Sweet Slow-Cooker Teriyaki Chicken with Easy Baked Veggies

With Brandon in the field for military training this week, I’ve been flying solo on all the parenting responsibilities. Try to imagine being a stay-at-home parent times two. To compound the week, we had pre-kindergarten registration, the start of a new dance season, two sets of doctor’s appointments to update the girls’ shots records, and no zumba classes to relieve some pent-up stress.

When my calendar is jam-packed, my crockpot gets a lot of use. I like to throw a bunch of things together in the slow-cooker early in the morning before the day gets crazy. I usually have leftovers which make for a fantastic next-day lunch.

• 2lbs Boneless, Skinless Chicken Breast
• 2/3 Cup Brown Sugar
• 1 Cup Garlic and Onion Teriyaki Sauce
• 2 Cups Chicken Broth

Add all ingredients and slow cook on low for 6-8 hours or on high for 4 hours. I had a bunch of veggies that I needed to cook, so I served this d-lish dish with a side of baked veggies.

• Zucchini (sliced)
• Cucumbers (sliced)
• Baby Carrots
• Parmesan Cheese

Preheat oven at 350 degrees. Spray a cookie sheet with Pam. Spread veggies on the tray. Dust with Parmesan. Bake for 40-45 minutes.

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In the midst of the week’s hustle and bustle, we stole lots of couch cuddles and I cherished watching Whitney begin with her third dance company. Back in Georgia she never missed a single rehearsal, but we ended up PCSing (moving) two weeks before her year-end recital. We even had the costume purchased and the whole nine. But, we begin again with our chins up ready to tackle anything in our path; be it a new dance team with a new routine, new instructor, and new friends. Or be it acting as a single parent while the husband is away in the field. Because carrying on with our lives as a military family is all we know how to do.

The last week of dance in Georgia.

The start of a new season in Texas.

A tiny dancer.

And finishing the day with one of our favorites, The Jellybeans and the Big Dance.

Erin Bettis