Name: Dump-and-Go Crockpot Teriyaki Chicken
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Asian
Ingredients: 2 lbs boneless, skinless chicken breasts (or thighs); 1 cup thick teriyaki sauce (like Soy Vay); 2 cloves garlic (minced, optional); 1 tsp fresh ginger (grated, optional); 3 cups broccoli florets (fresh and cut small); 2 tbsp cornstarch (for the slurry); 2 tbsp cold water (for the slurry)

Description

A simple and flavorful Slow Cooker Teriyaki Chicken dish that is sweet, sticky, and perfect for busy weeknights.

Ingredients

2 lbs boneless, skinless chicken breasts (or thighs)
1 cup thick teriyaki sauce (like Soy Vay)
2 cloves garlic (minced, optional)
1 tsp fresh ginger (grated, optional)
3 cups broccoli florets (fresh and cut small)
2 tbsp cornstarch (for the slurry)
2 tbsp cold water (for the slurry)

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Instructions

Place the chicken into the bottom of a 6-quart slow cooker.
Pour the teriyaki sauce over the chicken.
Add the minced garlic and grated ginger if using.
Cover the slow cooker and cook on LOW for 360-420 minutes or HIGH for 180-240 minutes.
Remove the chicken and set it on a plate. Shred it using two forks or meat claws.
Whisk together the cornstarch and cold water until smooth in a small bowl.
Stir the slurry into the bubbling sauce in the slow cooker.
Return the shredded chicken to the pot, then stir in the broccoli florets.
Cover and cook on HIGH for an additional 20-30 minutes until the broccoli is tender-crisp and the sauce has thickened into a lovely glaze.

Notes

For added flavor, consider sautéing garlic and ginger before adding them to the slow cooker. Serve over fluffy rice and garnish with sesame seeds and green onions.