Juicy Dump and Go Crockpot Teriyaki Chicken That Delivers Delight
This Dump and Go Crockpot Teriyaki Chicken is a flavorful, effortless meal perfect for busy evenings.
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Servings: 4 servings
Calories: 350kcal
Equipment
- Crockpot
Ingredients
For the Chicken
- 1 pound Chicken Thighs Substitute with chicken breasts for a leaner option.
For the Sauce
- 1/2 cup Soy Sauce Use tamari for gluten-free.
- 1/4 cup Honey Agave syrup can be used as an alternative.
- 3 cloves Garlic Minced or crushed.
- 1 teaspoon Ginger Fresh or ground.
For Added Flavor
- 1 tablespoon Sesame Oil Olive oil can substitute.
- 2 tablespoons Green Onions Chopped, for garnish.
Optional Add-Ins
- 1 cup Steamed Broccoli Add during the last hour of cooking.
- 2 tablespoons Sesame Seeds Sprinkle before serving.
Instructions
Instructions
- Start by slicing your chicken thighs into uniform pieces.
- Place the chicken thighs directly into your crockpot. Pour in the soy sauce, honey, minced garlic, and ginger, ensuring everything is well coated.
- Drizzle sesame oil over the chicken mix for an extra layer of flavor. Reserve some green onions for garnish.
- Cover the crockpot and set it on low for 6-7 hours or high for 3-4 hours.
- When cooking time is up, give everything a good stir, taste, and adjust seasoning if needed. Toss in steamed broccoli during the last 30 minutes.
- Ladle the teriyaki chicken over rice or quinoa, and top with reserved green onions and sesame seeds.
Notes
For extra crunch, sprinkle with chopped nuts before serving. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 400mg | Fiber: 2g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg