Go Back
Homemade crockpot teriyaki chicken with broccoli served over white rice

Dump and Go Crockpot Teriyaki Chicken

An incredibly easy 3-ingredient slow cooker chicken recipe that delivers maximum flavor with minimal effort - perfect for busy weeknights!
Print Recipe Save to Pinterest
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts thawed completely
  • 1 cup teriyaki sauce high-quality brand recommended
  • 1 cup broccoli florets cut into bite-sized pieces
  • 2 cloves garlic minced
  • 1 tbsp honey optional, for extra sweetness
  • 1 tsp sesame oil
  • 2 tbsp sesame seeds for garnish
  • 3 green onions thinly sliced, for garnish

Equipment

  • Crockpot or slow cooker
  • Measuring cup
  • Small mixing bowl
  • Two forks for shredding

Method
 

  1. Place chicken breasts in a single layer at the bottom of your crockpot. If your chicken pieces are particularly thick, slice them horizontally to ensure even cooking.
  2. In a small bowl, mix together teriyaki sauce, minced garlic, honey, and sesame oil until well combined, then pour evenly over the chicken.
  3. Cover and cook on low for 5-6 hours or on high for 3-4 hours. The chicken should reach an internal temperature of 165°F when fully cooked.
  4. About 30 minutes before serving, add the broccoli florets on top of the chicken and sauce. Don't stir yet, just place them on top and replace the lid.
  5. After the broccoli has steamed for 30 minutes, carefully remove the chicken and shred it using two forks. The meat should be very tender and pull apart easily.
  6. Return the shredded chicken to the crockpot, stir to combine with the broccoli and sauce, then let it sit for 5 minutes to soak up more flavor before serving.
  7. Garnish with sesame seeds and sliced green onions. Serve over rice or noodles.

Notes

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir this slurry into the sauce during the last 30 minutes of cooking. You can use chicken thighs instead of breasts for juicier meat. This recipe keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.