Name: Dump and Go Crockpot Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Asian
Ingredients: 2 lbs chicken breast; 1 cup teriyaki sauce; 2 tablespoons honey; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 cup bell peppers, sliced; 1 cup broccoli florets; Salt and pepper to taste; Cooked rice or noodles for serving

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Introduction

This Dump and Go Crockpot Teriyaki Chicken is a flavorful, hands-off meal perfect for busy days. Tender chicken cooks slowly in a savory teriyaki sauce with fresh veggies, making dinner easy and satisfying.

A bowl filled with several layers of food starting with bright green broccoli florets at the bottom, topped with golden brown, glazed teriyaki chicken pieces that shine with sauce, sprinkled with white sesame seeds and small bits of chopped green onions. The bowl is white and sits on a white marbled surface, creating a clean and fresh look. The dish looks warm and savory with a mix of smooth sauce and soft, cooked vegetables. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken breast
1 cup teriyaki sauce
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon ginger, grated
1 cup bell peppers, sliced
1 cup broccoli florets
Salt and pepper to taste
Cooked rice or noodles for serving

Instructions

Step 1: In a crockpot, combine the chicken breasts, teriyaki sauce, honey, minced garlic, and grated ginger.
Step 2: Stir gently to coat the chicken evenly with the sauce mixture.
Step 3: Add the sliced bell peppers and broccoli florets on top of the chicken.
Step 4: Season with salt and pepper according to your taste.
Step 5: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
Step 6: Once cooked, shred the chicken with two forks if you prefer a pulled texture.
Step 7: Serve the teriyaki chicken and vegetables over cooked rice or noodles.

Tips & Variations

For extra flavor, add a splash of soy sauce or a pinch of chili flakes before cooking.
Use frozen vegetables if fresh aren’t available; just add them in frozen.
Swap chicken breast for thighs for juicier meat.
Add a tablespoon of cornstarch mixed with water at the end to thicken the sauce if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. The sauce may thicken when cold; add a splash of water when reheating to loosen it.

How to Serve

The image shows a bowl of teriyaki chicken with broccoli. The bowl is white and filled with three main layers: a base layer of fluffy white rice, a middle layer of bright green broccoli pieces, and a top layer of glazed brown teriyaki chicken chunks sprinkled with white sesame seeds and small green chopped herbs. The chicken pieces are shiny with sauce, and the broccoli looks fresh and tender. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. Just increase the cooking time by about 30 minutes on low to ensure the chicken cooks through.

Can I make this recipe in an Instant Pot or pressure cooker?

Absolutely. Use the sauté function to combine ingredients, then cook on high pressure for about 10 minutes, followed by a natural release for best results.