Crockpot Teriyaki Chicken Recipe

Slow-cooked, tender chicken bathed in a sweet, savory, and tangy teriyaki sauce—this Crockpot Teriyaki Chicken Recipe is perfect for busy weeknights or meal prepping. With minimal prep work and the convenience of a slow cooker, this dish delivers restaurant-quality flavor right in your kitchen. Pair it with steamed rice, noodles, or stir-fried vegetables for a complete meal that’s sure to please.

Why You’ll Love This Recipe

1. Effortless Cooking: The crockpot does all the hard work, letting you enjoy hands-free cooking.
2. Delicious and Versatile: The homemade teriyaki sauce pairs well with various sides, making it a versatile dish.
3. Healthier Option: Control the ingredients for a lower-sodium, less-sugar alternative to store-bought teriyaki sauce.
4. Meal Prep-Friendly: Store leftovers easily for quick meals throughout the week.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Season the chicken breasts lightly with salt and pepper on both sides.
2. Place the chicken in the bottom of your crockpot, ensuring an even layer for even cooking.

Step 2: Make the Teriyaki Sauce

1. In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and water until well combined.
2. Pour the sauce over the chicken in the crockpot, ensuring the chicken is fully coated.

Step 3: Cook the Chicken

1. Cover the crockpot with its lid and cook on low for 4–5 hours or high for 2–3 hours, depending on your time availability.
2. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender enough to shred with a fork.

Step 4: Thicken the Sauce (Optional)

1. Once the chicken is fully cooked, carefully remove it from the crockpot and set it aside on a plate.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry.
3. Transfer the liquid from the crockpot to a saucepan and bring it to a simmer over medium heat.
4. Stir in the cornstarch slurry and cook for 2–3 minutes, or until the sauce thickens to your desired consistency.

Step 5: Shred or Slice the Chicken

1. Use two forks to shred the chicken into bite-sized pieces, or slice it into thin strips for a neater presentation.
2. Return the chicken to the crockpot and pour the thickened sauce over the top, tossing to coat.

Step 6: Garnish and Serve

1. Sprinkle sesame seeds and green onions over the chicken for added flavor and visual appeal.
2. Serve hot with steamed rice, stir-fried vegetables, or noodles.

Variations

1. Spicy Teriyaki Chicken

• Add 1–2 teaspoons of Sriracha or red pepper flakes to the teriyaki sauce for a spicy kick.

2. Vegetable Additions

• Toss in broccoli, snap peas, or bell peppers during the last 30 minutes of cooking for a complete one-pot meal.

3. Pineapple Teriyaki Chicken

• Add canned pineapple chunks for a sweet, tangy twist.

Tips for Success

1. Use Chicken Thighs for Juicier Results: Chicken thighs are naturally more moist and flavorful than breasts.
2. Don’t Overcook: Check the chicken around the minimum cook time to prevent drying out.
3. Make Extra Sauce: Double the sauce ingredients if you love extra sauce for drizzling over rice or veggies.
4. Thicken the Sauce Carefully: If you prefer a thicker sauce but don’t want to remove it from the crockpot, mix the cornstarch slurry directly into the crockpot during the last 30 minutes of cooking.

Frequently Asked Questions

Q: Can I use frozen chicken?

A: Yes, you can use frozen chicken, but increase the cooking time slightly to ensure the chicken is fully cooked. Always check the internal temperature for safety.

Q: How long can leftovers be stored?

A: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Q: Can I make this recipe in advance?

A: Absolutely! The flavors intensify as the dish sits. Prepare the chicken and sauce, refrigerate, and reheat before serving.

Q: Can I use bottled teriyaki sauce?

A: Yes, for convenience, you can substitute the homemade sauce with your favorite store-bought teriyaki sauce.

Why This Recipe Works

The slow cooker allows the chicken to absorb the teriyaki sauce’s rich, sweet, and savory flavors as it becomes melt-in-your-mouth tender. The homemade sauce strikes the perfect balance of salty and sweet, enhanced by garlic and ginger for depth. Whether you’re hosting dinner or looking for a meal-prep-friendly option, this Crockpot Teriyaki Chicken is a reliable, delicious choice.

Yield: 4

Crockpot Teriyaki Chicken Recipe

Print

Slow-cooked, tender chicken bathed in a sweet, savory, and tangy teriyaki sauce—this Crockpot Teriyaki Chicken Recipe is perfect for busy weeknights or meal prepping. With minimal prep work and the convenience of a slow cooker, this dish delivers restaurant-quality flavor right in your kitchen. Pair it with steamed rice, noodles, or stir-fried vegetables for a complete meal that’s sure to please.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• ½ cup low-sodium soy sauce
• ½ cup honey
• ¼ cup rice vinegar
• 2 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• ½ cup water
• 2 tbsp cornstarch
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)
• Cooked white or brown rice (for serving)
• Steamed vegetables (optional, for serving)

Instructions

1. Prepare the Sauce:
   In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
   
2. Assemble in Crockpot:
   Place the chicken breasts (or thighs) in the bottom of the crockpot. Pour the teriyaki sauce mixture over the chicken, ensuring all pieces are coated.
   
3. Cook:
   Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
   
4. Thicken the Sauce:
   About 30 minutes before serving, mix the cornstarch with water to form a slurry. Stir it into the sauce in the crockpot to thicken. Allow it to cook for the remaining time with the lid slightly ajar.
   
5. Shred or Serve Whole:
   Remove the chicken from the crockpot. You can shred it with forks or serve it as whole pieces. Return shredded chicken to the sauce to coat thoroughly.
   
6. Garnish and Serve:
   Serve the teriyaki chicken over rice, topped with sliced green onions and sesame seeds. Add steamed vegetables on the side if desired.

Notes

Make It Spicy: Add a teaspoon of sriracha or red pepper flakes to the sauce for a spicy kick.

Protein Swap: This recipe also works well with pork tenderloin or turkey breast.

Freezer-Friendly: Freeze cooked teriyaki chicken in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.