Teriyaki Chicken Stew

Ingredients

1.5 lbs boneless, skinless chicken, trimmed and cut into 1-inch pieces
1 bag (16 ounces) frozen Asian stir-fry vegetable blend (such as Birds Eye)
2 cups halved baby carrots
0.5 cup low-sodium chicken broth
6 tbsp + 2 tbsp low-sodium teriyaki sauce, divided
2 tbsp cornstarch
4 cups broccoli flowerets
3 cups prepared rice (optional) - I used whole grain brown rice

Directions

Combine chicken, vegetables (minus the broccoli), carrots, broth and 6 tablespoons of the teriyaki sauce in slow cooker. Cover; cook on HIGH for 2.5 hours or on LOW for 5 hours.

Stir together remaining 2 tablespoons teriyaki sauce with cornstarch. Stir teriyaki mixture into slow cooker along with broccoli and cook an additional 30 minutes or until sauce has thickened. Serve over rice, if desired.

Chicken Salad Sandwiches

2 cups cooked chicken, chopped
4 hard-boiled eggs, chopped
2 cups celery, diced
1/2 cup toasted almonds, chopped
1/2 teaspoon salt
2 tablespoons onion, grated
2 tablespoons lemon juice
1 cup mayonnaise


Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in bowl; fold in mayonnaise.

Serve on your favorite type of bread or rolled in a leaf of yoir favorite lettuce.

Chicken Noodle Soup

64 oz of chicken broth or stock
up to 4 cups of water
1-2 lbs of chicken baked and seasoned to your liking
1 large bag of egg noodles
3-4 medium carrots, sliced
1 medium bunch of celery, sliced
1 tbsp onion salt
1 tbsp garlic powder
1 tbsp italian seasoning
1/4 tsp cayenne pepper (optional)

Bake chicken to internal temp of 170 degrees. I season mine with black pepper and garlic salt.

Mix spices and liquid together in crock pot. Put on high while chicken is baking.


Saute celery and carrots in 1 tbsp olive oil for about 5 minutes (if you desire a speedier cooking time otherwise you can skip this step)

When chicken is finished baking cut it up into approximately 1 inch chunks; add to soup.



Add egg noodles to hot soup about 10 minutes before you are ready to serve soup.