Why Make This Recipe
Dump And Go Crockpot Teriyaki Chicken is perfect for busy days. With minimal prep and simple ingredients, this dish is great for families or anyone who loves a tasty meal with very little effort. You can start this recipe in the morning and come home to a delicious dinner waiting for you. The combination of chicken and teriyaki sauce creates a savory dish, while the pineapple adds a sweet touch. It’s a crowd-pleaser that everyone will enjoy!
How to Make Dump And Go Crockpot Teriyaki Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 1 cup pineapple chunks (optional)
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooked rice for serving
- Green onions for garnish
Directions:
- Place the chicken breasts in the slow cooker.
- Pour the teriyaki sauce over the chicken.
- Add the pineapple chunks, bell pepper, onion, and garlic.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken with two forks and stir everything together.
- Serve over cooked rice and garnish with green onions.
How to Serve Dump And Go Crockpot Teriyaki Chicken
Serve the teriyaki chicken over a bed of fluffy cooked rice. You can give it a final touch by adding chopped green onions on top for garnishing. This dish works great with a side of steamed vegetables or a simple salad for a complete meal.
How to Store Dump And Go Crockpot Teriyaki Chicken
If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. You can also freeze this dish. Just make sure it cools down completely before transferring it to a freezer-safe bag. It can stay in the freezer for up to 3 months.
Tips to Make Dump And Go Crockpot Teriyaki Chicken
- For extra flavor, marinate the chicken in teriyaki sauce for a couple of hours before cooking.
- Feel free to adjust the vegetables based on your preferences. Broccoli, carrots, or snap peas would make great additions.
- A splash of sesame oil can bring more depth to the dish.
Variation
You can make this recipe more Asian-inspired by adding a teaspoon of grated ginger or a sprinkle of sesame seeds before serving. Additionally, replace the chicken with tofu for a vegetarian version, or use beef or pork if you prefer.
FAQs
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts. Just add about an hour to the cooking time.
2. What should I do if my chicken is not shredding easily?
If the chicken isn’t shredding easily, it might need more time to cook. Ensure it’s fully cooked and tender before shredding.
3. Can I make this recipe in an Instant Pot?
Yes, you can. Use the pressure cooker setting for about 10-12 minutes, then do a quick release. Make sure to follow the same ingredient measurements.
Crockpot Teriyaki Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 1 cup pineapple chunks optional
- 1 piece bell pepper, sliced
- 1 piece onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- Pour the teriyaki sauce over the chicken.
- Add the pineapple chunks, bell pepper, onion, and garlic.
- Season with salt and pepper.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken with two forks and stir everything together.
Serving
- Serve over cooked rice and garnish with green onions.