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For this teriyaki chicken, you need: - 2 lbs boneless, skinless chicken thighs - 1 cup teriyaki sauce (store-bought or homemade) - 1 cup coconut milk I love using chicken thighs. They stay juicy and tender. You can use chicken breasts if you prefer, but thighs add more flavor. The sauce is key to this dish. Here’s what you need: - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 teaspoon sesame oil - 1 teaspoon black pepper This mix gives the chicken a sweet and savory taste. Use fresh garlic and ginger for the best flavor. To add color and crunch, include: - 1 red bell pepper, sliced - 1 cup pineapple chunks (fresh or canned) - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) The bell pepper adds a nice bite. Pineapple gives a sweet twist. Finally, green onions and sesame seeds add a fresh finish. 1. Start with 2 lbs of boneless, skinless chicken thighs. Lay them flat in your crockpot. 2. In a bowl, mix 1 cup of teriyaki sauce and 1 cup of coconut milk. 3. Add 2 cloves of minced garlic, 1 tablespoon of minced ginger, 1 teaspoon of sesame oil, and 1 teaspoon of black pepper to the bowl. Whisk until smooth. 4. Pour this sauce over the chicken. Make sure every piece is coated well. 5. Slice 1 red bell pepper and add it to the crockpot. Toss in 1 cup of pineapple chunks too. 1. Cover your crockpot. Set it to cook on low for 6-7 hours or on high for 3-4 hours. 2. Check if the chicken pulls apart easily with a fork. This means it’s done. 3. Use two forks to shred the chicken right in the crockpot. Mix everything together. 1. Serve the teriyaki chicken over cooked rice or quinoa. 2. Garnish with sliced green onions and a sprinkle of sesame seeds for a nice touch. 3. Enjoy your meal with family and friends for a delightful treat! To get juicy chicken, use boneless, skinless chicken thighs. They stay moist during cooking. If you use chicken breasts, be careful; they can dry out. Remember to shred the chicken after cooking. This helps soak up the sauce. Want to boost the taste? Add fresh ginger and garlic. They bring a nice touch. You can also toss in some crushed red pepper for heat. Try adding a splash of lime juice before serving. This will brighten the flavors. If you like, mix in some chopped cilantro for freshness too! If the chicken is tough, it may have cooked too long. Make sure you set the right time. If the sauce seems too thin, mix a little cornstarch with water and stir it in. Let it cook for a few more minutes. To fix salty sauce, add more coconut milk or pineapple. This will balance the saltiness nicely. {{image_2}} You can switch chicken for other meats. Try pork or beef for a tasty twist. You can also use shrimp for a quick cook. Just add shrimp in the last 30 minutes. This keeps them juicy and tender. If you want a plant-based meal, swap chicken for tofu or tempeh. Press the tofu to remove extra water. Cut it into cubes and add it to the crockpot. Use the same sauce and veggies. This makes a rich, flavorful dish that everyone will love. Want more heat? Add red pepper flakes to the sauce. You can also use sriracha for a spicy kick. If you like citrus, add some lime juice to brighten the flavors. A touch of sesame oil adds a nice depth too. Experiment to find your perfect balance! To store your teriyaki chicken leftovers, let them cool first. Place the chicken in an airtight container. Make sure to include the sauce and veggies. Store it in the fridge for up to 4 days. This keeps the flavors fresh and tasty. If you want to save more for later, freeze the teriyaki chicken. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing. You can freeze it for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight. Reheat the chicken in the microwave or on the stove. If using the microwave, place it in a bowl and cover it. Heat for about 2-3 minutes. Stir halfway for even heating. If using the stove, add a splash of water to keep it moist. Cook on low heat until warmed through. Enjoy your delicious teriyaki chicken again! Yes, you can make teriyaki chicken on the stove. Use a large pan. Heat it on medium. Add the chicken and brown it for a few minutes. Pour in the sauce and cover. Let it simmer for about 30 minutes. Stir often until the chicken is cooked through and tender. Check the chicken's internal temperature. It should reach 165°F. You can also shred it with a fork. If it pulls apart easily, it’s done. The chicken should look white and no longer pink. Always cut into a thick piece to check. Serve teriyaki chicken with cooked rice or quinoa. You can also add steamed veggies. Broccoli, snap peas, or carrots work well. For extra flavor, top with green onions and sesame seeds. These add color and crunch to your meal. This blog post covered everything you need for the best Teriyaki Chicken. We explored key ingredients, cooking steps, and tips for perfect results. I shared ways to vary the dish and how to store leftovers. Use these insights to create a dish your family loves. Remember, practice makes perfect. Enjoy your cooking journey and don't hesitate to experiment with flavors!

Dump and Go Teriyaki Chicken Crockpot

Discover how to create an Easy Teriyaki Chicken Delight that will leave your taste buds wanting more! This simple recipe combines tender chicken thighs with a flavorful teriyaki sauce, creamy coconut milk, and vibrant veggies. Perfect for a hassle-free meal in your crockpot, serving it over rice or quinoa for a complete dish. Click through now for step-by-step instructions and elevate your dinner game today!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 cup teriyaki sauce (store-bought or homemade)

1 cup coconut milk

1 red bell pepper, sliced

1 cup pineapple chunks (fresh or canned)

2 cloves garlic, minced

1 tablespoon ginger, minced

1 teaspoon sesame oil

1 teaspoon black pepper

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

In a large crockpot, place the chicken thighs in a single layer.

    In a separate bowl, whisk together the teriyaki sauce, coconut milk, minced garlic, minced ginger, sesame oil, and black pepper.

      Pour the sauce mixture over the chicken in the crockpot, ensuring the chicken is well-coated.

        Add the sliced red bell pepper and pineapple chunks on top of the chicken and sauce.

          Cover the crockpot and set it to cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and easily pulls apart with a fork.

            Once cooked, shred the chicken directly in the crockpot using two forks, and stir everything together to combine.

              Serve the teriyaki chicken over cooked rice or quinoa, garnished with sliced green onions and a sprinkle of sesame seeds.

                Prep Time: 10 minutes | Total Time: 6-7 hours | Servings: 4-6