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Crockpot teriyaki chicken served with rice and vegetables

Crockpot Teriyaki Chicken

A simple and delicious teriyaki chicken dish made in a slow cooker, perfect for busy weeknights with tender chicken and vibrant broccoli.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Boneless Skinless Chicken Breasts Use thighs for added flavor.
  • 3 cups Fresh Broccoli Florets (cut small) Chop into small florets for even cooking.
  • 2 cloves Garlic (minced)
  • 1 tsp Fresh Ginger (grated)
  • 1 cup Teriyaki Sauce Adjust quantity for personal taste.
  • 2 tbsp Cornstarch For thickening the sauce.
  • 2 tbsp Water To create a slurry with cornstarch.

Method
 

Preparation
  1. Place the boneless skinless chicken breasts at the bottom of your slow cooker.
  2. Add the garlic and ginger, followed by the fresh broccoli florets.
  3. Pour in the teriyaki sauce, ensuring everything is well-coated.
  4. In a small bowl, combine the cornstarch and water to create a slurry. Stir this mixture into your slow cooker to thicken the sauce.
  5. Give everything a gentle mix and cover.
  6. Cook on low for 4-6 hours or high for 2-3 hours, depending on your schedule.
  7. Once done, serve hot over rice or noodles.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat using a microwave or gently on the stovetop.