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Monthly Archives: April 2013

Crock Pot Teriyaki Chicken

teriyaki chickenThis recipe was so easy and delicious! I rarely like what comes out of the crock pot, so rest assured that any crock pot recipes that make it onto this blog are legitimately GOOD.

The Ingredients:

  • 4-5 chicken breasts (approximately 3 pounds)
  • 1.5 cups water
  • 1 cup brown sugar
  • 1/2 cup soy sauce (I used reduced sodium)
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 3 Tablespoons cornstarch + 4 Tablespoons cold water

The Instructions:

  • Spray the inside of your crock pot with cooking spray.
  • Place chicken breasts into crock pot. I had a huge bag of frozen chicken from Costco, and I just rinsed off the protective ice glaze, but the chicken was largely still frozen. It was fine.
  • In a separate bowl combine 1.5 cups water, 1 cup brown sugar, 1/2 cup soy sauce, 1 teaspoon garlic powder and 1 teaspoon sesame oil.
  • Stir sauce to combine, and then pour on top of the chicken and cover the crock pot.
  • Cook on high for 4 hours or on low for 7 hours.
  • When the chicken is cooked and shreddable (I did this at the 4 hour mark while cooking on high), remove from crock pot and pull it apart.
  • Meanwhile, strain the bits from the sauce in the pot. I used a ladle and a strainer and kept scooping until it was mostly clean. You don’t HAVE to do this, but my kids would probably complain that there were pieces in their sauce.
  • Mix together the cornstarch and cold water, then add to crock pot.
  • Return the chicken to the pot. I shredded mine quite a bit, again thinking about small mouths eating dinner. Plus, it gets saucy and delicious.
  • Cover the crock pot and cook for an additional 30 minutes.

I served this over white rice and with a side of sautéd edamame and broccoli (yum).

Simple Black Beans and Rice

In an effort to jazz up taco night, I decided to make black beans and rice as a side dish to accompany our beef tacos and green salad. This recipe was easy, and it was a big hit with adults and kids.

The Ingredients:

  • bbandr1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2/4 cup uncooked white rice (I used jasmine)
  • 1.5 cups chicken or vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3.5 cups canned black beans, drained and lightly rinsed

The Instructions:

  • In a pot over medium-high heat, heat the olive oil and then add the onions and garlic, sautéing for 4 minutes.
  • Add the rice and sauté for another 2 minutes.
  • Add the broth, bring to a boil, cover and lower the hear and cook for 20 minutes.
  • Add the spices and the black beans.

There were no leftovers.