The aroma of simmering soy sauce and garlic fills the kitchen, instantly transporting me to my favorite Asian bistro. This Crockpot Teriyaki Chicken is my go-to for busy weeknights—it’s a delightful, easy dump-and-go meal that practically cooks itself! No more struggling with a watery sauce that lacks the punch; this recipe guarantees a sticky, satisfying glaze that coats tender pieces of chicken and deliciously incorporates broccoli for a nutritious boost. Not only is this dish family-friendly and perfect for meal prep, but it also elevates your home cooking effortlessly, making it a comforting alternative to fast food. Ready to impress your loved ones without breaking a sweat? Let’s dive into creating this flavorful dish together! Why is This Crockpot Teriyaki Chicken a Must-Try? Simplicity at Its Best: Just dump ingredients in your slow cooker and let it work its magic! Rich, Robust Glaze: Say goodbye to bland teriyaki; this recipe ensures a sticky sauce that’s bursting with flavor. Nutritious Add-Ins: Enhancing your meal with colorful broccoli not only adds crunch but also vital nutrients. Crowd-Pleaser: Perfect for family dinners or impressing guests, it’s a dish that everyone will love. Meal Prep Friendly: Make a big batch for the week—it’s just as delicious reheated! Pair with Cheesy Chicken Broccoli Casserole for a complete dining experience. Versatile Options: Customize with pineapple or different proteins like thighs for an extra juicy twist! Crockpot Teriyaki Chicken Ingredients For the Chicken • Boneless Skinless Chicken Breasts or Thighs – Chicken thighs provide juiciness, while breasts are leaner options; use what you prefer! For the Sauce • Teriyaki Sauce – Choose a thick, syrupy brand like Soy Vay for a rich flavor in your Crockpot Teriyaki Chicken. • Garlic (minced) – Adds depth; if you’re short on time, substitute with ½ tsp garlic powder. • Fresh Ginger (grated) – Brightens the dish with aromatic flavors; use ½ tsp ground ginger if fresh isn’t available. For the Vegetables • Broccoli Florets – This colorful veggie not only adds crunch but also crucial nutrients; toss it in during the last 30 minutes of cooking. For Thickening the Sauce • Cornstarch – Essential for creating that desired thick glaze; don’t skip this step! • Cold Water – Mix with cornstarch to make the slurry that thickens your sauce. To Serve • White Rice – A fluffy base that soaks up the flavorful sauce; garnish with sesame seeds and green onions for the perfect finish. Step‑by‑Step Instructions for Crockpot Teriyaki Chicken Step 1: Dump Ingredients Begin by placing 2–3 pounds of boneless skinless chicken breasts or thighs into your slow cooker. Pour a generous amount of thick teriyaki sauce over the chicken, and if desired, add minced garlic and grated ginger for extra flavor. Avoid stirring at this point; simply let the chicken absorb the savory sauce as it cooks. Step 2: Cook Cover the slow cooker with its lid and set it to cook on LOW for 6–7 hours or HIGH for 3–4 hours. The chicken is perfectly done when it reaches an internal temperature of 165°F and shreds easily with a fork. Stay patient and resist lifting the lid to maintain optimal cooking conditions! Step 3: Shred Chicken Once the cooking time is up, carefully remove the chicken from the slow cooker using tongs or a slotted spoon. Shred the tender pieces using two forks until they reach a nice, stringy consistency. Return the shredded chicken to the cooker, ensuring it is well-coated with the flavorful sauce. Step 4: Make Slurry In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth and no lumps remain. This slurry will be crucial for transforming your teriyaki sauce from a liquid consistency into a thick, glossy glaze that clings deliciously to the chicken. Step 5: Thicken Sauce Stir the cornstarch slurry into the slow cooker, mixing it well with the chicken and sauce. Switch the heat to HIGH and cover, allowing it to cook for an additional 10–15 minutes. Keep an eye on the sauce as it thickens; it should reach a luscious glaze that beautifully coats your Crockpot Teriyaki Chicken. Step 6: Add Broccoli Toss in fresh broccoli florets and stir them gently into the slow cooker, ensuring they are submerged in the sauce. Cover and cook for an additional 20–30 minutes, just until the broccoli becomes tender-crisp. This not only adds vibrant color but also essential nutrients to your dish. Step 7: Serve Once everything is cooked to perfection, serve your Crockpot Teriyaki Chicken over a bed of fluffy white rice. Drizzle with the sticky sauce and garnish with sesame seeds and sliced green onions for a delightful finishing touch. This complete meal is sure to impress your family and friends! Storage Tips for Crockpot Teriyaki Chicken Fridge: Store your Crockpot Teriyaki Chicken in an airtight container for up to 4-5 days. The flavors meld beautifully, making it even tastier over time! Freezer: For longer storage, freeze cooked teriyaki chicken for up to 3 months. Make sure to let it cool completely before transferring to freezer-safe bags. Reheating: Thaw overnight in the fridge if frozen, then reheat on the stovetop or in the microwave until heated through. Add a splash of water if needed to keep it moist. Meal Prep: Consider portioning out the chicken into individual containers for easy grab-and-go meals throughout the week. Enjoy the convenience of homemade goodness! Crockpot Teriyaki Chicken Variations & Substitutions Feel free to explore your creativity in the kitchen and make this delightful dish truly yours! Dairy-Free: Replace any butter or dairy used in sides to keep the meal completely dairy-free while retaining flavor. Protein Swap: Use turkey breasts or thighs instead of chicken for a lean alternative that still delivers on taste. Add More Veggies: Toss in bell peppers or snap peas during the last 30 minutes for added crunch and vibrant color. Pineapple Twist: Include sweet pineapple chunks in the last hour of cooking for a delicious tropical flavor that complements the teriyaki sauce beautifully. Low-Carb Option: Swap out the rice for cauliflower rice to keep it light and keto-friendly, perfect for those watching their carbs. Burst of Flavor: Add a splash of pineapple juice in place of some teriyaki sauce to enhance sweetness while keeping that sticky glaze intact. Heat Level Up: For those who like it spicy, throw in some red pepper flakes or a dash of sriracha to give a kick to your teriyaki sauce. Gluten-Free: Use a gluten-free teriyaki sauce to cater to dietary needs without sacrificing any delicious flavor. For a complete meal experience, this dish pairs wonderfully with Cheesy Chicken Spinach or a side of Balsamic Glazed Chicken. Enjoy every bite! Expert Tips for Crockpot Teriyaki Chicken Avoid Watery Sauce: Ensure you use a thick teriyaki sauce and don’t skip the cornstarch slurry to achieve that rich glaze. Add Broccoli Last: To maintain its bright color and crunch, always add broccoli florets during the last 20–30 minutes of cooking. Choose the Right Chicken: Opt for thighs if you want a juicier texture; they hold up better during the slow cooking process compared to breasts. Measure Ingredients: Use precise amounts of cornstarch and water for the slurry. Too much water will make the sauce runny instead of thick and sticky. Keep the Lid Closed: Avoid opening the lid while cooking; each time you do, you release heat and extend the cooking time, which can impact the final result. What to Serve with Crockpot Teriyaki Chicken The perfect meal is just a few pairings away, creating a delightful dining experience that warms the heart. Fluffy White Rice: A classic base that captures every drop of that sweet, sticky teriyaki glaze—every bite is sheer bliss. Stir-Fried Vegetables: Colorful stir-fried snap peas and bell peppers add crunch and freshness, enhancing the dish’s vibrant flavors. Their crispness contrasts beautifully with the tender chicken. Miso Soup: A comforting bowl of miso soup offers a warm, savory complement to the sweetness of the teriyaki chicken, helping to balance out the meal. Asian Slaw: A tangy, crunchy salad with cabbage, carrots, and sesame dressing adds a lovely freshness and texture that lightens up the entire feast. Steamed Edamame: Lightly salted edamame pods serve as both a snack and a side, providing protein and fiber while maintaining the Asian theme. Sesame Noodles: Chilled sesame noodles with cucumbers and scallions bring a delightful, nutty flavor to the table, blending perfectly with the chicken’s sweetness. Pineapple Chunks: Fresh pineapple provides a juicy, tropical contrast; its sweetness pairs beautifully with the teriyaki glaze, creating a delightful mouthful. Green Tea: A relaxing cup of green tea works wonders to cleanse the palate and enhance the meal’s flavors with its subtle earthiness. Chocolate Mochi: Finish off with a light dessert like chocolate mochi; its chewiness is a delightful contrast to your savory dinner. Each mouthful brings a gentle sweetness that keeps your taste buds dancing. Fortune Cookies: A fun way to end the meal, fortune cookies bring a nostalgic touch and a bit of surprise, perfect for sharing with loved ones! Make Ahead Options These Crockpot Teriyaki Chicken are fantastic for meal prep enthusiasts looking to save precious time on busy weeknights! You can prep the chicken with teriyaki sauce and any desired spices up to 24 hours in advance; simply store it in an airtight container in the refrigerator. To further streamline your cooking, chop the broccoli and keep it refrigerated for up to 3 days. When you’re ready to enjoy this delicious dinner, place the prepared chicken in the slow cooker, cook as directed, and add the broccoli in the last 30 minutes to maintain its vibrant texture. This way, you can relish restaurant-quality results with ease! Crockpot Teriyaki Chicken Recipe FAQs How do I choose the right chicken for this recipe? Absolutely! While both boneless skinless chicken breasts and thighs work, I recommend using thighs for a juicier texture. Thighs tend to hold up better during slow cooking, resulting in tender, flavorful chicken. Breasts are leaner, so opt for them if you’re looking for a lighter meal. How long can I store leftover Crockpot Teriyaki Chicken? You can store your Crockpot Teriyaki Chicken in an airtight container in the refrigerator for up to 4-5 days. The flavors actually deepen as it sits, which might just make the leftovers even tastier than the first serving! Can I freeze Crockpot Teriyaki Chicken? If so, how? Yes, enjoy the convenience of freezing cooked Crockpot Teriyaki Chicken for up to 3 months. Let it cool completely, then transfer it to freezer-safe bags or containers. Squeeze out excess air before sealing to prevent freezer burn. Thaw overnight in the fridge before reheating. What can I do if my teriyaki sauce turns out watery? To avoid a watery sauce, always use a thick, high-quality teriyaki sauce and don’t skip making the cornstarch slurry. If you’re in a bind, you can also simmer the sauce on the stovetop until it reduces and thickens, stirring frequently to prevent burning. Is this recipe suitable for gluten-free diets? Yes! Just ensure you use gluten-free teriyaki sauce and verify that your soy sauce is gluten-free if using it. This way, you can enjoy the flavors without worry! Always check the labels to make sure they meet your dietary needs. How should I reheat leftover Crockpot Teriyaki Chicken? For the best results, reheat your leftover Crockpot Teriyaki Chicken on the stovetop over medium heat, adding a splash of water if needed to retain moisture. Alternatively, you can use a microwave, heating it in 30-second intervals until it’s warmed through. Enjoy your homemade goodness! Crockpot Teriyaki Chicken: A Simple, Flavor-Packed Delight This Crockpot Teriyaki Chicken is a flavorful, easy dump-and-go meal that cooks itself, featuring tender chicken and broccoli in a rich, sticky sauce. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 7 hours hrsTotal Time 7 hours hrs 15 minutes mins Servings: 6 servingsCourse: ChickenCuisine: AsianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken2-3 pounds boneless skinless chicken breasts or thighs Thighs provide juiciness, breasts are leaner options.For the Sauce1 cup teriyaki sauce Choose a thick, syrupy brand like Soy Vay.3 cloves garlic (minced) Substitute with ½ tsp garlic powder if short on time.1 tablespoon fresh ginger (grated) Use ½ tsp ground ginger if fresh isn't available.For the Vegetables4 cups broccoli florets Toss in during the last 30 minutes of cooking.For Thickening the Sauce2 tablespoons cornstarch Essential for creating a thick glaze.2 tablespoons cold water Mix with cornstarch to make the slurry.To Serve4 cups white rice Fluffy base that soaks up the flavorful sauce. Equipment slow cooker Method Step-by-Step InstructionsBegin by placing 2–3 pounds of boneless skinless chicken breasts or thighs into your slow cooker. Pour a generous amount of thick teriyaki sauce over the chicken, and if desired, add minced garlic and grated ginger for extra flavor.Cover the slow cooker with its lid and set it to cook on LOW for 6–7 hours or HIGH for 3–4 hours. The chicken is perfectly done when it reaches an internal temperature of 165°F.Once the cooking time is up, carefully remove the chicken from the slow cooker and shred it using two forks.In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth.Stir the cornstarch slurry into the slow cooker, mixing it well with the chicken and sauce. Switch the heat to HIGH and cover, cooking for an additional 10–15 minutes.Toss in fresh broccoli florets and stir gently, ensuring they are submerged in the sauce. Cover and cook for an additional 20–30 minutes.Serve the Crockpot Teriyaki Chicken over a bed of fluffy white rice, garnishing with sesame seeds and sliced green onions. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 12gVitamin A: 2IUVitamin C: 65mgCalcium: 50mgIron: 2mg NotesStore in an airtight container for up to 4-5 days or freeze for up to 3 months. Reheat on the stovetop or microwave, adding water if needed to keep moist. Tried this recipe?Let us know how it was!
