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Dump and Go Crockpot Teriyaki Chicken

An easy, delicious slow-cooked Teriyaki chicken meal that requires minimal prep time, perfect for busy families.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds boneless, skinless chicken thighs Can swap for chicken breasts or tofu for a vegetarian option.
  • 1 cup teriyaki sauce
  • 2 tablespoons honey
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 piece bell pepper, sliced Feel free to use different colors for variety.
  • 1 cup broccoli florets Can add more veggies like snap peas or carrots.
  • Salt and pepper to taste
  • Cooked rice or noodles for serving Can substitute with quinoa or cauliflower rice for a low-carb option.

Method
 

Preparation and Cooking
  1. Place the chicken thighs in the Crockpot.
  2. In a bowl, mix together the teriyaki sauce, honey, garlic, and ginger, then pour over the chicken.
  3. Add bell pepper and broccoli to the Crockpot.
  4. Season with salt and pepper, if desired.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Once cooked, shred the chicken with a fork and stir to combine with the sauce.
  7. Serve the Teriyaki chicken over cooked rice or noodles.

Notes

For extra flavor, marinate the chicken in the teriyaki sauce for a few hours before cooking. This dish pairs well with a side of steamed vegetables or a fresh salad.