RR Slow cooker teriaki chicken

8 chicken legs with thighs attached
Salt and pepper
1 bottle Teriyaki sauce
3 tablespoons grated ginger
3 garlic cloves, grated
3 tablespoons honey
1 red bell pepper, cut into thin matchsticks
1 cucumber, cut into thin matchsticks
1 large carrot, cut into thin matchsticks
3 tablespoons cilantro, roughly chopped
Juice of 1 lime

In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium skillet over medium-high heat with some EVOO and brown the chicken legs. In a slow cooker, add browned chicken legs with teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours. Just before serving, combine bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper, and about a tablespoon of EVOO in a bowl. 2 chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.

serve over brown rice or cauliflower rice but that would be extra calories.

Number of Servings: 4

Recipe submitted by SparkPeople user KATHYBMOMMY.