Teriyaki Chicken


3 md Potatoes — peeled sliced thinly

4 Chicken breasts (about 3 lb) skinned and halved

1 cup Orange juice

2 tablespoons Brown sugar

1 teaspoon Leaf basil

1/4 teaspoon Nutmeg

15 ounce can pineapple chunks in juice or light syrup

3/4 cup teriyaki sauce

4 boneless skinless chicken breast halves


Pour pineapple chunks (along with the juice) into the crockpot. Stir in the teriyaki sauce. Add chicken breasts. Cover and on low for 6-8 hours, or high for 4-6 hours. Serve over rice. Optional: thicken the sauce by dissolving 1 1/2 tablespoons cornstarch in 1/4 cup water and adding to crockpot. Cook on high, stirring occasionally, until thickened.


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