Crockpot Teriyaki Chicken

A simple and delicious Dump and Go recipe perfect for busy weeknights, featuring tender chicken in a sweet and tangy teriyaki sauce with colorful vegetables.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds boneless, skinless chicken thighs or breasts Can substitute chicken thighs for breasts for a leaner option.
1 cup teriyaki sauce Choose gluten-free teriyaki sauce for gluten-free option.
2 tablespoons honey Optional; can skip as teriyaki sauce provides flavor.
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup bell peppers, sliced Can swap with other vegetables.
2 cups broccoli florets Can use different vegetables depending on availability.
to serve as needed cooked rice or noodles
to garnish as needed sesame seeds and green onions Optional garnish.

Method

Preparation

Place the chicken directly into the crockpot.
In a mixing bowl, combine the teriyaki sauce, honey, garlic, and ginger until blended. Pour this mixture over the chicken, ensuring it’s well coated.
Layer the sliced bell peppers and broccoli on top of the chicken.
Cover your crockpot and cook on low for 6-7 hours or high for 3-4 hours until the chicken is thoroughly cooked and tender.
If desired, shred the chicken using two forks right in the pot for easier serving.
Serve the delicious teriyaki chicken over cooked rice or noodles and sprinkle with sesame seeds and green onions for an extra touch.

Notes

For added flavor, consider marinating the chicken in teriyaki sauce for a few hours before cooking. Add red pepper flakes for a spicy kick. Leftovers can be used in sandwiches, salads, or as pizza topping.