Slow Cooker Chicken Teriyaki

Here is a quick, easy recipe for Slow Cooker Chicken Teriyaki. This can be an easy make-ahead for the freezer. I always skin my chicken and package it in meal-size quantities, so all I do to make this a freezer meal is throw the other ingredients (except the pineapple) in a second freezer bag, label, and freeze. Then, when it’s Teriyaki Chicken Night, I grab a bag of chicken, the bag of other ingredients, and throw them in the crock pot together. (The best way is to put them in the fridge the night before so they’ll thaw enough to put them in the crock pot.) Then I add the pineapple when it’s almost time to eat. It’s so simple, and the whole family will eat it.

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Slow Cooker Chicken Teriyaki

Chicken Teriyaki from your crock pot, ready when you are. This was a hit with my whole family.

Course Crock Pot, Crockpot, slow cooker
Cuisine asian
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 4
Author Meghan Gray

Ingredients

  • 8 boneless skinless chicken thighs
  • 8 oz package baby cut carrots
  • 1/2 cup soy sauce
  • 2 small onions sliced (about 1/2 cup if you're using frozen chopped onion)
  • 3 cloves garlic pressed
  • 1 16 oz can pineapple chunks with juice

Instructions

  1. Put all ingredients except pineapple in slow cooker.
  2. Cook on low for 4 hours.
  3. Add pineapple. Turn heat to High and cook 30 minutes-1 hour longer, until pineapple is hot and just tender.

Recipe Notes

serve over rice or noodles. We like ours with a green salad on the side!

 

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3 Comments on “Slow Cooker Chicken Teriyaki”

  1. I love your idea of putting all the ingredients in freezer bags and just take out when ready to make the recipe. I will be doing just that as time is always of the essence and this way I can prep over the weekend and be ready for weekday meals.

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