Description
This Crock-Pot Chicken Teriyaki recipe offers a flavorful and easy slow-cooked meal featuring tender chicken simmered in a rich teriyaki sauce made from chicken broth, teriyaki sauce, brown sugar, and garlic. Perfect for a hands-off dinner, it’s served best over hot cooked rice, making it a comforting and delicious dish for any weeknight.
Ingredients
Scale
Chicken and Sauce
- 1 lb chicken, diced
- 1 cup chicken broth
- ½ cup teriyaki sauce
- â…“ cup brown sugar
- 3 garlic cloves, minced
Instructions
- Prepare the sauce mixture: In a large bowl, combine chicken broth, teriyaki sauce, brown sugar, and minced garlic cloves, stirring well to form the flavorful base sauce.
- Coat the chicken: Add the diced chicken to the sauce mixture and toss thoroughly to ensure every piece of chicken is evenly coated with the teriyaki sauce.
- Transfer to Crock-Pot: Pour the chicken and sauce mixture into the Crock-Pot, spreading it out evenly for consistent cooking.
- Cook the chicken: Set the Crock-Pot to low heat and cook for 4-6 hours until the chicken is fully cooked, tender, and infused with the teriyaki flavors.
- Serve: Spoon the cooked chicken with extra teriyaki sauce over hot cooked rice, making sure to drizzle extra sauce on top for enhanced flavor if desired.
Notes
- For thicker sauce, you can remove the lid for the last 30 minutes to let some liquid evaporate.
- Serve with steamed vegetables for a balanced meal.
- You can substitute chicken thighs for chicken breast for a juicier texture.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
