If you are anything like me, your crock pot is a staple in the colder months. Now that it’s getting darker and colder at night, all I want to do is cuddle up on the couch. That is why I love the crock pot so much. I can use all my daylight energy preparing a meal, throwing it in the pot, and serving it later in the evening! You can expect a ton more crock pot recipes from me this winter and fall!
Yesterday, Jeremy and his buddy planned on watching Monday night football later in the evening at our place. I prepped a crock pot meal in the afternoon and by the time they got home from work, it was ready to serve!
Ingredients * 4 Tbsps. Garlic or Regular Olive Oil, *4 lbs Skinless, Boneless Chicken Breast, *4 Tablespoons Low Sodium Soy Sauce, *4 Tbsps. Pomegranate or Regular Apple Cider Vinegar, *1/2 Cup Packed Light Brown Sugar, *1/4 Cup Honey, *4 Tbsps. Orange Marmalade, *1/2 Cup Teriyaki Sauce, *1 1/2 Tbsps. Grated Ginger, *1 Tablespoon Garlic and Onion Seasoning,*2 Tbsps. Cornstarch, *2 Tbsps. Ice Cold Water *5 Bell Peppers.
I made this recipe large enough for leftovers throughout the week. If you only have a 4 quart crock pot or just want the recipe for one night only, you can cut it in half!
Wash chicken and cut any remaining fat off. If you want a speedy dinner, turn your pot on high and dice up the chicken. If you want a slower (2 more hours) dinner, keep the breast uncut and set your crock pot to low.
Add the diced chicken and olive oil to the crock pot and cover.
In a mixing bowl, add the soy sauce and vinegar.
Mix in the brown sugar, honey, garlic and onion seasoning.
Grate the ginger and add it to the mixing bowl.
Add the Teriyaki sauce and heaping tbsps. of orange marmalade.
Stir well and make sure all the brown sugar is dissolved.
Pour the sauce over the chicken and cover.
If you are at home and have time to wait an hour for the chicken to cook before adding the peppers then I would recommend that. If you are not at home, don’t worry! You can still add the peppers with the uncooked chicken. You will still get an amazing flavor!
Rinse and slice up the bell peppers. If you would like to get creative and add additional vegetables, then go ahead! I bet onions, carrots, and broccoli would taste fantastic with this recipe!
Mix the peppers into the crock pot.
After the chicken is fully cooked (3-4 hours if diced and on high, 4-5 hours if uncut and on medium/low heat) remove the chicken from the crock pot into a separate bowl.
Set the chicken aside and strain the sauce into a saucepan.
Bring the sauce to a boil.
Mix together 2 tablespoons of corn starch with 2 tablespoons of cold water until creamy.
Mix the cornstarch mixture into the saucepan. Continue to stir until the sauce is thick!
Add the chicken back into the crock pot. Set the temperature to warm.
Pour the thick and cooked sauce over the chicken in the crock pot.
Cover and let sit for about 20 minutes before serving! Jeremy and I went for a quick run together before he ate! Three miles down 🙂
You can serve this recipe with any side or eat it by itself. Jeremy is a huge rice fan so I served his with white rice.
Pour about 1 3/4 cups. of the chicken on top of a serving of white rice and let the rice absorb the sauce.
This was a perfect meal for Monday night football for Brian and Jeremy. There is a lot leftover for him to eat thorough out the week, so that makes it easier on me!
I had a bowl of rice, a salad, and fresh shrimp.
Nutrition (Makes approximately 16 servings)
Serving Size 1 3/4 Cups. (without rice)
Calories 150, Carbs 9 g, Fat 5 g, Protein 18 g, Sugar 7 g, Fiber 1 g.
Just wait for the dark chocolate whiskey cupcakes later…
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