@thefitpeach: Crock-tober - Day 1 🍂 Teriyaki Chicken & Noodles A quick recipe is below and if you want more detailed instructions check the link in my bio! 31 days of crockpot dinners!! All made with wholesome ingredients. As a mom to three little ones, the crockpot has easily become my favorite kitchen gadget. I can dump everything in early in the morning or over lunch and dinner basically makes itself. So I’m making the crockpot the star of October! We’re kicking off with sticky, saucy teriyaki chicken tossed with noodles, broccoli, and red peppers. YUM! Ingredients ¼ cup honey ¼ cup soy sauce - use coconut aminos for gluten-free 1 Tbsp sesame oil 1 Tbsp rice vinegar 1 Tbsp sriracha 1 tsp ground ginger - or 2 teaspoon fresh grated ginger 4 cloves garlic - minced 2 Tbsp arrowroot starch - or cornstarch ½ onion - diced 1 ½ lb boneless - skinless chicken thighs 1 broccoli crown - cut into florets 1 red bell pepper - sliced 3 blocks ramen noodles - brown rice ramen for gluten-free 1 cup low-sodium chicken broth 1. Add the honey, soy sauce or coconut aminos, sesame oil, rice vinegar, sriracha, ginger, garlic, and arrowroot starch to the bottom of a slow cooker and mix well. Add the onion and chicken thighs and toss gently to coat. Cover and cook on LOW for 4 - 6 hours or HIGH for 2 - 3 hours. 2. Pull the chicken into smaller chunks. Add the broccoli, bell pepper, and ramen blocks. Nestle the ramen into the bottom of the pot so it sits in the sauce, then pour the broth over the ramen. 3. Cover and cook on LOW for 15 - 20 minutes until the broccoli is tender and the noodles are cooked. 4. Toss everything with tongs until the noodles loosen and everything is coated in the sauce. 5. Serve warm, topped with green onions and sesame seeds. #crockpot #crocktober

Ansley Beutler | The Fit Peach

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Thursday 01 October 2026 21:23:56 GMT