Pour thick teriyaki sauce over raw chicken breasts, together with 2 ingredients, into slow cooker for a savory meal that's my default when I don't know what to make

This slow cooker 4-ingredient teriyaki chicken is the kind of recipe I lean on when the day gets away from me and I still want a homemade dinner on the table. You literally pour thick teriyaki sauce over raw chicken breasts in the slow cooker, add just two more simple ingredients, and let it bubble away into a savory, family-friendly meal. It’s not fancy or traditional, just the kind of practical, weeknight Midwestern comfort food that keeps everyone happily fed with very little effort.

I like to spoon this teriyaki chicken over hot white or brown rice, with a side of steamed broccoli or green beans to soak up the extra sauce. It’s also great tucked into lettuce wraps or over cauliflower rice if you’re watching carbs. For a fuller plate, add a simple side salad or sliced cucumbers with a splash of rice vinegar. If you have leftovers, they reheat nicely for lunches and make an easy rice bowl with a handful of frozen veggies stirred in.

Servings: 4

2 pounds boneless, skinless chicken breasts

Place the raw chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker.

Scatter the thinly sliced onion evenly over and around the chicken breasts.

In a small bowl or measuring cup, whisk together the thick teriyaki sauce and chicken broth until smooth and pourable.

Pour the thick teriyaki sauce mixture evenly over the raw chicken breasts and onions in the slow cooker, making sure all the chicken is coated. It should look like a generous blanket of sauce over the chicken.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part.

Once cooked, use two forks to gently shred the chicken right in the slow cooker, or leave the breasts whole if you prefer. Stir the chicken in the sauce so it’s well coated.

Taste the sauce and adjust if needed, adding a splash more teriyaki sauce for extra sweetness and saltiness, or a tablespoon of water if you want it a bit milder.

Serve the teriyaki chicken hot, spooning plenty of the sauce and onions over each portion.

For picky eaters, you can skip the sliced onion and use 1 teaspoon of garlic powder instead, sprinkled over the chicken before you pour on the sauce, so there are no visible bits. If you prefer darker meat, boneless, skinless chicken thighs work wonderfully and stay extra juicy; just trim excess fat and cook on LOW for about 5 to 6 hours. To add a little freshness at the end, stir in a handful of sliced green onions right before serving, or sprinkle with toasted sesame seeds if your family enjoys them. If you like some heat, add 1/4 teaspoon crushed red pepper flakes to the sauce mixture before pouring it over the chicken. For a slightly thicker, more glaze-like sauce, remove the cooked chicken to a plate, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the hot sauce in the slow cooker, cover, and cook on HIGH for 10 to 15 minutes until thickened, then return the chicken and coat it in the sauce. Food safety tips: Always start with raw chicken that has been kept refrigerated at 40°F (4°C) or below and never leave it out at room temperature for more than 2 hours. Wash your hands, cutting boards, and any utensils that touch raw chicken with hot, soapy water before using them for other ingredients. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving; a simple instant-read thermometer is very helpful here. Cool leftovers quickly, store them in shallow containers in the refrigerator within 2 hours of cooking, and use within 3 to 4 days, reheating until steaming hot before eating.