Description
Tender, saucy chicken breasts cooked low and slow with a honey-ginger glaze and colorful veggies that make dinner hassle-free.
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup mixed bell peppers, sliced
- 1 cup broccoli florets
- Salt and pepper to taste
- Cooked rice or noodles, for serving
- Optional garnishes: toasted sesame seeds, sliced scallions, a squeeze of lime
Instructions
- Arrange the chicken breasts in a single layer in the crockpot. Lightly season with salt and pepper.
- In a bowl, whisk together the teriyaki sauce, honey, minced garlic, and grated ginger until smooth.
- Pour the sauce evenly over the chicken, making sure each breast is coated.
- Scatter the sliced bell peppers and broccoli florets over the top. Add a pinch of salt and pepper to the vegetables.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken reaches an internal temperature of 165°F.
- For a thicker sauce, remove chicken and veggies, then whisk cornstarch into cold water and stir into liquid. Cook on high for 10–15 minutes until thickened. Return chicken and veggies to coat.
- Shred the chicken with two forks or slice, then serve hot over rice or noodles. Garnish as desired.
Notes
For a more intense flavor, brown the chicken before placing it in the crockpot. You can also add sriracha for some heat.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian