All the flavors of delicious teriyaki, but the slow cooker does all the work for you. The chicken is nice and tender. This is delicious served over rice or some quinoa with some steamed veggies.

My recipe for slow cooker shredded BBQ chicken, using a homemade sauce. The thing I love about this, is that you control the ingredients for the BBQ sauce. If you like it sweeter, then increase the honey. If you like it tangier, then increase the vinegar. If you like it spicy, then add more hot sauce and some cayenne pepper. Don't leave out the liquid smoke though, it is essential for that classic BBQ taste. As is, this sauce has a little taste of everything.

I wanted to make something easy and tasty. Didn't feel like cooking for a long time. I wanted a zing, so I added some lemon juice.

I developed this while trying to emulate Chipotle's Burrito bowls. It's not the same, but I love it. Anytime I make it for guests they ask me for the recipe, so I'm sharing it. Hope you all enjoy!!

This good eatin' er what?

I had some chicken breast when I had little time to cook... I made it in a hurry but my family loved it.Don't put in any oil at Step 2. If there's not enough cooking liquid in the pan at Step 5, add a little water, then reduce down.If you're using this as a donburi rice topping, increase the flavoring ingredients a little. Recipe by Akkorin mama

I love this. It's great for tacos/burritos/quesadilla type mexican dishes, and for soups.

I wanted to come up with a recipe using the rice cooker.Everything is left up to the rice cooker so I don't have any hints. Just switch on your rice cooker machine on as you would with regular rice. Recipe by Komatsuta

I was wondering if I could make an easy dish using chicken thighs, then I came up with this recipe.Brown the meat well. It will give you a nice roasted fragrance and you can enjoy the texture of a char siu style chicken more. Recipe by Rinario

I used a 2.5 liter pressure cooker. Storebought char siu pork has preservatives that I worry about, so I make my own instead. I poach the meat in sake to prevent it from becoming tough, and use as little soy sauce as possible in the seeping sauce.Brown the meat to seal in the juices.If you poke the meat several times with a skewer before putting in the bag, the sauce flavors will penetrate well.The flavors will blend easily if you put the bag with the meat in a bowl and turn it over occasionally. Recipe by Kichiri-monja