In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more Instructions. Lay frozen thighs inside pot and pour 1 cup of your sauce of choice over the top. Close lid and cook on low for 6 hours. If yours are in one solid chunk, break apart the pieces after hour 3 or 4 so the meat can break down easier. Continue cooking until 20 minutes before serving. Preparation. Add the chicken, onion, seasoned salt, pepper, oregano, mustard, honey, and garlic to a slow cooker and stir until the chicken and onions are coated with seasonings. Cook on high for 3-4 hours, or until chicken is cooked and shreddable. With a set of tongs or two forks, shred the chicken and stir into the juices. Bring to a boil and add the orzo. Cook for 10 minutes. Meanwhile, heat a non-stick skillet over medium heat. Add the garlic, cherry tomatoes, and chopped greens and saute until the greens have wilted. Strain the orzo and add in the sauted vegetables. Add the parmesan cheese and stir to combine everything. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes. Heat oil in a wok (or a large skillet) over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Spray the inside of the slow cooker with nonstick cooking spray. Season the chicken with salt and pepper. Place the chicken in the bottom of the slow cooker in one layer. Pour in 1/2 cup chicken broth around the chicken.Cook on low for 3-4 hours, or until the chicken shreds easily. Instructions. Arrange the chicken in a single layer in the bottom of a 6-quart or larger slow cooker. Scatter the onion and garlic over the top. Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken. Cover and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours. Put in whole and shred after the cooking time is up. Chuck roast or any other beef roast – Cut into 1-inch cubes. Steak – Sometimes I have leftover steaks from a value pack and those work great cubed up in this recipe. Ground beef – if you only have ground beef you can definitely use it with this recipe. How To Make Teriyaki Chicken Tacos. Step 1: In a small saucepan prepare the homemade teriyaki sauce. Add soy sauce. Step 2: Pour in water. Step 3: Add in fresh ginger and minced garlic. Step 4: Add in honey and brown sugar. Heat the pan over medium heat and whisk until well combined, stirring constantly until mixtures comes to a simmer. Stove-top: Place chicken and any vegetables or seasoning in a saucepan or pot. Cover the chicken completely with broth or water and bring to a boil. Reduce heat and simmer for 20 minutes or until chicken is cooked through. Remove the chicken and shred with two forks or by hand. tykLr.