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- 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) For the chicken, I love boneless, skinless thighs. They stay juicy and tender. You can use breasts, but they may dry out. If you need a veggie option, try tofu or tempeh. The teriyaki sauce can be store-bought for quick prep. You can also make it at home with soy sauce, honey, and vinegar. Coconut milk adds creaminess. If you want a lighter dish, use chicken broth instead. For the bell pepper, red is sweet and colorful. You can swap it for yellow or green bell peppers. Pineapple adds a sweet touch. Fresh is best, but canned works fine too. When buying chicken, look for a pink color and no foul smell. Fresh chicken should feel firm and moist. For produce, choose bright, crisp peppers and ripe pineapples. If using canned pineapple, select ones in juice, not syrup. This keeps the flavor fresh. For sauces, read labels for high-quality ingredients. Avoid those with additives or too much sugar. Using quality ingredients makes a big difference. You get a better taste and a healthier meal. Trust me, your taste buds will thank you! First, gather your ingredients. You will need: - 2 lbs boneless, skinless chicken thighs - 1 cup teriyaki sauce - 1 cup coconut milk - 1 red bell pepper, sliced - 1 cup pineapple chunks - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 teaspoon sesame oil - 1 teaspoon black pepper - 2 green onions, sliced - Sesame seeds Next, place the chicken thighs in the bottom of your crockpot. Make sure they are in a single layer. This helps them cook evenly. In a bowl, mix the teriyaki sauce, coconut milk, garlic, ginger, sesame oil, and black pepper. Whisk until smooth. Pour this sauce over the chicken. Make sure each piece is covered well. Now, layer the sliced bell pepper and pineapple on top. This adds color and taste to your dish. Cover the crockpot with its lid. Set it to low heat for 6-7 hours or high heat for 3-4 hours. The chicken is ready when it is tender and can be shredded easily. During the last 30 minutes, you can check if the chicken is cooked through. This way, you can adjust the time if needed. Once the cooking time is up, shred the chicken right in the crockpot. Use two forks to pull it apart. Mix the chicken with the sauce and veggies to combine the flavors. For serving, place the chicken mixture over cooked rice or fluffy quinoa. Garnish with sliced green onions and sesame seeds. This adds a nice crunch and flavor. Enjoy your flavorful teriyaki chicken! To get juicy, tender chicken, use boneless, skinless thighs. They cook well in a crockpot. Make sure to layer the chicken evenly at the bottom. This lets the heat spread evenly. You can cook it on low for 6 to 7 hours. If you're short on time, use high heat for 3 to 4 hours. Check the chicken at the end. It should shred easily with a fork. Want to boost flavors? Try adding fresh herbs like cilantro or basil. You can also switch up the sauce. For a spicy kick, add a splash of sriracha. If you love sweetness, mix in brown sugar or honey. Adding more garlic or ginger can bring a nice punch too. Experiment with what you like best. Each tweak can lead to a new favorite. Serving matters! For a pretty dish, use a wide bowl. Place rice or quinoa at the bottom. Then, spoon the chicken and veggies over the top. Finish with sliced green onions and a sprinkle of sesame seeds. Add a lime wedge on the side for a pop of color. This adds freshness and makes your meal look gourmet. Enjoy the compliments! {{image_4}} You can make your teriyaki chicken even better by adding vegetables. Bell peppers are a great start, but you can also try broccoli, carrots, or snap peas. Just chop them into bite-sized pieces. Add them to the crockpot with the chicken. They will soak up the sauce and add color and crunch. You can also use frozen veggies if you’re short on time. Just toss them in frozen; they'll cook perfectly in the sauce. While teriyaki sauce is a classic choice, feel free to mix it up! You can use soy sauce for a saltier taste. Hoisin sauce adds a sweet and tangy flavor. If you like it spicy, try adding sriracha or chili paste. Mixing different sauces can bring new flavors to your dish. Just keep the base of coconut milk for creaminess. Want to change the main protein? You can use chicken breasts if you prefer leaner meat. Pork or beef also works great in the crockpot. If you like seafood, shrimp or salmon can be added too. Just reduce the cooking time for seafood. Always ensure the protein is cooked through before serving. This way, you can enjoy a new twist on a familiar dish. Store leftover teriyaki chicken in an airtight container. Keep it in the fridge. It stays fresh for about 3-4 days. If you want to enjoy it later, portion it out for easy meals. This method helps you avoid waste and helps with meal prep. You can freeze teriyaki chicken for longer storage. First, let it cool to room temperature. Then, put it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It will keep well for up to 3 months. Just remember to label the bag with the date! When you’re ready to eat, thaw the chicken in the fridge overnight. You can reheat it in the microwave. Heat it on medium power for 2-3 minutes, stirring halfway through. Alternatively, you can reheat it on the stove. Just add a bit of water or sauce to prevent sticking. Heat until warm, and enjoy! Yes, you can use frozen chicken in the crockpot. Just remember that it will take longer to cook. Set your crockpot on high for about 4-5 hours. Always check the chicken for doneness. Use a meat thermometer to ensure it reaches 165°F. To spice up your teriyaki chicken, add some red pepper flakes or sriracha. You can mix these into the sauce before cooking. Another option is to add fresh sliced jalapeños on top before serving. This will give a nice kick and balance the sweetness of the teriyaki sauce. Teriyaki chicken pairs well with rice or quinoa. You can also add steamed broccoli or snap peas for extra crunch. A side of pickled veggies adds a nice tang too. For a refreshing touch, serve with lime wedges or a simple salad. In this blog post, we explored the key ingredients and steps for making teriyaki chicken. You learned about choosing quality ingredients and helpful substitutions. I offered clear cooking steps, shredding tips, and ways to enhance flavors. We also discussed variations, like adding veggies and sauces, plus storage and reheating advice. Remember, cooking is about creativity and experimentation. Try new things to make this dish yours! Enjoy your cooking journey.

Dump and Go Teriyaki Chicken Crockpot

Delight your taste buds with this Easy Teriyaki Chicken recipe! This flavorful dish combines tender chicken thighs with a rich teriyaki sauce, creamy coconut milk, and colorful veggies like bell pepper and pineapple. Cooked perfectly in your crockpot, it’s a hassle-free meal that everyone will love. Ready in just a few steps, this dish is great served over rice or quinoa. Click to discover how to make this delicious meal and impress your family!
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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
 

Begin by placing the boneless, skinless chicken thighs in a single, even layer at the bottom of a large crockpot.

    In a medium-sized mixing bowl, whisk together the teriyaki sauce, coconut milk, minced garlic, minced ginger, sesame oil, and black pepper until well combined and smooth.

      Pour the flavorful sauce mixture over the chicken, making sure each piece is generously coated for maximum flavor infusion.

        Layer the sliced red bell pepper and pineapple chunks evenly on top of the chicken and sauce, creating a colorful and vibrant dish.

          Securely cover the crockpot with its lid. Set the cooking temperature to low and let it cook for 6-7 hours, or opt for high and cook for 3-4 hours, until the chicken is tender and can be easily shredded with a fork.

            Once the cooking time is complete, use two forks to shred the chicken directly inside the crockpot, then gently stir to combine it with the sauce and the added vegetables.

              Present the succulent teriyaki chicken over a bed of cooked rice or fluffy quinoa for a hearty meal, and finish with a garnish of sliced green onions and a light sprinkle of sesame seeds for added texture and flavor.

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

                  - Presentation Tips: For an appealing presentation, serve the dish in a bowl with a wedge of lime on the side and a few extra sesame seeds sprinkled on top for added crunch.