Dump-and-Go Crockpot Teriyaki Chicken Quick Meal

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- 4 boneless, skinless chicken thighs (or breasts) - 1 cup store-bought teriyaki sauce - 1/2 cup low-sodium chicken broth - 1/4 cup pure honey - 2 garlic cloves, finely minced - 1 tablespoon fresh ginger, finely grated - 1 cup broccoli florets, fresh or frozen - 1 cup bell peppers, sliced thinly (any color for a vibrant display) - 1 tablespoon toasted sesame oil - 2 green onions, finely chopped (for garnish) - A sprinkle of sesame seeds (for garnish) You can swap chicken thighs for chicken breasts if you prefer. If you want a sweeter sauce, use maple syrup instead of honey. You can also use low-sodium soy sauce instead of the teriyaki sauce. If you have no fresh ginger, ground ginger works too. For veggies, try snap peas or carrots. This meal serves four and is packed with flavor. Each serving has about: - Calories: 300 - Protein: 30g - Fat: 10g - Carbohydrates: 25g - Fiber: 3g - Sugar: 12g This dish is a great balance of protein and veggies, making it a healthy choice. {{ingredient_image_2}} Start by placing your chicken in the crockpot. You can use thighs or breasts. I like thighs for their flavor. Make sure the pieces lie flat and do not overlap. This helps them cook evenly. In a bowl, mix together the teriyaki sauce, chicken broth, honey, garlic, and ginger. Whisk until everything blends well. This sauce brings a sweet and savory taste. Pour this mixture over the chicken. Make sure every piece gets a nice coat. Cover the crockpot and set it on low. Cook for 6-7 hours or high for 3-4 hours. The chicken should be fork-tender when done. Use a meat thermometer to check that it’s at 165°F. After cooking, shred the chicken with two forks. Stir it with the sauce and veggies. This makes every bite full of flavor. To get tender chicken, I start by using boneless, skinless thighs. They stay juicy and cook well. Place the chicken in a single layer at the bottom of your crockpot. This helps heat circulate evenly. Cooking on low for 6-7 hours gives the best results. If you're in a hurry, high for 3-4 hours works too. Always check the chicken's internal temperature. It should reach 165°F (75°C) for safe eating. Using fresh ingredients boosts the flavor of your teriyaki chicken. I like to add minced garlic and grated ginger for a punch. Fresh broccoli and bell peppers add crunch and color. You can use frozen vegetables if you like. Just toss them in at the end of cooking. This keeps them bright and fresh. Don’t forget the toasted sesame oil! It adds a lovely nutty taste. When using a crockpot, avoid lifting the lid during cooking. Each time you open it, heat escapes. Instead, check your meal near the end of the cooking time. Stir the chicken and sauce together just before serving. This helps blend the flavors. Also, use a liner for easy cleanup. It saves time and effort! Pro Tips Use Fresh Ingredients: Always opt for fresh garlic and ginger for the best flavor. Fresh ingredients enhance the overall taste of your dish significantly. Adjust the Sweetness: Depending on your taste preference, feel free to adjust the amount of honey in the sauce. You can add more for a sweeter profile or reduce it for a savory kick. Meal Prep Friendly: This recipe is perfect for meal prep! Cook a larger batch and store leftovers in airtight containers for quick meals throughout the week. Experiment with Vegetables: Don’t hesitate to add other vegetables like snap peas or carrots. This adds more color and nutritional value to your dish! {{image_4}} You can swap out chicken for other proteins. Try pork, beef, or tofu. Each protein brings a unique taste. For pork, use boneless chops. For beef, choose thin strips. If you want a vegan option, use extra-firm tofu. Just chop it into cubes. You can mix up the veggies in this dish. Instead of broccoli and bell peppers, try snap peas or carrots. You can also add sliced mushrooms or zucchini. The key is to choose vegetables you like. Just cut them into similar sizes for even cooking. If you want to make your own teriyaki sauce, it’s easy. You need soy sauce, honey, and rice vinegar. Mix these with minced garlic and ginger for flavor. Here’s a simple recipe: - 1/2 cup soy sauce - 1/4 cup honey - 1 tablespoon rice vinegar - 1 garlic clove, minced - 1 teaspoon grated ginger Whisk everything together. Adjust the sweetness as you like. This sauce can add a personal touch to your dish. To store your leftover teriyaki chicken, let it cool first. Place it in an airtight container. Make sure to separate the chicken from the veggies if you want. Store it in the fridge for up to four days. This keeps the chicken tender and the veggies fresh. When you're ready to enjoy your leftovers, you can reheat them in a few ways. The best method is using the microwave. Place the chicken in a bowl and cover it with a damp paper towel. Heat for one to two minutes, stirring halfway. You can also reheat on the stove. Just warm it over low heat until hot. Add a splash of chicken broth if it seems dry. You can freeze this dish too! Place the cooled chicken and veggies in a freezer-safe bag. Squeeze out as much air as you can before sealing. Label the bag with the date. It will keep well for up to three months. To thaw, place it in the fridge overnight. Reheat it fully before serving. Yes, you can use frozen chicken. Just add more cooking time. If you cook on low, aim for 7-8 hours. For high, cook for 4-5 hours. The chicken will still be tender and full of flavor. Teriyaki chicken pairs well with many sides. Here are some great options: - Steamed rice - Noodles - Quinoa - Stir-fried veggies - Salad You can mix and match these sides to fit your taste. Check the chicken's internal temperature. It should reach 165°F (75°C). You can also use a fork to test. If the chicken shreds easily, it's ready to eat. This ensures you enjoy a safe and tasty meal. This blog shared all you need to make teriyaki chicken. We covered key ingredients and even swaps for them. You learned how to prepare the chicken and the teriyaki sauce step-by-step. Tips for tender chicken and flavor upgrades help you ace this dish. I gave ideas for variations and safe storage tips, too. Remember, cooking can be fun and easy. Enjoy making this dish your own!

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Looking for an easy and delicious dinner? My Dump-and-Go Crockpot Teriyaki Chicken recipe is here for you! It requires minimal prep and delivers amazing flavor. With just a few simple ingredients, you can create a dish that’s tender, tasty, and perfect for busy nights. Join me as I share everything you need to know about making this quick meal, including tips, variations, and storage info. Let’s dive right in!

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Why I Love This Recipe

  1. Effortless Preparation: This recipe is a true dump-and-go meal, requiring minimal prep time, making it perfect for busy days.
  2. Flavorful Sauce: The combination of teriyaki sauce, honey, garlic, and ginger creates a rich, savory flavor that is irresistible.
  3. Healthy Ingredients: Packed with chicken and colorful vegetables like broccoli and bell peppers, this dish is both nutritious and satisfying.
  4. Versatile Serving Options: Serve it over rice or noodles, and customize it with your favorite garnishes for a complete meal.

Ingredients

List of Ingredients

– 4 boneless, skinless chicken thighs (or breasts)

– 1 cup store-bought teriyaki sauce

– 1/2 cup low-sodium chicken broth

– 1/4 cup pure honey

– 2 garlic cloves, finely minced

– 1 tablespoon fresh ginger, finely grated

– 1 cup broccoli florets, fresh or frozen

– 1 cup bell peppers, sliced thinly (any color for a vibrant display)

– 1 tablespoon toasted sesame oil

– 2 green onions, finely chopped (for garnish)

– A sprinkle of sesame seeds (for garnish)

Ingredient Substitutions

You can swap chicken thighs for chicken breasts if you prefer. If you want a sweeter sauce, use maple syrup instead of honey. You can also use low-sodium soy sauce instead of the teriyaki sauce. If you have no fresh ginger, ground ginger works too. For veggies, try snap peas or carrots.

Nutritional Information

This meal serves four and is packed with flavor. Each serving has about:

– Calories: 300

– Protein: 30g

– Fat: 10g

– Carbohydrates: 25g

– Fiber: 3g

– Sugar: 12g

This dish is a great balance of protein and veggies, making it a healthy choice.

Step-by-Step Instructions

Preparing the Chicken

Start by placing your chicken in the crockpot. You can use thighs or breasts. I like thighs for their flavor. Make sure the pieces lie flat and do not overlap. This helps them cook evenly.

Making the Teriyaki Sauce

In a bowl, mix together the teriyaki sauce, chicken broth, honey, garlic, and ginger. Whisk until everything blends well. This sauce brings a sweet and savory taste. Pour this mixture over the chicken. Make sure every piece gets a nice coat.

Cooking Time and Temperature

Cover the crockpot and set it on low. Cook for 6-7 hours or high for 3-4 hours. The chicken should be fork-tender when done. Use a meat thermometer to check that it’s at 165°F. After cooking, shred the chicken with two forks. Stir it with the sauce and veggies. This makes every bite full of flavor.

Tips & Tricks

How to Achieve Tender Chicken

To get tender chicken, I start by using boneless, skinless thighs. They stay juicy and cook well. Place the chicken in a single layer at the bottom of your crockpot. This helps heat circulate evenly. Cooking on low for 6-7 hours gives the best results. If you’re in a hurry, high for 3-4 hours works too. Always check the chicken’s internal temperature. It should reach 165°F (75°C) for safe eating.

Enhancing Flavor with Fresh Ingredients

Using fresh ingredients boosts the flavor of your teriyaki chicken. I like to add minced garlic and grated ginger for a punch. Fresh broccoli and bell peppers add crunch and color. You can use frozen vegetables if you like. Just toss them in at the end of cooking. This keeps them bright and fresh. Don’t forget the toasted sesame oil! It adds a lovely nutty taste.

Cooking Tips for Crockpot Users

When using a crockpot, avoid lifting the lid during cooking. Each time you open it, heat escapes. Instead, check your meal near the end of the cooking time. Stir the chicken and sauce together just before serving. This helps blend the flavors. Also, use a liner for easy cleanup. It saves time and effort!

Pro Tips

  1. Use Fresh Ingredients: Always opt for fresh garlic and ginger for the best flavor. Fresh ingredients enhance the overall taste of your dish significantly.
  2. Adjust the Sweetness: Depending on your taste preference, feel free to adjust the amount of honey in the sauce. You can add more for a sweeter profile or reduce it for a savory kick.
  3. Meal Prep Friendly: This recipe is perfect for meal prep! Cook a larger batch and store leftovers in airtight containers for quick meals throughout the week.
  4. Experiment with Vegetables: Don’t hesitate to add other vegetables like snap peas or carrots. This adds more color and nutritional value to your dish!

Variations

Alternative Protein Options

You can swap out chicken for other proteins. Try pork, beef, or tofu. Each protein brings a unique taste. For pork, use boneless chops. For beef, choose thin strips. If you want a vegan option, use extra-firm tofu. Just chop it into cubes.

Using Different Vegetables

You can mix up the veggies in this dish. Instead of broccoli and bell peppers, try snap peas or carrots. You can also add sliced mushrooms or zucchini. The key is to choose vegetables you like. Just cut them into similar sizes for even cooking.

Homemade Teriyaki Sauce Recipe

If you want to make your own teriyaki sauce, it’s easy. You need soy sauce, honey, and rice vinegar. Mix these with minced garlic and ginger for flavor. Here’s a simple recipe:

– 1/2 cup soy sauce

– 1/4 cup honey

– 1 tablespoon rice vinegar

– 1 garlic clove, minced

– 1 teaspoon grated ginger

Whisk everything together. Adjust the sweetness as you like. This sauce can add a personal touch to your dish.

Storage Info

How to Store Leftovers

To store your leftover teriyaki chicken, let it cool first. Place it in an airtight container. Make sure to separate the chicken from the veggies if you want. Store it in the fridge for up to four days. This keeps the chicken tender and the veggies fresh.

Reheating Instructions

When you’re ready to enjoy your leftovers, you can reheat them in a few ways. The best method is using the microwave. Place the chicken in a bowl and cover it with a damp paper towel. Heat for one to two minutes, stirring halfway. You can also reheat on the stove. Just warm it over low heat until hot. Add a splash of chicken broth if it seems dry.

Freezing Tips

You can freeze this dish too! Place the cooled chicken and veggies in a freezer-safe bag. Squeeze out as much air as you can before sealing. Label the bag with the date. It will keep well for up to three months. To thaw, place it in the fridge overnight. Reheat it fully before serving.

FAQs

Can I use frozen chicken?

Yes, you can use frozen chicken. Just add more cooking time. If you cook on low, aim for 7-8 hours. For high, cook for 4-5 hours. The chicken will still be tender and full of flavor.

What can I serve with teriyaki chicken?

Teriyaki chicken pairs well with many sides. Here are some great options:

– Steamed rice

– Noodles

– Quinoa

– Stir-fried veggies

– Salad

You can mix and match these sides to fit your taste.

How do I know when the chicken is cooked?

Check the chicken’s internal temperature. It should reach 165°F (75°C). You can also use a fork to test. If the chicken shreds easily, it’s ready to eat. This ensures you enjoy a safe and tasty meal.

This blog shared all you need to make teriyaki chicken. We covered key ingredients and even swaps for them. You learned how to prepare the chicken and the teriyaki sauce step-by-step. Tips for tender chicken and flavor upgrades help you ace this dish. I gave ideas for variations and safe storage tips, too. Remember, cooking can be fun and easy. Enjoy making this dish your ow

- 4 boneless, skinless chicken thighs (or breasts) - 1 cup store-bought teriyaki sauce - 1/2 cup low-sodium chicken broth - 1/4 cup pure honey - 2 garlic cloves, finely minced - 1 tablespoon fresh ginger, finely grated - 1 cup broccoli florets, fresh or frozen - 1 cup bell peppers, sliced thinly (any color for a vibrant display) - 1 tablespoon toasted sesame oil - 2 green onions, finely chopped (for garnish) - A sprinkle of sesame seeds (for garnish) You can swap chicken thighs for chicken breasts if you prefer. If you want a sweeter sauce, use maple syrup instead of honey. You can also use low-sodium soy sauce instead of the teriyaki sauce. If you have no fresh ginger, ground ginger works too. For veggies, try snap peas or carrots. This meal serves four and is packed with flavor. Each serving has about: - Calories: 300 - Protein: 30g - Fat: 10g - Carbohydrates: 25g - Fiber: 3g - Sugar: 12g This dish is a great balance of protein and veggies, making it a healthy choice. {{ingredient_image_2}} Start by placing your chicken in the crockpot. You can use thighs or breasts. I like thighs for their flavor. Make sure the pieces lie flat and do not overlap. This helps them cook evenly. In a bowl, mix together the teriyaki sauce, chicken broth, honey, garlic, and ginger. Whisk until everything blends well. This sauce brings a sweet and savory taste. Pour this mixture over the chicken. Make sure every piece gets a nice coat. Cover the crockpot and set it on low. Cook for 6-7 hours or high for 3-4 hours. The chicken should be fork-tender when done. Use a meat thermometer to check that it’s at 165°F. After cooking, shred the chicken with two forks. Stir it with the sauce and veggies. This makes every bite full of flavor. To get tender chicken, I start by using boneless, skinless thighs. They stay juicy and cook well. Place the chicken in a single layer at the bottom of your crockpot. This helps heat circulate evenly. Cooking on low for 6-7 hours gives the best results. If you're in a hurry, high for 3-4 hours works too. Always check the chicken's internal temperature. It should reach 165°F (75°C) for safe eating. Using fresh ingredients boosts the flavor of your teriyaki chicken. I like to add minced garlic and grated ginger for a punch. Fresh broccoli and bell peppers add crunch and color. You can use frozen vegetables if you like. Just toss them in at the end of cooking. This keeps them bright and fresh. Don’t forget the toasted sesame oil! It adds a lovely nutty taste. When using a crockpot, avoid lifting the lid during cooking. Each time you open it, heat escapes. Instead, check your meal near the end of the cooking time. Stir the chicken and sauce together just before serving. This helps blend the flavors. Also, use a liner for easy cleanup. It saves time and effort! Pro Tips Use Fresh Ingredients: Always opt for fresh garlic and ginger for the best flavor. Fresh ingredients enhance the overall taste of your dish significantly. Adjust the Sweetness: Depending on your taste preference, feel free to adjust the amount of honey in the sauce. You can add more for a sweeter profile or reduce it for a savory kick. Meal Prep Friendly: This recipe is perfect for meal prep! Cook a larger batch and store leftovers in airtight containers for quick meals throughout the week. Experiment with Vegetables: Don’t hesitate to add other vegetables like snap peas or carrots. This adds more color and nutritional value to your dish! {{image_4}} You can swap out chicken for other proteins. Try pork, beef, or tofu. Each protein brings a unique taste. For pork, use boneless chops. For beef, choose thin strips. If you want a vegan option, use extra-firm tofu. Just chop it into cubes. You can mix up the veggies in this dish. Instead of broccoli and bell peppers, try snap peas or carrots. You can also add sliced mushrooms or zucchini. The key is to choose vegetables you like. Just cut them into similar sizes for even cooking. If you want to make your own teriyaki sauce, it’s easy. You need soy sauce, honey, and rice vinegar. Mix these with minced garlic and ginger for flavor. Here’s a simple recipe: - 1/2 cup soy sauce - 1/4 cup honey - 1 tablespoon rice vinegar - 1 garlic clove, minced - 1 teaspoon grated ginger Whisk everything together. Adjust the sweetness as you like. This sauce can add a personal touch to your dish. To store your leftover teriyaki chicken, let it cool first. Place it in an airtight container. Make sure to separate the chicken from the veggies if you want. Store it in the fridge for up to four days. This keeps the chicken tender and the veggies fresh. When you're ready to enjoy your leftovers, you can reheat them in a few ways. The best method is using the microwave. Place the chicken in a bowl and cover it with a damp paper towel. Heat for one to two minutes, stirring halfway. You can also reheat on the stove. Just warm it over low heat until hot. Add a splash of chicken broth if it seems dry. You can freeze this dish too! Place the cooled chicken and veggies in a freezer-safe bag. Squeeze out as much air as you can before sealing. Label the bag with the date. It will keep well for up to three months. To thaw, place it in the fridge overnight. Reheat it fully before serving. Yes, you can use frozen chicken. Just add more cooking time. If you cook on low, aim for 7-8 hours. For high, cook for 4-5 hours. The chicken will still be tender and full of flavor. Teriyaki chicken pairs well with many sides. Here are some great options: - Steamed rice - Noodles - Quinoa - Stir-fried veggies - Salad You can mix and match these sides to fit your taste. Check the chicken's internal temperature. It should reach 165°F (75°C). You can also use a fork to test. If the chicken shreds easily, it's ready to eat. This ensures you enjoy a safe and tasty meal. This blog shared all you need to make teriyaki chicken. We covered key ingredients and even swaps for them. You learned how to prepare the chicken and the teriyaki sauce step-by-step. Tips for tender chicken and flavor upgrades help you ace this dish. I gave ideas for variations and safe storage tips, too. Remember, cooking can be fun and easy. Enjoy making this dish your own!

Savory Dump-and-Go Crockpot Teriyaki Chicken

A simple and flavorful teriyaki chicken dish made in a crockpot with minimal effort.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs (or breasts)
  • 1 cup store-bought teriyaki sauce
  • 0.5 cup low-sodium chicken broth
  • 0.25 cup pure honey
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 cup broccoli florets, fresh or frozen
  • 1 cup bell peppers, sliced thinly
  • 1 tablespoon toasted sesame oil
  • 2 pieces green onions, finely chopped
  • 1 sprinkle sesame seeds

Instructions
 

  • Begin by placing the chicken thighs or breasts at the bottom of your crockpot in a single layer to ensure even cooking.
  • In a medium mixing bowl, whisk together the teriyaki sauce, low-sodium chicken broth, honey, minced garlic, and grated ginger until the mixture is thoroughly combined and smooth.
  • Carefully pour the sauce mixture over the chicken, ensuring each piece is generously coated with the sauce for maximum flavor.
  • Next, gently layer the broccoli florets and sliced bell peppers on top of the chicken. Drizzle the toasted sesame oil over the vegetables to enhance their flavor and texture.
  • Cover the crockpot with its lid and set it to cook on the low setting for 6-7 hours, or on high for 3-4 hours, until the chicken is fork-tender and fully cooked (internal temperature should reach 165°F/75°C).
  • When the cooking time is complete, use two forks to shred the chicken directly within the crockpot. Stir the shredded chicken to mix it well with the sauce and vegetables, allowing the flavors to meld beautifully.
  • Serve the savory teriyaki chicken over a bed of fluffy rice or noodles, and top it off with a garnish of finely chopped green onions and a sprinkle of sesame seeds.

Notes

For a delightful presentation, plate the chicken with roasted sesame seeds and colorful bell pepper slices scattered artfully around.
Keyword chicken, crockpot, dinner, easy, teriyaki

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