Crockpot Teriyaki Chicken and Ramen

Ingredients

• 1.5 lb boneless, skinless chicken breasts or thighs
• 0.75 cup soy sauce
• 0.75 cup brown sugar
• 1 tbsp minced garlic
• 1 tsp ground ginger
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 0.25 cup honey
• 2 tbsp cornstarch
• 0.5 yellow onion (Sliced)
• butter (Added after shredding the chicken; amount not specified in the source)
• 1 head broccoli (Cut into florets)
• 8 oz ramen noodles (Cook separately according to the package directions)
• green onions (Diced, for topping)
• sesame seeds and peanuts (For topping; amount not specified)

Steps

1. 1

   Place the chicken in a slow cooker.

2. 2

   Add the soy sauce, brown sugar, minced garlic, ground ginger, sesame oil, rice vinegar, honey, cornstarch, and sliced onion. Mix everything together in the slow cooker.

3. 3

   Cover and cook on LOW for about 4 hours, or until the chicken is fully cooked and tender.

4. 4

   Shred the cooked chicken in the slow cooker.

5. 5

   Add the butter to the shredded chicken. The source does not specify the amount of butter.

6. 6

   Add the broccoli during the final 20–40 minutes of cooking and cook until tender.

7. 7

   Cook the ramen noodles separately according to the package directions.

8. 8

   Toss the cooked ramen with the teriyaki chicken and broccoli.

9. 9

   Top with diced green onions, sesame seeds, and peanuts, then serve.

Notes

The description says to add the broccoli during the last 20–40 minutes, while the transcript says to cook it until tender. The transcript also mentions butter, but provides no quantity; it is included as an unquantified ingredient. The amount of green onion, sesame seeds, and peanuts is not specified.

Nutrition per serving

• main
• slow-cooked
• crockpot
• East Asian-inspired
• chicken
• noodles
• family dinner