Teriyaki Chicken

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You don’t have to go for take-out to enjoy a delicious, easy home-cooked meal.

Here’s how you can turn one recipe in the slow cooker into five different dinners!

For more recipes from Hungry Girl, email .

Slow-Cooker Teriyaki Chicken from Hungry Girl

Prep: 10 minutes

Cook: 3 – 4 hours or 7 – 8 hours

Makes 6 Servings

Ingredients:

  • One 8-oz. can crushed pineapple in juice (not drained)
  • 1 tbsp. chopped garlic
  • 1/2 tsp. ground ginger
  • 1 1/2 lbs. raw boneless skinless chicken breast
  • 1/8 tsp. each salt and black pepper
  • 1 cup chopped onion
  • 1/3 cup thick teriyaki sauce or marinade, or more for topping
  • Optional toppings: chopped scallions, sesame seeds

Directions:

In a slow cooker, combine pineapple, garlic, ginger, and 1/4 cup water. Mix well.

Season chicken with salt and pepper, and add to slow cooker. Evenly top with onion.

Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.

Using a slotted spoon, transfer the contents of the slow cooker to a large bowl. (Discard the remaining liquid.)

Shred chicken with two forks. Add teriyaki, and mix well.

Over Steamed Broccoli Slaw:

Cook 2 cups bagged broccoli cole slaw in a microwave or skillet until soft. Top or toss with 1 serving of the chicken.

In Lettuce Cups:

Evenly distribute 1 serving of the chicken among 3 large iceberg or butter lettuce leaves.

On an English Muffin with Pineapple:

Split a light English muffin, and lightly toast. Top with 1 serving of the chicken. Top each half with a pineapple ring.

In a Cooked Bell Pepper:

Cut off the top of a red bell pepper, and remove seeds and stem. Cook at 350 degrees until soft, 20 – 30 minutes. Fill with 1 serving of the chicken.

Over Stir-Fry Veggies:

Heat 2 cups frozen stir-fry veggies in a skillet or microwave. Top or toss with 1 serving of the chicken.

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