Best Crock Pot Teriyaki Chicken Recipe

If you’re a fan of bold, rich flavors and tender, fall-apart chicken, then this Crock Pot Teriyaki Chicken recipe is just what you need. The combination of sweet honey, salty soy sauce, and a hint of garlic and ginger, cooked low and slow, results in a dish that’s bursting with flavor. This recipe is easy to prepare, requiring only a few simple ingredients and a crock pot or slow cooker. Whether you’re serving it with steamed rice, sautéed vegetables, or as part of a meal prep routine, this dish delivers every time.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Optional: Sear the Chicken
   Although not mandatory, searing the chicken before placing it in the crock pot adds an extra layer of flavor and helps lock in moisture. To do this, heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Once the oil is hot, add the chicken breasts and sear for about 2–3 minutes on each side until golden brown. Don’t worry about cooking it through at this stage, just get a nice color on the surface.

   - Advertisement -

2. Place the Chicken in the Crock Pot
   Once the chicken is seared (or if you skip that step), place it in the bottom of your slow cooker. If you’ve seared the chicken, try to use the same pan to help retain the flavorful bits stuck to the skillet, which can add extra depth to the sauce.

Step 2: Make the Teriyaki Sauce

1. Combine the Ingredients
   In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, ground ginger, and black pepper. The honey and soy sauce will create a lovely balance between sweetness and saltiness, while the garlic and ginger will add depth of flavor.

   - Advertisement -

2. Pour the Sauce Over the Chicken
   Once your sauce is mixed, pour it evenly over the chicken breasts or thighs in the slow cooker. Make sure that the chicken is well-coated in the sauce. If you want more sauce for serving over rice, you can add a bit more soy sauce and honey to taste.

Step 3: Slow Cook the Chicken

1. Set Your Crock Pot
   Cover the slow cooker with the lid and set it to low for 4–6 hours or high for 2–3 hours. The exact cook time will vary depending on the size of your chicken and the power of your crock pot. The chicken is done when it reaches an internal temperature of 165°F (74°C) or when it shreds easily with a fork.

2. Check Occasionally
   Every couple of hours, check the chicken’s progress to ensure it isn’t overcooking, especially if you’re using the high setting. At this stage, your home will smell incredible as the teriyaki sauce thickens and the chicken absorbs the flavors.

Step 4: Thicken the Sauce

1. Prepare the Cornstarch Slurry
   About 15 minutes before the cooking time is up, it’s time to thicken the sauce. In a small bowl, combine the 3 tablespoons of cornstarch with ¼ cup of cold water. Stir until the cornstarch is completely dissolved, creating a smooth slurry.

2. Add the Slurry to the Sauce
   Once the chicken is cooked and tender, remove it from the slow cooker and set it aside on a cutting board. Stir the cornstarch slurry into the remaining sauce in the slow cooker. Cover the slow cooker again and let the sauce simmer on high for 10–15 minutes, or until it thickens to a glossy consistency.

Step 5: Shred the Chicken

1. Shred the Chicken
   After the chicken has cooled for a few minutes, use two forks to shred the meat into bite-sized pieces. It should easily fall apart due to the slow cooking process.

2. Mix the Chicken with the Sauce
   Return the shredded chicken to the slow cooker and toss it in the thickened sauce, ensuring it is well-coated.

Step 6: Serve

1. Serve Over Rice or Quinoa
   Serve the shredded teriyaki chicken over a bed of cooked white rice or quinoa for a healthier option. The grains will soak up the flavorful sauce, making every bite a perfect blend of savory and sweet.

2. Garnish and Enjoy
   Sprinkle the dish with sesame seeds and freshly sliced green onions for a touch of crunch and color. If you’d like to add some vegetables to the meal, you can serve the chicken with steamed broccoli, snap peas, or any of your favorite stir-fried veggies.

Flavor Variations

While the basic Crock Pot Teriyaki Chicken is delicious on its own, here are a few variations to mix things up:

1. Spicy Teriyaki Chicken

• Add a tablespoon of sriracha or a teaspoon of red pepper flakes to the sauce to give the dish a spicy kick.

• For a more intense heat, add fresh sliced chili peppers to the crock pot with the chicken.

2. Pineapple Teriyaki Chicken

• Add a 1-cup can of drained pineapple chunks to the slow cooker in the last 30 minutes of cooking.

• The sweet and tangy pineapple will balance out the savory soy sauce and add an extra layer of flavor.

3. Lemon-Ginger Teriyaki Chicken

• Add the zest and juice of one lemon to the sauce to create a citrusy freshness.

• Use fresh grated ginger instead of ground ginger for an even more pronounced ginger flavor.

4. Coconut Teriyaki Chicken

• Add a ¼ cup of coconut milk to the sauce to create a creamy, tropical twist.

• You can also top the dish with toasted coconut flakes for extra texture.

Tips for Success

1. Chicken Choice

• Chicken thighs work especially well in this recipe because they are more tender and flavorful than breasts. They’re also less likely to dry out during the slow cooking process.

2. Low-Sodium Soy Sauce

• For a healthier version of this dish, use low-sodium soy sauce to control the salt content. The sweetness from the honey and the other ingredients will still make the sauce deliciously balanced.

3. Don’t Skip the Cornstarch Slurry

• The cornstarch slurry is essential to getting that thick, glossy teriyaki sauce that clings to the chicken and rice. Make sure to dissolve the cornstarch completely in cold water to prevent lumps.

4. Adjust Sweetness and Saltiness

• If you prefer a sweeter sauce, increase the amount of honey. If you like a more savory flavor, add a bit more soy sauce or even a splash of fish sauce.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days in the refrigerator.

• Freezing: You can also freeze the shredded chicken and sauce for up to 2–3 months. Be sure to cool it completely before freezing.

• Reheating: Reheat leftovers in the microwave or on the stove. Add a splash of water or broth to keep the sauce from becoming too thick when reheating.

Final Thoughts

This Crock Pot Teriyaki Chicken is the epitome of comfort food—easy to make, packed with flavor, and perfect for busy nights. The slow-cooked chicken soaks up all the delicious teriyaki sauce, becoming incredibly tender while maintaining its juicy texture. It’s a versatile dish that can be customized with different flavors and served in various ways, making it a go-to for any occasion. Whether you’re preparing dinner for the family or meal prepping for the week, this recipe will surely be a hit.