Slow Cooker Gingered Broccoli Chicken

By palysa

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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

Details

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.