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Tender boneless chicken breasts or thighs slow-cooked in a thick, sticky teriyaki glaze, finished with fresh broccoli. Simple, 4-ingredient slow cooker recipe that yields restaurant-quality sticky teriyaki chicken perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 to 2 lbs boneless skinless chicken breasts or thighs
  • 3/4 to 1 cup thick bottled teriyaki sauce (such as Soy Vay Veri Veri Teriyaki)
  • 2 cloves garlic, minced (optional)
  • 1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger (optional)
  • 2 tablespoons pineapple juice (optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups fresh broccoli florets, added near the end
  • Sesame seeds and sliced green onions for garnish (to serve)
  • White rice, brown rice, quinoa, or cauliflower rice (to serve)

Instructions

  1. Place chicken breasts or thighs in the bottom of the slow cooker.
  2. Pour thick teriyaki sauce over the chicken; add minced garlic, grated ginger, and pineapple juice if using. Do not stir.
  3. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken reaches 165°F and shreds easily.
  4. Remove chicken to a plate or shred directly in the slow cooker using two forks or meat claws.
  5. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth to make a slurry.
  6. Pour the slurry into the slow cooker, stir gently to combine, set slow cooker to HIGH, cover, and cook for 10–15 minutes, stirring once halfway, until the sauce thickens into a glaze.
  7. Add shredded chicken back to the slow cooker and scatter fresh broccoli florets on top.
  8. Cover and cook on HIGH for another 20–30 minutes until broccoli is tender but still vibrant.
  9. Serve the chicken and broccoli over steamed white rice (or preferred grain), and garnish with sesame seeds and sliced green onions.

Notes

Add broccoli only in the last 20-30 minutes to keep it crisp and green; avoid adding at the start to prevent mushiness and dull color., For a freezer meal, combine raw chicken, teriyaki sauce, garlic, and ginger in a freezer bag and freeze up to 3 months; add fresh broccoli during last 30 minutes of cooking after thawing., Use thick, syrupy teriyaki sauces rather than thin marinades to ensure a sticky glaze., Cornstarch slurry is essential to thicken watery sauce; add slowly to avoid gummy texture and add more if needed., Thighs are juicier and more forgiving for beginners; breasts are leaner but prone to drying out if overcooked., Frozen chicken can be used but requires about 1 extra hour of cooking time., Substitute cornstarch with arrowroot or tapioca starch 1:1 for thickening if desired., Use a meat thermometer and cook chicken to 165°F to ensure safe and juicy results., Avoid opening the slow cooker lid frequently to prevent heat loss and extended cooking times.

Nutrition

Find it online: https://margorecipes.com/best-dump-and-go-crockpot-teriyaki-chicken-no-watery-sauce/