Our family has been trying to reduce our food cost and, in addition to finally learning the wonders of the crock pot beyond soup and stew, this has inspired me to be creative and use more pantry essentials to cook meals. I found out that it is possible to cook well-rounded meals for cheap. This chicken dish was inspired by yet another pinterest recipe that had a picture that promised a beautiful dish that the recipe couldn’t deliver.
I hate that. False advertising, where It usually gets you to navigate to their own site only to find the recipe is nowhere to be found. Oh, but they have tons of other recipes that you can choose from (insert a significant amount of sarcasm).
I was in the middle of said recipe (which I still have pinned but not for long) when I realized that what was in my crock pot was a far cry from what the picture said it would turn into. It promised shredded looking chicken covered in a thick teriyaki sauce and sprinkled with sesame seeds, served over white rice. What I got was a crock pot full of not thick sauce, but cooked chicken breasts swimming in teriyaki soup. I decided to do some damage control and took the “soup” and started to reduce it. Three attempts later and I have dialed into a meal our whole family (praise Jesus) loves to eat.
2 medium/large chicken breasts
1 cup teriyaki sauce (I used kikoman’s)
1 cup packed brown sugar
2 16oz cans of pineapple tidbits thoroughly drained and pineapple set aside. You will use the juice in this recipe
2 16oz cans or 1/2 a quart carton of chicken stock
3 garlic cloves or 1/2 tsp garlic powder
Sesame seeds-amount of your choosing.
Combine chicken, teriyaki sauce, garlic/garlic powder, brown sugar, pineapple (juice only), and chicken stock in a 5 quart or bigger crock pot and cook on low for 6-8 hours. If using frozen chicken breasts, like I usually do, don’t be tempted to turn it up to high. The chicken will be tougher. Just add an extra hour or two to your cook time.
When chicken is cooked through remove chicken from crock pot and shred in a large bowl. Pour sauce (it will be very watery) into a large sauce pot. Bring the sauce to a rolling boil and then turn the heat down to get a good simmer and, uncovered, reduce sauce down to half its volume. Separate sauce equally leaving one half still in the pot. Reduce down until the steam coming out slows down quite a bit and the sauce is reduced down another 50%. This is the sauce you will toss the shredded chicken in, so you will want it to be on the thicker side so it will cling to the chicken. The sauce will thicken some when it cools so if you find it is too thick, add some water until you find the right consistency for you. If the sauce is too thin, put the pot back on the heat and continue reducing the sauce down. Stir in the sesame seeds.
The other half of the sauce you will use to drizzle over the chicken after you plate it. Reduce this sauce down about a third. You want it a little thick, but still pourable.
Serve over white rice. Use reserved pineapple to garnish the chicken if you like. Remember to salt your rice water well to give it a well rounded taste. Serve with steamed vegetables on the side and you have a low fat balanced meal. I think I priced this meal at roughly $10.
I hope you like this dish. Happy eating!
As always, positive comments are welcome. Negative hurtful comments will be trashed before I can even finish reading them. I have many readers who are emotionally vulnerable, and I will not post comments that will further harm.
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