Slow Cooker Chicken Teriyaki

It is back to school again and most of us need easy recipes during this busy time of the year.  This is a very easy and delicious dish to prepare.  I served it with a simple side of noodles doused with sesame oil and topped with microwaved green beans and baby corn from a can.

Slow Cooker Chicken Teriyaki

(Adapted from Best Recipe Box.com)

Ingredients:

• 2 pounds boneless chicken breast or chicken thighs
• 1- 8oz. can crushed pineapple with its natural juice (or 1/3 of 20 oz can crushed pineapple in juice)
• 1/4 cup Soy Sauce
• 1/4 cup Brown Sugar, packed
• 1 tbsp Rice Wine Vinegar
• 3 large cloves Garlic, minced
• 1" knob of fresh Ginger, peeled and finely minced (about 1 heaping tbsp)
• 1 dried chili pepper crumbled (optional)
• 2 tbsp cornstarch dissolved in 2 tbsp water

Directions:

1. In a slow cooker bowl, combine crushed pineapple with its juice, soy sauce, brown sugar, rice wine vinegar, garlic, ginger and cornstarch slurry. Stir well to make sure all ingredients are thoroughly mixed.
2. Add chicken. Cook until chicken is tender (High - 4-5 hours : Low - 6-8 hours).  (I cooked it for 2 hours using the slow cook setting in my Aroma rice cooker/slow cooker).
3. Serve over rice or pasta.   ( I served it over cooked Chinese noodles doused with 2 tbsp of sesame oil and mixed in steamed green beans and canned baby corn.  You can also use cooked spaghetti).