Dump and Go Crockpot Teriyaki Chicken
A quick and effortless dish combining tender chicken with sweet and savory teriyaki sauce and fresh vegetables, all made in a crockpot.
Ingredients
For the Chicken
- 2 lbs Boneless, skinless chicken thighs (or breasts)
For the Sauce
- 1 cup Teriyaki sauce
- 1/2 cup Honey
- 1/4 cup Soy sauce
- 1 tablespoon Minced garlic
- 1 tablespoon Minced ginger
For the Vegetables
- 1 cup Bell peppers, sliced (Any color)
- 1 cup Onion, sliced
- 1 cup Broccoli florets
- 1 tablespoon Sesame seeds (for garnish)
- 4 servings Cooked rice (for serving)
- to taste Chopped green onions (for garnish)
Instructions
Preparation
- Prepare your chicken by cutting it into smaller pieces, if desired.
- In a bowl, mix together teriyaki sauce, honey, soy sauce, minced garlic, and minced ginger until blended.
- In your slow cooker, layer the chicken at the bottom and pour the mixed sauce over it.
- Add the sliced bell peppers, onion, and broccoli florets to the crockpot.
Cooking
- Cover the crockpot and set it to low. Let it cook for about 6-7 hours, or on high for 3-4 hours.
- Check for doneness the chicken should be tender and easy to shred.
Serving
- Serve the teriyaki chicken over cooked rice, garnished with sesame seeds and chopped green onions.
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Notes
Use fresh ingredients for best flavor and texture. You can customize the dish by adding different vegetables or proteins. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months.