Dump and Go Crockpot Teriyaki Chicken
A hands-off weeknight winner with chicken simmered in a sweet-savory teriyaki broth, finished with broccoli, served over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten-Free Optional
Ingredients
- 4 chicken breasts
- 1 cup teriyaki sauce
- 1 cup chicken broth
- 2 cloves minced garlic
- 1 tablespoon minced ginger
- 2 cups broccoli florets
- Cooked jasmine rice or noodles for serving
- Sliced scallions for garnish
- Toasted sesame seeds for garnish
- Lime wedges
Instructions
- Place the chicken breasts in the crockpot in a single layer.
- In a bowl, combine teriyaki sauce, chicken broth, minced garlic, and minced ginger; whisk until combined and pour over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the internal temperature of the chicken reaches 165°F and the meat is easily pierced with a fork.
- Add broccoli florets for the last 30 minutes of cooking so they stay bright and slightly crisp.
- Remove the chicken, shred or slice as preferred, and return it to the sauce.
- Serve hot over cooked rice or noodles, spooning extra sauce on top.
Notes
For a richer finish, stir in a teaspoon of toasted sesame oil just before serving.