Crockpot Teriyaki Chicken

Name: Crockpot Teriyaki Chicken
Prep time: 15 minutes
Cook time: 360 minutes
Total time: 375 minutes
Yield: 4
Ingredients: 2 lbs chicken breasts (about 900g); 1 cup teriyaki sauce (240 ml); 1 cup broccoli florets (90g)

By: RILEY

Published: January 30, 2025

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Why Make This Recipe

Crockpot Teriyaki Chicken is a fantastic meal choice for many reasons. It is easy to prepare, requires minimal effort, and the slow cooking method ensures that the chicken becomes tender and full of flavor. You can set it and forget it while you go about your day. Plus, it’s packed with delicious taste and pairs well with rice or noodles!

How to Make Crockpot Teriyaki Chicken

Ingredients:

2 lbs chicken breasts (about 900g)
1 cup teriyaki sauce (240 ml)
1 cup broccoli florets (90g)

Directions:

Place chicken breasts in a single layer in the crockpot.
Pour teriyaki sauce over the chicken, ensuring it’s well-coated.
Cover and cook on low for 6 hours.
In the last 30 minutes of cooking, add the broccoli florets. Gently stir to combine.
Shred the chicken if desired, then serve hot over rice or noodles.

How to Serve Crockpot Teriyaki Chicken

Crockpot Teriyaki Chicken is best served hot. You can serve it over a bowl of white or brown rice for a satisfying meal. It also pairs well with noodles. For a little extra color and crunch, feel free to sprinkle some sesame seeds or chopped green onions on top before serving.

How to Store Crockpot Teriyaki Chicken

Leftover Crockpot Teriyaki Chicken can be stored in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze the chicken in a freezer-safe container for up to 3 months. Just make sure to thaw it in the fridge before reheating.

Tips to Make Crockpot Teriyaki Chicken

Make sure the chicken breasts are not stacked on top of each other in the crockpot for even cooking.
You can adjust the level of the teriyaki sauce according to your taste. If you like it sweeter, you can add a bit of honey.
For added flavor, consider marinating the chicken in teriyaki sauce for a few hours before cooking.

Variation

You can add other vegetables such as bell peppers or snap peas in place of or along with the broccoli. Feel free to experiment and adjust according to what you have on hand or your personal preference.

FAQs

1. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but they may require an additional hour of cooking time.

2. Is there a gluten-free alternative for teriyaki sauce?

Yes! There are gluten-free teriyaki sauces available in stores. You can also make your own using tamari sauce instead of soy sauce.

3. Can I cook this on high instead of low?

Yes, if you are short on time, you can cook it on high for about 3 hours. Just make sure to check the chicken for doneness.

Crockpot Teriyaki Chicken

A tender and flavorful Teriyaki chicken made effortlessly in a crockpot, perfect for serving over rice or noodles.

Prep Time 15 minutes

Cook Time 360 minutes

Total Time 375 minutes

By: Riley
Category: DINNER
Difficulty: Not specified
Cuisine: Not specified
Yield: 4 Servings
Dietary: None

Ingredients

01 2 lbs chicken breasts (about 900g)
02 1 cup teriyaki sauce (240 ml)
03 1 cup broccoli florets (90g)

Instructions

Step 01

1. Place chicken breasts in a single layer in the crockpot.

Step 02

2. Pour teriyaki sauce over the chicken, ensuring it’s well-coated.

Step 03

3. Cover and cook on low for 360 minutes.

Step 04

4. In the last 30 minutes of cooking, add the broccoli florets and gently stir to combine.

Step 05

5. Shred the chicken if desired, then serve hot over rice or noodles.

Riley

Hi there I’m Riley Thompson, 42 years old, currently cooking, teaching, and experimenting from my cozy kitchen in Asheville, North Carolina. I wasn’t always a chef. In fact, I spent the first part of my adult life working in advertising in Chicago, living on takeout and black coffee. But somewhere between late nights and client deadlines, I realized that the happiest moments of my week were when I was trying to recreate my grandmother’s chicken pot pie on Sunday afternoons. That slow shift from eating to cooking sparked something deeper in me. I started small watching cooking shows, reading old cookbooks, and playing around with ingredients I barely knew how to pronounce. I burned a lot of things. I under-seasoned even more. But every time I nailed a dish. even a simple scrambled egg.I felt like I’d won a little prize. That joy never left. When I turned 30, I left my job, much to everyone’s confusion, and enrolled in a local culinary program. It was terrifying and thrilling. I wasn’t the youngest, or the fastest, but I was obsessed. After graduation, I spent a few years working in restaurants, picking up everything I could about timing, knife work, and how to stay calm when you’re ten tickets deep on a Saturday night. But it was in my own kitchen, making meals for friends and family, that I found my groove. These days, I focus on helping home cooks people just like you feel confident in the kitchen. I believe in recipes that work but also leave room for creativity. Cooking should feel like jazz, not math. I want you to taste, adjust, and make it your own. Some of the best meals I’ve ever had were “mistakes” that turned out better than the plan. I love teaching people how to use what they already have in their pantry, how to trust their palate, and how to bring a little fun into every meal. Whether it's a Tuesday night pasta or a weekend brunch with friends, my goal is to help you find the rhythm and joy in cooking without the stress. So come hang out, grab your favorite knife, and let’s cook something delicious together. Mistakes welcome. Seconds encouraged.

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