Crockpot Teriyaki Chicken
A hands-off, flavorful teriyaki chicken made effortlessly in the slow cooker, perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts Substitute thighs for richer flavor.
- 1 cup teriyaki sauce Use low-sodium if preferred.
- 2 tablespoons honey Maple syrup or brown sugar can work.
- 2 cloves garlic, minced Or 1 tsp garlic powder in a pinch.
- 1 teaspoon grated fresh ginger Or 1/4 teaspoon ground ginger.
- 2 cups broccoli florets
For Serving
- Cooked rice or noodles For serving.
- Sesame seeds For garnish (optional).
- Chopped green onions For garnish (optional).
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- In a small bowl, whisk together the teriyaki sauce, honey, minced garlic, and grated ginger until smooth.
- Pour the sauce evenly over the chicken, making sure each piece is coated.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and reaches 165°F internally.
- About 30 minutes before serving, add the broccoli florets on top, cover, and allow them to steam until bright green and tender-crisp.
Serving
- Remove the lid, shred the chicken with two forks right in the crockpot, and stir so the meat absorbs the sauce.
- Serve hot over rice or noodles and sprinkle with sesame seeds and chopped green onions if desired.
Notes
If you like a thicker sauce, stir a cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) into the sauce after shredding, and keep the crockpot on high for 10–15 minutes to thicken. For a lower-sugar version, reduce the honey and use a sugar-free teriyaki.