Slow Cooker Teriyaki Chicken

This is a super easy, really good recipe I got from Shauna!

4 boneless, skinless chicken breast
1/2 c. sugar
1/2 c. soy sauce
3 T. cider vinegar
3/4 t. minced garlic
Salt & Pepper

Whisk together sugar, soy sauce, vinegar and garlic.  Season chicken with salt and pepper and place in slow cooker. Pour sauce over chicken and cook on high for two hours (or I did low on 4). Remove chicken from slow cooker and shred.

This is good over rice, or would be great in tacos. Maybe with some pineapple :)

Crockpot Lemon Garlic Chicken

Source: The Country Cook

Ingredients

3-4 boneless, skinless chicken breasts, cut into 3rds

1/4 cup all-purpose flour

1/4 cup butter

salt & pepper

1 packet Good Seasons Italian dressing mix

1 tsp. minced garlic

1/2 cup lemon juice

1/2 cup chicken broth

Directions:

Cut chicken breasts into thirds.

Note: You can leave chicken breasts whole for this, just adjust cooking time accordingly.

Coat chicken breast pieces lightly in flour, shaking off excess, and place on a plate.

Heat 2 tbsp. butter in a large skillet over medium-high heat. When butter is melted, add in half the chicken pieces and brown on both sides (about 3 minutes per side).

Season chicken with a bit of salt and pepper while it's in the pan.

Take those pieces out, add in another 2 tbsp. butter, let it melt and brown last batch of chicken.  

Then put chicken into the crock pot.

Sprinkle chicken with dry Italian dressing mix.

Add in minced garlic. Then pour in chicken broth and lemon juice.

Cover with lid and cook on low for about 3 to 3 1/2 hours.

The chicken will be very tender so take care when pulling it out of the crock pot.

Drizzle a bit of the lemon sauce on top of the chicken when serving.

Enjoy!