Crockpot Chicken Teriyaki

Crockpot Chicken Teriyaki - made February 1, 2013 from abeystyle.com

While I can (and have) followed complicated baking recipes and enjoy taking all the time necessary to bake something, I feel the exact opposite about cooking savory dishes as opposed to desserts.  When I cook, it's got to be something quick (stir fry) or easy (slow cooker) or both.  I tend to do most of my cooking on the weekends so I can stock my freezer with lunches and dinners for the week.  Even if I end up eating a few of the same dishes over and over, it's easier for me than trying to cook every night after work.

I love using my slow cooker because when I work from home on Fridays, I can throw everything in the crock pot while my computer boots up, turn it on and leave it alone for most of the day.  This was a shorter recipe and by lunchtime, it was ready and I could take a quick lunch without any fuss or bother of cooking.  This had very sparse directions from the original link so I fleshed it out a bit.  Using 3 cloves of garlic made the garlic taste pronounced so if you're not a garlic lover, you may want to cut back to 1-2 cloves.

Teriyaki Chicken with Brown Rice

1 pound chicken breasts, cubed or whole
1 cup chicken broth
1/2 cup teriyaki sauce or soy sauce (I used soy sauce)
1/3 cup brown sugar
3 minced garlic cloves
2 tablespoons cornstarch + enough water to make a paste

1. Combine chicken broth, teriyaki or soy sauce, brown sugar and garlic in the slow cooker.  
2. Add chicken, cover and cook 5-6 hours on low or until chicken is tender and cooked all the way through.  
3. 30 minutes before it's done, combine 2 tablespoons of cornstarch with enough water to make a thick paste.  Add to chicken mixture and stir to thicken. Serve hot.