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Dump and Go Crockpot Teriyaki Chicken

A quick and easy crockpot recipe for succulent chicken thighs glazed in a savory teriyaki sauce with juicy pineapple and vibrant bell peppers.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken thighs Ensure chicken is thawed for even cooking.
  • 1 cup teriyaki sauce Ensure it's halal-compliant.
  • 1 cup pineapple chunks Can be fresh or canned.
  • 1/2 cup soy sauce Check for gluten-free options if needed.
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • Green onions for garnish
  • Sesame seeds for garnish

Method
 

Preparation
  1. Place the boneless, skinless chicken thighs at the bottom of your crockpot in a single layer.
  2. In a bowl, combine the teriyaki sauce, soy sauce, minced garlic, and grated ginger. Stir well.
  3. Pour the sauce mixture evenly over the chicken thighs.
  4. Scatter the pineapple chunks, sliced red bell pepper, and green bell pepper over the top of the chicken.
  5. Cover your crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours.
  6. Once done, shred the chicken using two forks directly in the crockpot and garnish with sliced green onions and sesame seeds.

Notes

For ingredient substitutions, use tamari or coconut aminos instead of soy sauce for a gluten-free option. Cooking times may vary based on crockpot model. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.