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To make a tasty Crockpot Teriyaki Chicken, gather these main ingredients: - 4 boneless, skinless chicken breasts - 1 cup teriyaki sauce - 1 cup chicken broth - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon honey These ingredients create a rich and flavorful base. The chicken absorbs the sauce well, making it juicy and tender. You can add extra ingredients for more flavor. Consider these options: - 1 cup bell peppers, sliced (red and yellow) - 1 cup broccoli florets - 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening) - Sesame seeds and green onions, for garnish Adding bell peppers and broccoli gives color and crunch. The cornstarch helps thicken the sauce, making it stick to the chicken. For a complete meal, I suggest serving the chicken over: - Cooked rice - Noodles This dish pairs well with steamed rice or noodles. Drizzle extra teriyaki sauce on top for extra flavor. You can also garnish with sesame seeds and green onions for a pop of color. Check the Full Recipe for more details. Start with four boneless, skinless chicken breasts. Place them in your slow cooker. Pour in one cup of teriyaki sauce. Add one cup of chicken broth next. Then, mix in two cloves of minced garlic and one tablespoon of grated ginger. Finally, add one tablespoon of honey for sweetness. Stir everything together so the chicken is well coated. Cover the slow cooker with its lid. Set the cooker on low for six to eight hours. If you're in a hurry, choose high for three to four hours. The chicken should be very tender when done. After cooking, take the chicken out and shred it with two forks. Return the shredded chicken back to the slow cooker. Now, add one cup of sliced bell peppers and one cup of broccoli florets. Stir gently to mix. Cover the slow cooker again and cook on high for an extra thirty minutes. This makes the veggies tender. For a thicker sauce, mix two tablespoons of cornstarch with two tablespoons of water. Stir this into the sauce and cook for another ten to fifteen minutes. Serve the teriyaki chicken over rice or noodles. Drizzle more sauce on top if you like. Garnish with sesame seeds and chopped green onions for a nice finish. For the complete instructions, check the Full Recipe. To get juicy, tender chicken, use fresh, boneless, skinless chicken breasts. Make sure the chicken is fully submerged in the sauce. This keeps it moist during cooking. You can also add a bit of extra chicken broth if you like more sauce. For best results, shred the chicken after cooking. This helps the flavors soak in more. For a deep flavor, use a quality teriyaki sauce. Look for one with real ingredients, like soy sauce, ginger, and garlic. Adding honey gives it a lovely sweetness. You can also mix in a dash of rice vinegar for a tangy twist. If you want it spicy, add a few red pepper flakes. This will balance the sweetness nicely. One common mistake is overcooking the chicken. Cooking it too long can make it dry. Stick to the cooking times in the Full Recipe for best results. Another mistake is not adding enough veggies. Adding bell peppers and broccoli adds texture and nutrition. Lastly, don’t forget to thicken the sauce at the end. A thick sauce clings to the chicken and makes each bite delicious. {{image_2}} You can change the protein in this dish. Use tofu or pork instead of chicken. For tofu, choose firm or extra firm. Cut it into cubes and add it to the slow cooker. For pork, use pork tenderloin or shoulder. It will absorb the teriyaki sauce flavor well. Cook it the same way as chicken. To make this dish vegetarian or vegan, swap the chicken for tempeh or jackfruit. Tempeh is packed with protein and has a nice texture. Jackfruit acts like pulled meat. Use the same cooking times for both. Also, make sure to use vegan teriyaki sauce. You can find many brands that are free from animal products. Feel free to mix up the veggies in this recipe. You can use snap peas, carrots, or mushrooms. These add color and crunch. Just chop them into bite-sized pieces. Add them in the last hour of cooking for best results. This keeps them fresh and tasty. You can also try adding pineapple for a sweet twist. To keep your leftover teriyaki chicken fresh, place it in an airtight container. Make sure to cool it first. Store it in the fridge for up to four days. If you plan to eat it later, freezing is a great option. To freeze your teriyaki chicken, pack it in freezer-safe bags. Remove as much air as you can before sealing. It can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until it's hot. Cooked teriyaki chicken stays fresh in the fridge for four days. If frozen, eat it within three months for the best taste. Always check for signs of spoilage, like a bad smell or change in color. Keep your chicken safe and enjoy it again! For the full recipe, check out the instructions above. To thicken teriyaki sauce, use cornstarch. Mix two tablespoons of cornstarch with two tablespoons of water. Stir this mixture into the sauce during the last stages of cooking. This will help the sauce become thick and glossy. If you want a richer flavor, simmer the sauce longer after adding the cornstarch. Yes, you can cook this dish on high. Set your Crockpot to high for 3 to 4 hours. The chicken will be tender and juicy, just like when cooked on low. Keep an eye on it, as cooking times can vary based on your model. To make this recipe gluten-free, choose a gluten-free teriyaki sauce. Many brands offer great options. Also, check your chicken broth to ensure it is gluten-free. Serve it over rice or gluten-free noodles for a delicious meal. This blog post covered how to make tasty Crockpot Teriyaki Chicken. We looked at key ingredients, step-by-step cooking instructions, and tips for great results. I shared options for protein, ways to adapt the dish, and smart storage ideas. In the end, this recipe is easy and delicious, perfect for any meal. You can enjoy it your way, so get cooking!

Crockpot Teriyaki Chicken

Savor the deliciousness of Crockpot Teriyaki Chicken with this easy recipe! In just a few simple steps, you can create a mouthwatering meal featuring tender chicken, vibrant bell peppers, and crunchy broccoli all infused with rich teriyaki flavor. Perfect for busy days, this dish cooks effortlessly in your slow cooker.
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup teriyaki sauce

1 cup chicken broth

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon honey

1 cup bell peppers, sliced (red and yellow)

1 cup broccoli florets

2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

Cooked rice or noodles, for serving

Sesame seeds and green onions, for garnish

Instructions
 

In the slow cooker, add the chicken breasts and pour in the teriyaki sauce, chicken broth, minced garlic, grated ginger, and honey. Stir well to combine the ingredients.

    Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shredded.

      Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

        Add the sliced bell peppers and broccoli florets to the slow cooker. Stir gently to combine and cover. Cook on high for an additional 30 minutes, until the vegetables are tender.

          For a thicker sauce, stir in the cornstarch mixture and cook for an additional 10-15 minutes until the sauce thickens.

            Serve the Teriyaki chicken over a bed of cooked rice or noodles. Drizzle extra sauce on top if desired and garnish with sesame seeds and chopped green onions.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6