Crock-Pot Teriyaki Chicken

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Whip up some Chinese Crock-Pot Teriyaki Chicken with this simple recipe. Serve over steamed rice or noodles and enjoy this delicious entree any night of the week. Tender chicken is simmered in the slow cooker with pineapple in a yummy Asian sauce and steamed veggies are added near the end so they don’t get mushy.

Crock-Pot Teriyaki Chicken

A friend of mine shared how she made teriyaki chicken in the slow cooker and it sounded easy enough…cut up boneless skinless chicken breasts or thighs in the slow cooker and pour a bottle of teriyaki sauce over it and cook it for a couple of hours.

I tried it her way and to be honest it was just “okay” and sort of bland.

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So I decided to play with the recipe a little bit and came up with something that tastes better.

I am not going to pull your leg on this one though…cooking a teriyaki chicken stir fry is much easier and quicker on the stove-top in a skillet and you’re not going to get any better flavor cooking it in the slow cooker.

I may just be shooting myself in the foot with this recipe because this is after all a slow cooker recipe blog. But I think honesty is the best policy. And my honest opinion is that some recipes are better NOT cooked in the slow cooker.

That being said…if you are a die hard slow cooker user or maybe you don’t have a stove-top to cook on (I know we have several readers who don’t…they are traveling in RV’s or trucks, they are remodeling their kitchens or their stove just went up and broke on them) and you have a hankering for some teriyaki chicken then go ahead and give this recipe a try.

My kids liked it and ate it and even had seconds so it is actually pretty good! The key is that I used a bottle of Kikkoman Teriyaki Baste and Glaze, canned pineapple (the liquid from the can while cooking, the chucks of pineapple added near the end) and some ginger, garlic and brown sugar to add a lot more flavor. YUM

Love, peace and honesty 🙂

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Crock-Pot Teriyaki Chicken Recipe

Boneless skinless chicken breasts (you could use thighs too if you want) are simmered in the slow cooker with a yummy Asian teriyaki sauce and pineapple juice. Steamed Asian vegetables are added near the end and then you can opt to serve this dish over white or brown rice or noodles.

Print Recipe Crock-Pot Teriyaki Chicken Recipe Boneless skinless chicken breasts (you could use thighs too if you want) are simmered in the slow cooker with a yummy Asian teriyaki sauce and pineapple juice. Steamed Asian vegetables are added near the end and then you can opt to serve this dish over white or brown rice or noodles.

Rating	Votes: 4 Rating: 4.25 You: Rate this recipe!
Servings	8people
Prep Time	10minutes
Cook Time	2 - 3hours on LOW

Ingredients

• 2 pounds boneless skinless chicken breasts about 4 breasts, cut into bite sized pieces
• 10 ounces bottle of teriyaki glaze such as Kikkoman brand
• 8 ounces canned pineapple tidbits packed in 100% pineapple juice
• 2 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 1 clove garlic minced
• 24 ounces steam in the bag stir fry vegetables
• For serving
• rice cooked, white or brown
• noodles cooked

Servings: people

Ingredients 2 pounds boneless skinless chicken breasts about 4 breasts, cut into bite sized pieces 10 ounces bottle of teriyaki glaze such as Kikkoman brand 8 ounces canned pineapple tidbits packed in 100% pineapple juice 2 tablespoons brown sugar 1/2 teaspoon ground ginger 1 clove garlic minced 24 ounces steam in the bag stir fry vegetables For serving rice cooked, white or brown noodles cooked Servings: people

Rating Votes: 4 Rating: 4.25 You: Rate this recipe! Servings 8people Prep Time 10minutes Cook Time 2 - 3hours on LOW

Instructions

1. Add chicken cut up chicken pieces to a 5 quart or larger slow cooker.
2. Open can of pineapple tidbits and pour just the liquid into the slow cooker, reserving pineapple for later.
3. Add teriyaki sauce, ginger, brown sugar, and garlic to slow cooker and stir to combine and coat the chicken.
4. Cover and cook 2 to 3 hours on low till chicken is done, stirring half way through cooking time to break up chicken.
5. About 30 minutes before chicken is to be done cooking, start to cook your rice or noodles on the stove-top (or in a rice cooker for the rice).
6. Cook the vegetables in the microwave according to package directions.
7. Open bags of vegetables and toss in slow cooker and mix into chicken and sauce. Add the reserved pineapple tidbits.
8. Spoon rice or noodles on plates and top with chicken and vegetables to serve.

Recipe Notes

We served this over steamed jasmine rice, however any white or brown rice or even noodles would be good too. To make this recipe gluten-free be sure to use a gluten-free teriyaki sauce such as those made by San-J.

Nutrition Information

Calories: 245kcal, Total Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 149mg, Sodium: 1418mg, Potassium: 257mg, Carbohydrates: 23g, Dietary Fiber: 1g, Sugars: 18g, Protein: 25g, Vitamin A: 42%, Vitamin C: 12%, Calcium: 3%, Iron: 9%

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