I love how this recipe lets me toss everything in the crockpot and walk away. It’s truly a dump-and-go meal that requires no babysitting. The chicken turns out juicy and full of flavor, the vegetables soak up that rich teriyaki sauce, and it pairs beautifully with rice or noodles. Whether I need a quick weeknight dinner or a meal prep option, this one always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs chicken breast
1 cup teriyaki sauce
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon ginger, grated
1 cup bell peppers, sliced
1 cup broccoli florets
Salt and pepper to taste
Cooked rice or noodles, for serving
Directions
I start by placing the chicken breasts in the crockpot, then pour in the teriyaki sauce, honey, garlic, and ginger.
I give everything a quick stir to coat the chicken evenly in the sauce.
I layer the sliced bell peppers and broccoli florets over the top.
I season lightly with salt and pepper.
I cover the crockpot and cook on low for 6–7 hours (360–420 minutes) or on high for 3–4 hours (180–240 minutes), depending on my schedule.
Once the chicken is fully cooked, I like to shred it right in the pot to soak up more of that teriyaki goodness.
I serve it warm over a bed of rice or noodles for a complete, satisfying meal.
Servings and timing
This recipe makes 6 servings and takes about 4 hours on high or 6–7 hours on low, plus about 15 minutes of prep time. It’s a great set-it-and-forget-it dinner solution.
Variations
I sometimes swap the chicken breasts for boneless thighs—they add extra richness. If I’m out of broccoli, I’ll use snap peas or carrots. For a spicier version, I add a few chili flakes or a squirt of sriracha. Pineapple chunks also work beautifully to add a sweet contrast.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days in an airtight container. I reheat portions in the microwave or on the stovetop with a splash of water or extra teriyaki sauce to keep things saucy. It also freezes nicely—just thaw overnight in the fridge and reheat as usual.
FAQs
Can I use frozen chicken in this recipe?
I don’t recommend starting with frozen chicken in a crockpot due to food safety concerns. I always thaw it first before adding it to the slow cooker.
What kind of teriyaki sauce works best?
I usually go with a thick, store-bought teriyaki sauce for convenience, but homemade versions with soy sauce, brown sugar, and sesame oil also work great.
Can I cook this recipe on the stovetop instead?
Yes, when I’m short on time, I cook the chicken in a skillet with the sauce and simmer it until done. I steam the veggies separately and stir them in at the end.
Should I add the veggies at the beginning or later?
I add them at the start for maximum ease, but if I want them crisper, I wait and add them during the last hour of cooking.
Is this recipe gluten-free?
That depends on the teriyaki sauce used. I make sure to use a gluten-free sauce if I’m cooking for someone with dietary restrictions.
Conclusion
This Dump and Go Crockpot Teriyaki Chicken is a lifesaver on busy days. It’s comforting, flavorful, and as easy as tossing ingredients into a pot. I always feel good serving it, knowing it’s packed with protein and veggies—and cleanup is minimal too.
