Description
This Crock-Pot Chicken Teriyaki recipe offers a simple and flavorful way to enjoy tender chicken slow-cooked in a savory teriyaki sauce. Perfect for a hands-off dinner, the chicken simmers for hours to absorb the sweet and garlicky sauce, making it delicious served over steamed rice.
Ingredients
Chicken and Sauce
- 1 lb chicken, diced
- 1 cup chicken broth
- ½ cup teriyaki sauce
- ⅓ cup brown sugar
- 3 garlic cloves, minced
Instructions
- Prepare Sauce: In a large bowl, combine chicken broth, teriyaki sauce, brown sugar, and minced garlic cloves, mixing well to form the flavorful base for the chicken.
- Coat Chicken: Add the diced chicken into the sauce mixture and toss thoroughly until every piece is evenly coated, ensuring maximum flavor infusion.
- Transfer to Crock-Pot: Pour the chicken and sauce mixture into the Crock-Pot, spreading it out evenly for consistent cooking.
- Slow Cook: Cook on low heat for 4 to 6 hours, allowing the chicken to become fully cooked and tender while absorbing the rich teriyaki flavors.
- Serve: Once cooked, serve the chicken hot over freshly cooked rice and optionally spoon additional sauce over the top for extra taste.
Notes
- For best results, avoid opening the Crock-Pot during cooking to maintain temperature and moisture.
- You can add vegetables such as bell peppers or broccoli during the last hour of cooking for added nutrition and color.
- Adjust brown sugar to your taste preference for sweetness.
- Use low-sodium teriyaki sauce if you want to control salt levels.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
