It's funny that the hankering for slow cooker cooking comes out in the fall, because really the crockpot is my warm weather friend. It cooks something hearty without heating up the kitchen in those hot summer months, kind of along the same lines as that other favorite alternative cooker, the grill.
While delicious and satisfying, this recipe is also light and healthy, especially with the vegetables added at the end just becoming crisp-tender, not mushy at all.
2 T sesame or olive oil
6 to 8 boneless, skinless chicken thighs (2 pounds), trimmed and cut into strips
1 large onion, sliced
2 T finely chopped ginger
1/2 cup reduced-sodium teriyaki sauce
1 12-ounce pkg shredded stir-fry vegetables
1/4 cup sliced almonds
1/2 bunch scallions, slivered
Hot cooked brown or white rice
1. Coat slow cooker with cooking spray.
2. Heat oil in large skillet over med-hi heat. Saute chicken until browned, abt 5 minutes. Transfer to slow cooker. Add onion, ginger, and teriyaki sauce. Stir to coat chicken.
3. Cover and cook on LOW 2 hours, or until chicken is cooked through. When done turn heat to HIGH and add vegetables. Cover; cook 20 to 30 minutes more, stirring once, until vegetables are crisp-tender.
4. Stir almonds and scallions into cooker. Serve over hot cooked rice.