If you’re looking for a flavorful, melt-in-your-mouth meal with minimal effort, let me introduce you to Crock-Pot Chicken Teriyaki. This irresistible dish transforms humble chicken into a glossy, tender, and perfectly sweet-savory centerpiece, thanks to a homemade teriyaki sauce that comes together in minutes. Perfect for busy weeknights, meal prepping, or impressing family and friends without fuss, it’s a dish that proves easy can still be utterly delicious. Whether ladled over fluffy rice or paired with fresh veggies, Crock-Pot Chicken Teriyaki never disappoints!
Ingredients You’ll Need
Every ingredient plays a starring role in building depth and character in your Crock-Pot Chicken Teriyaki. Don’t be fooled by the simple list—each one brings something essential, from the umami-rich soy to the bright pop of ginger. Here’s why you’ll love what goes into this recipe:
- Boneless skinless chicken breasts or thighs (2 pounds): The juicy base of this dish; thighs yield extra tenderness, but breasts work beautifully, too.
- Low-sodium soy sauce (1/2 cup): Provides the savory backbone for the teriyaki sauce while keeping saltiness in check.
- Honey (1/4 cup): Offers natural sweetness and helps create that signature glossy finish.
- Rice vinegar (1/4 cup): Adds a gentle tang that balances the sweet and salty notes.
- Brown sugar (2 tablespoons): Deepens the flavor and enriches the sauce’s caramel-like complexity.
- Sesame oil (2 teaspoons): Infuses the sauce with nutty, aromatic undertones.
- Garlic, minced (3 cloves): Brings bold flavor and a whisper of warmth.
- Fresh ginger, grated (1 tablespoon): Creates a fresh, vibrant, slightly spicy kick.
- Crushed red pepper flakes (1/4 teaspoon, optional): Turn up the heat just a little for a pleasant zing.
- Cornstarch (2 tablespoons): Partners with water to thicken the sauce to glossy perfection.
- Cold water (2 tablespoons): Essential for dissolving the cornstarch smoothly.
- Sliced green onions and sesame seeds for garnish: These finishes add color, crunch, and a burst of fresh flavor.
- Cooked white or brown rice for serving: The ultimate cozy base for soaking up every delicious drop of sauce.
How to Make Crock-Pot Chicken Teriyaki
Step 1: Layer in the Chicken
Begin by placing your boneless, skinless chicken breasts or thighs right at the bottom of your Crock-Pot. No need to pre-cook! This simple step allows the chicken to gradually absorb the teriyaki flavors while it becomes irresistibly tender.
Step 2: Whisk Together the Sauce
In a medium bowl, mix the soy sauce, honey, rice vinegar, brown sugar, sesame oil, freshly minced garlic, grated ginger, and crushed red pepper flakes if you’re craving a hint of heat. Give it a good whisk until everything’s melded into a fragrant, unified sauce.
Step 3: Pour and Cook
Pour the shining teriyaki mixture evenly over the chicken in the Crock-Pot. Cover, set your slow cooker to low for 4–5 hours or high for 2–3 hours, and let the magic happen while you go about your day. The kitchen will start to smell amazing, signaling something special is coming.
Step 4: Shred or Slice the Chicken
Once the chicken is perfectly tender, take it out of the Crock-Pot onto a plate. Use two forks to shred it or simply slice, depending on how you like your Crock-Pot Chicken Teriyaki served. Meanwhile, keep that sauce in the slow cooker warm.
Step 5: Thicken the Sauce
It’s time to give your sauce its signature sheen! Mix the cornstarch and cold water to create a slurry, then stir this mixture right into the bubbling sauce. Cover and cook on high for about 10–15 minutes, until the sauce thickens to perfection.
Step 6: Finish and Serve
Return the shredded or sliced chicken to the Crock-Pot, stirring to coat each morsel in that luscious, thick teriyaki sauce. Serve hot over a bed of steaming rice and sprinkle with plenty of green onions and sesame seeds. Every bite is crave-worthy!
How to Serve Crock-Pot Chicken Teriyaki
Garnishes
No Crock-Pot Chicken Teriyaki is complete without its finishing touches. A shower of sliced green onions adds a burst of freshness, while a sprinkle of sesame seeds delivers nutty crunch. For those who like color and zing, a dash of extra red pepper flakes makes an impressive topper.
Side Dishes
This dish is dreamy on a heap of fluffy white rice, but it’s just as delicious with nutty brown rice or a scoop of quinoa. Add some steamed broccoli, snap peas, or even a tangy Asian slaw for extra veggies and texture contrast.
Creative Ways to Present
Change things up by stuffing the teriyaki chicken into lettuce wraps, spooning it into rice bowls with pickled veggies, or even piling it into a sandwich with a crunchy slaw. Leftovers make awesome fillings for meal-prep salads or wraps, too!
Make Ahead and Storage
Storing Leftovers
Cool any extra Crock-Pot Chicken Teriyaki completely, then pop it into airtight containers. It’ll keep in the refrigerator for up to 4 days, which makes it perfect for easy lunches or quick dinners throughout the week.
Freezing
For longer storage, portion cooled chicken and sauce into freezer-safe containers or bags. It freezes beautifully for up to three months without losing its tender texture or rich flavor. Just label and date your containers for easy meal planning!
Reheating
When you’re ready to enjoy Crock-Pot Chicken Teriyaki again, gently reheat it in a saucepan over medium-low heat, adding a splash of water to loosen the sauce if needed. You can also use the microwave in short bursts, stirring after each interval for even heating.
FAQs
Can I use frozen chicken in this recipe?
It’s best to use thawed chicken for safety and even cooking. If starting from frozen, thaw the chicken in the fridge overnight first to allow the Crock-Pot Chicken Teriyaki to cook thoroughly and consistently.
Can I make this recipe gluten-free?
Absolutely! Just swap the soy sauce for gluten-free tamari or coconut aminos, and double-check that your other ingredients are certified gluten-free. The recipe will be just as delicious.
Is it possible to use chicken thighs instead of breasts?
Yes, and many people prefer thighs for their extra juiciness and rich flavor in Crock-Pot Chicken Teriyaki. Either cut works, so feel free to use what you love or have on hand.
How can I add vegetables to the Crock-Pot Chicken Teriyaki?
Steamed broccoli, snap peas, or sliced bell peppers are wonderful additions. Stir them in just before serving to keep their color and a slight crunch, or cook alongside the chicken for ultra-tender veggies.
Can I double the recipe for a crowd?
Crock-Pot Chicken Teriyaki is heavenly for feeding a group! Simply double all the ingredients and use a larger slow cooker. Cooking time may need a slight increase, so check that the chicken is cooked through before serving.
Final Thoughts
If you’re craving a meal that’s big on flavor but short on fuss, give this Crock-Pot Chicken Teriyaki a try. It’s warm, comforting, and certain to become a staple in your kitchen—I can’t wait for you to taste just how easy and satisfying homemade teriyaki can be!
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Crock-Pot Chicken Teriyaki Recipe
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crock-Pot Chicken Teriyaki recipe is a flavorful and easy Asian-inspired dish that features tender chicken in a sweet and savory sauce. Perfect for a busy day, simply set it in the slow cooker and come home to a delicious meal ready to be served over rice.
Ingredients
Chicken:
- 2 pounds boneless skinless chicken breasts or thighs
Teryaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/4 teaspoon crushed red pepper flakes (optional)
Thickening Agent:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Garnish and Serving:
- sliced green onions and sesame seeds for garnish
- cooked white or brown rice for serving
Instructions
- Prepare Chicken: Place the chicken in the bottom of the Crock-Pot.
- Make Teriyaki Sauce: Whisk together soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Pour over chicken.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours, until chicken is cooked and tender.
- Thicken Sauce: Remove chicken, shred or slice. Whisk together cornstarch and water, add to sauce in Crock-Pot, cook until thickened.
- Combine and Serve: Return chicken to Crock-Pot, coat in sauce. Serve over rice, garnish with green onions and sesame seeds.
Notes
- For added vegetables, stir in steamed broccoli or snap peas just before serving.
- You can substitute maple syrup for honey if desired.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup (without rice)
- Calories: 280
- Sugar: 15g
- Sodium: 670mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 90mg
