Name: Crockpot Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Asian-Inspired
Ingredients: 2 pounds boneless, skinless chicken breasts; 1/2 cup low-sodium soy sauce; 1/2 cup honey; 1/4 cup rice vinegar; 1/4 cup water; 2 tablespoons brown sugar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch; 2 tablespoons water; 2 tablespoons toasted sesame seeds; 2 green onions, sliced; cooked white rice

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Sweet, savory, and irresistibly tender, Crockpot Teriyaki Chicken is what weeknight dinner dreams are made of. It takes just minutes to prep before the magic of slow cooking infuses every juicy bite with deeply flavorful, homemade teriyaki sauce. Whether you’re feeding the family or meal-prepping for the week, this recipe is an ideal, low-effort option that’s guaranteed to add a burst of flavor to your table. You’ll love how the sauce clings to every strand of shredded chicken, making each forkful better than the last.

Crockpot Teriyaki Chicken Recipe - Recipe Image

Ingredients You’ll Need

It doesn’t take a long shopping list to create big flavor. These simple, pantry-friendly ingredients work together beautifully—with each one adding depth, tenderness, or a pop of color to the final dish. Here’s what you’ll need to bring Crockpot Teriyaki Chicken to life:

Boneless, skinless chicken breasts: The star of the show—perfect for soaking up all the delicious sauce and shredding easily after slow cooking.
Low-sodium soy sauce: Gives that classic savory umami and keeps saltiness in check, letting you customize as needed.
Honey: Natural sweetness balances the salty and tangy notes, resulting in that signature teriyaki glaze.
Rice vinegar: Adds just the right tang and brightness to cut through the richness.
Water: Helps thin the sauce so it coats the chicken perfectly.
Brown sugar: Brings caramel notes and an extra layer of sweetness for depth and body.
Garlic (minced): Essential for rounding out the flavors and adding a punch of aromatic warmth.
Fresh ginger (grated): Adds a zing and gentle heat synonymous with teriyaki.
Cornstarch & water (for slurry): This duo thickens the sauce to silky perfection at the end.
Toasted sesame seeds: Sprinkle on top for a nutty crunch and irresistible look.
Green onions (sliced): The bright, fresh pop that elevates every plate.
Cooked white rice: Soft, fluffy rice is the perfect bed for catching every drop of sauce and juicy chicken.

How to Make Crockpot Teriyaki Chicken

Step 1: Prep and Layer the Chicken

Start by placing your boneless, skinless chicken breasts in the bottom of your crockpot. This gives them maximum exposure to the heat and helps them cook evenly. If you prefer a richer flavor or a juicier result, you can always swap in chicken thighs—totally up to you!

Step 2: Whisk Up the Sauce

In a medium bowl, combine the low-sodium soy sauce, honey, rice vinegar, water, brown sugar, minced garlic, and fresh ginger. Whisk until the honey and sugar are fully dissolved and everything looks glossy. This simple mixture is the true backbone of Crockpot Teriyaki Chicken, layering classic sweet, salty, and tangy notes from the get-go.

Step 3: Pour and Slow Cook

Pour that glistening sauce right over the chicken in the crockpot, making sure every piece is nestled into the flavorful liquid. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. The kitchen will start to smell incredible as the sauce seeps into the meat!

Step 4: Shred the Chicken

Once the chicken is cooked and tender, remove it from the crockpot and transfer to a plate or cutting board. Use two forks to shred the chicken—this literally takes moments and ensures that the teriyaki sauce will cling to every bit of meat when you return it to the pot.

Step 5: Thicken the Sauce

In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Stir this into the sauce that remains in the crockpot, then cover and set to high. Let it cook for 10 to 15 minutes, until the sauce is thickened and glossy, like a proper teriyaki glaze.

Step 6: Bring It All Together

Add the shredded chicken back into the crockpot, stirring well to coat each piece in the thickened sauce. Let it warm through for a few minutes; this step ensures your Crockpot Teriyaki Chicken is juicy, flavorful, and ready for serving.

How to Serve Crockpot Teriyaki Chicken

Garnishes

Don’t underestimate the power of a good garnish! A shower of toasted sesame seeds and a scattering of freshly sliced green onions do wonders for both looks and flavor. If you’re a spice fan, add a few chili flakes for a bit of heat.

Side Dishes

This Crockpot Teriyaki Chicken is at its best atop a bowl of fluffy white rice, letting the grains soak up that luscious sauce. For a complete meal, serve with steamed broccoli, stir-fried bell peppers, or snap peas for a vibrant, veggie-packed side. Even cauliflower rice works beautifully if you want a lighter option.

Creative Ways to Present

Feeling playful? Stuff the saucy chicken into lettuce cups for a fresh spin, make teriyaki chicken sandwiches with pickled veggies, or spread it over a big Asian-inspired rice bowl. Leftovers also work great as a filling for wraps or bao buns—Crockpot Teriyaki Chicken just keeps on giving!

Make Ahead and Storage

Storing Leftovers

Let any extra Crockpot Teriyaki Chicken cool completely before spooning it into airtight containers. It’ll keep well in the fridge for up to 4 days, making it a perfect option for meal planning or quick lunches.

Freezing

If you’d like, portion the shredded chicken (plus some sauce) into freezer-safe bags or containers. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator for best texture and flavor before reheating.

Reheating

To warm up your Crockpot Teriyaki Chicken, simply microwave in 30-second bursts or gently reheat it on the stove over medium-low heat. Stir in a splash of water or a dash of soy sauce to loosen up the sauce if needed—just until it’s steaming and ready to serve.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a wonderful alternative and provide an even juicier, richer result. Just trim any excess fat before adding them to your crockpot and cook as directed for Crockpot Teriyaki Chicken.

Is it possible to make this recipe gluten-free?

Yes, simply swap the soy sauce for a certified gluten-free variety or use tamari. All the other ingredients are naturally gluten-free, so you can enjoy every bite worry-free!

How can I make the sauce spicier?

If you love a bit of heat, stir in some red pepper flakes or a squirt of sriracha to the sauce before pouring it over the chicken. Adjust the amount to your personal preference for a spicy teriyaki kick.

Can I prep this Crockpot Teriyaki Chicken ahead of time?

You sure can! Combine the sauce ingredients and refrigerate, and even place the raw chicken in the crockpot insert (covered in the fridge) the night before. In the morning, just set everything in the crockpot and start cooking—couldn’t be easier.

What vegetables can I add to this dish?

This recipe is wonderfully flexible! Try tossing in steamed broccoli, bell peppers, sugar snap peas, or even baby corn during the last 30 minutes of cooking for added color and crunch.

Final Thoughts

Trust me—once you try Crockpot Teriyaki Chicken, it’s bound to become a regular in your recipe rotation. It’s so unfussy, so flavorful, and so versatile that you’ll find yourself reaching for your crockpot again and again. Give it a go and let the slow cooker work its magic—you, your family, and your taste buds will be so glad you did!

Crockpot Teriyaki Chicken Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 4 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the savory-sweet flavors of this easy Crockpot Teriyaki Chicken recipe. Tender chicken cooked in a flavorful teriyaki sauce, served over steamed rice, and garnished with sesame seeds and green onions.

Ingredients

Scale

For the Chicken:

2 pounds boneless, skinless chicken breasts

For the Teriyaki Sauce:

1/2 cup low-sodium soy sauce
1/2 cup honey
1/4 cup rice vinegar
1/4 cup water
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated

For the Slurry:

1 tablespoon cornstarch
2 tablespoons water

For Serving:

2 tablespoons toasted sesame seeds
2 green onions, sliced
cooked white rice

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Instructions

Place the Chicken: Put chicken breasts in the crockpot.
Mix the Sauce: Combine soy sauce, honey, rice vinegar, water, brown sugar, garlic, and ginger. Pour over chicken.
Cook: Cover and cook on low for 4-5 hours or high for 2-3 hours until tender.
Shred the Chicken: Remove chicken, shred, and set aside.
Thicken Sauce: Make a slurry with cornstarch and water. Stir into sauce and cook until thickened.
Combine: Return shredded chicken to the crockpot. Stir to coat.
Serve: Serve over rice, topped with sesame seeds and green onions.