How to Make It
Add chicken and teriyaki sauce
2 minutes
Place the raw chicken breasts in an even layer at the bottom of your slow cooker. Pour the teriyaki sauce directly over the top, making sure the chicken is well coated.
Slow cook until tender
3–4 hours
Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours). The chicken is done when it reaches an internal temperature of 165°F (74°C) and easily pulls apart with two forks.
Shred chicken and thicken sauce
5 minutes
Remove the chicken to a board and shred or cut it into bite-sized cubes. Stir the cornstarch slurry into the bubbling liquid in the slow cooker. Turn the setting to HIGH for 10–15 minutes until the sauce thickens into a glossy glaze, then return the chicken to the pot.
Steam the broccoli
20 minutes
Add the fresh broccoli florets on top of the chicken and sauce. Cover and cook on HIGH for 15 to 20 minutes until the broccoli is bright green and fork-tender.
Gently toss everything together so the broccoli gets coated in the rich teriyaki sauce. Serve warm over steamed jasmine or basmati rice, garnished with sesame seeds if you like.
Chef’s Tip for Crisp Broccoli: Never add the broccoli at the beginning of the slow-cooking process, or it will become mushy and lose its bright color! Adding it during the final 20 minutes allows it to steam perfectly in the pot while keeping a pleasant snap
Join the conversation