You can make the chicken and bean filling for these enchiladas way in advance. Then just roll it up in corn tortillas, stick it in a casserole, and broil for a couple of minutes to melt the cheese on top. Get the Slow Cooker Chicken Enchiladas recipe at Britney Breaks Bread. The Chunky Chef. 5. Pour the chicken broth into the slow cooker. ½ cup low-sodium chicken broth. Cook on high for 2-4 hours or on low for up to 8 hours, until the chicken reaches 165°F internally. Slice or shred the chicken breasts with two forks, by hand, or in the bowl of a stand mixer fitted with the paddle attachment. Place the chicken breasts in a slow cooker. Pour the teriyaki sauce over the chicken. Cover and cook on low for 6-8 hours. When the chicken is cooked, remove the chicken pieces from the slow cooker and shred it with two forks. In a small mixing bowl, whisk the cornstarch and cold water together. Pour the cornstarch slurry into the slow cooker STEP 2. Make the sauce. In a small bowl combine the soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, honey, water and crushed red pepper flakes ( photo 2 ). STEP 3. Pressure Cook. Lightly spray the inner pot of the Instant Pot liner with non-stick cooking spray. Instructions. Cook the rice according to package instructions. For the sauce, add all the coconut aminos to a large skillet over medium heat. Simmer for 10 to 15 minutes, or until it thickens to coat the back of a spoon. Then, remove from heat and whisk in the ginger, garlic, vinegar, sesame oil, and fish sauce. Instructions. Mix teriyaki sauce ingredients in a bowl until fully whisked together. Add chicken to slow cooker, and pour teriyaki over chicken. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Once chicken is fully cooked, remove from slow cooker and shred. Combine sake, mirin, soy sauce, and brown sugar in a bowl or freezer bag then mix well. Add the chicken and marinade for at least 1 hour. Grill the chicken until both sides are cooked. Since the chicken is marinated with sugar, try to use low heat if possible to cook the meat without easily burning the skin. Set aside. Heat Tuscan Soup Starter Chicken Broth, shredded chicken and diced tomatoes in stockpot to boiling. 2. Cook 1 cup small shells pasta on stovetop following packaging instructions. Reduce heat and cook for 7–9 minutes, stirring in 5-oz. bag of baby spinach during last 2 minutes. 3. Serve in a bowl. Sprinkle with basil if desired. OseJEOO.