Crock Pot Teriyaki Chicken
Crock Pot teriyaki chicken recipe with boneless chicken thighs, onion, pineapple, and teriyaki sauce.
Servings 6 servings
- 2 tbsp olive oil
- 8 boneless, skinless chicken thighs
- 1 onion peeled and sliced into rings
- 20 oz pineapple chunks well drained
- 1 cup teriyaki sauce
- 2 cups cooked brown rice
- sliced green onion
Heat oil in a large skillet over medium high heat. Cook chicken in batches, 4 minutes on each side, to brown.
Place onion and pineapple in the bottom of a slow cooker.
Place browned chicken over onion and pineapple in Crockpot. Pour sauce over chicken.
Cook on high for 4 hours or on low 6 - 8 hours. Serve over cooked brown rice and sliced green onion.
Calories: 400kcal | Carbohydrates: 39g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 1976mg | Potassium: 672mg | Fiber: 2g | Sugar: 21g | Vitamin A: 85IU | Vitamin C: 10.2mg | Calcium: 51mg | Iron: 2.7mg