SLOW COOKER TERIYAKI CHICKEN AND RICE

SLOW COOKER TERIYAKI CHICKEN AND RICE

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 pounds ground chicken
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 (8-ounce) can diced water chestnuts, drained
  • 2 cups cooked rice
  • 3/4 cup teriyaki sauce, homemade or store-bought
  • 2 heads butter lettuce
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame seeds

DIRECTIONS:

  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Place ground chicken, bell peppers, onion, water chestnuts and rice into a 6-qt slow cooker. Stir in teriyaki sauce.
  3. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with green onions and sesame seeds, if desired.

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