An easy, delicious, and well-rounded meal.
This slow cooker teriyaki chicken recipe is full of savory flavors and nutrients. Shredded chicken, fresh broccoli, and a homemade teriyaki sauce cook low and slow. All you have to do is some easy prep, and then the slow cooker does the rest of the work for you! It’s the perfect meal for busy weeknights (and the leftovers taste delicious the next day, too)!
So Many Reasons to Love this Teriyaki Chicken Recipe
We all crave Chinese takeout every now and then. But ordering a famous chicken dish like teriyaki chicken can really add up — not only in your expenses but in calories and sodium too. However, we’re busy people! And we can’t always dedicate the time to preparing and cooking dinner every night.
With this slow cooker teriyaki chicken and broccoli recipe, you can have the best of both worlds! With this slow cooker meal, you can set it and forget it, and 4 to 5 hours later, you’ll have a delicious dinner on the table. Not only that, you’ll know every ingredient in it, giving you the option to use healthier alternatives.
While you’re more than welcome to use bottled teriyaki sauce, this great recipe features a homemade teriyaki sauce that you’ll love! The sauce ingredients are simple and healthy, so you can feel good about what you’re feeding your family.
Ingredients Needed for Slow Cooker Teriyaki Chicken
If you already cook most of your meals at home, chances are good that you have many of these ingredients in your kitchen right now. Here’s a list of what’s needed to make this yummy teriyaki chicken and broccoli:
- Boneless, skinless chicken breasts: You’ll need about 1 pound of chicken for 4 servings.
- Low-sodium soy sauce: We like to use low sodium soy sauce to reduce the amount of sodium in the dish. You can also use coconut aminos for a gluten-free alternative.
- Honey: We use honey as a natural sweetener in the teriyaki sauce.
- Rice vinegar: Rice wine vinegar adds a tangy, acidic element to the sauce.
- Garlic: Everything is better with garlic!
- Ginger: Fresh ginger gives the sauce a nice zing.
- Cornstarch: You’ll need cornstarch to thicken up the sauce.
- Water: This gets mixed with the cornstarch to make a slurry.
- Broccoli florets: Broccoli and teriyaki chicken are a match made in heaven!
- Cooked brown rice: Brown rice has more fiber and nutrients than white rice, making it a healthier option.
- Sesame seeds: We like to top our finished dish with sesame seeds for added flavor and texture.
Substitutions and Additions
There are all kinds of different ways to utilize the ingredients you currently have at home or take your teriyaki chicken to the next level with some additional ingredients. Here are some of our suggestions:
Don’t have honey? Use brown sugar or maple syrup instead. While not as healthy, they will still add sweetness to the sauce.
Want to add some heat? Add a few dashes of your favorite hot sauce or red pepper flakes to create a spicy sauce.
No rice wine vinegar? Use sweet cooking wine or apple cider vinegar to recreate the tangy element in the sauce.
Have veggies about to go bad? Bell peppers, snap peas, carrots, and onions all make great additions to this dish. Just sauté them with the broccoli before adding the chicken.
Only have white rice? That’s totally fine! Jasmine rice, basmati rice, or even quinoa are all great options to pair with teriyaki chicken.
Frequently Asked Questions
Yes! Raw chicken can be placed in a slow cooker. Just make sure it reaches an internal temperature of 165°F, which can take 3-4 hours on high or 6-8 hours on low.
We like to use a cornstarch slurry to thicken the teriyaki sauce. Mix equal parts cornstarch and water in a small bowl, and add it to the slow cooker in the last 20-25 minutes of cooking.
No, the chicken does not need to be fully submerged in the crockpot. As long as it is cooking in the sauce and rotating occasionally, it will still cook evenly. However, you want enough liquid to ensure the chicken stays nice and juicy.
Storage and Reheating Directions
We could argue that this chicken recipe is even tastier the next day! Once cooled to room temperature, store any leftover teriyaki chicken and broccoli in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30 second intervals or on the stovetop until warmed through.
More Delicious Slow Cooker Chicken Recipes
Can’t get enough of the slow cooker or your favorite lean protein? We can’t either! That’s why we’ve created so many other delicious and nutritious slow cooker chicken recipes! Here are some of our recommendations:
- Slow Cooker Spinach Artichoke Chicken
- Slow Cooker Chicken Gyros
- Slow Cooker Chicken Enchiladas
- Slow Cooker Chicken Curry
- Slow Cooker Chicken Pot Roast
Watch Us Make Slow Cooker Teriyaki Chicken and Broccoli
Slow Cooker Teriyaki Chicken and Broccoli
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 garlic cloves minced
- 1 tablespoon ginger fresh, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 cups broccoli florets
- 3 cups cooked brown rice
- 1 tablespoon sesame seeds
Instructions
- Place chicken breasts in the slow cooker. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour over the chicken.
- Cook on low for 4-5 hours or until the chicken is tender.
- Remove chicken and shred with two forks. Mix cornstarch with water to make a slurry and stir into the slow cooker. Add the shredded chicken and broccoli florets back into the slow cooker.
- Cook for an additional 20-25 minutes or until the broccoli is tender. Be careful not to overcook the broccoli. Serve over brown rice and garnish with sesame seeds.
Nutrition Information
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