Crock-Pot Chicken Teriyaki
A delicious and easy meal combining tender chicken with savory teriyaki sauce and vibrant veggies, served over rice.
Ingredients
Main Ingredients
- 1 lb chicken, diced Make sure to chop your chicken into even pieces for consistent cooking.
- 1 cup chicken broth
- ½ cup teriyaki sauce
- 1 cup broccoli florets Feel free to add other vegetables like carrots or snap peas.
- 1 whole bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Salt and pepper to taste
- Cooked rice for serving
Instructions
Preparation
- Place the diced chicken in the Crock-Pot.
- Add chicken broth, teriyaki sauce, garlic, ginger, salt, and pepper.
- Stir to combine all the ingredients.
- Add broccoli and bell pepper on top of the mixture.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
- Serve over cooked rice.
Notes
If you have leftovers, let them cool to room temperature. Store in an airtight container in the refrigerator for up to three days or freeze for up to three months. Thaw in the fridge overnight before reheating. To make a thicker sauce, remove the lid in the last 30 minutes of cooking to let it reduce.