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Crockpot Teriyaki Chicken

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.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2-3 pounds boneless skinless chicken breasts or thighs Thighs provide juiciness, breasts are leaner options.
For the Sauce
  • 1 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 Vegetables
  • 4 cups broccoli florets Toss in during the last 30 minutes of cooking.
For Thickening the Sauce
  • 2 tablespoons cornstarch Essential for creating a thick glaze.
  • 2 tablespoons cold water Mix with cornstarch to make the slurry.
To Serve
  • 4 cups white rice Fluffy base that soaks up the flavorful sauce.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. Once the cooking time is up, carefully remove the chicken from the slow cooker and shred it using two forks.
  4. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth.
  5. 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.
  6. Toss in fresh broccoli florets and stir gently, ensuring they are submerged in the sauce. Cover and cook for an additional 20–30 minutes.
  7. 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

Notes

Store 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.

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