Time 4h10m Yield 5 Number Of Ingredients 5 Steps:
Combine chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl. Add chicken and toss with the sauce until well mixed. Pour into the slow cooker. Cook on Low until chicken is done, 4 to 6 hours.
Time 4h15m Yield 8 Number Of Ingredients 9 Steps:
Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker. Cook until chicken is no longer pink in the centers, on Low, 6 to 8 hours, or High for 4 to 6 hours. Remove chicken to a cutting board and shred using 2 forks. Pour liquid from the slow cooker into a small saucepan and heat over low heat. Mix tapioca flour and water in a small bowl to create a slurry and add to the liquid. Simmer until sauce has thickened to desired consistency, 3 to 5 minutes. Pour sauce over pulled chicken and mix well.
Time 7h45m Yield 12 Number Of Ingredients 12 Steps:
Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken. Cover; cook on Low heat setting 7 to 8 hours. Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated. Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half.
Yield 4 servings Number Of Ingredients 13 Steps:
Make the teriyaki marinade. In a medium bowl, mix soy sauce, honey, onion, rice vinegar, ginger, garlic, and black pepper, and set aside. In the slow cooker, add chicken and teriyaki marinade. Cook on high for 4 hours, or cook on low for 8 hours. Cut vegetables into bite-size pieces. Mix water into cornstarch and mix until cornstarch is melted. Add cornstarch slurry and vegetables into the slow cooker for 30 minutes. Serve by itself or in a bowl of brown rice. Enjoy!
Time 4h5m Yield 8 servings. Number Of Ingredients 13 Steps:
Place chicken in a 3- or 4-qt. slow cooker. Top with onion, garlic and ginger. Combine broth, soy sauce, honey, pepper flakes and pepper; pour over chicken. Cook, covered, on low until chicken is no longer pink, 3-1/2 - 4 hours., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. When chicken is cool enough to handle, shred chicken with 2 forks; return to slow cooker. Serve with rice, if desired. Garnish with cilantro and sesame seeds.
Time 4h40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Place chicken in a 4 quart slow cooker. In a large bowl, whisk together the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour this mixture over the chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a platter and keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Enjoy! – over cooked hot rice of your choice.
Time 6h30m Yield 6 Number Of Ingredients 14 Steps:
Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate. Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat. Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours. Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks. Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.
Time 9h25m Yield 12 Number Of Ingredients 7 Steps:
Place pork butt in the bottom of a slow cooker and turn heat to High. Whisk teriyaki sauce, vinegar, pineapple juice, garlic, pepper, and red pepper flakes together in a bowl. Pour sauce over the pork. Cook on High for 9 hours. Transfer pork to a large baking pan and let sit for 20 minutes. Shred the pork using 2 forks. Ladle in some of the cooking liquid if pork is too dry.
Time 2h25m Yield 8 Number Of Ingredients 14 Steps:
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions. Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.
Time 4h20m Yield 4 servings Number Of Ingredients 12 Steps:
Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside. Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours. Remove and drain the chicken and set aside in a large bowl. Shred thoroughly with two forks. Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick. Add the chicken to the sauce and mix thoroughly. Serve over a bed of rice with spring onions and sesame seeds! Enjoy!
