Pour bottled teriyaki sauce and these 3 ingredients over chicken breasts into a slow cooker for a weeknight meal you’ll keep coming back to
Variations & Tips
To keep the recipe in the spirit of four core ingredients, the onion, brown sugar, and broth are doing double duty: they stretch the bottled teriyaki and lend that Amish-style sweetness and comfort. For a slightly tangier version, replace half of the broth with apple cider, which is common in Midwest and Amish country cooking. If you prefer a less sweet dish, reduce the brown sugar to 2 tablespoons, or skip it entirely if your teriyaki sauce is already quite sweet. For extra vegetables without extra fuss, layer sliced carrots or a handful of frozen green beans under the chicken along with the onions; they’ll soften in the sauce as everything cooks. If you want a thicker, glossy sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot cooking liquid after you remove the chicken; cook on HIGH for 5 to 10 minutes until thickened, then add the chicken back. For food safety, always start with fully thawed chicken, keep the slow cooker covered while cooking, and verify doneness with an instant-read thermometer to ensure the chicken reaches 165°F (74°C). Refrigerate leftovers within 2 hours, store in a shallow container, and use within 3 to 4 days, reheating until piping hot before serving.
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