Description
This Crock-Pot Chicken Teriyaki is a savory-sweet, melt-in-your-mouth dish made with tender chicken slow-cooked in a garlicky teriyaki sauce. It’s perfect for busy weeknights and reheats beautifully.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 1/2 cup chicken broth
- 3/4 cup teriyaki sauce (preferably thick)
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- Optional: 1 tbsp cornstarch + 1 tbsp water (for slurry)
- Optional add-ins: chopped bell peppers, snap peas, broccoli, or pineapple chunks
- Optional garnish: sesame seeds, sliced green onions
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Instructions
- In a large bowl, combine chicken broth, teriyaki sauce, brown sugar, and minced garlic. Stir until sugar is mostly dissolved.
- Add diced chicken and toss to coat thoroughly.
- Transfer the chicken and sauce to a Crock-Pot. Cover and cook on low for 4–6 hours, until chicken is tender and cooked through.
- If desired, thicken the sauce by stirring in a cornstarch slurry during the last 30 minutes of cooking.
- Serve over rice, noodles, or in lettuce wraps. Garnish with sesame seeds and green onions if desired.
Notes
- Use chicken thighs for a more tender texture.
- Add vegetables in the last hour of cooking for a one-pot meal.
- Use low-sodium teriyaki sauce if watching salt intake.
- This dish freezes well and is great for meal prep.
