Crock Pot Pineapple Chicken Teriyaki

The crock pot is an amazing kitchen appliance.  It not only saves time, but it saves money too (it keeps me from ordering carry out!).  I have been really busy this week getting ready for my craft show on Saturday so I have not spent much time in the kitchen.  My husband John is a good sport but I knew he would appreciate a hot meal when he got home from work today.  I did not have a lot of time and had some chicken breasts that needed to be made into something, so I pulled out the trusty old crock pot, put on my mad scientist hat and created a delicious meal with stuff I had in my pantry! It turned out yummy, and as my daughters boyfriend Justin would say it was definitely blog worthy, so I thought I would share it here!

Crock Pot Pineapple Chicken Teriyaki (6 to 8 servings)

3 to 4 chicken breasts

salt & pepper

1 clove garlic minced

crushed red pepper flakes

1 can pineapple chunks in juice

1 sweet red pepper (chopped)

1 onion (chopped)

1/2 cup brown sugar

1/3 cup teriyaki sauce

2 Tbs. corn starch

Toasted sesame seeds (optional)

Directions:  Spray your crock pot with non stick cooking spray (this helps with clean up!)  place chicken breasts in bottom of crock pot and season with salt & pepper.  Add on top of chicken the pineapple chunks, brown sugar, teriyaki sauce, sweet red pepper, onion, minced garlic, and a sprinkle of red pepper flakes and stir until combined.  Cook on low for 6/7 hours or on high for 3 1/2 to 4 hours.  About 1/2 hour before done shred chicken with fork and mix 2 Tbs. corn starch with 1/4 cup water and stir into bubbling mixture, continue to cook another 1/2 hour. This thickens the sauce.  Serve over rice, sprinkle with toasted sesame seeds if desired.  Enjoy!

Cooks Notes:  I made my rice in my rice cooker and stir fried some fresh pea pods in a little olive oil (this only takes about 5 min!)   

Place the chicken breast on bottom and season with salt & pepper

Add everything else (except the corn starch) and stir

I cooked mine for about 3 1/2 hours on high then shredded the

chicken with two forks the sauce will be thin

Mix 2 Tbs. corn starch with 1/4 cup water and stir into sauce 

Let cook about another 1/2 hour until sauce thickens

I made white rice in my rice cooker (another time saving kitchen appliance!)

Stir fry some pea pods in a little olive oil for about 5 min

until bright green and puffy, 

then season with coarse salt and coarse pepper

I toasted some sesame seeds in a small pan to sprinkle on top.  

Toasting them brings out the rich nutty flavor

Stir frequently until golden brown, be careful they don't burn!

Enjoy!

I will definitely be making this one again!  It was really tasty and it looked like I spent hours slaving over a hot stove instead of glittering Christmas ornaments for my show!  If you give it a try, let me know what you think!

Happy Crocking,

Sandy