This is a different version of the Teryaki Chicken that Kellie posted earlier. This one has pineapples and carrots.
- Bag of Baby Carrots
- 1/2 Red Onion in Large Chunks
- (1) 20oz can pineapple (undrained)
- 1/2 or 1 Garlic Cloves Chopped
- 2- 3 Chicken Breasts
- 1/2 cup Teriyaki Sauce
*Add 1/4 cup Teriyaki Sauce to Mixture right before cooking. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.
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