Crock Pot Chicken Teriyaki
Tender diced chicken simmered in a garlic ginger teriyaki sauce with crisp broccoli and bell pepper, served over rice.
Equipment
- 6-quart slow cooker
- Cutting board
- Chef knife
- Instant read thermometer
- Saucepan for rice
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast diced into 3/4 inch pieces
- 1 cup low sodium chicken broth
- ½ cup low sodium teriyaki sauce
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- ¼ tsp black pepper
- 1 cup broccoli florets
- 1 medium red bell pepper sliced
- 3 cup cooked white rice for serving
- 1 tbsp cornstarch optional, mixed with 2 tablespoons cold water
Instructions
Cooking
- Load the cooker. Stir the broth, teriyaki sauce, garlic, ginger, and pepper in the slow cooker, then add the diced chicken and coat it well.
- Cook low. Cover and cook on low for 3 1/2 hours, until the chicken is tender and reaches 165 degrees F.
- Add vegetables. Stir in the broccoli and pepper and cook 30 more minutes, until crisp tender.
- Thicken. Whisk the cornstarch with the cold water, stir it in, and cook uncovered 10 minutes until the sauce turns glossy.
- Serve. Spoon over hot rice and top with extra sauce.
Notes
Substitutions: Use boneless chicken thighs for juicier meat, and swap in carrots or snap peas for the broccoli.
Tips: Use thawed chicken only and do not lift the lid before the vegetables go in.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat to 165 degrees F.