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 garlic (Minced.)
• 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 (Mentioned in the spoken transcript; quantity not stated.)
• 1 head broccoli (Cut into florets.)
• 8 oz ramen noodles (Cook separately according to the package directions.)
• green onions (Diced, for topping.)
• sesame seeds (For topping.)
• peanuts (For topping.)

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 yellow 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. The spoken transcript also mentions adding butter at this stage, but no quantity is provided.

5. 5

   Add the broccoli during the last 20–40 minutes of cooking and let it cook until tender.

6. 6

   Cook the ramen noodles separately according to the package directions.

7. 7

   Toss the cooked ramen with the teriyaki chicken and broccoli.

8. 8

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

Notes

The post specifies LOW for about 4 hours. The sampled OCR includes conflicting text about cooking on high for 3 hours, but the author-provided description is treated as authoritative. Quantities for the butter mentioned in the transcript and the toppings were not provided.

Nutrition per serving

• main
• slow-cooked
• crockpot
• East Asian-inspired
• family dinner
• weeknight meal