Crockpot Teriyaki Chicken: A Sweet and Savory Delight

Serving: This dish is perfect served over jasmine rice, brown rice, or cauliflower rice for a low-carb option. Pair it with your favorite stir-fried or steamed vegetables like broccoli, snap peas, or bell peppers to round out the meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stovetop, adding a splash of water or broth if the sauce needs thinning.
Variants:
Spicy Teriyaki Chicken: Add a teaspoon of sriracha or red pepper flakes to the sauce for a spicy kick.
Pineapple Teriyaki Chicken: Add 1/2 cup of pineapple chunks (fresh or canned) to the crockpot for a sweet and tropical twist.
Teriyaki Chicken with Vegetables: Add sliced bell peppers, carrots, and onions to the crockpot during the last 1-2 hours of cooking for a one-pot meal.
Gluten-Free Teriyaki Chicken: Use tamari or coconut aminos instead of soy sauce to make this dish gluten-free.
FAQ:
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. However, be sure to increase the cooking time by an additional hour, and check the chicken’s internal temperature to ensure it reaches 165°F (74°C).

Q: Can I make this in a pressure cooker?
A: Yes! You can make this in an Instant Pot. Cook the chicken on high pressure for 10-12 minutes, then shred and add the cornstarch slurry to thicken the sauce.

Q: Can I double the recipe?
A: Yes, you can double the ingredients, but make sure your crockpot is large enough to accommodate the extra food. The cooking time should remain the same.

Crockpot Teriyaki Chicken is an easy, flavorful dish that takes minimal effort and delivers big taste. With its tender chicken and flavorful sauce, this dish will quickly become a go-to in your meal rotation. Whether you’re serving it for a family dinner or meal prepping for the week, you’ll love the convenience and deliciousness of this slow-cooked meal!