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- 4 boneless, skinless chicken breasts - 1 cup teriyaki sauce - 1 tablespoon fresh ginger, grated - 3 cloves garlic, minced - 1 cup pineapple chunks (fresh or canned) - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 tablespoon sesame seeds - 2 green onions, chopped - Cooked rice or quinoa, for serving For the chicken, you can use thighs if you prefer. They add more flavor and stay moist. The teriyaki sauce is key for taste. If you want less sugar, look for a low-sugar option. Fresh ginger gives a bright kick. In a pinch, use ground ginger, but fresh is best. Garlic adds depth, so don't skip it! For veggies, feel free to swap the red bell pepper for yellow or orange. You can also use frozen broccoli if fresh isn't available. Pineapple chunks can be fresh or canned. If you use canned, drain them first. For a nutty touch, add crushed peanuts or cashews instead of sesame seeds. Fresh ingredients often have better flavor and texture. Fresh ginger and garlic will pop more than their dried versions. The broccoli will be crisp and bright. Fresh pineapple offers a juicy sweetness. However, canned ingredients are super convenient. They cut down on prep time. Canned pineapple works well, too. Choose what fits your schedule and taste! {{ingredient_image_1}} First, grab your large slow cooker. Place the boneless chicken breasts at the bottom. This forms the base for your dish. In a medium bowl, whisk together the teriyaki sauce, grated ginger, and minced garlic. Pour this mix over the chicken. Next, add the pineapple chunks, sliced red bell pepper, and broccoli florets on top. Cover the slow cooker with a lid. Cook on low for 4 hours or high for 2 hours. When done, the chicken should be tender and fully cooked. Use two forks to shred the chicken right in the slow cooker. Mix it with the sauce and veggies well. Serve this tasty mix over cooked rice or quinoa. Finish it off by sprinkling sesame seeds and chopped green onions on top. Using a slow cooker is easy and fun. Here are some tips to help you: - Always layer ingredients correctly. Chicken goes first, then sauce, and finally veggies. - Avoid lifting the lid while cooking. This lets heat escape and slows cooking. - If your meal is too watery, remove the lid for the last 30 minutes. This helps to thicken the sauce. - Keep an eye on cooking times. Different slow cookers may cook at different speeds. To know if your chicken is cooked right, look for these signs: - The chicken should shred easily with a fork. - It should no longer be pink inside. - The juices should run clear, not pink. - The internal temperature should reach 165°F for safety. Checking these signs ensures your meal is safe and delicious. Enjoy your dump-and-go teriyaki chicken! To get the best teriyaki taste, I suggest using a good teriyaki sauce. Look for one that has a nice balance of sweet and salty. You can also add more ginger or garlic for a bolder flavor. If you want, try adding some red pepper flakes for a hint of spice. A splash of rice vinegar can brighten the dish too. These simple tweaks can elevate the taste to new heights. Yes, you can use frozen chicken for this recipe! Just place the frozen chicken breasts in the slow cooker. Add the teriyaki sauce, ginger, and garlic as usual. Cook on high for about 3 to 4 hours. The chicken will turn out juicy and tender, just like fresh. This is a great time-saver for busy days when you need a quick meal. If your sauce is too thick, add a splash of water or broth. Stir it well to thin it out. If you find it too salty, add a bit of honey or brown sugar. This helps balance the flavors. If the chicken is dry, it may have cooked too long. Always check the internal temperature; it should read 165°F. Don't worry, mistakes happen! You can always adjust the flavors as you go. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will elevate the flavor of your teriyaki chicken, making it more aromatic and delicious. Customize Your Veggies: Feel free to add or substitute other vegetables like snap peas or carrots based on your preference or what's in season. Check Chicken Temperature: Ensure that the internal temperature of the chicken reaches 165°F (75°C) for safe consumption; use a meat thermometer for accuracy. Make It a Meal Prep: This dish stores well in the refrigerator for up to 3 days, making it perfect for meal prep lunches or quick dinners! {{image_2}} You can switch chicken for pork or tofu. Pork will bring a rich taste. Choose pork tenderloin or chops for the best results. Cut the pork into chunks and follow the same cooking steps. Tofu offers a plant-based option. Use firm or extra-firm tofu for a great texture. Press the tofu to remove excess water before adding it to the slow cooker. Feel free to change up the veggies in this dish. You can use snap peas, carrots, or mushrooms. Each option adds a new flavor and texture. Try adding some baby corn or zucchini for a colorful mix. You can also toss in some spinach or kale in the last hour of cooking. This will keep them bright and fresh. While teriyaki sauce is a classic, you can experiment with other sauces. Try hoisin sauce for a sweeter taste. You can also use soy sauce mixed with honey for a simple swap. If you like spicy food, add sriracha or chili paste to the sauce. For a tropical twist, use coconut aminos with orange juice. This will give you a unique flavor that is still delicious. After enjoying your teriyaki chicken, let any leftovers cool. Place the chicken in an airtight container. Store it in the fridge for up to four days. Make sure to keep the sauce and veggies with the chicken. This keeps them fresh and tasty. When reheating, I suggest using the stove. Heat a pan over medium heat. Add the chicken and sauce, stirring until warm. This helps keep the chicken juicy. You can also use a microwave. Place the chicken in a bowl, cover it, and heat for one minute. Check and stir, then heat more if needed. If you want to save some for later, freezing is easy. First, let the chicken cool completely. Then, put it in a freezer-safe bag or container. Remove as much air as possible. Label it with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Enjoy your meal again! You can store leftovers in the fridge for up to four days. Place the chicken in an airtight container. This keeps it fresh and tasty. If you want to keep it longer, freeze it. In the freezer, it can last for about three months. Yes, you can make this teriyaki chicken in the oven! Preheat your oven to 375°F (190°C). Place the chicken in a baking dish and pour the teriyaki sauce mix on top. Add the veggies and cover with foil. Bake for about 30-35 minutes until the chicken is cooked through. Serve this teriyaki chicken with cooked rice or quinoa. It pairs well with steamed vegetables, too. You can also add a simple salad or some egg rolls for extra flavor. If you like spice, serve with sriracha or chili sauce on the side. In this post, we covered essential ingredients, cooking steps, and helpful tips for teriyaki chicken. You learned ingredient swaps, slow cooker advice, and how to fix common mistakes. We explored variations and storage methods too. Remember, teriyaki chicken is flexible and fun to make. With practice, you’ll master rich flavors and perfect textures. Enjoy cooking and experimenting with your meals. Keep these tips in mind for tasty success each time.

Quick Teriyaki Chicken Delight

A delicious and easy slow cooker teriyaki chicken recipe with pineapple, bell pepper, and broccoli.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup teriyaki sauce
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 cup pineapple chunks
  • 1 piece red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 tablespoon sesame seeds
  • 2 pieces green onions, chopped
  • to taste cooked rice or quinoa

Instructions
 

  • In a large slow cooker, place the boneless chicken breasts at the bottom.
  • In a medium bowl, whisk together the teriyaki sauce, grated ginger, and minced garlic, then pour it over the chicken.
  • Add the pineapple chunks, sliced red bell pepper, and broccoli florets on top of the chicken.
  • Cover the slow cooker with a lid and cook on low for 4 hours or high for 2 hours, until the chicken is thoroughly cooked and tender.
  • Once cooked, shred the chicken directly in the slow cooker using two forks, mixing it with the sauce and veggies.
  • Serve over cooked rice or quinoa in bowls.
  • Finish by sprinkling with sesame seeds and chopped green onions for garnish.

Notes

Serve with rice or quinoa for a complete meal.
Keyword chicken, easy, slow cooker, teriyaki