Crockpot Teriyaki Chicken

$To make Crockpot Teriyaki Chicken, you need a few simple ingredients. Here’s what you’ll need: - 4 boneless, skinless chicken breasts - 1 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons honey - 2 tablespoons sesame oil - 1 teaspoon minced garlic - 1 teaspoon minced ginger - 1 cup broccoli florets - 1 cup bell peppers (sliced, any color) - 1 cup snap peas - 2 green onions, chopped - 1 tablespoon sesame seeds These ingredients bring great flavor to your dish. The chicken cooks slowly and becomes very tender. The teriyaki sauce adds a sweet and savory taste. Honey enhances this flavor and gives a nice glaze. Sesame oil offers a rich, nutty scent. Garlic and ginger add a warm, spicy kick. For veggies, broccoli, bell peppers, and snap peas add color and crunch. They also boost the nutrition of the meal. Green onions and sesame seeds make great garnishes. They add freshness and a lovely look to the dish. Gather these ingredients, and you are ready to create a tasty meal! {{ingredient_image_1}} First, grab a mixing bowl. Combine the teriyaki sauce, honey, sesame oil, minced garlic, and minced ginger. Mix until everything blends well. This marinade gives your chicken great flavor. Next, place the chicken breasts in the crockpot. Pour the marinade over them, making sure they are well coated. Cover the crockpot. Choose your cooking time: cook on low for 4-5 hours or on high for 2-3 hours. When done, the chicken should be tender and fully cooked. About 30 minutes before serving, add the broccoli, bell peppers, and snap peas to the crockpot. Stir them in gently to mix with the chicken and sauce. This adds color and nutrition to your meal. Once the chicken is cooked, remove it from the crockpot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot. Stir it well into the sauce and vegetables. This helps the chicken soak up more flavor. When picking teriyaki sauce, you have two choices: store-bought or homemade. Store-bought sauces are easy and quick. They save time and offer good flavor. Homemade sauce lets you control the taste. You can adjust sweetness or saltiness to fit your needs. A simple blend of soy sauce, sugar, and ginger makes a great base. To know if your chicken is cooked, check the color. It should be white, not pink. The chicken should also be tender and easy to shred. If it feels tough, it may need more time. Cooking on low for 4-5 hours gives the best results. High heat cooks it faster but can dry it out. Adding spices or veggies can make your dish even better. Try adding red pepper flakes for heat. You can also toss in mushrooms or carrots for texture. Fresh herbs like cilantro can brighten the dish. Mix different veggies to keep things fun and fresh. This way, you can customize the flavor to your liking. Pro Tips Marinade for Flavor: Allow the chicken to marinate for at least 30 minutes before cooking for enhanced flavor. If time permits, marinating overnight in the refrigerator will yield even better results. Vegetable Variety: Feel free to mix and match your vegetables! Carrots, zucchini, or baby corn can be great additions to this dish, providing extra color and nutrients. Thickening the Sauce: If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the sauce in the last 30 minutes of cooking. This will create a luscious glaze. Serving Suggestions: For a complete meal, serve the teriyaki chicken over fluffy jasmine rice or stir-fried noodles. Garnish with extra sesame seeds and fresh cilantro for added flavor. {{image_2}} You can change the protein in this dish. Tofu is a great option for a plant-based meal. It soaks up the teriyaki sauce well. If you want beef, use flank steak or sirloin. Cut it into thin strips. Cook it the same way as chicken. This gives you tasty options that fit your diet. You can mix up the veggies too. Try carrots, zucchini, or snap peas. These add crunch and color. If you like mushrooms, they can add a nice umami flavor. Just chop them up and add them to the crockpot. Feel free to get creative with what you have on hand! You can tweak the teriyaki glaze for new tastes. If you want it sweeter, add more honey. For a tangy twist, add a splash of rice vinegar or lime juice. Want some heat? Stir in a bit of sriracha or crushed red pepper. Each change gives the dish a new flair! To keep your leftover Crockpot Teriyaki Chicken fresh, first let it cool. Place it in an airtight container. Make sure to store it in the fridge within two hours. If you want to save it for later, you can freeze it. Use a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible before sealing. This helps prevent freezer burn. When you reheat the chicken, you want it to stay moist. The best way is to use the microwave. Place the chicken in a bowl with a splash of water or sauce. Cover it with a lid or microwave-safe wrap. Heat in short bursts, stirring in between. You can also use the stove. Just warm it gently in a pan over low heat. Add a little sauce to keep it juicy. Your Crockpot Teriyaki Chicken will last in the fridge for about three to four days. If you freeze it, it will be good for up to three months. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to throw it away. Yes, you can use frozen chicken in a crockpot. Just keep in mind that it may take longer to cook. I suggest adding an hour to the cooking time. Make sure the chicken reaches a safe internal temperature of 165°F. Crockpot Teriyaki Chicken goes well with many sides. Here are some ideas: - Steamed rice: A classic choice that soaks up the sauce. - Noodles: Serve it over soba or rice noodles. - Vegetables: Pair it with a fresh salad or steamed greens. - Egg rolls: For a fun, crunchy side. Yes, you can easily make this recipe gluten-free. Use a gluten-free teriyaki sauce. Many brands offer gluten-free options. Always check the label to be sure. To make the dish spicier, try these tips: - Add red pepper flakes: Mix in a teaspoon or more to taste. - Include sliced jalapeños: Toss them in with the vegetables. - Use spicy teriyaki sauce: Some brands offer a spicy version. - Add sriracha: Mix a tablespoon into the sauce for a kick. This blog post covered all you need for Crockpot Teriyaki Chicken. We explored the ingredients, step-by-step cooking, and tips to enhance this dish. You can choose proteins or veggies to suit your taste. Proper storage methods help keep leftovers fresh. Remember, cooking is fun and personal, so feel free to make it your own. Enjoy cooking and share your delicious results!$

Crockpot Teriyaki Chicken

A delicious and easy teriyaki chicken dish made in a crockpot with vegetables.

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Main Course

Cuisine Asian

Servings 4

Calories 300 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup teriyaki sauce
2 tablespoons honey
2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 cup broccoli florets
1 cup bell peppers, sliced
1 cup snap peas
2 pieces green onions, chopped
1 tablespoon sesame seeds

Instructions

In a mixing bowl, combine the teriyaki sauce, honey, sesame oil, minced garlic, and minced ginger to create a flavorful marinade.
Place the chicken breasts in the crockpot and pour the marinade over them, ensuring they are well coated.
Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender and fully cooked.
About 30 minutes before serving, add the broccoli, bell peppers, and snap peas to the crockpot, mixing well to combine with the chicken and sauce.
Once the cooking is complete, remove the chicken and shred it with two forks, then return the shredded chicken to the crockpot and stir it into the sauce and vegetables.
Serve the teriyaki chicken over rice or noodles, sprinkling with chopped green onions and sesame seeds for garnish.

Notes

Serve over rice or noodles for a complete meal.

Keyword chicken, crockpot, dinner, easy, teriyaki