Ingredients:
2-3 large handfuls baby carrots, cut in half
Red or yellow onion, chopped into large pieces
1 20oz can pineapple, drained
2 garlic cloves
2 large chicken breasts (I used about 1 1/2 lbs)
1/2 cup teriyaki sauce
Cooking Day:
Add 1/4 cup teriyaki sauce to mixture. Cook on high for 4 hours or low for 8 hours. Serve over rice.
1 comment:
Ok - I made this the other night and 8 hours was too long. I would try 6 or 7 and make sure the chicken is just cooked through. I'm not super impressed with the recipe. It tasted fine - but everything was shades of brown by the time it was done cooking and it all tasted about the same...
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