Ingredients1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch pieces4 cups frozen broccoli florets3/4 cup bottled teriyaki sauce1/4 cup honeyDirectionsPlace the diced chicken breasts into the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer.Add the frozen broccoli florets right on top of the chicken. There is no need to thaw them first; they can go in straight from the bag.In a small bowl or measuring cup, whisk together the teriyaki sauce and honey until smooth and well combined. This is your sticky, savory sauce.Pour the teriyaki-honey mixture evenly over the chicken and frozen broccoli. Use a spoon to gently stir everything together so the sauce lightly coats the chicken pieces and vegetables. The mixture should look like raw diced chicken and bright green frozen broccoli tossed in a glossy sauce inside the slow cooker.Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 2 1/2 hours, until the chicken is cooked through and tender and the broccoli is hot and just soft. Avoid lifting the lid too often so the heat stays in.Once done, give everything a good stir so the chicken and broccoli are evenly coated in the thickened, sticky teriyaki sauce. Taste and adjust with a little extra honey or a splash more teriyaki sauce if you want it sweeter or saltier.Serve the teriyaki chicken and broccoli hot over rice or noodles, spooning extra sauce over the top.Variations & TipsIf your crew likes extra saucy meals, add up to 1/4 cup more teriyaki sauce and 2 tablespoons more honey before cooking. For a slightly thicker, stickier sauce, stir together 1 tablespoon cornstarch with 2 tablespoons cold water and mix it into the slow cooker during the last 20–30 minutes on HIGH. For picky eaters who aren’t sure about broccoli, keep some of the frozen florets out and steam them separately so you can control how much goes on each plate; or swap in mixed frozen vegetables for more color. You can also use chicken thighs instead of breasts for a richer, more forgiving cut—just trim and dice them the same way. To make it a little lighter, use a reduced-sodium teriyaki sauce and cut the honey back to 2–3 tablespoons, then taste at the end and adjust. If your family enjoys a little heat, stir in a pinch of red pepper flakes or a drizzle of sriracha right before serving. Leftovers reheat well for lunches the next day; store them in an airtight container in the fridge and warm gently in the microwave with a splash of water if the sauce gets too thick.
4-Ingredient Slow Cooker Teriyaki Chicken and Broccoli
