Toss frozen broccoli and chicken into the pot, add just two pantry staples, and let it cook. The result is a sticky, savory dish so good your family will think you spent hours making it.

 

4-Ingredient Slow Cooker Teriyaki Chicken and Broccoli

A lighter, homemade twist on takeout teriyaki—tender chicken and crisp-tender broccoli coated in a sweet-savory glaze, all made right in your slow cooker.

Yield: 4–6 servings
Cook time: Low 3½–4½ hours or High 2–2½ hours

Ingredients

• 1½ lbs chicken breasts, cut into 1-inch pieces

• 4 cups frozen broccoli florets (no need to thaw)

• ¾ cup bottled teriyaki sauce

• ¼ cup honey

Instructions

1. Layer the chicken
Spread the diced chicken evenly across the bottom of a 4–6 quart slow cooker. Uniform pieces help everything cook at the same rate.

2. Add the broccoli
Place the frozen broccoli on top of the chicken. Using frozen broccoli preserves its texture and releases just enough moisture as it cooks.

3. Mix and pour the sauce
In a small bowl, whisk together the teriyaki sauce and honey until smooth. Pour the mixture over the chicken and broccoli. Give everything a gentle stir to lightly coat.

4. Slow cook
Cover and cook on LOW for 3½–4½ hours or HIGH for 2–2½ hours, until the chicken is fully cooked and the sauce has thickened slightly.

5. Stir and serve
Stir once more to coat everything evenly in the glossy sauce. Serve warm over rice or noodles.

Serving suggestions

• Serve over steamed white or brown rice, quinoa, or lo mein noodles.

• Garnish with sesame seeds and sliced green onions for extra color and crunch.

• For a thicker sauce, remove the lid during the last 30 minutes of cooking to let it reduce further.

Tip: If you prefer extra-tender broccoli, add it during the last hour of cooking. For crisp-tender broccoli, stir it in during the final 30 minutes.