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Are you looking for an easy, flavorful dinner that practically cooks itself? This Crockpot Teriyaki Chicken recipe is the answer! With tender, shredded chicken bathed in a rich, glossy homemade teriyaki sauce, this dish is a hit with both kids and adults. Plus, it’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
In this post, I’ll show you how to make this simple yet impressive meal using your slow cooker. The result is juicy, flavorful chicken that’s perfect served over rice, in lettuce wraps, or as part of a stir-fry. Let’s dive into this mouthwatering recipe!
Key Ingredients
The magic of this Crockpot Teriyaki Chicken lies in its simple yet flavorful ingredients. The combination of sweet honey and brown sugar, savory soy sauce, and aromatic garlic and ginger creates an authentic teriyaki flavor that’s far superior to store-bought versions. The sesame oil adds a nutty depth while the rice vinegar provides a touch of brightness to balance the sweetness.
Ingredients List
| Ingredient | Amount |
|---|---|
| Boneless skinless chicken breasts | 1 1/2 pounds |
| Garlic, minced | 2 teaspoons |
| Ginger, minced | 2 teaspoons |
| Honey | 1/4 cup |
| Brown sugar | 3 tablespoons |
| Low sodium soy sauce | 1/2 cup |
| Toasted sesame oil | 2 teaspoons |
| Rice vinegar | 2 tablespoons |
| Cold water | 1/4 cup |
| Cornstarch | 2 tablespoons |
| Sesame seeds | 1 tablespoon |
| Sliced green onions | 2 tablespoons |
Helpful Tools
Having the right tools makes this recipe even easier. Here are a few essentials:
– Slow cooker – The star of the show! Any size 4-6 quart crockpot will work perfectly.
– Tongs or two forks – Essential for shredding the cooked chicken.
– Fine mesh strainer – Helps remove the garlic and ginger pieces for a smoother sauce.
Pro-Tips
1. Use boneless, skinless chicken breasts for the best texture and easiest shredding. You can also use chicken thighs if you prefer dark meat.
2. Don’t skip the straining step – While the garlic and ginger add amazing flavor during cooking, straining them out of the sauce gives you a beautiful, glossy finish.
3. Adjust sweetness to taste – If you prefer a less sweet teriyaki sauce, you can reduce the honey or brown sugar slightly.
4. Make it ahead – This recipe actually tastes even better the next day! Cook it, let it cool, then store it in the fridge and reheat when ready to serve.
5. Pair it perfectly – Serve over steamed rice, quinoa, or cauliflower rice. It’s also fantastic in lettuce wraps or as part of a grain bowl. For a complete meal, try it alongside some grilled vegetables or a fresh salad. You can also try pairing it with some Yogurt Marinated Chicken for a delicious contrast of flavors.
How to Make Crockpot Teriyaki Chicken
1. Prepare the slow cooker – Place the chicken breasts in your slow cooker.
2. Make the teriyaki sauce – In a small bowl, whisk together the minced garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar until well combined.
3. Cook the chicken – Pour the soy sauce mixture over the chicken, making sure it’s evenly distributed. Cover and cook on HIGH for 3 hours or LOW for 5-6 hours.
4. Shred the chicken – Remove the chicken from the slow cooker and shred it with two forks.
5. Thicken the sauce – Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan. Place the saucepan on the stove over medium-high heat and bring to a simmer.
6. Create the slurry – In a small bowl, mix the cornstarch with the cold water until completely dissolved.
7. Thicken the sauce – Pour the cornstarch mixture into the simmering sauce and bring to a boil. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
8. Combine and serve – Pour the thickened sauce over the shredded chicken and toss to coat evenly. Sprinkle with sesame seeds and sliced green onions before serving.
Variations
1. Pineapple Teriyaki – Add 1 cup of pineapple chunks to the slow cooker along with the chicken for a sweet and tangy twist.
2. Spicy Teriyaki – Stir in 1-2 teaspoons of sriracha or red pepper flakes to the sauce for some heat.
3. Vegetable Addition – Add sliced bell peppers, onions, or broccoli to the slow cooker during the last hour of cooking for a complete meal in one pot.
Crockpot Teriyaki Chicken
This Crockpot Teriyaki Chicken is the ultimate set-it-and-forget-it dinner. Tender chicken breasts are slow-cooked in a homemade sweet and savory garlic-ginger sauce until they shred with a fork. It’s healthier, tastier, and easier than takeout.
- Total Time: 250
- Yield: 4 servings
Ingredients
— The Chicken —
2 lbs (900g) boneless, skinless chicken breasts (or thighs for juicier meat)
— The Teriyaki Sauce —
½ cup soy sauce (use low-sodium to control saltiness)
â…“ cup honey (or brown sugar)
¼ cup rice vinegar (or apple cider vinegar)
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or ½ tsp ground ginger)
¼ teaspoon black pepper
— To Thicken (The Slurry) —
2 tablespoons cornstarch
2 tablespoons cold water
— Garnish —
Toasted sesame seeds
Sliced green onions
Instructions
1. **Combine Sauce:** In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, ginger, and black pepper.
2. **Add Chicken:** Place the chicken breasts in the bottom of your slow cooker (Crockpot). Pour the sauce mixture evenly over the chicken.
3. **Slow Cook:** Cover and cook on **LOW for 4–5 hours** or **HIGH for 2–3 hours**. The chicken is done when it is tender and reaches an internal temperature of 165°F.
4. **Shred:** Remove the chicken from the pot and place it on a cutting board. Shred it using two forks. (It should pull apart very easily).
5. **Thicken Sauce:** Pour the liquid from the crockpot into a small saucepan over medium-high heat on the stove. (Alternatively, you can turn the Crockpot to High and do this in the pot, but the stove is faster).
6. In a small cup, mix the cornstarch and cold water until smooth. Whisk this slurry into the simmering sauce. Cook for 2–3 minutes until the sauce thickens into a glaze.
7. **Combine & Serve:** Return the shredded chicken to the slow cooker (or a serving bowl) and pour the thickened sauce over it. Toss well to coat.
8. Serve hot over steamed rice and steamed broccoli. Garnish with sesame seeds and green onions.
Notes
Chicken Choice: Chicken thighs are excellent in the slow cooker as they stay moist longer than breasts. If using breasts, be careful not to overcook them, or they can become dry.
Meal Prep: This recipe is perfect for meal prep. The flavors usually taste even better the next day after the sauce has really soaked into the shredded meat.
Frozen Chicken? It is generally recommended to thaw chicken before putting it in a slow cooker for food safety reasons to ensure it reaches a safe temperature quickly enough.
Gluten Free: To make this gluten-free, substitute the soy sauce with Tamari or Coconut Aminos.
- Prep Time: 10
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-American
FAQ
Can I freeze Crockpot Teriyaki Chicken?
Yes! This dish freezes beautifully. Store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Can I use regular soy sauce instead of low-sodium?
You can, but the sauce may be quite salty. If using regular soy sauce, consider reducing the amount slightly or adding a bit more water to balance the saltiness.
What can I use instead of cornstarch to thicken the sauce?
You can use arrowroot powder or flour as alternatives. Use the same amount of arrowroot, or 4 tablespoons of flour (mixed with cold water to create a slurry).
Conclusion
This Crockpot Teriyaki Chicken recipe is a game-changer for busy families and anyone who loves Asian-inspired cuisine. The slow cooking process ensures incredibly tender chicken, while the homemade teriyaki sauce is so much better than anything you can buy at the store. Plus, it’s incredibly versatile – serve it over rice, in tacos, or as part of a Buddha bowl.
The best part? Once you set it up in the morning, dinner is practically done by the time you get home. Minimal prep, maximum flavor – that’s the dream!
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