Life can get hectic, and as busy moms, we often find ourselves juggling multiple tasks. Cooking for our families shouldn’t be stressful; it should be a moment to bond and create memories. Here’s why you’ll adore this Make-Ready Dump and Go Crockpot Teriyaki Chicken recipe:
- Saves Time for Busy Evenings: Just toss everything in the crockpot and let it do the work. You’ll have dinner ready without the fuss!
- Family-Friendly, Kids Love It: It’s sweet, savory, and packed with flavor—your little ones will be asking for seconds!
- Easy Ingredients You Already Have: There’s no need for a grocery run. Most of the ingredients are pantry staples.
- Comfort Meal Everyone Will Enjoy: This dish brings warmth and a sense of home to the table, perfect for a cozy family dinner.
- Perfect for Holidays or Guests: Impress your loved ones with minimal effort. It’s a crowd-pleaser that looks fabulous on any table!
Ingredients for Make-Ready Dump and Go Crockpot Teriyaki Chicken
- 2 pounds boneless chicken breasts
- 1 cup teriyaki sauce (store-bought or homemade)
- 1/4 cup honey
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger (fresh or powder)
- 1 tablespoon sesame oil
- 1 cup sliced bell peppers (any color)
- 1 cup pineapple chunks (optional)
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Sesame seeds and green onions for garnish
Tips for Ingredients
- Chicken: Feel free to use thighs if you prefer dark meat—they’ll remain juicy and tender.
- Teriyaki Sauce: If you have a homemade recipe you love, go ahead and use that!
- Vegetables: Customize the bell peppers with other veggies your family enjoys to add color and nutrition.
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How to Make Make-Ready Dump and Go Crockpot Teriyaki Chicken (Step-by-Step Instructions)
Place the boneless chicken breasts in the bottom of the crockpot. You can cut them into chunks for faster cooking.
In a bowl, mix the teriyaki sauce, honey, minced garlic, grated ginger, sesame oil, salt, and pepper.
For the sauce evenly over the chicken, making sure it is well coated.
Add the sliced bell peppers and pineapple chunks on top of the chicken.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
Shred the chicken directly in the crockpot and stir everything together.
Serve over rice or quinoa and garnish with sesame seeds and chopped green onions.
Pro Tips
- For Extra Flavor: Let the chicken marinate in the sauce overnight for deeper flavors.
- Thickening the Sauce: If you like a thicker sauce, remove the chicken once cooked, and turn the crockpot to high for the last 30 minutes with the lid off.
- Adding Spice: A sprinkle of red pepper flakes can give it a delightful kick if your family enjoys a bit of heat!
Variations of Make-Ready Dump and Go Crockpot Teriyaki Chicken
Healthy Options
For a lighter version, use skinless chicken breasts and add more vegetables like broccoli or snap peas. You can also swap the honey for a sugar substitute if you’re looking to cut calories.
Flavor Twists
Want to elevate the flavor? Try adding a tablespoon of orange juice or some chopped scallions to the sauce mixture. Fresh herbs can also brighten this dish!
Serving Suggestions for Make-Ready Dump and Go Crockpot Teriyaki Chicken
To make your meal even more appealing:
- Presentation: Serve the teriyaki chicken over a bed of fluffy white rice or quinoa.
- Sides: Pair with steamed broccoli, edamame, or a side salad for a colorful and nutritious feast.
- Family Interactive Meal: Set out toppings like additional sesame seeds, green onions, or lime wedges, allowing the family to customize their bowls.
How to Save Make-Ready Dump and Go Crockpot Teriyaki Chicken (Storage & Reheating)
Refrigerator Storage
Store leftovers in an airtight container in the fridge for up to 3-4 days. Ensure it’s cooled down before sealing it to maintain freshness.
Freezer-Friendly Tips
To freeze without losing taste, allow the chicken to cool completely. Portion the teriyaki chicken into freezer bags, removing excess air before sealing. It can last up to 3 months!
Reheating Methods
For quick reheating, the microwave is your friend! Heat in short intervals (1–2 minutes) until warmed through. If reheating from frozen, let it thaw overnight in the fridge before warming in a skillet or microwave.
Conclusion about Make-Ready Dump and Go Crockpot Teriyaki Chicken
I can’t tell you how rewarding it is to bring a warm, comforting dish like Make-Ready Dump and Go Crockpot Teriyaki Chicken to the family table. It’s more than just a meal; it’s a way to create those precious moments together. I encourage you to whip this up for your family soon. Click through the recipe, and don’t forget to make it your own!
FAQs about Make-Ready Dump and Go Crockpot Teriyaki Chicken
FAQ 1: Can I use frozen chicken in this recipe?
Yes! You can use frozen chicken, but it may require additional cooking time. Just ensure it reaches an internal temperature of 165°F.
FAQ 2: What can I substitute if I don’t have teriyaki sauce?
You can make a quick substitute using soy sauce, honey, and a sprinkle of garlic powder. Mix equal parts with a dash of vinegar for added depth!
FAQ 3: How do I best reheat the leftover teriyaki chicken?
Microwaving is the simplest approach. Just cover the dish with a damp paper towel to retain moisture as you heat it in intervals. Enjoy!
Feel free to tailor this recipe, share your experience with it, and make it a cherished tradition in your home! Happy cooking!
Dump and Go Crockpot Teriyaki Chicken
Ingredients
Main Ingredients
- 2 pounds boneless chicken breasts
- 1 cup teriyaki sauce (store-bought or homemade)
- 1/4 cup honey
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger (fresh or powder)
- 1 tablespoon sesame oil
- 1 cup sliced bell peppers (any color)
- 1 cup pineapple chunks (optional)
- to taste Salt and pepper
- Cooked rice or quinoa for serving
- to taste Sesame seeds and green onions for garnish
Instructions
Preparation
- Place the boneless chicken breasts in the bottom of the crockpot. Cut them into chunks for faster cooking if desired.
- In a bowl, mix the teriyaki sauce, honey, minced garlic, grated ginger, sesame oil, salt, and pepper.
- Pour the sauce evenly over the chicken, making sure it is well coated.
- Add the sliced bell peppers and pineapple chunks on top of the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
- Shred the chicken directly in the crockpot and stir everything together.
- Serve over rice or quinoa and garnish with sesame seeds and chopped green onions.