Teriyaki Chicken Bowls

Tonight we made Teriyaki Chicken Bowls. This was a simple and delicious meal. It's definitely joining our regular rotation. I cooked everything other than the millet in the crock pot. Unlike Turkey Pepper Stir Fry, the teriyaki chicken tastes delicious over the cooked millet. And the edamame is a nice change from green peas (especially since Tommy can't eat those anymore). 

Teriyaki Chicken Bowls

1.25 lb boneless skinless chicken thighs
1/4 cup gluten free soy sauce
1/4 cup brown sugar
1 tablespoon chopped garlic
1 bunch green onions, chopped
1 cup frozen shelled edamame 

1. Optional: line crock pot with crock pot liner. Add chicken thighs.
2. In a small bowl, combine the soy sauce, brown sugar and garlic. Pour over the chicken.
3. Cover and cook on high for three hours.
4. Add green onions and edamame to the crock pot. Stir to combine.
5. Cover and cook on low for one hour.
6. Serve over Cooked Millet