Doin' Some Cookin'... Honey Teriyaki Chicken

With school back in session and it being our first Thursday night NFL game I didn't want to be in the kitchen cooking dinner this evening and missing out on the game. Football is priority for Little Man and I and we clear everything off our plate (pun intended) until February.

This morning before work I pulled out the slow cooker, threw in a handful of ingredients, and knew the only thing I'd have to do for this Honey Teriyaki Chicken when I got home was shred the chicken and heat up a bag of rice in the microwave then serve it up in some bowls and sit our butts down in front of the TV.

Not what I'd consider Game Day food but we did enjoy this healthier take out version of Little Man's favorite Asian dish, teriyaki chicken.

You will end up with a lot of leftovers. My plan for the chicken is to top an Asian cabbage slaw which will get it ate up over the weekend. Again, not Game Day food but it'll be ate while we watch college ball on Saturday and pro ball on Sunday.

Honey Teriyaki Chicken

Adapted From: Plain Chicken

Makes 8 Servings

Stars of the Show:

• 2 lb boneless, skinless chicken breasts
• 1 1/2 cup honey teriyaki sauce
• 1 tsp garlic, minced
• 1 cup low sodium chicken broth
• 3 tbsp brown sugar

And Action:

Place all ingredients in a slow cooker, cover, and cook on low for 6 hours. 

Shred chicken and serve over rice. Enjoy!

Freezer Meal:

Place all ingredients in a gallon sized Ziploc and freeze. When ready to cook thaw chicken and follow the same steps above. Enjoy!