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Honey Teriyaki Slow-Cooker Chicken

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Ingredients

24 oz boneless skinless chicken thighs
1 large red bell pepper, cut into 1-inch squares
1/3 cup teriyaki baste and glaze (from 12-oz bottle)
2 tablespoons honey
2 teaspoons grated gingerroot
2 cloves garlic, finely chopped
1 tablespoon water
4 teaspoons cornstarch

Directions

  1. Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs and bell pepper in slow cooker. In small bowl or measuring cup, mix teriyaki glaze, honey, ginger root and garlic. Pour mixture over chicken, turning as necessary to coat.
  2. Cover; cook on Low heat setting 4 to 5 hours or High heat setting 3 to 4 hours until chicken is tender and juice of chicken is clear.
  3. Remove chicken and bell pepper from cooker; place on serving platter. Cover to keep warm.
  4. In 2-cup microwavable measuring cup or small microwavable bowl, mix water and cornstarch until smooth. Pour juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Pour sauce over chicken.
  5. To Make Ahead: In 1-gallon freezer bag, prepare chicken, bell pepper and teriyaki mixture as directed in step 1. Squeeze bag to mix, and thoroughly coat chicken in sauce. Seal bag. Lay flat, and freeze up to 3 months. To thaw and cook: Thaw in refrigerator overnight or until completely thawed. Cook as directed above.

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