SLOW COOKER CHICKEN TERIYAKI

1 lb chicken, diced
1 cup chicken broth

½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced

1 tbsp sesame seeds

hot cooked brown rice for serving
 
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

Add chicken to sauce, and toss to combine.

Pour chicken mixture into crock-pot.

Cook on low 4-6 hours, or until chicken is cooked through.

 

Sprinkle with sesame seeds.

 

Serve over the hot cooked rice and spoon extra sauce if desired.

CHANGING FROM CONVENTIONAL TO SLOW COOKER

If you have a favorite recipe that you would like to make in your slow cooker, here are some time guidelines to use.
    
     If the recipe says:                                                        Cook in a slow cooker

• 15 to 30 minutes                                                      1 1/2 - 2 1/2 hours high or 4 - 8 hours low
• 35 to 40 minutes                                                      3 - 4 hours high or 6 - 8 hours low
• 50 min to 3 hours                                                    4 - 6 hours high or 8 - 18 hours low

Note almost all combinations of meat and vegetable dishes need at least 8 hours when cooked on low.

SLOW COOKED CORNED BEEF RECIPE

I have to admit I am not good at making corned beef.  Since we have St. Patrick's coming right up I thought it would be appropriate to share a Corned Beef recipe so I went to Taste of Home where I found this recipe from a lady in Washington State.
6 medium red potatoes, quartered
2 medium carrots, cut into chunks
1 large onion, sliced

2 corned beef briskets with spice packets (3 pounds each)

1/4 cup packed brown sugar

2 tablespoons sugar

2 tablespoons coriander seeds

2 tablespoons whole peppercorns

4 cups water

Directions

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top.
• Cover and cook on low for 9-11 hours or until meat and vegetables are tender.
• Remove meat and vegetables to a serving platter. Thinly slice one brisket across the grain and serve with vegetables.

Serves 5 to 6

Nutritional Facts 5 ounces cooked corned beef with 1-1/4 cups vegetables equals 658 calories, 37 g fat (12 g saturated fat), 187 mg cholesterol, 2,175 mg sodium, 43 g carbohydrate, 4 g fiber, 38 g protein.