If you love meals that come together effortlessly yet burst with flavor, the Crockpot Teriyaki Chicken Recipe is about to become your new weeknight hero. This dish combines tender, juicy chicken thighs or breasts slow-cooked to perfection in a luscious, sweet-savory teriyaki sauce that’s easy to whip up with just a handful of pantry staples. Whether you’re craving a cozy family dinner or something that impresses without the fuss, this recipe delivers every time with its incredible balance of sweetness, tang, and umami-rich depth.
Ingredients You’ll Need
What makes this Crockpot Teriyaki Chicken Recipe special is how each simple ingredient contributes to the final magic. From the salty depth of low-sodium soy sauce to the fresh zing of ginger, these essentials build the foundation of a rich and comforting sauce that perfectly coats the tender chicken as it simmers low and slow.
- 2 pounds boneless skinless chicken thighs or breasts: Choose thighs for more richness or breasts for a leaner option, both absorb the sauce beautifully.
- 1/2 cup low-sodium soy sauce: The salty backbone that infuses every bite with deep umami flavor without overpowering the dish.
- 1/4 cup honey: Adds a gentle sweetness that balances the savory notes and helps the sauce caramelize slightly.
- 1/4 cup brown sugar: Enhances the sauce’s richness with a molasses undertone, creating a perfect glaze.
- 2 tablespoons rice vinegar: Brings a bright, tangy contrast that lifts the sauce and cuts through the sweetness.
- 1 tablespoon sesame oil: This tiny ingredient packs a fragrant punch and adds a toasty warmth that’s signature to teriyaki.
- 2 teaspoons minced garlic: Fresh garlic gives a robust, aromatic base that complements the ginger beautifully.
- 1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger): Provides zingy freshness and depth, essential for authentic teriyaki flavor.
- 2 tablespoons cornstarch + 2 tablespoons water: This cornstarch slurry thickens the sauce to a perfect, luscious consistency after cooking.
- Sesame seeds and chopped green onions: Garnishes that add texture, visual appeal, and a burst of fresh flavor at the end.
- Pineapple chunks, sliced bell peppers, shredded carrots (optional): Great for adding colorful texture and natural sweetness if you want to jazz up the dish.
How to Make Crockpot Teriyaki Chicken Recipe
Step 1: Combine and Prepare
Start by placing the chicken pieces in the Crockpot. In a separate bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger until everything is well blended. This mix is the flavorful sauce that will soak into the chicken during cooking, creating that addictive teriyaki essence.
Step 2: Slow Cook the Chicken
Pour your deliciously mixed sauce all over the chicken in the Crockpot, making sure each piece gets covered. Cover the pot and set it to low for about 4 to 5 hours, or high for 2.5 to 3 hours if you’re short on time. This slow cooking melts the chicken into tender, flavorful perfection.
Step 3: Shred and Return
Once your chicken is cooked through and mouth-wateringly tender, remove it from the Crockpot and shred it using two forks. This step turns your chicken into the perfect base for soaking up more sauce and makes serving a breeze.
Step 4: Thicken the Sauce
Return the shredded chicken to the Crockpot, then mix the cornstarch and water to create a slurry. Stir this mixture into the chicken and sauce, and cook on high for another 15 to 20 minutes. This thickens the sauce beautifully, coating the chicken with a glossy, sticky finish that’s irresistible.
Step 5: Serve and Garnish
The final step is all about presentation and contrast in texture. Serve your Crockpot Teriyaki Chicken Recipe over steamed rice for a comforting, balanced plate and sprinkle with sesame seeds and chopped green onions to add a fresh, nutty crunch. It’s a dish that looks as good as it tastes.
How to Serve Crockpot Teriyaki Chicken Recipe
Garnishes
Garnishes really elevate this dish. Sesame seeds add a humble crunch, while chopped green onions give that necessary pop of color and mild sharpness. If you like, a sprinkle of crushed red pepper flakes or a drizzle of sriracha adds a welcome heat dimension.
Side Dishes
This Crockpot Teriyaki Chicken Recipe pairs beautifully with simple steamed jasmine or basmati rice to soak up the sauce. For a veggie boost, steamed broccoli, snap peas, or a crunchy Asian slaw complement the flavors perfectly and add a fresh, crisp contrast.
Creative Ways to Present
Want to switch things up? Try serving the chicken in lettuce wraps for a fresh, handheld meal or pile it onto a bed of cauliflower rice for a low-carb option. You could also toss the teriyaki chicken with some cooked noodles and sautéed bell peppers and carrots for a quick stir-fry twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Crockpot Teriyaki Chicken Recipe in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen with time, making it a perfect make-ahead meal to enjoy during a busy week.
Freezing
This dish freezes exceptionally well. Portion the chicken and sauce into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for a convenient, delicious meal anytime.
Reheating
To reheat, gently warm the chicken in a saucepan over medium heat, stirring occasionally until heated through. Add a splash of water or broth if the sauce has thickened too much. Avoid microwaving if possible to keep the chicken tender and the sauce silky.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work great in this Crockpot Teriyaki Chicken Recipe though they tend to be leaner and can dry out if overcooked. Keep an eye on cooking times to maintain juicy results.
Is there a substitute for cornstarch?
If you don’t have cornstarch, you can use arrowroot powder or flour to thicken the sauce. Just mix it with cold water before stirring it into the Crockpot, but cornstarch gives the best glossy finish.
Can I add vegetables to this recipe?
Definitely. Vegetables like bell peppers, carrots, and pineapple chunks complement the teriyaki flavors nicely. Add them in the last hour of cooking for the best texture so they don’t become too soft.
How do I adjust the sweetness or saltiness?
Feel free to tweak the honey and brown sugar to your taste; reduce them slightly if you prefer less sweetness. You can also opt for low-sodium soy sauce to control the saltiness without losing flavor.
Can I make this recipe in an Instant Pot?
You sure can! Use the sauté function to mix your sauce, then cook the chicken on high pressure for about 10 minutes followed by a quick release. Finish by thickening the sauce with the cornstarch slurry on the sauté setting.
Final Thoughts
This Crockpot Teriyaki Chicken Recipe is one of those rare gems that’s as easy to make as it is delicious to eat. Its combination of sweet, tangy, and savory notes wrapped around melt-in-your-mouth chicken will quickly make it a staple in your dinner rotation. Give it a try, and watch how quickly it becomes a favorite for family and friends alike.
Print
Crockpot Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Halal
Description
This Crockpot Teriyaki Chicken recipe offers a simple, flavorful, and hands-off dinner perfect for busy weeknights. Tender boneless skinless chicken thighs or breasts are slow-cooked in a homemade teriyaki sauce with a delightful balance of sweet and savory flavors. Enhanced with garlic, ginger, and a touch of sesame oil, this dish is thickened to perfection and served with fresh garnishes like sesame seeds and green onions. It’s an easy crowd-pleaser that pairs beautifully with rice and vegetables.
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
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
Thickening
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnishes and Extras
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Pineapple chunks (optional, for serving)
- Sliced bell peppers (optional, for serving)
- Shredded carrots (optional, for serving)
Instructions
- Prepare the chicken and sauce: Add the chicken thighs or breasts to the Crockpot. In a separate bowl, whisk together the low-sodium soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
- Cook the chicken: Pour the prepared teriyaki sauce over the chicken in the Crockpot. Cover with the lid and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours, allowing the chicken to become tender and infused with the sauce flavors.
- Shred the chicken: Carefully remove the cooked chicken from the Crockpot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the Crockpot with the sauce.
- Thicken the sauce: In a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the Crockpot and cook on HIGH for an additional 15 to 20 minutes, stirring occasionally, until the sauce thickens to a glossy consistency.
- Serve: Serve the teriyaki chicken over steamed rice and garnish with sesame seeds and chopped green onions. Optionally, add pineapple chunks, sliced bell peppers, and shredded carrots on the side or mixed in to add freshness and texture.
Notes
- Use boneless skinless chicken thighs for juicier, more flavorful results; chicken breasts are a leaner alternative but may be slightly drier.
- Low-sodium soy sauce helps control sodium levels but adjust according to taste preferences.
- The cornstarch slurry is essential for thickening the sauce—do not skip this step for the best texture.
- Adding pineapple chunks and vegetables like bell peppers and carrots not only enhances flavor but also adds a colorful, nutritious component.
- Leftover teriyaki chicken keeps well refrigerated for up to 3 days and can be frozen for up to 2 months.
- For a gluten-free version, substitute soy sauce with tamari sauce.
