Crock Pot Teriyaki Chicken is an Asian chicken dinner that you can enjoy without leaving your house! This recipe delivers all of the teriyaki flavors of Asian take-out, made easily in your slow cooker. This dish features juicy chicken thighs and fresh vegetables tossed in a sweet teriyaki sauce.
Add grated ginger, crushed garlic, soy sauce, mirin, and honey to your slow cooker and whisk until well combined.
Peel and grate the white potato and add to sauce.
Add chicken thighs, put on the lid and set to 4 hours on high or 8 hours on low.
If cooking on high, remove the lid at the 3-hour mark and add broccoli and sliced bell pepper and cook uncovered for the last hour. If cooking on low, do the same but for the last 2 hours. This is to let gently steam the vegetables and thicken the sauce a little due to water evaporation.
The chicken will easily fall apart. No need to cut or shred.
Serve over rice and sprinkle with sesame seeds and sliced spring onions.
This recipe is great for freezing. After the 7 hour cooking time, BEFORE adding the veggies, remove half and freeze. Then add only half the veggies and steam and serve.
To defrost, place in the fridge for 12-24 hours and steam veggies separately.