Crockpot Teriyaki Chicken
A hands-off, comforting teriyaki chicken dish that uses simple pantry staples, colorful vegetables, and a honey-forward glaze, perfect for weeknight dinners and potlucks.
Ingredients
Main Ingredients
- 1 lb chicken thighs or breasts Thighs stay juicier; breasts work if you prefer white meat.
- 1 cup teriyaki sauce Use store-bought or homemade (see notes for gluten-free).
- 1/4 cup soy sauce Low-sodium recommended; tamari works for gluten-free.
- 1/4 cup honey Or swap with maple syrup for a vegan-friendly touch (adjust other ingredients accordingly).
- 4 cloves garlic, minced Fresh gives the best flavor.
- 2 tbsp fresh-grated ginger Dried ground ginger won’t be as bright but can substitute (1 tsp).
- 2 cups bell peppers, sliced Any color; red or yellow add sweetness.
- 2 cups broccoli, fresh or frozen If frozen, add later to avoid overcooking.
- 2 tbsp sesame seeds Optional; toast briefly for more aroma.
- 2 stalks green onions, thinly sliced For garnish.
Instructions
Preparation
- Pat the chicken dry with paper towels and season lightly with pepper.
- In a bowl, whisk together teriyaki sauce, soy sauce, honey, minced garlic, and grated ginger until smooth.
Cooking
- Place chicken in the bottom of the crockpot in a single layer. Pour the sauce over the chicken, turning pieces to coat.
- Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through and tender (internal temp 165°F/74°C).
- With 30–40 minutes left, add sliced bell peppers and broccoli to the crockpot (if using frozen broccoli, add only 15 minutes before serving). Stir gently to combine so veg cooks but keeps texture.
- Remove chicken and shred or slice as preferred. Return to the sauce to coat. Sprinkle with sesame seeds and chopped green onions before serving.
Notes
If you need a gluten-free version, use a gluten-free teriyaki sauce or make your own with tamari and rice vinegar. For a lower-sugar option, reduce the honey and increase ginger for bite. Store leftovers in airtight containers for up to 4 days.