Maria’s Crock Pot Teriyaki Chicken
- Boneless Chicken Breasts (I use one chicken breast per person and cook a couple extra for leftovers)
- Yoshida’s Teriyaki Sauce
- Brown Rice or other whole grain such as Barley, Farro or Whole Grain Couscous
- If you want your chicken breasts thinner, pound them first. You can skip this step if you don’t mind your chicken being meatier.
- Line your crockpot with slow cooker liners or coat with olive or canola oil. Place the chicken breasts in the bottom of your crock pot (salt and pepper lightly if you want).
- Cover the chicken with the Yoshida’s Teriyaki Sauce so that all of your chicken is covered in the sauce.
- Stir so the sauce gets under the chicken too.
- Set your crockpot for whatever cycle is most convenient for you and walk away
- Depending on which whole grain you choose, cook that and time it so that it is done approximately when the chicken breasts are done.
- Remove the chicken breasts onto a cutting board and slice into strips
- Serve over cooked whole grains with a little extra sauce (I use the sauce it cooked in, but you can warm up some from the Yoshida’s bottle if you prefer)
Maria’s Crock Pot Salsa Chicken with Cheese
- 6 boneless, skinless chicken breasts
- 1 (16oz) jar salsa (Verde or Roja or your favorite)
- 1 1/2 c. Monterey jack cheese, shredded (or to taste)
- 1/3 – 1/2 c. chopped cilantro (optional)
- Line your crockpot with slow cooker liners or coat with olive or canola oil. Place chicken breasts evenly over the bottom of the crock pot and cover evenly with salsa.
- Cook on high for 2-3 hours or on low for 4-5 hours or until cooked through. (165 degrees)
- About 30 minutes to an hour before serving, sprinkle cheese evenly over chicken. serve and sprinkle with cilantro if desired.
Maria’s Crock Pot Chicken Cacciatore
- 1 ½ pounds organic boneless, skinless chicken thighs (this is ~6 meaty thighs)
- 1 (25-ounce) jar Red Marinara Sauce
- Garnish: Grated or Shredded Parmesan or Romano cheese
- Healthy Harvest Whole Grain Pasta
- Optional: you can add in 3 tbsp. drained capers or 1 small can of drained mushrooms several minutes before you serve.
- Coat the inside of your crockpot with olive or canola oil or use a slow cooker liner. Add the chicken pieces and pour the pasta sauce over. Stir to coat all pieces.
- Close the lid and cook on low 4-5 hours, until chicken pieces are cooked through. No need to open it to stir or check, until the end. (If you open it to stir, you will let out heat and it will take additional time to regain optimum temperature and you will delay your cooking.)
- About 25 minutes before you are ready to eat, heat a large pot of salted water to boiling. Boil pasta according to package directions, stopping when it is just al dente (firm to the bite). Drain and return pasta to pot, drizzling with a bit of olive oil so it won’t stick. Put the lid back on until you’re ready to serve.
- To serve, place a portion of pasta on a plate, top with a piece of chicken and some sauce and top with cheese.