Dump and Go Crockpot Teriyaki Chicken
An easy, delicious meal featuring tender chicken in a sweet-salty teriyaki glaze with garlic and ginger.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts Use firm chicken for best results.
- 1 cup teriyaki sauce Gluten-free teriyaki sauce can be used for gluten-free option.
- 1 tablespoon minced garlic Adds depth of flavor.
- 1 tablespoon grated ginger Fresh ginger gives a brighter flavor.
Optional Add-Ins
- 1 cup pineapple chunks Adds sweetness and nutrients.
- 1 cup bell peppers, sliced Use any color for taste and aesthetics.
For Serving
- Cooked rice or noodles Perfect base for the chicken.
- Green onions, chopped Garnish for freshness.
Instructions
Preparation
- Begin by placing the chicken in the crockpot.
- In a separate bowl, combine the teriyaki sauce, minced garlic, and grated ginger. Pour this mixture over the chicken evenly.
- If using, toss in the pineapple chunks and sliced bell peppers for added sweetness and crunch.
Cooking
- Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once ready, serve it over cooked rice or noodles, and sprinkle with chopped green onions for a fresh finish.
Notes
Feel free to substitute chicken with tofu for a vegetarian option. Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to four days, or frozen in portions for up to three months.