Get ready to fall in love with the ultimate weeknight dinner—Crockpot Teriyaki Chicken! This dish is the definition of cozy convenience, bringing together juicy chicken, a glossy, homemade teriyaki sauce, and classic Asian-inspired flavors, all with the ease of a slow cooker. Whether you’re feeding a busy family, meal prepping for the week, or just craving something delicious and low-fuss, this sweet, savory chicken gets rave reviews every time. The aroma alone will make your whole home feel comforting, and the taste will have everyone asking for seconds.
Ingredients You’ll Need
One of the best things about this Crockpot Teriyaki Chicken is how each staple ingredient plays an essential role in creating those rich, crave-worthy flavors. You don’t need anything fancy—just a handful of kitchen staples combine to make something memorable.
- Chicken: Use 2 pounds of boneless, skinless breasts or thighs; thighs offer extra juiciness, but breasts work beautifully for a leaner option.
- Low-Sodium Soy Sauce: This is the salty, umami backbone of the teriyaki sauce; low-sodium keeps it from going overboard.
- Honey: Adds natural, gentle sweetness that rounds out the salty soy and creates that beautiful glaze.
- Rice Vinegar: Gives a subtle tang, lifting all the flavors and balancing the sweetness.
- Brown Sugar: Deepens the sweetness and helps the sauce caramelize slightly as it thickens.
- Garlic: Three minced cloves add robust flavor and an irresistible aroma as the chicken cooks.
- Fresh Ginger: Grated ginger brings warm heat and a signature zing that makes teriyaki pop.
- Cornstarch: Mixed into a slurry, this thickens the sauce so it clings beautifully to every bite.
- Water: Just a splash to create the cornstarch slurry for perfect sauce texture.
- Sesame Seeds (toasted): Sprinkled over the finished dish for unmistakable crunch and nutty flavor.
- Green Onions: Sliced fresh for a burst of color, freshness, and mild oniony snap.
- Steamed Rice (optional): The classic way to soak up all that lovely teriyaki sauce.
- Steamed Broccoli (optional): Crisp-tender broccoli adds color, nutrition, and crunch.
How to Make Crockpot Teriyaki Chicken
Step 1: Arrange the Chicken
Start by placing your boneless, skinless chicken breasts or thighs right into the bottom of your crockpot. There’s no need to fuss—just nestle them in a single layer so each piece gets evenly coated with all the delicious flavors coming soon.
Step 2: Whisk the Teriyaki Sauce
In a medium bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, brown sugar, minced garlic, and fresh ginger. This aromatic blend is the magic that transforms plain chicken into Crockpot Teriyaki Chicken perfection. Whisk thoroughly until everything is combined and feels glossy and delicious.
Step 3: Add the Sauce and Cook
Pour your homemade teriyaki sauce evenly over the chicken in the crockpot, making sure each piece is covered. Pop the lid on, then set the slow cooker to low for 4–5 hours or high for 2–3 hours. You’ll know it’s ready when the chicken is meltingly tender and soaks up all those beautiful flavors.
Step 4: Shred or Slice the Chicken
Once your chicken is perfectly cooked, take it out and transfer to a plate or cutting board. Use two forks to shred it for a saucy, pulled-chicken vibe, or slice it for more traditional presentation. Either way, your kitchen will smell heavenly at this point!
Step 5: Thicken the Sauce
In a small bowl, mix together the cornstarch and water to create a smooth slurry—no lumps here! Stir the slurry back into the sauce in the crockpot and crank it up to high. Let it cook for about 10 minutes; watch as your sauce turns glossy and thickens into that irresistible, sticky teriyaki goodness.
Step 6: Combine and Serve
Return the shredded or sliced chicken to the crockpot and toss until everything is coated in the thickened sauce. Finish your Crockpot Teriyaki Chicken with a shower of toasted sesame seeds and a scattering of fresh green onions. Serve hot over steaming rice, with broccoli if you like—a meal worth the wait!
How to Serve Crockpot Teriyaki Chicken
Garnishes
Don’t skip the garnishes! A sprinkle of toasted sesame seeds gives you a gentle crunch, while fresh green onions bring a pop of color and a bit of spicy brightness that contrasts perfectly with the sweet sauce. A few extra sesame seeds on top make the dish look irresistibly inviting, too.
Side Dishes
For a classic pairing, serve Crockpot Teriyaki Chicken over fluffy steamed rice or nutty brown rice—something to soak up every drop of that delicious sauce. Steamed broccoli adds a welcome dose of green veg and crunch, but snow peas, snap peas, or roasted carrots also make excellent partners on your plate.
Creative Ways to Present
Switch things up by stuffing the saucy chicken into soft lettuce cups for a light, fresh twist. Or pile it onto a toasted bun with crisp slaw for a savory, Asian-inspired sandwich. It even works cold in a bento box or tossed with chilled soba noodles for a fun work lunch. There’s no wrong way to enjoy Crockpot Teriyaki Chicken when you start with great flavors!
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Teriyaki Chicken is a meal prep dream—just transfer the cooled chicken and sauce to an airtight container, and it’ll keep in the refrigerator for up to four days. The flavors only get better as they mingle, making tomorrow’s lunch (or dinner) extra irresistible.
Freezing
To freeze, portion the cooled chicken and sauce into freezer-safe zip-top bags or containers. Label with the date, press out as much air as possible, and freeze for up to two months. Thaw overnight in the fridge, and you’ll have a delicious, ready-made meal waiting whenever you need it!
Reheating
To reheat, simply warm the chicken gently in a saucepan over low heat, stirring occasionally until it’s hot and the sauce is bubbling. You can also microwave in short bursts, stirring in between to avoid hot spots. Add a splash of water if needed to loosen the sauce and restore its irresistible, glossy texture.
FAQs
Can I use frozen chicken in this recipe?
It’s best to thaw chicken before using it in the crockpot to ensure even, safe cooking. Frozen chicken releases extra liquid, which can dilute the flavorful teriyaki sauce and affect cooking time. For best results, stick to fully thawed chicken.
How do I make this spicier?
If you want a little heat, stir in a teaspoon of sriracha or a pinch of crushed red pepper flakes along with the sauce ingredients. The sweet and spicy combo is absolutely mouthwatering in Crockpot Teriyaki Chicken!
Can I double this Crockpot Teriyaki Chicken recipe?
Absolutely! This recipe doubles like a pro—just use a larger slow cooker, and make sure not to overfill so everything cooks evenly. Double the sauce as well, and you’ll have plenty for a crowd or to stash away for easy lunches.
Is it okay to prep the sauce ahead of time?
Yes! You can absolutely whisk together the teriyaki sauce ingredients a day or two in advance. Store the sauce in a jar in the fridge—just give it a quick shake or stir before pouring it over the chicken in the crockpot.
What can I use instead of rice vinegar?
If you don’t have rice vinegar, apple cider vinegar makes a great substitute with a similar tang. You could also use white wine vinegar in a pinch—just avoid regular distilled vinegar, as it’s too harsh for this delicate sauce.
Final Thoughts
There’s something truly special about letting your slow cooker handle dinner and coming back to a kitchen that smells amazing. Crockpot Teriyaki Chicken is warm, welcoming, and endlessly adaptable—just what you want for busy weeknights or sharing good food with the people you love. Give it a try, and see just how easy and delicious homemade teriyaki can be!
Print
Crockpot Teriyaki Chicken Recipe
- Total Time: 4 hours 10 minutes (low) or 2 hours 40 minutes (high)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crockpot Teriyaki Chicken recipe is a delicious and easy dish that is perfect for a busy weeknight dinner. Tender chicken cooked in a flavorful homemade teriyaki sauce, served over steamed rice with a side of broccoli – it’s a complete meal the whole family will love.
Ingredients
Chicken:
- 2 pounds boneless skinless chicken breasts or thighs
Teryaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Additional:
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons sesame seeds, toasted
- 2 green onions, sliced
- Optional steamed rice for serving
- Optional steamed broccoli for serving
Instructions
- Place Chicken in Crockpot: Add chicken to the crockpot.
- Prepare Teriyaki Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger. Pour over the chicken.
- Cook Chicken: Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours until chicken is tender.
- Shred Chicken: Remove chicken and shred or slice.
- Thicken Sauce: In a small bowl, mix cornstarch with water to form a slurry. Stir into the sauce in the crockpot and cook on high for 10 minutes until thickened.
- Combine Chicken and Sauce: Return chicken to the crockpot and toss in the sauce.
- Garnish and Serve: Garnish with sesame seeds and green onions. Serve hot over steamed rice with broccoli if desired.
Notes
- For extra flavor, marinate the chicken in the sauce overnight before cooking.
- Leftovers keep well refrigerated for up to 4 days or frozen for up to 2 months.
- This recipe can easily be doubled for meal prep.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low) or 2 1/2 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion with sauce
- Calories: 310
- Sugar: 18g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg
