Crockpot Chicken Teriyaki Recipe
An easy crockpot chicken teriyaki recipe made with tender chicken, homemade teriyaki sauce, and fresh broccoli. This flavorful slow-cooker meal is perfect served over fluffy white rice for an easy weeknight dinner.
Ingredients
- 2 pounds chicken thighs or breast, cut into 2-inch pieces
- 4 Tbsp unsalted butter
- 2 cups broccoli florets large florets
teriyaki sauce-
- 1/2 cup low-sodium soy sauce
- 3/4 cup water
- 3 garlic cloves minced
- 1 tsp grated ginger
- 2 Tbsp cornstarch
- ¼ tsp red pepper flakes
- 1/2 cup brown sugar
Instructions
- Add the chicken to the crockpot with the butter.
- Whisk together the teriyaki sauce ingredients and cook over low heat until the sugar melts and the sauce comes to a soft boil. Pour over the chicken.
- Cook 3-4 hours on low or 2 hours on high.
- Add the broccoli 30 minutes before the cooking time ends.
- Serve over white rice and enjoy!
Notes
- Add the broccoli at the end. Add the broccoli toward the end of cooking to keep it tender without becoming too soft or mushy.
- Fresh ingredients. Use fresh garlic and ginger for the best flavor.
- Check the chicken for doneness. Use an instant-read thermometer to check the thickest part of the chicken. Once it reaches 165°F, the chicken is ready to serve.
- Store properly. Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 4 days.
- Reheat. Reheat in the microwave until warmed through, or on the stovetop over medium-low heat. If the sauce has thickened, add a splash of water to loosen it.
- Freeze for later. Freeze the chicken teriyaki in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.