How to make easy teriyaki chicken and vegetables in a slow cooker (video)
Teriyaki chicken sounds exotic and maybe something that you're better off ordering at a Chinese restaurant, or picking up as take out. But guess what? You can capture that sweet and salty deliciousness with around two minutes preparation, and the help of your slow cooker. The necessarily long cooking process means that the chicken is beautifully moist and tender, with a light sauce that still packs in the flavor.
Feel free to switch the breasts for chicken thighs if that's what you have. It's certainly a good idea to cook a little more than you need as the cold cuts are pretty spectacular!
Place chicken breasts into a 6-quart slow cooker. Sprinkle brown sugar, top with soy sauce and water. Flip the chicken breasts to coat on both sides. Add ginger rings on top. Cover and cook on low for 3 hours.
Using two forks, shred the chicken breasts inside the slow cooker. Add carrots and broccoli to the slow cooker mix. Continue to cook for 2 more hours on low.
Stir and remove ginger disks before serving.
Serve over rice or noodles. Sprinkle with sesame seeds and chopped green onion. If you want use your favorite vegetables, then go right ahead! Bell pepper, baby corn and onion would all work well.
Pro tip: Cook up some lo mein noodles, then cook the noodles, chicken, vegetables and a few tablespoons of sauce from the slow cooker together in a skillet for a couple of minutes, allowing the noodles to soak in the flavor.
Pro tip: Any leftovers are just fabulous tossed with finely sliced carrot, cold noodles, salad leaves, a little oil and a few sesame seeds. Told you it was worth making extra!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
Disclosure: This post contains affiliate links which help support our website.
