Crockpot Teriyaki Chicken
A sweet and savory slow-cooked chicken dish that requires minimal effort, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 lbs chicken breast (boneless, skinless)
- 1 cup teriyaki sauce (use low-sodium if preferred)
- 2 tablespoons honey (adjust for sweetness)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tablespoon fresh ginger, grated (or 1/2 tsp ground ginger)
- 1 cup bell peppers, sliced (mixed colors look nice)
- 1 cup broccoli florets
- to taste Salt and pepper Season lightly; taste at the end.
- Cooked rice or noodles for serving
Instructions
Preparation
- Place the 2 lbs chicken breasts into the crockpot in a single layer if possible.
- Pour 1 cup teriyaki sauce, 2 tablespoons honey, minced garlic, and grated ginger over the chicken. Stir gently so the chicken is coated in the sauce.
- Add the sliced bell peppers and broccoli florets on top — don’t bury them. They should sit on top to steam rather than disintegrate.
- Season lightly with salt and pepper.
Cooking
- Cover and cook: low for 360–420 minutes (6–7 hours) or high for 180–240 minutes (3–4 hours). The chicken is done when an instant-read thermometer shows 165°F (74°C) and the meat shreds easily.
- Optional: remove the chicken to a cutting board and shred with forks, then return to the sauce to soak up extra flavor.
Serving
- Serve over hot cooked rice or tossed with noodles. Garnish with sesame seeds, sliced green onions, or a squeeze of lime if desired.
Notes
Avoid starting this recipe with frozen chicken; thaw first for food safety. For best results, control sweetness with low-sodium teriyaki or reduced honey.