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).

Crockpot Teriyaki Chicken: Best Crockpot Dinners

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)

⅓ 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.

Author: Anna Lovae
Prep Time: 10
Cook Time: 240
Category: Dinner
Method: Slow Cooker
Cuisine: Asian-American