A tempting aroma fills the kitchen as this Dump-and-Go Crockpot Teriyaki Chicken slowly simmers away, transforming simple ingredients into a sticky, sweet dish that the whole family will love. With just a few minutes of prep time, this recipe is a cinch to make, allowing you to enjoy tender, flavorful chicken coated in a luscious teriyaki glaze. It works because the slow cooking melds the flavors beautifully while ensuring the chicken remains juicy.
This recipe is perfect for busy weeknights or lazy weekends when you want a flavorful meal with minimal effort. It can easily be made ahead and stored for quick reheating, making it a convenient option for meal prep enthusiasts.
Why You’ll Love This Recipe
- The chicken turns out incredibly tender and easily shredded for a delightful texture.
- The thick teriyaki sauce creates a mouthwatering glaze that elevates the dish.
- Fresh broccoli adds a crunch that balances the sweetness of the sauce.
- Minimal prep time means you can set it and forget it until dinner.
What You’ll Need
Gather the following ingredients to create this delicious dish.
For the Chicken
- 2 lbs boneless skinless chicken breasts (or thighs)
For the Sauce
- 1 cup teriyaki sauce (thick style recommended, like Soy Vay)
- 2 cloves garlic, minced (optional flavor booster)
- 1 tsp fresh ginger, grated (optional flavor booster)
For the Vegetables
- 3 cups broccoli florets, fresh, cut small
For the Slurry
- 2 tbsp cornstarch
- 2 tbsp cold water
Use low-sodium soy sauce as a substitute for teriyaki sauce.
Substitutions & Swaps
- Chicken thighs can replace breasts for richer flavor.
- Use frozen broccoli florets if fresh isn’t available.
- Minced ginger from a jar saves time.
- Adjust the cornstarch for desired thickness.
How to Make It
Here’s how to create this mouthwatering meal in a few simple steps.
The "Dump"
Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the teriyaki sauce over the chicken. Optionally, add minced garlic and grated ginger now for extra flavor.
Cook
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Shred
Remove the chicken to a plate (or shred directly in the pot if you don’t mind messy sauce). Use two forks or meat claws to shred the chicken into bite-sized chunks.
Thicken (The Crucial Step)
In a small bowl, whisk the cornstarch and cold water until smooth. Stir this mixture into the hot bubbling sauce in the slow cooker.
Add Veggies
Add the shredded chicken back into the pot. Stir in the broccoli florets. Cover and cook on HIGH for 20-30 minutes just until the broccoli is tender-crisp and the sauce has thickened into a glaze.
Serve
Serve hot over white rice, garnished with sesame seeds and green onions.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: No, it won’t retain texture well.
Reheat: Microwave on medium power for 3-4 minutes.
Tips for Best Results
- Use thick teriyaki sauce for a stickier glaze.
- Shred chicken while it’s still warm for easier handling.
- Adjust broccoli cooking time based on your texture preference.
- Garnish just before serving for the best presentation.
Serving Suggestions
- Serve over a bed of fluffy white rice or quinoa.
- Pair with steamed edamame for a complete meal.
- Consider adding a side of crispy spring rolls for extra crunch.
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