Crock Pot Beef & Broccoli

Oh this is so delicious! Honestly, one of the best recipes I have ever thrown together in my slow cooker. The flavors are fantastic!

Crock Pot Beef & Broccoli

• 1-1/2 to 2 lbs thinly sliced sirloin steak
• 1 cup beef broth
• 1/4 cup low sodium soy sauce
• 1/4 cup oyster sauce
• 1/4 cup light brown sugar
• 2 tsp sesame oil
• 2-3 garlic cloves, minced
• 1/4 cup water
•  2 tbsp cornstarch
• 12oz bag frozen steamable broccoli florets, prepared per package directions
• 2 cups cooked rice for serving

In a small bowl, whisk together broth, soy sauce, oyster sauce, brown sugar, sesame oil & garlic. Pour over meat and let it marinate at room temp for 15 minutes. Put in slow cooker and cook on low for 4-5 hours.

In a small bowl, stir together water and cornstarch until dissolved. Add to the crock pot and cook for another 30 minutes for the sauce to thicken up. 

Add broccoli before serving. Serve over rice and enjoy!

Crock Pot Chicken Teriyaki

**originally posted on www.WGLR.com on 1-6-14**

This week, I have a guest "Crocker", my husband! Mr.Jacobs spent a few weeks over the holidays home with our kiddos while I was working, so I took advantage of it, and asked him to crock something! he was excited to be a "guest crocker" on Julie's Crock of the Week, and I have to say, he did well! This week's recipe is Slow Cooker Chicken Teriyaki! He even went the distance and tried something else I have always wanted to...cooking brown rice in a crock pot! It did get overcooked, but it worked, we will just have to adjust cooking time next time, as every crock is different. But I recommend it, as brown rice takes a long time to make the old fashioned way.  But the chicken over the rice was really delicious and very flavorful. AND, a public shout out to my husband, Scott, who has lost 110 lbs in the last year, in large part due to the healthy recipes I made in my wonderful slow cooker :) So proud of you, honey!

Crock Pot Chicken Teriyaki

• 3 to 4 lbs of boneless skinless chicken thighs (we used chicken breasts)
• 3/4 cup sugar
• 3/4 cup soy sauce
• 6 tablespoons apple cider vinegar
• 3/4 teaspoon ground ginger
• 3/4 teaspoon minced garlic
• 1/4 teaspoon pepper
• 4 1/2 teaspoons cornstarch
• 4 1/2 teaspoons cold water
• Cooked rice (Your choice, we used brown rice)

Put chicken in crock pot.  In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.  pour over the chicken.  Cook on low for 4-6 hours, until the chicken pulls apart easily with a fork.  Remove chicken from the slow cooker, and pour the liquid into a saucepan (if you use chicken thighs, you may want to skim the fat off the top of the liquid) and bring to a boil.  Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened. If you use chicken breasts like we did, you will have to use more cornstarch to thicken it up, since there isn't as much fat.

Serve over rice. You can either shred the chicken up and put everything back in the crock, or put chicken on the rice then top with the sauce, whichever you prefer. The flavor was great! Leftovers were delicious as well. This would freeze wonderfully, too.