Crockpot Teriyaki Chicken: Easy Family Dinner Delight

Crockpot Teriyaki Chicken is a quick, gluten-free dish that transforms simple chicken into a flavorful feast, perfect for busy weeknights.

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Prep Time 15

Cook Time 5

Total Time 5 15

Servings: 4 servings

Course: Lunch

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pounds Chicken Thighs or Breasts Use thighs for juiciness; breasts for a leaner option.

For the Sauce

1 cup Teriyaki Sauce Homemade is gluten-free.
1/2 cup Soy Sauce Consider low-sodium for health.
1/4 cup Honey Maple syrup can be used for vegan.
3 cloves Garlic Minced for flavor.
1 tablespoon Ginger Freshly grated enhances flavor.

For the Vegetables

2 cups Bell Peppers Any color based on preference.
2 cups Broccoli Fresh or frozen works well.

For Garnish

2 tablespoons Sesame Seeds Optional for crunch.
2 tablespoons Green Onions Chopped for garnish.

Equipment

Crockpot

Method

Step-by-Step Instructions

Trim fat from the chicken and cut into bite-sized pieces. Place in the crockpot.
Mix teriyaki sauce, soy sauce, honey, garlic, and ginger in a bowl until blended.
Pour the sauce over the chicken and stir gently to coat.
Layer bell peppers and broccoli over the chicken.
Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
Optional: Thicken the sauce by simmering the cooking liquid in a saucepan.
Return chicken and vegetables to the crockpot, toss with sauce, and garnish with sesame seeds and green onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 15gVitamin A: 10IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

Choose thighs for juiciness; homemade sauce allows for gluten-free options. Store leftovers in the fridge for up to 3 days.

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