Savor the juicy tenderness of chicken breasts slow-cooked in a sweet and savory teriyaki glaze, paired with vibrant broccoli florets. This easy Crock Pot recipe melds rich Asian-inspired flavors with minimal effort, delivering a wholesome, family-friendly meal that’s perfect for busy weeknights or cozy weekends—pure comfort in every bite!
Recipe Tips and Tricks
- Low and Slow Wins: Cooking on low heat ensures the chicken stays moist and absorbs the teriyaki flavors fully—don’t rush it!
- Broccoli Timing: Add broccoli in the last 30 minutes to keep it crisp and green, not mushy.
- Thicken the Sauce: After cooking, simmer the sauce on sauté mode (if your Crock Pot has it) or stovetop with a cornstarch slurry for a glossy finish.
- Double Up: Make extra glaze to drizzle over rice or noodles for an irresistible touch.
- Taste Test: Adjust soy sauce or honey to your liking before serving—customize it to your palate!
Why You’ll Love This Recipe
This dish is a game-changer for anyone craving a flavorful, fuss-free meal. The Crock Pot does all the heavy lifting, turning simple ingredients into a mouthwatering masterpiece while you go about your day. The teriyaki glaze—sweet, tangy, and slightly sticky—coats the tender chicken perfectly, while the broccoli adds a pop of color and nutrition. It’s a crowd-pleaser that feels gourmet but requires zero culinary expertise. Whether you’re feeding picky eaters or impressing guests, this recipe brings comfort and satisfaction with every bite. Plus, the aroma filling your kitchen will have everyone asking, “When’s dinner ready?”
Teriyaki Glazed Crock Pot Chicken Breast with Broccoli
Tender chicken breasts in sticky teriyaki glaze with crisp broccoli, slow-cooked to perfection in your Crock Pot—simple and delicious!
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lbs)
- ½ cup soy sauce (low-sodium optional)
- ¼ cup honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon fresh ginger, grated (or ½ teaspoon ground ginger)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
- 3 cups fresh broccoli florets
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Instructions
- Hey there, let’s whip up something amazing together! Start by placing those gorgeous chicken breasts in your Crock Pot—lay them nice and snug in a single layer. In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until it’s a smooth, fragrant potion of teriyaki goodness. Pour this over the chicken, letting it soak up all that flavor. Pop the lid on, set it to low for 4 hours (or high for 2 if you’re in a hurry), and let the magic happen—your kitchen’s about to smell incredible.
- About 30 minutes before it’s done, toss in the broccoli florets. Give it a gentle stir so they nestle into the sauce, but don’t overmix—we want them bright and tender-crisp. Once the timer dings, check the chicken—it should be juicy and fork-tender. If you’re craving that glossy restaurant-style glaze, scoop out about a cup of the liquid, whisk it with cornstarch and water in a small bowl, then stir it back in. Crank the Crock Pot to sauté mode (or use a saucepan) and let it bubble for a few minutes until thick and irresistible.
- Plate it up—slice the chicken if you like, spoon over that sticky sauce, and sprinkle with sesame seeds and green onions for a fancy finish. Serve it with rice, noodles, or just as is—trust me, it’s a total winner!
Notes
- If using frozen broccoli, thaw and pat dry to avoid extra water diluting the sauce.
- Taste the glaze before serving—add a drizzle more honey or soy if it needs a tweak.
- For a hands-off approach, skip the thickening step; it’s still deliciously saucy!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 355Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 102mgSodium 1891mgCarbohydrates 33gFiber 5gSugar 19gProtein 43g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breasts: Opt for boneless, skinless breasts for lean protein and easy slicing. Fresh or thawed work best for even cooking.
- Soy Sauce: The backbone of teriyaki flavor—use low-sodium if you’re watching salt intake, but regular adds deeper umami.
- Honey: Natural sweetness to balance the savory notes; swap with maple syrup if you’re out, though honey’s classic here.
- Garlic and Ginger: Freshly minced is ideal for punchy flavor, but powdered versions work in a pinch—just use half the amount.
- Rice Vinegar: Adds a subtle tang; apple cider vinegar is a close substitute if needed.
- Broccoli: Fresh florets keep their texture beautifully, but frozen can work—just thaw and pat dry first.
- Cornstarch: Optional, but key for thickening the sauce into a luscious glaze that clings to every bite.
Variations and Substitutions
- Protein Swap: Try chicken thighs for a juicier twist or tofu for a vegetarian option—just adjust cooking time slightly.
- Veggie Boost: Toss in bell peppers, snap peas, or carrots alongside the broccoli for extra color and crunch.
- Spice It Up: Add red pepper flakes or a drizzle of sriracha to the glaze for a fiery kick.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce to keep it celiac-friendly without sacrificing flavor.
- Low-Sugar: Cut the honey in half and add a splash of orange juice for a lighter, citrusy sweetness.
- Pineapple Twist: Stir in pineapple chunks for a Hawaiian vibe—pairs perfectly with the teriyaki vibe.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen overnight—bonus!
- Freezer: Freeze cooked chicken and broccoli in separate bags (sauce included) for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm in a skillet with a splash of water to revive the glaze, or microwave in 1-minute bursts, stirring in between.
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