Enjoy some delicious chicken recipes!
Gluten-Free Chicken Teriyaki
In the bottom of your slow cooker:
12 oz bag frozen chopped onions
4.5 lbs boneless skinless chicken parts (I’m a fan of thighs)
1 bottle Kikkoman gluten-free teriyaki sauce and marinade
1/2 cup dark brown sugar
1/2 cup dark vinegar, I like “native” vinegar from the Asian store, it’s made from sugar cane and has a slight molasses taste
A sprinkle of white pepper
8 hours on low
If the sauce is thin when you’re almost ready to eat, mix 2 Tablespoons of cornstarch in half a glass of cold water, pour in, stir, and wait 15 minutes.
Serve with basmati rice from a rice cooker.
Saute some baby bok choy if you want to be fancy, that takes all of 5 minutes.
Mmmmmmm Bacon Cheddar Chicken
Cook 1 lb bacon until crispy; crumble. (Buy low sodium bacon; I also have heard this is good with turkey or beef bacon, but I love the real deal).
Into your crockpot:
2 Tablespoons olive oil, swirled around
3-5 lbs chicken parts, boneless/ skinless is nice
Then mix together:
1/4 cup teriyaki sauce (I used gluten-free)
1/2 cup ranch dressing (I bought Newman’s Own, no MSG) and pour sauce over chicken
Sprinkle crumbled bacon over chicken
Sprinkle 1/2 to 1 cup shredded cheddar cheese over the whole thing
Cover and cook on low for 4-6 hours or high for 2-4 hours, depending on how cold/frozen your chicken was and how big the pieces are (if you’re not sure, put a meat thermometer in a big piece; it needs to be at least 165F before serving).
I served this over brown rice. Delicious. And I hate ranch dressing!
