Saturday, April 5, 2014

Crock Pot Teriyaki Chicken

We tried this recipe tonight and it was really good. It will be used a lot, I believe this Summer - it's that easy and inexpensive. An added bonus, it's a Weight Watcher's recipe - only 6 points per serving. While looking for some new light cooking recipes, I came across this WW Crock Pot Teriyaki Chicken recipe posted by Stella B's Kitchen. It looked so good and loved that it was an easy crock pot meal, I can use on these nice Spring/Summer days.

Crock Pot Teriyaki Chicken
2 1/2 lbs. Boneless, Skinless Chicken Breasts, cut into 2 inch strips
1/2 cup soy sauce (I used the 50% less sodium)
1/2 cup honey (I used local honey)
3 garlic cloves, whole
hot chili sauce (optional)  - I used 1 Tbsp. and 1 dash of Sriracha Hot Chili Sauce


  • Place chicken breasts in crock pot along with soy sauce, honey, garlic cloves and hot chili sauce.  
  • Set crock pot to low and cover. 
  • Stir once 2 hours into the cooking and then cook an additional 2 hours.  Add a little additional time, if chicken is frozen.  I used frozen breasts, so I added an additional 30 minutes and it was perfect.  
  • Remove the garlic cloves.

I served this chicken with baby spinach salad (baby spinach, baby carrots, cherry tomatoes, cut cucumbers).

The house smelled so GOOD!  No hot kitchen, supper was ready within 4 1/2 hours and I got to spend time with my children.  It was so delicious and the hot chili sauce gave it a great flavor and no heat.  I just LOVE crock pot meals in the Spring and Summer time.

I'm trying my best to get back on our regular healthy diet.  It would be a good opportunity for us right  now because we like to eat light meals during the warm months.  I've always loved baby spinach in my salad instead of iceberg lettuce.  I know that spinach is very healthy for you.  I read an article the other day and it said not only is spinach good for you, but to try kale to switch things up.  Well, I'm a little nervous trying kale.  I've never been good on eating greens (collards, turnip).  I blame my childhood.  My parents made me eat collards and turnip greens during the Winter months.  The leaves were not washed good because I always tasted the grit (sand/dirt) from our outside garden.  It would turn my stomach every time.  When I first got married, I would hold my nose and quickly swallow the greens during New Years Day.  It's tradition, everyone that wants lots of money in the coming year has to eat lots of greens and blackeye peas.  My sweet sweet mother-in-law found out through my husband my hatred for greens, so to this day she makes me a pot of cabbage instead.  I did try creamy collards at a barbecue restaurant this past Winter.  They were good!  I couldn't eat a whole lot, but it reminded me of creamy spinach dip.  I'll eat spinach dip, so good.  I know I'm strange.  I love spinach (raw) and cabbage, but can't handle turnip or regular collard greens.  Saying this, I'm a little nervous to try kale.  Do you think I'll like it?  Does it taste more like spinach or turnip greens?  On Pinterest, I found a few recipes that sounded good.  One was a Gruyere Cheese and Kale Quiche and the other was kale cooked with white beans.  Do you have a good kale recipe that I should try? Please let me know.  Thanks!

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