Making this Crock-Pot Chicken Teriyaki is as easy as adding a few ingredients to your slow cooker and letting it work its magic. Here’s how to make it:
- Prepare the chicken: Dice the chicken into bite-sized pieces and place them in the bottom of your slow cooker.
- Mix the sauce: In a medium bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Pour the mixture over the chicken in the slow cooker.
- Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours. The chicken will become tender, and the flavors will meld together.
- Thicken the sauce: About 30 minutes before serving, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the slow cooker to thicken the sauce. Continue cooking until the sauce reaches your desired consistency.
- Serve: Once the chicken is cooked and the sauce has thickened, serve the Crock-Pot Chicken Teriyaki over rice or noodles. Garnish with sesame seeds and sliced green onions, if desired.
Serving and Storage
Here’s how you can serve and store this delicious dish:
- Serving: Serve your Crock-Pot Chicken Teriyaki over steamed rice, quinoa, or noodles for a complete meal. It’s also great with a side of veggies like broccoli or carrots!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to let it cool before storing it in a freezer-safe container.
- Reheating: To reheat, simply microwave or warm it on the stovetop until heated through. You may want to add a splash of water or broth to thin out the sauce, as it may thicken slightly after storage.
Tips
Here are a few tips to ensure your Crock-Pot Chicken Teriyaki turns out perfectly:
- Use chicken thighs for extra flavor: While chicken breasts are leaner, chicken thighs provide more flavor and are less likely to dry out during slow cooking.
- Customize the sauce: Feel free to adjust the sweetness or saltiness of the sauce by adding more honey or soy sauce, depending on your taste preferences.
- Make it spicy: If you like a little heat, add some crushed red pepper flakes or a dash of sriracha to the sauce.
- Veggie add-ins: Add in vegetables like bell peppers, onions, or snap peas during the last hour of cooking for a complete one-pot meal.
Variations
Want to mix things up? Here are a few ways to customize this Crock-Pot Chicken Teriyaki recipe:
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Chicken Teriyaki Stir-Fry: Instead of slow cooking, cook the chicken in a pan and toss it with the teriyaki sauce, stir-frying it with vegetables like broccoli, carrots, and bell peppers for a quick stir-fry.
- Slow Cooker Chicken Teriyaki Meatballs: Swap the diced chicken for chicken meatballs and cook them in the sauce for a bite-sized version of this dish.
Conclusion
This Crock-Pot Chicken Teriyaki recipe is the epitome of a no-fuss, flavorful meal that’s perfect for busy weeknights or meal prep. With tender chicken, a rich teriyaki sauce, and minimal hands-on time, it’s a dish that everyone will love. Whether you serve it over rice, noodles, or with your favorite veggies, it’s guaranteed to be a hit!
FAQ
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but it may take a little longer to cook. Be sure to check the chicken’s internal temperature (165°F) to ensure it is fully cooked.
2. Can I double the recipe?
Absolutely! If you double the recipe, just make sure your Crock-Pot is large enough to accommodate the extra ingredients. The cooking time may be slightly longer, so check the chicken for doneness.
3. Can I use another type of meat besides chicken?
Yes, you can substitute the chicken with pork or beef, but the cooking times may vary. Make sure to adjust accordingly.