Ingredients
6
boneless skinless chicken thighs (about 1 1/4 lb)
2
tablespoons grated gingerroot
1
medium sweet onion, cut into thin wedges
1
bag (1 lb) frozen sliced peaches, thawed
1/2
cup teriyaki sauce
1/2
cup water
5
cups frozen broccoli florets (from 22-oz bag), thawed
1/4
cup water
2
tablespoons cornstarch
3
cups water
3
cups uncooked instant white rice
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker; top with gingerroot, onion and thawed peaches. In small bowl, mix teriyaki sauce and 1/2 cup water; pour over chicken mixture.
Cover; cook on Low heat setting 6 to 7 hours.
Stir thawed broccoli into chicken mixture. In small bowl, mix 1/4 cup water and the cornstarch; stir into chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer or until sauce is slightly thickened.
Meanwhile, in 2-quart saucepan, heat 3 cups water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff rice with fork. Serve chicken mixture over rice.
