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Ingredients
- • 6 boneless skinless chicken thighs (about 1 1/4 lb)
- • 1/2 cup (125 mL) water
- • 5 cups (1.25 L) Green Giant* Valley Selections* Frozen Cut Broccoli
- • 1/4 cup (50 mL) water
- • 2 tbsp (25 mL) cornstarch
- • 3 cups (750 mL) water
- • 3 cups (750 mL) uncooked instant white or brown rice
- • 2 tbsp (25 mL) grated gingerroot
- • 1 medium sweet onion (cut into thin wedges)
- • 1 lb (500 g) frozen sliced peaches (thawed)
- • 1/2 cup (125 mL) teriyaki sauce
Preparation
Step 1
Spray 3- to 4-quart slow cooker with nonstick cooking spray. Place chicken in cooker; top with gingerroot, onion and thawed peaches. In small bowl, mix teriyaki sauce and 1/2 cup water; pour over chicken mixture.
Step 2
Cover; cook on Low heat setting 6 to 7 hours.
Step 3
Stir broccoli into chicken mixture. In small bowl, mix 1/4 cup water and the cornstarch; stir into chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer or until sauce is slightly thickened.
Step 4
Meanwhile, in 2-quart saucepan, heat 3 cups water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff rice with fork. Serve chicken mixture over rice.