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

Scale

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)

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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.