Crock-Pot Chicken Teriyaki Recipe
If you’re searching for a delicious, hands-off dinner that truly delivers, Crock-Pot Chicken Teriyaki is about to become your new weeknight hero. This recipe brings together succulent, slow-cooked chicken and a glossy, sweet-and-savory teriyaki sauce, all without the fuss of takeout. Whether you’re feeding a hungry family or meal-prepping for the week, this dish cooks up juicy, melt-in-your-mouth chicken bathed in a flavorful sauce that soaks into every bite. It’s cozy, reliable, and just a little bit irresistible—one taste and you’ll see why Crock-Pot Chicken Teriyaki is a staple at my table.
Ingredients You’ll Need
What makes this Crock-Pot Chicken Teriyaki so magical is the simple ingredient list—each component has a starring role in building big flavor and unforgettable texture. From the deep umami of soy sauce to the fresh zip of ginger, you’ll find nothing is wasted here—every ingredient counts!
- Chicken thighs or breasts: Boneless, skinless cuts cook up lusciously tender and juicy in the Crock-Pot, soaking up the bold teriyaki flavor.
- Low-sodium soy sauce: Adds that salty, umami backbone to balance the honey and brown sugar—low-sodium keeps things from getting too salty as it reduces.
- Honey: Brings natural sweetness and helps the sauce turn glossy and sticky.
- Brown sugar: Adds depth of flavor and rich caramel notes that finish the sauce beautifully.
- Rice vinegar: Offers brightness and a gentle tang, cutting through the sweetness for balance.
- Sesame oil: A small splash infuses the whole dish with that signature nutty, toasty flavor synonymous with teriyaki dishes.
- Garlic (minced): Fresh garlic creates savory complexity and wakes up the sauce.
- Fresh ginger (grated): Lends aromatic heat and a little zing you’ll taste in every bite.
- Black pepper: Gives a subtle kick without overpowering the rest of the flavors.
- Cornstarch: The key to a thick, luscious teriyaki glaze that clings to each piece of chicken.
- Water: Essential for making the cornstarch slurry—don’t skip this step if you want that classic silky texture.
- Green onions (sliced): A fresh, mild, peppery garnish that adds a burst of color on top.
- Sesame seeds (optional): For a hint of crunch and a touch of restaurant-style flair.
- Cooked white or brown rice: The perfect base to soak up all the incredible sauce and make your meal complete.
How to Make Crock-Pot Chicken Teriyaki
Step 1: Arrange the Chicken
Start by placing your boneless, skinless chicken thighs or breasts in an even layer at the bottom of your Crock-Pot. This ensures every piece is nestled into the sauce and cooks evenly, giving you tender results from edge to edge.
Step 2: Whisk Up the Teriyaki Sauce
In a medium-sized mixing bowl, pour in the low-sodium soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and the black pepper. Give everything a thorough whisk until the sugars dissolve and the mixture smells fragrant. This homemade teriyaki sauce is the star of Crock-Pot Chicken Teriyaki, so take a second to revel in that aroma!
Step 3: Pour, Cover, and Cook
Pour the sauce evenly over your chicken in the Crock-Pot. Pop on the lid and let the slow cooker work its magic: cook on low for 4 to 5 hours or high for 2 to 3 hours. Your kitchen will fill with the warm, sweet-savory fragrance of homemade teriyaki sauce, and the chicken will become fork-tender and almost impossible to resist.
Step 4: Shred and Return the Chicken
Once the chicken is fully cooked and incredibly tender, remove it from the Crock-Pot and shred it into bite-sized pieces with two forks. For those who prefer, you can also slice it into thin strips. Then, return all that tasty chicken right back into the flavorful sauce waiting in the pot.
Step 5: Thicken the Sauce
In a small bowl, combine the cornstarch with water to make a smooth slurry. Stir this into the Crock-Pot, switch the heat to high, and let it cook for 15 to 20 minutes. You’ll notice the sauce quickly transforming into a thick, glossy glaze—the essence of perfect Crock-Pot Chicken Teriyaki!
Step 6: Serve and Garnish
Spoon the chicken and plenty of that luscious sauce over warm rice, then finish with sliced green onions and a sprinkle of sesame seeds. Each bite delivers sweet, tangy, and savory layers—make sure to serve extra sauce on the side for good measure!
How to Serve Crock-Pot Chicken Teriyaki
Garnishes
Don’t underestimate the power of a good garnish. A scatter of fresh green onions adds a crisp, peppery bite and gorgeous color contrast to the rich, glossy chicken. Toasted sesame seeds bring subtle crunch and that nutty aroma you’ll recognize from your favorite Japanese spot—simple, but utterly satisfying!
Side Dishes
Crock-Pot Chicken Teriyaki is right at home with a fluffy mound of steamed white or brown rice—it soaks up every drop of that brilliant sauce. For more color and crunch, add sides like steamed broccoli, snow peas, or quick-sautéed bell peppers. A crisp cabbage salad with a citrusy dressing or edamame beans are also excellent choices for rounding out your meal.
Creative Ways to Present
Want to shake things up? Pile the teriyaki chicken into lettuce wraps for handheld bites, or serve it alongside warm, saucy noodles for a fun twist. Try using it as a protein boost for grain bowls, or stuff leftovers into bao or fluffy slider buns for Asian-inspired sandwiches that are a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover Crock-Pot Chicken Teriyaki keeps beautifully—simply transfer any cooled chicken and sauce to an airtight container and refrigerate. It will stay fresh for up to four days, making it perfect for lunchboxes or meal prep.
Freezing
If you want to have Crock-Pot Chicken Teriyaki ready at a moment’s notice, freezing is your friend. Pack cooled portions into zip-top freezer bags or a sturdy container, then freeze for up to three months. The flavors only deepen over time, so it’s a win-win for batch cooking enthusiasts.
Reheating
For best results, reheat leftovers gently in a saucepan over low heat, stirring occasionally until heated through. If you’re in a hurry, the microwave also does the trick—just add a splash of water to loosen the sauce and prevent drying. Give everything a good stir and top with fresh green onions before serving to wake up those flavors.
FAQs
Can I use chicken breasts instead of thighs for Crock-Pot Chicken Teriyaki?
Absolutely! You can choose either thighs or breasts for this recipe. Thighs are especially forgiving and stay moist, while breasts will give you a leaner result—just watch the cooking time to make sure they don’t overcook and dry out.
Can I make Crock-Pot Chicken Teriyaki ahead of time?
Yes, Crock-Pot Chicken Teriyaki is meal-prep friendly. You can assemble everything in your slow cooker insert the night before and store it in the refrigerator. In the morning, just pop it into the base and start cooking as usual.
Is there a way to make this soy-free or gluten-free?
For a soy-free version, swap out soy sauce for coconut aminos. To make it gluten-free, be sure you’re using a certified gluten-free soy sauce or tamari, and double-check all your other ingredients just in case.
What other vegetables can I add to my Crock-Pot Chicken Teriyaki?
Feel free to toss in veggies like broccoli, bell peppers, snap peas, or even carrots during the last hour of cooking. This adds color, crunch, and extra nutrition, making it a one-pot feast.
Why is my sauce not thickening?
If the sauce is still thin after adding your cornstarch slurry, make sure you turned the Crock-Pot to high for those last 15–20 minutes. If needed, make a second slurry with a bit more cornstarch and water, and stir it in—just be patient, as the sauce will continue to thicken as it cools.
Final Thoughts
If you’re ready to fall in love with a no-fuss, family-friendly dinner, Crock-Pot Chicken Teriyaki is the answer. It’s the kind of dish you’ll find yourself reaching for again and again, whether you’re cooking for a hungry crowd or just need a satisfying meal after a long day. Don’t wait—grab your slow cooker and make this unbeatable teriyaki chicken tonight!
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Crock-Pot Chicken Teriyaki Recipe
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the savory and slightly sweet flavors of this easy Crock-Pot Chicken Teriyaki. Tender chicken simmered in a homemade teriyaki sauce, served over rice, and garnished with green onions and sesame seeds.
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken thighs or breasts
Teryaki 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
Additional:
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Cooked white or brown rice, for serving
Instructions
- Prepare Chicken: Place chicken in the Crock-Pot.
- Make Sauce: Whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and pepper. Pour over chicken.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours until chicken is tender.
- Shred Chicken: Remove chicken, shred or slice, then return to Crock-Pot.
- Thicken Sauce: Create a slurry with cornstarch and water. Stir into sauce and cook on high for 15–20 minutes until thickened.
- Serve: Spoon chicken and sauce over rice. Garnish with green onions and sesame seeds.
Notes
- You can use coconut aminos as a soy-free alternative.
- Add vegetables like broccoli, snow peas, or bell peppers for a balanced meal.
- Marinate chicken in sauce for extra flavor by letting it sit for 1 hour before cooking.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 280
- Sugar: 14g
- Sodium: 670mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg
