Ingredients
Main
2 lbs Boneless Skinless Chicken Breasts or Thighs
1 cup Teriyaki Sauce, thick style recommended, like Soy Vay
2 cloves Garlic, minced
1 tsp Fresh Ginger, grated
3 cups Broccoli Florets, fresh, cut small
2 tbsp Cornstarch, for the slurry
2 tbsp Cold Water, for the slurry
To Serve
White Rice
Sesame Seeds
Green Onions
Instructions
Instructions
1-The “Dump”: The “Dump”: Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the teriyaki sauce over the chicken. (Optional: Add garlic and ginger now for extra flavor).
2-Cook: Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
3-Shred: Shred: Remove the chicken to a plate (or shred directly in the pot if you don’t mind messy sauce). Use two forks or meat claws to shred the chicken into bite-sized chunks.
4-Thicken (The Crucial Step): Thicken (The Crucial Step): In a small bowl, whisk the cornstarch and cold water until smooth. Stir this mixture into the hot bubbling sauce in the slow cooker.
5-Add Veggies: Add Veggies: Add the shredded chicken back into the pot. Stir in the broccoli florets. Cover and cook on HIGH for 20-30 minutes just until the broccoli is tender-crisp and the sauce has thickened into a glaze.
6-Serve: Serve: Serve hot over white rice, garnished with sesame seeds and green onions.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 5 min
- Method: slow cooker