Easy Teriyaki Glazed Crockpot Chicken Recipe – A Flavorful Family Meal

There’s something magical about the combination of tender chicken and a sweet, savory teriyaki glaze.

I love how this dish brings a taste of Japan right into my kitchen without any fuss.

Using a crockpot makes it even easier, allowing the flavors to meld beautifully while I go about my day.

Ingredient List

To create my delicious Teriyaki Glazed Crockpot Chicken, I gather the following ingredients:

• 2 pounds boneless skinless chicken thighs
  (I prefer thighs for their tenderness and flavor)
• 1 cup teriyaki sauce
  (Feel free to use store-bought or homemade)
• 1 tablespoon soy sauce
  (I add this for an extra depth of flavor)
• 1 teaspoon minced garlic
  (Fresh garlic works best for that aromatic kick)
• 1 teaspoon minced ginger
  (This adds warmth and zest to the dish)
• 1 tablespoon honey
  (To balance the flavors with a touch of sweetness)
• 1 cup broccoli florets
  (For a nutritious crunch and vibrant color)
• 1 cup bell peppers (sliced)
  (I like to use a mix of colors for visual appeal)
• 1 teaspoon sesame seeds
  (Optional for garnishing and added texture)
• Cooked rice or noodles
  (To serve the chicken over, making it a complete meal)

Gather these ingredients to prepare your tasty meal in the crockpot.

Step-by-Step Instructions

1. Prepare the Chicken
   Begin by trimming any excess fat from the 2 pounds of boneless skinless chicken thighs. Rinse the chicken under cold water and pat it dry with paper towels. This helps the teriyaki glaze adhere better.
2. Make the Sauce
   In a medium bowl, combine 1 cup of teriyaki sauce, ¼ cup of soy sauce, 3 cloves of minced garlic, 1 tablespoon of minced ginger, and 2 tablespoons of honey. Whisk the ingredients together until they are fully mixed and smooth.
3. Layer the Chicken in the Crockpot
   Place the prepared chicken thighs at the bottom of the crockpot. Pour the teriyaki sauce mixture evenly over the chicken, ensuring that each piece is well-coated.
4. Add Vegetables
   Add 2 cups of broccoli florets and 1 cup of sliced bell peppers on top of the chicken. These veggies not only add flavor but also provide a nutritious boost to the dish.
5. Cook the Chicken
   Cover the crockpot with its lid. Set the temperature to low and allow the chicken to cook for 6 to 7 hours. For a faster option, you can set it to high for about 3 to 4 hours. The chicken should be tender and easily shred when it’s done.
6. Shred the Chicken
   Once cooked, use two forks to shred the chicken right in the crockpot. Stir it gently to mix the shredded chicken with the vegetables and sauce.
7. Serve the Dish
   Spoon the teriyaki glazed chicken and vegetables over a bed of cooked rice or noodles. Sprinkle sesame seeds on top for a crunchy texture and additional flavor.

Recipe Notes & Variations

When making my Teriyaki Glazed Crockpot Chicken, I love to customize it to suit my taste preferences or what I have on hand. Here are some notes and variations to consider:

Chicken Options

• Cuts of Chicken: I often use boneless skinless chicken thighs for their tenderness. However, skinless chicken breasts can work too. Just keep in mind that breasts may dry out slightly if overcooked.
• Chicken Alternatives: If you want to switch things up, turkey thighs or even firm tofu can replace chicken for a great vegetarian option.

Sauce Enhancements

• Homemade Teriyaki Sauce: For those who prefer a homemade touch, I sometimes whip up my own teriyaki sauce by combining equal parts soy sauce and honey, then adding minced garlic and ginger.
• Flavor Variations: Adding a splash of orange juice or pineapple juice can elevate the sweetness and bring a fruity twist.

Vegetable Choices

• Mix It Up: I often throw in snap peas, carrots, or zucchini along with the broccoli and bell peppers for added color and nutrition. You can also use frozen vegetables if you’re short on time.
• Stir-fry After Cooking: If I want a crispier texture, I will cook the veggies separately in a pan after the chicken is done to retain some crunch.

Serving Suggestions

• Grain Choices: While I like serving the chicken over rice or noodles, trying quinoa or cauliflower rice offers a healthy alternative.
• Add Toppings: Consider garnishing with sliced green onions or chili flakes for an extra kick.

• Time Adjustments: If I’m short on time, I can cook it on high for 3 to 4 hours instead of low for 6 to 8 hours, keeping the cooking tender while adjusting to my schedule.
• Freezing Leftovers: Any leftovers can be stored in the freezer for up to three months. I simply thaw and reheat for a quick meal down the road.

Serving Suggestions

For a delicious and complete meal, I love to serve my Teriyaki Glazed Crockpot Chicken over a steaming bed of cooked rice or noodles. Here are some of my favorite serving ideas:

• Rice Varieties: White rice is classic, but I often switch it up by using brown rice for added texture and nutrition or jasmine rice for its fragrant aroma.
• Noodle Options: If I’m in the mood for noodles, I reach for soba noodles or udon. They soak up the teriyaki glaze beautifully and offer a delightful chew.
• Vegetable Pairings: I enjoy complementing the dish with steamed broccoli florets and sliced bell peppers for added crunch and color. Sometimes, I mix in snap peas or sautéed zucchini for extra nutrients.
• Fresh Garnishes: I find that a sprinkle of sesame seeds adds a lovely nutty flavor and nice crunch. Freshly chopped green onions or cilantro also enhance the presentation and freshness of the dish.
• Alternative Grains: For a healthier twist, I sometimes serve the chicken over quinoa or even cauliflower rice. These options add a different texture and make the dish lighter.
• Serving Style: I love to serve everything family-style on a large platter, allowing everyone to customize their plates according to their preferences. This way, it’s not just a meal but an interactive dining experience!

These serving suggestions elevate my Teriyaki Glazed Crockpot Chicken and create a delightful meal for any occasion.

Nutrition Information

When preparing my Teriyaki Glazed Crockpot Chicken, I love to consider not just the flavors but also the nutritional benefits.

Here’s a breakdown of the estimated nutrition information per serving based on my recipe.

Nutrient	Amount per Serving
Calories	350
Protein	28g
Total Fat	10g
Saturated Fat	2g
Cholesterol	75mg
Carbohydrates	32g
Dietary Fiber	3g
Sugar	12g
Sodium	630mg

Chicken Thighs

Using boneless skinless chicken thighs not only adds rich flavor but also provides a good source of protein and essential nutrients. Chicken thighs are slightly higher in fat than chicken breasts, contributing to a juicier texture.

Teriyaki Sauce

The teriyaki sauce I use adds sweetness and depth to the dish. If I’m looking to cut down on sugar, I monitor the amount I incorporate or opt for a low-sugar teriyaki sauce.

Vegetables

Adding broccoli and bell peppers increases the fiber content and provides essential vitamins and minerals. These colorful additions not only enhance the nutrition profile but also boost the visual appeal of the dish.

Serving

When serving my Teriyaki Glazed Chicken over rice or noodles, the carbohydrate content increases. I often choose brown rice or quinoa for added fiber and nutrients.

This recipe is not just tasty but also balanced, making it a great option for a nutritious family meal.

Conclusion

I can’t recommend Teriyaki Glazed Crockpot Chicken enough. It’s such a simple yet delicious meal that brings everyone to the table.

The combination of tender chicken and vibrant veggies makes for a colorful dish that’s not only tasty but also healthy.

What I love most is how versatile it is. You can easily switch up the ingredients based on what you have on hand or your family’s preferences.

Whether you serve it over rice, noodles, or even quinoa, it’s bound to be a hit.

So next time you need a hassle-free dinner, give this recipe a try. I promise it’ll become a favorite in your home just like it has in mine. Happy cooking!

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