Crockpot Chicken Teriyaki & Noodles
Crockpot Chicken Teriyaki & Noodles
Ingredients
For the Teriyaki Sauce
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 1 tablespoon garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1/4 cup honey
- 2 tablespoons cornstarch
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
- 1/2 onion, sliced
- 1 head broccoli, cut into florets
For Serving
- 8 ounces Japanese-style ramen noodles, cooked according to package directions
- 4 cups white rice, cooked
Optional Garnishes and Enhancements
- 2 tablespoons butter, for an extra silky sauce
- as needed sesame seeds, for garnish
- as needed green onions, sliced, for garnish
- as needed peanuts, for garnish
Instructions
- 1
Add the soy sauce, brown sugar, minced garlic, ground ginger, sesame oil, rice vinegar, honey, and cornstarch directly to your crockpot. Whisk until well combined.
⏱️ 3 min - 2
Add the chicken and sliced onion to the crockpot, turning the chicken to coat it evenly in the sauce.
⏱️ 2 min
- 3
Cover the crockpot and cook on LOW for 4 hours, or until the chicken is tender and fully cooked.
⏱️ 240 min
- 4
Once the chicken is cooked, use two forks to shred it directly in the crockpot. If using butter, stir it in at this time until it is completely melted and incorporated into the sauce.
⏱️ 5 min
- 5
Add the broccoli florets to the crockpot during the last 20–30 minutes of cooking. Alternatively, you can steam the broccoli separately if you prefer a firmer texture.
⏱️ 30 min
- 6
While the broccoli cooks, prepare the ramen noodles or rice according to their package directions. Drain well if using noodles.
⏱️ 10 min
- 7
Serve the teriyaki chicken and broccoli mixture over the cooked noodles or rice. Spoon extra sauce over the top and garnish with sesame seeds, sliced green onions, or peanuts if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Chicken Teriyaki & Noodles
For the Teriyaki Sauce
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 1 tablespoon garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1/4 cup honey
- 2 tablespoons cornstarch
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
- 1/2 onion, sliced
- 1 head broccoli, cut into florets
For Serving
- 8 ounces Japanese-style ramen noodles, cooked according to package directions
- 4 cups white rice, cooked
Optional Garnishes and Enhancements
- 2 tablespoons butter, for an extra silky sauce
- as needed sesame seeds, for garnish
- as needed green onions, sliced, for garnish
- as needed peanuts, for garnish
Instructions
- 1
Add the soy sauce, brown sugar, minced garlic, ground ginger, sesame oil, rice vinegar, honey, and cornstarch directly to your crockpot. Whisk until well combined.
⏱️ 3 min - 2
Add the chicken and sliced onion to the crockpot, turning the chicken to coat it evenly in the sauce.
⏱️ 2 min - 3
Cover the crockpot and cook on LOW for 4 hours, or until the chicken is tender and fully cooked.
⏱️ 240 min - 4
Once the chicken is cooked, use two forks to shred it directly in the crockpot. If using butter, stir it in at this time until it is completely melted and incorporated into the sauce.
⏱️ 5 min - 5
Add the broccoli florets to the crockpot during the last 20–30 minutes of cooking. Alternatively, you can steam the broccoli separately if you prefer a firmer texture.
⏱️ 30 min - 6
While the broccoli cooks, prepare the ramen noodles or rice according to their package directions. Drain well if using noodles.
⏱️ 10 min - 7
Serve the teriyaki chicken and broccoli mixture over the cooked noodles or rice. Spoon extra sauce over the top and garnish with sesame seeds, sliced green onions, or peanuts if desired.
⏱️ 5 min