Teriyaki Chicken In Crockpot

The sweet, tangy teriyaki sauce with slow cooked chicken will melt in your mouth. From now on, forget the takeouts from Chinese fast food restaurants because dinner will be ready soon and will be much healthier.
Ingredients:
1/2 lb. boneless, skinless chicken breasts, cut into 1 inch strips
1 tbs coconut oil
1 tsp fresh ginger, chopped
1 clove garlic, chopped
1/2 cup fresh or canned pineapple chunks
1 carrot, cut into 1 inch round coins
1/2 fresh broccoli florets
1/2 cup fresh mushrooms, sliced
1/2 cup chopped white cabbages
1/2 cup white onions, cut into chunks
1/2 cup teriyaki sauce (homemade or store-bought)
1/2 cup chicken broth
2 tbs cornstarch
3 green onions, cut into 2 inch pieces

Serve with hot brown rice

Directions:
In a large skillet, sauté chicken in coconut oil, ginger, and garlic for 5 minutes. Season with some salt, pepper and some chili pepper (if you want some heat in this dish).

In a 4 qt crockpot, combine chicken, carrots, pineapple chunks, mushrooms and white onions. After pouring in the teriyaki sauce and chicken broth, cover and turn to high cook for 3 hours or low for 6 hours.
Add broccoli and white cabbage to the crockpot in the last 20 minutes. Mix cornstarch with 2 tbs water and pour into the pot. Top with green onions. Stir to combine and serve over brown rice.