Slow Cooker Teriyaki Chicken
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This slow cooker teriyaki chicken and broccoli is rich, saucy and perfect for meal prep. Made with chicken breast, homemade teriyaki sauce, fluffy rice and broccoli steamed just right, it's a balanced weeknight dinner or meal prep for your work week. Note - ingredients can be approximate
Equipment
Ingredients
- 1 kg (2 lb) chicken breast
- 2 brown onions
- 500 g broccoli, approx. 2 heads
- 400 g rice, yields approx. 6 cups
Teriyaki sauce (or 2 cups store-bought)
- 1 cup soy sauce
- ½ cup brown sugar
- ¼ cup mirin, subs note 1
- 1 head garlic, fresh recommended
- 2 tablespoon ginger, fresh recommended
- ¼ cup maple syrup, or honey
- 1 tablespoon sesame oil, optional but recommended
- Cornflour slurry, approx. 1 tablespoon cornflour with 2 tablespoon water (at end)
Instructions
Preparing
- Dice 2 brown onions
- Mince 1 head garlic and 2 tbsp ginger
- Mix sauce: 1 cup soy sauce, ½ cup brown sugar, ¼ cup mirin, ¼ cup maple syrup and 1 tbsp sesame oil.
- Slice 500 g broccoli
Cooking
- If your slow cooker has a browning function, brown onions, garlic and ginger in a pan or slow cooker on searing function until fragrant (approx. 2-5 minutes).
- Lightly brown the 1 kg (2 lb) chicken breast (optional but recommended for flavour).
- If already in the slow cooker, add sauce. Add chicken, onions and all sauce ingredients (except cornflour) to the slow cooker.
- Cook on low for 6 hours or high for 4 hours.
- In the final 30 minutes, shred chicken (optional) then add Cornflour slurry into the chicken.
- Place broccoli on a rack or stir directly into the sauce then cover for the remaining 30 minutes.
- While waiting for the broccoli to steam through, cook 400 g rice your way or follow my tips and tricks.
- Serve over rice and season to taste.
Video
Notes
Note 1 - Mirin
Substitutions: white vinegars or citrus (note: might be slightly less sweet so add a little extra sugar or maple syrup if required)
Storing
Store chicken, rice and vegetables as separate as possible (fine in the same container) for up to 4 days.
Reheating
Sprinkle water or soy sauce over the rice and chicken and reheat in microwave on 1 minute intervals until heated through (approx. 3 minutes)
Freezing
Freeze chicken separately from rice for up to 3-6 months.
Nutrition
Calories: 482kcalCarbohydrates: 72gProtein: 35gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 80mgSodium: 1851mgPotassium: 869mgFiber: 3gSugar: 24gVitamin A: 427IUVitamin C: 59mgCalcium: 85mgIron: 2mg
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