How To Prepare
Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and teriyaki. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add potato flour slurry about 30 minutes before the end of cooking to thicken the juices.
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Ingredients
- 1 large onion, chopped
- 2 sticks celery, chopped
- 2 medium to large carrots, cut into thirds, then quartered lengthwise
- 1 red pepper, chopped
- 1 pound boneless, skinless chicken breasts, cut into pieces
- 1 tbsp fresh ginger, finely chopped
- 2 garlic cloves, crushed
- 1/4 cup Mrs. Dash Teriyaki Marinade
- 1/4 cup orange juice
- 1 tsp potato flour dissolved in 1 tsp water
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