How to make chicken teriyaki with broccoli in a slow cooker (video)

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Chicken teriyaki was my go-to dish as a child when my family went out for Japanese food. In the recipe below, we make a super-tasty and simple chicken teriyaki dish with broccoli. We add the broccoli during the last 40 minutes of cooking so that it holds its texture and doesn't get all mushy.
We use boneless, skinless chicken breast for this recipe, cutting it into large chunks that get coated in the teriyaki sauce. We make a cornstarch slurry to thicken the sauce. In a slow cooker, adding the slurry in the beginning is key to actually getting the sauce to thicken. Garlic, onion, ginger and soy sauce are added, and then the mixture cooks slowly for four hours. Add the broccoli toward the end of the cook time, and there you have it!
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Cooktop Cove
Slow Cooker Chicken teriyaki with broccoli
4
15 minutes
4 hours
4 hours, 15 minutes
2 pounds boneless, skinless chicken breast, cut into large chunks
2 tablespoons cornstarch
2 tablespoons water
1/3 cup soy sauce
1 tablespoon fresh ginger, minced
1 tablespoon garlic minced
1/2 onion, thinly sliced
1/2 cup sugar
1 head broccoli, cut into florets
In a 6-quart slow cooker, add chicken breast.
In a small bowl, mix cornstarch with equal parts water, making sure there are no lumps. Pour into slow cooker over chicken.
Add soy sauce, ginger, garlic, onion and sugar. Mix well.
Cover and cook on high for 3 hours, 20 minutes.
Add broccoli and gently mix.
Cover and cook for the remaining 40 minutes.
Serve with steamed rice.
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