Slow Cooker Teriyaki Chicken + Crock-Pot Giveaway

This slow cooker teriyaki chicken recipe is easy to make in your Crock-Pot. Plus the homemade teriyaki sauce is naturally sweetened, making it a chicken teriyaki recipe you can feel good about enjoying down to the last bite.

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

Hey guess what?  I made you a new recipe with your three favorite words in the title — slow cooker chicken.

That’s right.  Without fail, requests for slow cooker recipes and chicken recipes seem to far outweigh all other topics in surveys and your emails.  So today I’m doing a two-for-one and also introducing a healthier new take on a classic — Slow Cooker Teriyaki Chicken!

This version includes all of the delicious sweet and savory teriyaki flavors you love.  But this easy homemade teriyaki sauce is naturally sweetened with honey instead of refined sugar.  And since your slow cooker is going to do most of the work for you, there is very minimal prep time required.  I think we can call that a win-win.

Speaking of winning, we’re also giving away not one but two amazing new Crock-Pot slow cookers in a giveaway below.  Yep, the winner will receive one to keep and one to give to a friend.  How cool is that?!  So read on for this tasty recipe and take a minute to enter the giveaway too.

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

I mean, really, just look at that chicken drenched in that thick, sweet teriyaki sauce.  It’s calling your name.

Here’s how to make it happen.


Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

First we begin by making the teriyaki sauce base.  Simply whisk together the ingredients.

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

Then lay your chicken breasts out in a single layer in your slow cooker and pour the sauce over them.  Cover and cook on high for about 4-5 hours, or until the chicken basically falls apart when shredded with a fork.  Get ready, because your home is going to smell a-ma-zing.

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

Once the chicken is cooked, remove it with a slotted spoon and shred it on a separate plate or in a bowl.

Then transfer the remaining teriyaki sauce to a small saucepan, and whisk a cornstarch slurry.  Bring it to a boil and let it thicken.  Then pour the sauce on top of your shredded chicken.

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

Gently toss to combine.  And then comes the hardest part — deciding how you’re going to enjoy it!

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

I actually enjoyed my first serving on a little teriyaki chicken slider.  So simple!

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

But of course, the classic way would be over rice.  Or quinoa.  Or even just on its own, with a side of veggies.  I’m pretty sure you can’t go wrong any way you choose, especially with that heavenly homemade teriyaki sauce.  You’re gonna love it!

Here’s the recipe (and be sure to also check out the giveaway below!)

Slow Cooker Teriyaki Chicken

This Slow Cooker Teriyaki Chicken recipe is simple to make, full of great flavor, and made with natural sweeteners.


  • 2 lbs boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 1/2 cup chopped white onion
  • 1/2 cup honey
  • 1/2 cup soy sauce (use low-sodium if desired)
  • 1/4 cup rice wine vinegar
  • 1 Tbsp. chopped fresh ginger
  • 1/8 tsp. freshly ground black pepper
  • 1/4 cup cold water
  • 3 Tbsp. cornstarch
  • (optional toppings: sliced scallions and toasted sesame seeds)


Add the chicken breasts to the bottom of your slow cooker in a single layer.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

Serve topped with scallions (green onions) and toasted sesame seeds if desired.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

Crock-Pot Giveaway

Giveaway Prize: 

One winner will receive two (2) Crock-Pot® Digital Slow Cookers with iStir Stirring Systems — one for you, and one for you to give to a friend.  And get ready, because they are going to knock your socks off!  And here’s why:

iStir™ does the stirring for you so you don’t have to. With the slow cooker’s countdown digital timer and automatic stirring, you are provided the convenience of preparing food with perfect results, even if you are not in the kitchen. Simply prepare ingredients, set cook time and attach the motor housing with proper paddle in place. Choose the general purpose paddle for soup and chili or the stew paddle for thick stew and more dense dishes. After an initial 2-hour delay, the stirring self-activates every 30 minutes to ensure thorough mixing and even heating until turned off.  Pretty darn cool.

I especially stirring system when making dips and chilis.  It’s really handy, especially when just keeping the slow cooker on the “warm” setting while entertaining, to not have to constantly be stirring my recipe.  But this Crock-Pot is also a pro at making all of your other favorite slow cooker meals that don’t need stirring.  It pretty much does everything.  :)

How To Enter: 

Follow the Rafflecopter instructions below.

a Rafflecopter giveaway

Disclaimer: This giveaway was sponsored by Crock-Pot.  I received a complementary slow cooker to test and review, but was not paid and all opinions are 100% my own as always.  Thanks for supporting the brands that make this site — and great giveaways — possible!

Leave a Comment:


  1. Angie Meeker — February 15, 2016 @ 4:51 pm (#)

    Whoops! I didn’t read all of the instructions first! Just tossed all of the ingredients in the crock pot, including the cornstarch. I’ll let you know how it goes!

    • Hayley @ Gimme Some Oven — February 16th, 2016 @ 8:08 am

      Oh no, we hope it’s okay — let us know!

  2. Rebecca R. — February 17, 2016 @ 1:26 pm (#)

    I don’t have any fresh ginger in the house, can you convert to dry ginger and if so, how much?

    • Hayley @ Gimme Some Oven — February 17th, 2016 @ 1:50 pm

      No worries Rebecca! You can use 1/8 tsp of ground ginger — that should be the equivalent. Feel free to add more to taste though if you like. We hope you enjoy! :)

  3. Kate — February 18, 2016 @ 2:44 pm (#)

    Ugh oh baby brain alert! I red the ingredient as “red wine vinegar” because that’s what I’m used to! Will it work ok? Already in and I don’t have rice wine vinegar. Thank you! 

    • Hayley @ Gimme Some Oven — February 19th, 2016 @ 9:06 am

      Hi Kate! We think it should still be okay — definitely let us know how it turned out!

  4. Rosa — February 19, 2016 @ 6:07 am (#)

    Omg i need a slow cooker i dont really know that many receipes and im always cooking the same thing every week and when trying to find receips mostly of them use a slow cooker which i dont have try to enter the contest but i couldn’t. Is there any other contest available really need a slow cooker😢

    • Hayley @ Gimme Some Oven — February 19th, 2016 @ 9:09 am

      Hi Rosa, this post is from a couple of years ago, and the contest ended soon after.

  5. Courtney — February 19, 2016 @ 8:19 pm (#)

    I want to try this recipe during the week but am new to using a slow cooker. Do you think it will dry out the chicken to cook it on low for the 5 hours then leave it on warm for another 1 hour? I think after that my slow cooker shuts off, but I work 7 hour days! :-) Thanks for any advice. 

    • Hayley @ Gimme Some Oven — February 21st, 2016 @ 9:55 pm

      Hi Courtney! Cooking the chicken on low for 5 hours isn’t long enough. You’d need to cook it on high for that long, then putting it on the warm setting for an hour should be fine. We hope this helps!

  6. Emily — February 21, 2016 @ 3:26 pm (#)

    This recipe is a favorite in our house! I followed the directions the first time and the 2nd time did it from memory (how I always cook) and my husband got mad. His response was “When you find a recipe that is perfect don’t mess with it”….it is currently in my crock pot and I measured the ingredients. Thanks for helping me find a recipe that is on my husbands “make this weekly” list (a rare honor)

    • Hayley @ Gimme Some Oven — February 22nd, 2016 @ 9:44 am

      Thanks for sharing Emily! We’re glad to hear you and your husband love this! :)

  7. Jill — February 28, 2016 @ 7:57 pm (#)

    I made this a month or so ago with steamed rice and broccoli. Delicious!! I want to make it tomorrow but will have to work all day. Would I be able to cook it on low for 8 or 10 hours? 

    Thanks in advance!! I’m in love with this blog and cook from it constantly. I’m also a Kansas Citian :) Go Royals! 

    • Hayley @ Gimme Some Oven — February 29th, 2016 @ 1:42 pm

      Awesome Jill! We’re so glad you’re a fan (of this recipe and of the Royals)! ;D And yes, you should be able to cook this on low for 8-10 hours.

  8. Ismael — March 4, 2016 @ 7:08 pm (#)

    Nailed it! Super easy to make and it taste great. Thanks for sharing! 

    • Hayley @ Gimme Some Oven — March 7th, 2016 @ 2:45 pm

      Thanks Ismael! We’re happy you enjoyed the recipe!

  9. Joyce — March 5, 2016 @ 7:24 am (#)

    I am doing this recipe today! I will post how it turns out :-)

  10. Joyce — March 5, 2016 @ 7:26 am (#)

    I forgot to say that I have no rice vinegar, I read that Balsamic Vinegar can be a substitute that’s why it would be interesting how it would turn out, so I’m so going to post lol

    • Hayley @ Gimme Some Oven — March 6th, 2016 @ 7:21 am

      We hope you enjoyed it Joyce! :)

  11. minuman starbucks — March 13, 2016 @ 4:07 am (#)

    i like teriyaki, can i translate to Indonesian ? respond please :)

    • Hayley @ Gimme Some Oven — March 14th, 2016 @ 11:11 am

      2 lbs tanpa tulang, skinless dada ayam2 cengkeh bawang putih, cincangPiala 2 / 1 bawang putih cincang2 / 1 piala sayang2 / 1 piala kecap ( menggunakan low-sodium jika diinginkan )4 / 1 beras piala anggur cuka1 tbsp. Jahe segar cincang1 / 8 tsp. Tanah lada hitam segarAir dingin piala 4 / 13 tbsp. Tepung jagung( opsional toppings bawang merah dan panggang: iris biji wijen )

      Menambah dada ayam ke bawah anda lambat kompor dalam satu lapisan.Di yang terpisah mangkuk, mengocok bersama, bawang putih bawang, sayang, kecap, beras anggur, cuka jahe, dan lada hitam sampai dikombinasikan.Tuangkan campuran di atas dada ayam.Menutupi lambat, kompor dan masak di tinggi untuk 4-5 jam, atau sampai ayam dimasak melalui dan cabik mudah dengan garpu.Menghapus ayam dengan pipih sendok untuk yang terpisah mangkok dan rusak menggunakan dua garpu.Mentransfer teriyaki saus yang tersisa dari lambat kompor untuk media. saucepanSementara itu di yang terpisah mangkuk, mengocok bersama air dingin dan tepung jagung sampai tepung jagung dibubarkan dan tidak lagi. kentalMenuang tepung jagung slurry ke dalam campuran teriyaki saus, dan mengocok untuk menggabungkan.Membawa campuran untuk sebuah mendidih medium-high panas, dan membiarkannya mendidih selama sekitar 1-2 menit atau sampai menebal.Menghapus dari panas, dan menuang saus di atas robek. ayamMelemparkan untuk menggabungkan.Melayani atasnya ( hijau hai dengan bawang merah

  12. Michelle — March 16, 2016 @ 11:21 am (#)

    I made this yesterday and liked it well enough to try it again, but it was too salty. I had run out of soy sauce and so had to borrow some that was not low sodium, which should have been fine according to the recipe. Next time I will use low-sodium soy sauce for sure and might even try swapping a little bit of fruit juice for part of the soy sauce. (As a side note, I cooked two layers of frozen tenderloins in a smaller crockpot, and the chicken was thoroughly cooked in 4 hours.)

  13. Kellie — March 18, 2016 @ 4:06 pm (#)

    Oh my. Seen this recipe and had to come to your site. This looks awesome. Will be trying it soon. I don’t sign up on a lot of the food sites that I come to bc I end up with a lot of emails of recipes that I’m not interested in and never make BUT I read through some of the comments and I love how you’ve followed back up with people’s questions and comments. I realize it’s hard to answer EVERY single one but it sure made me happy to see that you actually did want to know what your members needed help with. That’s a winner recipe site for me. THUMBS UP!!!! Going to sign up now!! 
    Thank you,
    Kellie Butler  

    • Hayley @ Gimme Some Oven — March 19th, 2016 @ 10:44 pm

      Thanks Kellie! We’re so glad you’re here, and we hope you enjoy the recipes! :)

  14. Emily Brookes — March 21, 2016 @ 2:02 pm (#)

    Just put the cornstarch and water in the crock pot, I didn’t read the instructions fully too. Yikes! I hope it goes well!

    • Hayley @ Gimme Some Oven — March 21st, 2016 @ 9:47 pm

      Oh no! Let us know how it turns out, it might be okay – *fingers crossed*!

  15. Jenny — March 23, 2016 @ 7:06 pm (#)

    I also didn’t read the directions correctly the first time and put in everything at once and it turned out great! So great that I made it again, but this time I followed the directions correctly and I actually think it turned out better the first time when I didn’t follow the directions correctly. It was a big hit both times though and I will make it again.

    • Hayley @ Gimme Some Oven — March 23rd, 2016 @ 10:13 pm

      We’re so glad it turned out well! :)

  16. Brittany Trautmann — March 23, 2016 @ 9:02 pm (#)

    I love this recipe! My husband has celiac disease (gluten free) so I altered the recipe by using Tamari-Lite gluten free soy sauce and it turned out great! Thanks for putting together an easy and delicious recipe that can taste great even if some of the ingredients are modified! 

    • Hayley @ Gimme Some Oven — March 23rd, 2016 @ 10:11 pm

      Thanks for sharing with us Brittany! We’re glad you could modify it for him, and that you guys enjoyed it! :D

  17. Sean — March 28, 2016 @ 5:22 am (#)

    Want to try this but don’t have a slow cooker will it work in a Pyrex oven dish. 
    Also cooking for six what would u recommend for ingredients adjustments?

  18. Sean — March 28, 2016 @ 5:48 am (#)

    Making this for 6 what adjustments should I make on the ingredients?
    Also no slow cook would a Pyrex oven dish work?

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 9:06 am

      Hi Sean! For six people, we would recommend doing 1 1/2 times the recipe. Unfortunately this recipe was written for a slow cooker. We think the next closest thing would be to roast some chicken (or buy roast chicken, cook the sauce on the stove, and mix it in). We hope this helps!

  19. Becca — March 29, 2016 @ 12:37 pm (#)

    There are so many comments some has probably asked this but how would this work with bone-in chicken thighs? 

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 1:59 pm

      Hi Becca! We’re honestly not sure how this recipe would work with bone-in thighs. However, we think the chicken thighs would definitely work, and they’d probably need 4-5 hours (or until tender) on low, versus high. Otherwise, you should be able to follow the recipe as written. We hope you enjoy! :)

  20. Diana — April 6, 2016 @ 9:31 am (#)

    Want to try this but 2 lbs is too much for one meal for us.  Do you think it would be ok freezing half of the cooked chicken after it’s been tossed with the teriyaki sauce or should I freeze the shredded chicken and extra sauce separately?

    • Hayley @ Gimme Some Oven — April 6th, 2016 @ 8:47 pm

      We think it would be fine to freeze this with the chicken and teriyaki mixed together — we hope you and your family enjoy! :)

  21. Michelle s. — April 6, 2016 @ 10:53 am (#)

     Hi I was wondering if you have ever used this with beef instead of chicken? I’ve always loved beef teriyaki…wondering how this recipe would be with beef instead of chicken?

    • Hayley @ Gimme Some Oven — April 6th, 2016 @ 8:43 pm

      Hi Michelle! We haven’t tried this particular recipe with beef, so we can’t say for sure, but we think it would be yummy! Perhaps you could try it with some beef chuck roast?

  22. Sophia — April 10, 2016 @ 6:21 pm (#)

    Hi! I was wondering what a substitute could be for rice wine vinegar? Hubby is allergic to vinegar and wine. Even if it’s cooked out, he still has a reaction. TIA. :)

    • Hayley @ Gimme Some Oven — April 11th, 2016 @ 11:58 am

      Hi Sophia! Hmmm, thats a tough one. We think we would maybe try a little lemon or lime juice, since that would provide the acidity that’s needed. We hope that helps!

  23. Elyce — April 12, 2016 @ 12:00 pm (#)

    I tried this Over the weekend and I cooked for 4.5 hours on high and the sauce was beyond burnt and chicken dried out :( what happened?

    • Hayley @ Gimme Some Oven — April 20th, 2016 @ 11:37 am

      Hi Elyce! Oh no! We’re so sorry about this. :( Different slow cookers sometimes performing differently. It sounds like yours must be extra hot. If you tries this again, we would begin at 3 hours, and watch it from there to see when the chicken is tender and pulls apart easily with a fork. We hope this helps!

  24. Darleene — May 17, 2016 @ 6:51 pm (#)

    I was crock potting plain chicken wings, and had no idea what to do with them. I saw your recipe, and made the sauce, then added the cornstarch. Let it simmer for a bit, then decided to shred the chicken wings. Combined all together. There was nothing left! I really don’t cook much, everyone kept saying I ordered out, and said I made it. The sauce had so many flavors, will be following you from now on!

    • Hayley @ Gimme Some Oven — May 18th, 2016 @ 10:02 am

      Thank you for your comment Darleene — we’re so glad you enjoyed this! :)

  25. Jamie B. — May 27, 2016 @ 4:39 pm (#)

    I’m absolutely in love with this recipe! But I’m going to start dieting and I was wondering how many calories are in this meal per serving. 

    • Hayley @ Gimme Some Oven — June 13th, 2016 @ 8:30 am

      Thanks Jamie — we’re so glad to hear you love the recipe! Unfortunately though we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  26. Brian Donnelly — June 20, 2016 @ 6:53 pm (#)

    LOVE this recipe so much I doubled it to have leftovers. 

    • Hayley @ Gimme Some Oven — June 20th, 2016 @ 10:12 pm

      Thanks Brian — we’re so glad to hear that! :D

  27. Jen — June 21, 2016 @ 4:28 pm (#)

    made this tonight – used white wine vinegar instead of rice wine as i didn’t feel like going across town but followed the rest of the recipe. Came out well. Hubby had 3rds :)

    • Hayley @ Gimme Some Oven — June 22nd, 2016 @ 12:40 pm

      That’s good to know Jen — we’re glad you both enjoyed it! :)

  28. Nadine — July 10, 2016 @ 3:55 pm (#)

    Made this for dinner tonight. Absolutely yummy. It’s a keeper.

    • Hayley @ Gimme Some Oven — July 11th, 2016 @ 7:51 am

      Thank you Nadine — we’re so glad you loved it!

  29. Laura Korhonen — July 18, 2016 @ 1:49 pm (#)

    I made this last night. It was SO GOOD!!

    • Hayley @ Gimme Some Oven — July 18th, 2016 @ 9:52 pm

      Thanks Laura — we’re happy to hear you enjoyed it! :)

  30. Katie — July 19, 2016 @ 6:33 pm (#)

    I just made this tonight for my family. LOVE! Great recipe. It was a hit. :-)

    • Hayley @ Gimme Some Oven — July 20th, 2016 @ 1:18 pm

      Thanks Katie — we’re so glad to hear that! :)

  31. Cynthia Noel — August 3, 2016 @ 9:47 am (#)

    It really sounds absolutely delicious! I cannot wait to try it out….Perhaps-this week-end?

    • Hayley @ Gimme Some Oven — August 3rd, 2016 @ 2:11 pm

      Thanks Cynthia – we hope you enjoy! :)

  32. Christine — August 4, 2016 @ 1:46 pm (#)

    Hi, thinking about making this for dinner tonight – but I don’t have chicken breasts thawed out. Will using frozen chicken make it too watery?

    • Hayley @ Gimme Some Oven — August 4th, 2016 @ 3:56 pm

      Hi Christine! We wouldn’t recommend using frozen chicken in a slow cooker. We’ve learned that putting frozen ingredients in a slow cooker (especially frozen meats) isn’t the safest thing to do. Slow cookers often can’t get frozen meats up to a safe temperature in time, which means your meat will spend too long in the “danger zone” – 40-140 degrees). This While we’ve tried using frozen meats before and been fine (it does work), it’s just too risky, as it raises the likelihood of unsafe bacteria forming, and the possibility of food borne-illnesses.

  33. Chrissy — August 4, 2016 @ 2:40 pm (#)

    I LOVE this recipe. It’s in the rotation about every two weeks in our house. It’s so flavorful and simple, not to mention, pretty healthy! I wanted to know whether you’ve ever made this as a freezer meal and if that would be recommended?

    • Hayley @ Gimme Some Oven — August 4th, 2016 @ 3:57 pm

      Thank you Chrissy — we’re so glad to hear that! This can definitely be frozen (after you’ve made it), but we wouldn’t recommend freezing the ingredients and putting them into the slow cooker frozen. You could thaw them completely first and then do that though. We hope this helps!

  34. Resep Masakan — August 8, 2016 @ 1:10 am (#)

    thanks for sharing the recipe, I’ll try it soon

    • Hayley @ Gimme Some Oven — August 10th, 2016 @ 12:24 pm

      We hope you enjoy it Resep!

  35. Layne — August 14, 2016 @ 4:19 pm (#)

    Yummy- made some subs due to what was in the cupboard (dried ginger for fresh… etc)- turned out great. Will make again! Thanks

    • Hayley @ Gimme Some Oven — August 14th, 2016 @ 4:54 pm

      Thanks! We’re so glad you enjoyed this!

  36. Amelia — August 16, 2016 @ 12:11 pm (#)

    Can you use Apple cider vinegar instead of rice wine vinegar? Thanks! X

    • Hayley @ Gimme Some Oven — August 16th, 2016 @ 9:37 pm

      Hi Amelia! Yes, you could definitely use apple cider vinegar instead. We hope you enjoy this!

  37. Dillon B — August 23, 2016 @ 5:20 pm (#)

    I have made this recipe a couple times and I love it.  Any idea on how to keep the sauce from turning to gelatin overnight?

    • Hayley @ Gimme Some Oven — August 29th, 2016 @ 10:40 am

      We’re glad you enjoy this, Dillon! As for the gelatin-like sauce after refrigeration, that’s normal, and it’s due to the cornstarch. As soon as you reheat the leftovers, the sauce will default back to its original (non-gelatinous form). We hope this helps!

  38. Amy — August 28, 2016 @ 8:03 am (#)

    Can you use frozen chicken breasts? I usually do all my crockpot recipes with frozen and then leave it for 8 hours to cook while I am gone. Thanks!

    • Hayley @ Gimme Some Oven — August 29th, 2016 @ 10:30 am

      Hi Amy! We wouldn’t recommend using frozen chicken in a slow cooker. We’ve learned that putting frozen ingredients in a slow cooker (especially frozen meats) isn’t the safest thing to do. Slow cookers often can’t get frozen meats up to a safe temperature in time, which means your meat will spend too long in the “danger zone” – 40-140 degrees). This While we’ve tried using frozen meats before and been fine (it does work), it’s just too risky, as it raises the likelihood of unsafe bacteria forming, and the possibility of food borne-illnesses.


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