Crockpot Teriyaki Chicken with Pineapple and Bell Pepper Recipe
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4.9 from 12 reviews
A flavorful and easy Crockpot Teriyaki Chicken recipe featuring tender chicken thighs cooked slowly with sweet teriyaki sauce, pineapple chunks, and bell pepper, perfect for a comforting dinner served over rice.
Total Time:6 hours 10 minutes
Yield:6 servings
Ingredients
Protein
2 lbs chicken thighs
Sauce and Produce
1 cup teriyaki sauce
1 cup pineapple chunks
1 bell pepper, sliced
Instructions
Prepare the ingredients: Place 2 lbs of chicken thighs at the bottom of the crockpot to create an even layer.
Add sauce and vegetables: Pour 1 cup of teriyaki sauce evenly over the chicken. Next, add 1 cup of pineapple chunks and 1 sliced bell pepper on top.
Slow cook the chicken: Cover the crockpot and cook on low heat for 6 hours until the chicken is tender and fully cooked.
Serve: Once cooked, serve the teriyaki chicken mixture over cooked rice for a complete meal.
Notes
For a thicker sauce, remove the chicken after cooking and simmer the liquid on the stovetop to reduce.
Use boneless, skinless chicken thighs for easier shredding after cooking if desired.
Substitute bell pepper with other vegetables like snap peas or broccoli for variety.
If you prefer a sweeter flavor, add a tablespoon of honey or brown sugar to the teriyaki sauce before cooking.
Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
