Go Back

Crockpot Teriyaki Chicken

Tender chicken slow-cooked in a sweet and savory homemade teriyaki sauce with colorful bell peppers and broccoli. An easy set-it-and-forget-it family dinner ready with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken thighs or breasts boneless, trimmed of excess fat, cut into bite-sized pieces
  • 1 cup teriyaki sauce store-bought or homemade, use gluten-free if needed
  • 1/4 cup soy sauce low-sodium preferred
  • 1/4 cup honey or maple syrup for a vegan swap
  • 4 garlic cloves fresh minced
  • 2 tbsp fresh ginger grated, or 1 teaspoon ground ginger
  • 2 cups bell peppers any color, sliced
  • 2 cups broccoli fresh or frozen
  • 2 tbsp sesame seeds optional, for garnish
  • 2 green onion stalks freshly chopped, for garnish

Equipment

  • Crockpot or slow cooker
  • Mixing bowl
  • Whisk
  • Instant read meat thermometer

Method
 

  1. Trim excess fat from the chicken and cut into bite-sized pieces of uniform size.
  2. In a mixing bowl, whisk together teriyaki sauce, soy sauce, honey, minced garlic, and grated ginger until smooth and fully combined.
  3. Place the chicken pieces at the bottom of the crockpot in a single layer.
  4. Pour the sauce evenly over the chicken, making sure every piece is well coated.
  5. Layer the sliced bell peppers and broccoli on top of the chicken without stirring.
  6. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Do not lift the lid during cooking. The chicken is done when it reaches an internal temperature of 165 degrees F.
  7. Optional: For a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) during the last 30 minutes of cooking. Leave the lid slightly ajar to allow some steam to escape.
  8. Gently toss everything together to coat in the sauce. Garnish with sesame seeds and chopped green onions. Serve over rice or noodles.

Notes

Always use fully thawed chicken for food safety. For a gluten-free version, use tamari instead of soy sauce and ensure your teriyaki sauce is gluten-free. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat gently in a skillet with a splash of broth to maintain moisture.