Crock-Pot Chicken Teriyaki (Print Version)
Chicken simmered in teriyaki sauce, garlic, and brown sugar for a savory, effortless slow-cooked dish.
# Ingredients:
→ Main Ingredients
01 -
2 pounds boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
02 -
1/2 cup chicken broth
03 -
3/4 cup thick teriyaki sauce
04 -
1/4 cup packed brown sugar
05 -
3 garlic cloves, minced
→ Optional
06 -
1 tablespoon cornstarch mixed with 1 tablespoon water
07 -
Chopped bell peppers, snap peas, broccoli, or pineapple chunks
08 -
Sesame seeds, for garnish
09 -
Sliced green onions, for garnish
# Steps:
01 -
In a large bowl, combine chicken broth, teriyaki sauce, brown sugar, and minced garlic. Stir until the sugar is dissolved.
02 -
Add diced chicken pieces to the bowl and toss to evenly coat with the sauce.
03 -
Place the coated chicken and sauce into the Crock-Pot. Cover and cook on low for 4 to 6 hours, until the chicken is thoroughly cooked and tender.
04 -
For a thicker sauce, stir the cornstarch slurry into the Crock-Pot during the last 30 minutes of cooking, mixing well to combine.
05 -
Serve the chicken over steamed rice, noodles, or in lettuce wraps. Garnish with sesame seeds and sliced green onions if desired.
# Notes:
01 -
Cutting the chicken into uniform pieces ensures even cooking in the slow cooker.
02 -
For added flavor and nutrition, include colorful vegetables or pineapple during the last hour of cooking.