Slow Cooked Teriyaki Chicken, Sweet Potato and Broccoli

There is nothing like slow cooking to bring out the sweetness of vegetables. The boneless chicken melts with a sweetness as well, spiced up with garlic and red pepper flakes. You can easily substitute chicken thighs and bone in chicken. Multiply for a larger crowd. While you can use a store-bought teriyaki sauce, this homemade version is delicious and can be used with many other recipes. Super easy prep, chicken and sweet potato cook a bit longer and then the other veggies go in. Add more if you like. This is a great meal for an easy weekend night dinner or super for guests on the weekend. A great busy person’s recipe! Serve over rice, other grains or noodles. The sesame seeds and sliced scallions make the presentation so pretty! Don’t forget it.

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Slow Cooked Teriyaki Chicken, Sweet Potatoes,
Red Bell Pepper & Broccoli

#glutenfree #dairyfree #dinner #poultry

Yield 4 servings

Teriyaki Sauce

1/2 cup soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

1/4 cup brown sugar, packed

3/4 teaspoon ginger powder or 1 1/2 teaspoons fresh chopped ginger

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

Slurry: 3 teaspoons potato starch plus 1 cup water

Add all ingredient except slurry to a pan and bring to a boil, stirring for 1 minutes. Lower heat to a simmer.
Add slurry to sauce and stir until thick.
Remove from heat and cool. You want the teriyaki to be room temperature or only slightly warm before pouring on the chicken.

Chicken and vegetables

3-4 large pieces boneless chicken breasts

1 cup teriyaki sauce, divided

1 large sweet potato, peeled and chopped into 1” chunks

1 large head fresh broccoli

1 red bell pepper

1 yellow bell pepper

Sliced scallions, garnish

Toasted sesame seeds garnish

Cut chicken pieces in half if they are large. Peel and chop sweet potato into 1” chunks. Add the chicken breasts and sweet potato to a slow cooker. Pour 1 cup teriyaki sauce into a measuring cup. Pour over the chicken breasts and sweet potato to cover.
Cook the chicken and sweet potato on high in slow cooker for 1 hour. Lower to low temperature and cook an additional hour.
Cut broccoli florets off head. Core and remove seeds and fibers from bell pepper and slice. Add broccoli and red bell pepper to slow cooker with an additional 1/4 -1/2 cup teriyaki sauce. Gently toss.
Cook on low for another 45 minutes to an hour, or until meat thermometer reads the chicken temperature 165F° and all the vegetables are tender. Taste and adjust seasoning.
Garnish: Sprinkle toasted sesame seeds and sliced green onion tops on the chicken, sweet potatoes and broccoli. Serve over rice or your favorite grain. Enjoy!

Expandthetable suggestions

Add a bit of spice: 2 tablespoons Sriracha Sauce Add to Teriyaki Sauce when cooking.

Butternut Squash: Substitute the lower calorie squash for the sweet potato. Peel, remove seeds and cut into 1” cubes.

Lower sugar: Use Truvia for brown sugar substitute.

Cut the salt: Use a low salt soy sauce.

Adapted from Kaylen. Flavorful Eats

Teriyaki Sauce ingredients