Cranberry Teriyaki Chicken

Whether you have an Instant Pot or a traditional slow cooker this recipe is for you! A delicious savory dinner great for the whole family. This recipe was entered into our 2018 Blogger Recipe Challenge and it is one of our go to meals. This recipe for Cranberry Teriyaki Chicken was submitted by Shannon and Erin of Simple Sweet & Savory. Add this to your meal lineup!

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Ingredients

  • 1 Cup Cape Cod Select Frozen Cranberries
  • 1/2 Cup Low-sodium Soy Sauce
  • 1/4 Cup Honey
  • 1/4 Cup Rice Vinegar
  • 2 Tbsp Sesame Oil
  • 4Tbsp. Brown Sugar
  • 2 Cloves Garlic
  • 1/2 Tsp. Ground Ginger
  • 2-3 Boneless, Skinless Chicken Breast
  • 1 Tbsp. Cornstarch
  • 2 Tbsp. Cold Water

50 mins - 5+ hours

Total Time

10 mins

Prep Time

40 mins - 5 hours

Cook Time

6

Portions

Directions

  1. Combine cranberries, soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic and ginger in a slow cooker (or Instant Pot, if you have one)
  2. Add chicken breast and flip to coat breasts with sauce mixture.
  3. Set slow cooker on high for 4-5 hours (or Instant Pot on high for 25 minutes).
  4. In a small bowl, combine cold water and cornstarch until smooth and set aside.
  5. Once chicken is fully cooked, remove chicken from slow cooker and shred chicken using two forks.
  6. Pour sauce from slow cooker into a medium sized skillet. Once sauce begins to boil, quickly stir in cornstarch mixture to the skillet and stir until sauce thickens slightly. (If using Instant Pot, use the sauté setting to do this).
  7. Add shredded chicken back into the sauce and toss thoroughly to coat.
  8. Serve over rice, drizzle with extra sauce, sprinkle with green onion and enjoy!
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This recipe is from Joy, who regularly shares simple recipes that are both kid and family-approved.