Crockpot Teriyaki for the overbooked

Today I booked myself to do two different cooking programs (what was I thinking!?) The first is with the Hinsdale Garden Study Group where I will be teaching them to be Herbal Gourmets.

The second is a new program called Eating Clean at Dist 214 CommED, which is about making your own condiments, so you don't have to buy the deeply processed items available in the stores and reduce, salt, fats and preservatives in your diet.  I will be teaching how to make simple things like Pico de gallo along with crafting your own ketchup and mustard. I look forward to teaching this again at District 214 or District 128.  If you are interested in it, let me know.

Teaching two cooking classes means I am not going to make dinner today for the family.  So I am making a crockpot teriyaki that is herb-flavored and delicious that they can nosh on with the left over rice in the refrigerator.

Crock Pot Chicken Teriyaki

Put simply, crockpots make cooking easier. This method of cooking is invitingly hands-off, and the results are mouthwatering. Just throw your chicken in with teriyaki sauce, brown sugar, garlic, and broth, then let the mixture stew for about six hours, depending on the level of heat you opt to use. When you return to the crockpot, you’ll be greeted with a piping hot meal, slow-cooked to perfection.  This version takes about 6 hours to slow-cook and yields 4 servings.

1 pound chicken (sliced or cubed)

1 cup chicken broth

½ cup teriyaki or soy sauce (with or without sesame seeds)

⅓ cup brown sugar

3 minced garlic cloves

2 Tbls fresh cilantro, chopped
2 Tbls fresh basil or thai basil (or lemon basil)

Directions: 

Place chicken in bottom of crock pot. In separate bowl whisk together remaining 4 ingredients then pour onto chicken in crock pot. Cook on high for 4 to 6 hours or low 6 to 8 hours. If sauce is runny, mix 2 tablespoons of cornstarch with 2 tablespoons water and pour it into sauce to thicken.  Add the herbs just before serving and serve with rice or ramen and fresh steamed vegetables.

TIP: You can substitute 2 tsp of each herb dry instead of fresh and the recipe will still be tasty.

 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche (QuicheSep)

October 2019 - Crock Pot meals (CrockOct)

November 2019 - Pies

December 2019 - Mocktails