This Crockpot Teriyaki Chicken is the ultimate weeknight dinner solution. Tender chicken simmers in a homemade teriyaki sauce until it’s bursting with sweet and savory flavor. With minimal prep and the slow cooker doing all the work, this recipe is perfect for busy families or meal prep enthusiasts. Save this recipe for a comforting, fuss-free dinner that pairs beautifully with rice, noodles, or stir-fried veggies.
Why You’ll Love This Recipe
- Made with pantry-friendly ingredients.
- Tender, juicy chicken infused with a rich, homemade teriyaki sauce.
- Family-friendly and kid-approved.
- Perfect for meal prep—leftovers taste even better the next day.
- Works great with chicken thighs or chicken breasts.
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey (or brown sugar)
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup water
- 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
- 1 tablespoon sesame seeds, for garnish
- 3 green onions, sliced, for garnish
Step-by-Step Instructions
- Place chicken breasts (or thighs) into the bottom of your crockpot.
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water.
- Pour the sauce over the chicken, making sure it’s evenly coated.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until chicken is tender and cooked through.
- Remove chicken and shred it with two forks.
- In a small bowl, whisk cornstarch with water to make a slurry. Stir this into the crockpot sauce and cook on high for 10–15 minutes until thickened.
- Return shredded chicken to the crockpot and mix well with the sauce.
- Garnish with sesame seeds and green onions before serving.
Tips & Variations
- Make it spicy: Add a teaspoon of red pepper flakes or sriracha.
- Gluten-free option: Use tamari instead of soy sauce.
- Vegetable boost: Add bell peppers, snap peas, or broccoli during the last hour of cooking.
- Protein swap: Try this recipe with shrimp or tofu for a different twist.
Storage & Freezer Instructions
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
- Freeze for up to 2 months in freezer-safe bags. Thaw overnight in the refrigerator before reheating.
Serving & Pairing Ideas
- Steamed jasmine rice or brown rice.
- Stir-fried vegetables like broccoli, carrots, or snap peas.
- Rice noodles or lo mein.
- A fresh cucumber salad for contrast.
Frequently Asked Questions
Can I make this recipe with frozen chicken?
Yes, you can, but the cooking time will increase. For food safety, it’s best to thaw chicken before adding it to the crockpot.
What cut of chicken works best?
Both chicken breasts and chicken thighs work. Breasts are leaner, while thighs stay extra juicy and flavorful.
Can I use bottled teriyaki sauce instead?
You can, but homemade sauce tastes fresher and allows you to control the sweetness and sodium levels.
How do I make it less sweet?
Simply reduce the honey to 1/4 cup or balance the flavor with an extra splash of rice vinegar.
Ready to Try It?
This Crockpot Teriyaki Chicken is an effortless, family-friendly dinner you’ll want to add to your weekly rotation. With tender shredded chicken coated in a sweet and savory sauce, it’s perfect for busy nights when you want comfort without the hassle. Try it today and enjoy a takeout-style meal right from your slow cooker!
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Crockpot Teriyaki Chicken
- Total Time: PT5H10M
- Yield: 6 servings 1x
Description
This Crockpot Teriyaki Chicken is tender, flavorful, and cooked low and slow in a homemade sweet-savory sauce. Minimal prep, perfect for busy weeknights and meal prep.
Ingredients
2 pounds boneless, skinless chicken breasts (or thighs)
1/2 cup low-sodium soy sauce
1/3 cup honey or brown sugar
1/4 cup rice vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup water
2 tablespoons cornstarch + 2 tablespoons water (for slurry)
1 tablespoon sesame seeds, for garnish
3 green onions, sliced, for garnish
Instructions
1. Place chicken breasts or thighs into the bottom of the crockpot.
2. Whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, ginger and 1/2 cup water; pour over chicken.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender.
4. Remove chicken and shred with two forks; return shredded chicken to crockpot.
5. Whisk cornstarch with 2 tablespoons water to make a slurry; stir into sauce and cook on high 10–15 minutes until thickened.
6. Stir chicken into thickened sauce until well coated.
7. Garnish with sesame seeds and sliced green onions; serve over rice or noodles.
Notes
Make it spicy with sriracha or red pepper flakes.
Use tamari to make this gluten-free.
Add vegetables (broccoli, bell peppers, snap peas) during the last hour of cooking.
Leftovers keep 3-4 days refrigerated or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg