Print

Dump-and-Go Crockpot Teriyaki Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and flavorful teriyaki chicken recipe made in a slow cooker, paired with crisp-tender broccoli and a sweet glaze.

Ingredients

Scale
  • 2 lbs Boneless Skinless Chicken Breasts (or Thighs)
  • 1 cup Teriyaki Sauce (Thick style recommended, like Soy Vay)
  • 2 cloves Garlic (minced, optional flavor booster)
  • 1 tsp Fresh Ginger (grated, optional flavor booster)
  • 3 cups Broccoli Florets (Fresh, cut small)
  • 2 tbsp Cornstarch (For the slurry)
  • 2 tbsp Cold Water (For the slurry)

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the teriyaki sauce over the chicken. If you want extra flavor, you can add minced garlic and grated ginger at this point.
  2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  3. Remove the chicken to a plate. You can shred it into bite-sized chunks with two forks or meat claws. If you don’t mind a bit of mess, shred it right in the pot.
  4. Mix cornstarch and cold water in a small bowl until smooth. Stir this slurry into the hot sauce in the slow cooker.
  5. Return the shredded chicken to the pot and stir in the broccoli florets. Cover and cook on HIGH for 20-30 minutes until the broccoli is tender-crisp and the sauce is thickened into a glaze.
  6. Serve hot over white rice, garnished with sesame seeds and green onions if desired.

Notes

For a spicier kick, add red pepper flakes or sriracha. You can replace broccoli with other vegetables like bell peppers, snap peas, or carrots. For a thicker sauce, let it simmer for a few extra minutes after adding cornstarch.

Nutrition

Find it online: https://anymealideas.com/dump-and-go-crockpot-teriyaki-chicken/