Crockpot Teriyaki Stir Fry

Laura Everett


Simple, delicious and interchangeable recipe! This crockpot teriyaki chicken recipe is flavourful and magnificent. I've seen how others make it but I like my version best. It is also a great base for making changes, like instead of chicken use beef or changing up the sauce and/or veggies, or maybe even adding bacon for a different flavour.


☆☆☆☆☆ 0 votes

15 Min
3 Hr
Slow Cooker Crock Pot


  • ·
    6 boneless skinless chicken breasts, cut into bite size pieces
  • ·
    2/3 cup teriyaki sauce
  • ·
    1 cup chicken broth
  • ·
    1 cup brown sugar
  • ·
    2/3 cup soy sauce
  • ·
    1 can bean sprouts (drained)
  • ·
    2 tablespoons minced garlic
  • ·
    1.5 teaspoon sesame oil
  • ·
    1 bag snap peas
  • ·
    2 cans water chestnuts (drained)
  • ·
    2 cup peppers (red, orange, & yellow) narrowly sliced lengthwise
  • ·
    1 medium white onion sliced
  • ·
    1 can mushrooms (stems and pieces drained)
  • ·
    optional-2 cups broccoli florets
  • ·
    optional- pre-packaged stir fry noodles (about 7 squares)

How to Make Crockpot Teriyaki Stir Fry


  1. Combine all the ingredients (except the stir fry noodles) in the crockpot and cook on high 2-3 hours or on low 4-6 hours - until chicken is completely cooked. (Cooking times may vary depending on crockpot)

    Note: broccoli is optional because I don't eat broccoli but if you like it feel free to add it.
  2. for a complete crockpot meal, during the last 20 minutes of cook time, reduce temperature to low and add in uncooked stir fry noodles (more chicken broth may be required to cook the dry noodles) mix well and let stand until sauce mostly evaporates into the food
  3. OR don't use the stir fry noodles and serve over cooked rice instead

Printable Recipe Card

About Crockpot Teriyaki Stir Fry

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Chinese

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