If you’re searching for a dinner recipe that’s both easy and absolutely packed with flavor, Crockpot Teriyaki Chicken is about to become your new weeknight hero. Tender chicken slow-cooked in a sweet, savory teriyaki sauce, this dish is the definition of comfort with a delicious Asian-inspired twist. The best part? The slow cooker does all the heavy lifting, leaving you with chicken that’s fall-apart tender and a sauce you’ll want to drizzle over everything. Whether you’re meal prepping or feeding a hungry crowd, Crockpot Teriyaki Chicken brings restaurant-quality taste right to your kitchen with minimal effort.
Ingredients You’ll Need
One of the best things about Crockpot Teriyaki Chicken is that the ingredient list is simple, but each element brings something special to the table. Expect a harmonious blend of sweet, salty, and umami flavors, all working together to create that crave-worthy teriyaki glaze.
- Chicken thighs or breasts: Go for thighs if you love extra juiciness, but breasts work beautifully for a leaner option.
- Low-sodium soy sauce: This forms the savory backbone of the sauce while keeping salt levels in check.
- Honey: Adds a natural, floral sweetness that balances the salty notes.
- Brown sugar: Brings extra depth and caramel undertones to the teriyaki sauce.
- Rice vinegar: A splash of tangy brightness that lifts the whole dish.
- Sesame oil: A little goes a long way for that signature nutty aroma and taste.
- Garlic (minced): Fresh garlic infuses the sauce with irresistible savoriness.
- Fresh ginger (grated): Essential for an authentic, zesty kick that cuts through sweetness.
- Black pepper: Just a pinch to round out the flavors.
- Cornstarch: Used to thicken the sauce so it beautifully coats the shredded chicken.
- Water: Mixed with cornstarch for a smooth, lump-free slurry.
- Sliced green onions and sesame seeds: Optional, but highly recommended for a fresh pop of color and crunch at serving time.
How to Make Crockpot Teriyaki Chicken
Step 1: Prep the Chicken
Start by placing your chicken thighs or breasts right in the bottom of your slow cooker. You don’t need to brown them first — the slow cooker will work its magic and ensure every bite is juicy and flavorful.
Step 2: Whisk Up the Teriyaki Sauce
In a small mixing bowl, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Whisk until smooth and glossy; this is the sauce that will infuse every morsel of chicken with classic teriyaki flavor.
Step 3: Coat the Chicken and Cook
Pour the teriyaki sauce evenly over the chicken in the slow cooker. Make sure each piece is well coated so the flavors can soak in as it cooks. Pop the lid on and set your crockpot to cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is fully cooked and irresistibly tender.
Step 4: Shred the Chicken
Once the chicken is cooked through and practically falling apart, carefully remove it from the crockpot and transfer to a plate or bowl. Use two forks to shred the chicken into bite-sized pieces — it should come apart effortlessly!
Step 5: Thicken the Sauce
Now, let’s get that sauce to the perfect, glossy consistency. Mix the cornstarch and water in a small bowl to make a smooth slurry. Stir this into the sauce left in the crockpot, then turn the heat to high and let it cook for 15 to 20 minutes. The sauce will thicken into a rich glaze that clings beautifully to the chicken.
Step 6: Finish and Serve
Return the shredded chicken to the crockpot and toss it thoroughly in the thickened teriyaki sauce. Give it a quick stir to make sure every piece is coated. Serve your Crockpot Teriyaki Chicken hot, straight from the slow cooker, garnished with sliced green onions and sesame seeds for a final flourish.
How to Serve Crockpot Teriyaki Chicken
Garnishes
A sprinkle of sliced green onions and a scattering of sesame seeds add the perfect finishing touch, offering a burst of freshness and a gentle crunch that plays so well with the tender chicken. If you like a bit of heat, a pinch of red pepper flakes or a drizzle of sriracha can jazz things up!
Side Dishes
Crockpot Teriyaki Chicken is a dream served over fluffy steamed rice or a bed of noodles, soaking up every drop of that luscious sauce. For a lighter plate, pair it with steamed broccoli, snap peas, or a crisp Asian-style slaw. The possibilities are endless, and the flavors mingle beautifully.
Creative Ways to Present
Don’t limit yourself to the traditional! Use leftovers to make rice bowls piled high with veggies, stuff the chicken into wraps with crunchy slaw for an on-the-go lunch, or even spoon it over baked sweet potatoes for a sweet-savory twist. Crockpot Teriyaki Chicken is endlessly versatile and adapts to your cravings.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Teriyaki Chicken stores wonderfully in an airtight container in the fridge for up to four days. The flavors deepen as it sits, making it even more delicious the next day — perfect for meal prep or quick lunches!
Freezing
If you want to save some for later, simply cool the chicken completely and portion it into freezer-safe bags or containers. It freezes well for up to three months. Thaw overnight in the refrigerator when you’re ready for more teriyaki goodness.
Reheating
To reheat, warm the chicken gently in a saucepan over low heat, adding a splash of water or extra soy sauce to loosen the glaze if needed. You can also microwave it in short bursts, stirring in between to ensure it heats evenly and stays moist.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both cuts work beautifully in Crockpot Teriyaki Chicken. Thighs will give you a richer, more succulent texture, while breasts yield a leaner result. Just keep an eye on cooking time to avoid drying out the chicken breasts.
Is it necessary to sear the chicken before slow cooking?
No searing required here — that’s the beauty of this recipe! The slow cooker does all the work, resulting in ultra-tender chicken that’s infused with the teriyaki sauce from start to finish.
How spicy is this dish?
As written, Crockpot Teriyaki Chicken is mild and family-friendly. If you want to turn up the heat, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce before cooking or as a finishing touch.
Can I double the recipe for a crowd?
Definitely! You can easily double the ingredients in your slow cooker if you’re feeding a crowd or want plenty of leftovers. Just make sure not to overfill your crockpot and allow a little extra cooking time if needed.
What’s the best way to thicken the sauce?
The cornstarch and water slurry is your best friend here. Stir it into the simmering sauce in the crockpot at the end of cooking, and in about 15–20 minutes you’ll have a perfectly thick, glossy glaze that clings to every bite.
Final Thoughts
If you’re looking for a meal that’s as effortless as it is delicious, give Crockpot Teriyaki Chicken a spot on your menu. It’s the kind of dish that brings everyone to the table, filling your kitchen with incredible aromas and making dinner feel truly special — even on the busiest nights. I can’t wait for you to try it and make it your own!
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Crockpot Teriyaki Chicken Recipe
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crockpot Teriyaki Chicken recipe offers a simple and flavorful way to enjoy tender, shredded chicken infused with a homemade teriyaki sauce. Perfect for busy weeknights, it’s slow-cooked to perfection and can be served over rice or noodles with optional garnishes of green onions and sesame seeds.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs or breasts
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon black pepper
Thickening Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare Chicken: Place the chicken thighs or breasts in the bottom of the slow cooker, spreading them evenly to form the base layer.
- Make Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until the mixture is smooth and well combined.
- Cook Chicken: Pour the teriyaki sauce over the chicken, ensuring all pieces are coated. Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks carefully.
- Thicken Sauce: In a small bowl, mix cornstarch and water to create a slurry. Stir this slurry into the sauce remaining in the slow cooker, then cook on high for 15–20 minutes, stirring occasionally, until the sauce has thickened to a glossy consistency.
- Combine and Serve: Return the shredded chicken to the slow cooker, stir it into the thickened sauce until all pieces are well coated. Serve hot over steamed rice or noodles, garnished with sliced green onions and sesame seeds if desired.
Notes
- Chicken thighs provide more flavor and tenderness than breasts but either works well for this recipe.
- For a spicy kick, add red pepper flakes or a drizzle of sriracha to the sauce before cooking.
- Leftover shredded chicken makes excellent fillings for wraps or rice bowls the next day.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 14g
- Sodium: 630mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 105mg
