Slow Cooker Chicken Teryaki

The kids have found a new favorite meal at school during “Hot Lunch”, Chicken Teryaki. This isn’t something I’ve ever made before, so I started looking around for a recipe, since they think the school doesn’t serve it often enough. I came across a Freezer Cooking post on Ring Around the Rosies that looked like it contained ingredients the boys love, so I thought I’d give it a try. Of course, I made a few revisions along the way 🙂

To begin, I gathered the ingredients listed on the original recipe. I may have accidentally put them all in the crock-pot BEFORE I remembered to take a picture 🙂

So, I took a picture of them inside the crock-pot before I sealed the lid. What you see inside here is:

  • 4 Chicken Breasts – Boneless, Skinless
  • 1 Large Can of Sliced Pineapple
  • Medium Bag of Baby Carrots
  • Sweet Yellow Onion Chopped into large chunks
  • 4 Garlic Cloves – Peeled
  • Entire Bottle of Teryaki Sauce
  • 2 Cups of Chicken Broth

Now, when you see the recipe ingredients at the end of the post, they’ll be a little different. Why? Because everyone agreed some changes are in order for the next rotation of this dish. (It was considered “A KEEPER”, it just needs some changes to meet this crew’s taste buds. They want me to buy whole carrots and slice them thin, julienne style, next go round, and less carrots total. They felt there was “too much carrotness” in this. I will mince the garlic next time so no one accidentally bites into one of the Garlic Cloves I forgot to look for when I was dishing this out. (THAT was a moment!). Only 1 cup Broth, 2 was too many. It needed the liquid though, because the Teryaki Sauce didn’t cover all the veggies alone, and in order for them to cook properly, it needed that boost of liquid flavor.

This is what it looked like after it all cooked up. As you can see, there is clearly TOO much liquid. I used a slotted spoon to dish it up so it wasn’t soupy.

I served it over brown rice. I pulled the chicken out with tongs and shredded it, then put the chicken over rice in the bowl, then I added the veggies.

Yes, that is in fact a cereal bowl I am serving it in 🙂 Why? It’s larger than a regular bowl, but smaller than a mixing bowl. These guys can EAT and with certain things, I feel like I’m spending my entire dinner serving up seconds, thirds, etc. so I have learned to use larger bowls. The kids think Tony would say this was GRRRRRREAT too!

Slow Cooker Chicken Teryaki
Prep time
Cook time
Total time
Serves: 6
  • 4 Chicken Breasts – Boneless, Skinless
  • 1 Large Can of Sliced Pineapple
  • 4-6 Carrots, sliced thin Julienne Style
  • Sweet Yellow Onion Chopped into large chunks
  • 4 Garlic Cloves – MINCED
  • Entire Bottle of Teryaki Sauce
  • 1 Cup of Chicken Broth
  1. Dump all ingredients in slow cooker and cook on LOW for 4-6 hours
  2. Remove Chicken and shred
  3. Serve over hot cooked rice

This recipe is partying at:

  • Chicken Recipe Round-Up

4 thoughts on “Slow Cooker Chicken Teryaki

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