If you’re looking for a hands-off, flavor-packed, weeknight dinner that’s guaranteed to impress—from the very first bite—Crock-Pot Chicken Teriyaki is the answer you’ve been waiting for. This dish marries melt-in-your-mouth tender chicken thighs with a glossy, sweet-and-savory sauce, all cooked low and slow so every morsel soaks up pure teriyaki goodness. The best part? The prep is a breeze, the ingredients are kitchen staples, and your Crock-Pot does all the heavy lifting. No fuss, no standing over the stove, just big, bold flavors and the unbeatable joy of coming home to a delicious meal ready and waiting.
Ingredients You’ll Need
It’s amazing how a handful of pantry favorites come together here to create a flavor profile that’s deep, rich, and absolutely irresistible. Each ingredient brings something special, from aromatic kicks to that irresistible glossy finish you love in teriyaki dishes.
- Boneless skinless chicken thighs: These stay incredibly juicy and tender after hours in the slow cooker, perfect for shredding into the sauce.
- Low-sodium soy sauce: Delivers deep, umami goodness while keeping the dish from getting too salty—make sure it’s low-sodium!
- Honey: Adds natural sweetness and helps the teriyaki sauce develop its signature shine.
- Rice vinegar: Offers zesty balance to the sweetness, lifting the whole dish with a subtle tang.
- Brown sugar: Introduces a mellow, caramel undertone that complements the honey and soy.
- Sesame oil: Just a drizzle gives the sauce an unmistakable nutty fragrance that screams authentic teriyaki.
- Garlic (minced): Fresh garlic gives every bite a punchy, aromatic warmth.
- Fresh ginger (grated): Delivers zing and depth—don’t skip it if you want true teriyaki flair!
- Cornstarch: Essential for thickening the sauce so it perfectly coats the chicken.
- Water: Used with cornstarch to make that magic thickening slurry.
- Sesame seeds (optional): A sprinkle right before serving brings crunch and toasty notes—totally optional but so good.
- Green onions (sliced, for garnish): They add fresh color and a gentle, oniony bite that brightens up the finished dish.
How to Make Crock-Pot Chicken Teriyaki
Step 1: Layer the Chicken
Start by placing your boneless, skinless chicken thighs right into the bottom of the Crock-Pot. Make sure they form an even layer so each piece can soak up all the saucy flavor coming its way. No need to prep or brown the chicken first—this is about maximum flavor, minimum effort.
Step 2: Whisk Up the Teriyaki Sauce
In a small bowl, mix together the low-sodium soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and freshly grated ginger. Give it a good whisk to blend everything thoroughly. This step is where the magic begins and you’ll get your first whiff of how amazing Crock-Pot Chicken Teriyaki is going to taste.
Step 3: Pour and Cook
Pour that beautiful teriyaki sauce over the chicken in the Crock-Pot, making sure every piece gets coated. Pop the lid on, set it to low for 4 to 5 hours (or on high for 2 to 3 hours if you’re in a hurry), and let the slow cooker work its wonders. When the chicken is fork-tender and cooked through, you’re ready for the next step.
Step 4: Shred the Chicken
Remove the chicken from the slow cooker and transfer it to a cutting board or plate. Use two forks to gently shred the chicken—don’t worry if things get a little saucy, that’s a very good sign! The pieces should fall apart easily, so you know the texture is just right for soaking up more sauce.
Step 5: Thicken the Sauce
Mix the cornstarch and water in a small bowl to make a smooth slurry—this will turn your sauce from thin to luscious. Pour the slurry back into the Crock-Pot and crank the heat to high. Let it simmer (with the lid off) for about 10 to 15 minutes, stirring occasionally. You’ll see the sauce thicken up beautifully.
Step 6: Finish and Toss
Return the shredded chicken to the thickened sauce in the Crock-Pot, giving everything a good stir to make sure each strand is coated in that sticky, shiny teriyaki glaze. Now, Crock-Pot Chicken Teriyaki is ready for serving—just a sprinkle of sesame seeds and green onions left to finish it off!
How to Serve Crock-Pot Chicken Teriyaki
Garnishes
The finishing touches make all the difference. A generous sprinkle of toasted sesame seeds and a handful of fresh green onions not only add visual flair but also extra flavor and a pop of color. They make your Crock-Pot Chicken Teriyaki truly restaurant-worthy.
Side Dishes
This dish is a natural over fluffy steamed white rice (or jasmine rice for extra aroma). If you’re feeling adventurous, serve it alongside brown rice or quinoa, which soak up the sauce just as beautifully. Don’t skip the steamed broccoli or colorful bell peppers either—they bring crunch and balance to every bite.
Creative Ways to Present
If you want to impress family or dinner guests, try serving Crock-Pot Chicken Teriyaki wrapped in lettuce leaves for a fun, hand-held appetizer. Or, spoon it over a big bowl of vegetable stir-fry for an easy weeknight one-bowl meal. Even stuffing it into rice bowls with pickled veggies makes for a jaw-dropping lunch the next day.
Make Ahead and Storage
Storing Leftovers
Any leftover Crock-Pot Chicken Teriyaki will keep beautifully in an airtight container in the fridge for up to four days. The flavor actually gets deeper as it sits, so don’t be surprised if you find yourself sneaking cold tastes straight from the fridge.
Freezing
For longer-term meal prep, let the chicken teriyaki cool completely and then pack it into zip-top freezer bags or freezer-safe containers (laying bags flat for easy storage). It freezes well for up to three months. Thaw overnight in the fridge before reheating for best texture and taste.
Reheating
To warm up Crock-Pot Chicken Teriyaki, just pop it in a saucepan over low heat, add a splash of water if needed, and stir till hot. It also reheats nicely in the microwave—just cover to keep in the moisture and stop it from drying out.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work, but thighs give the juiciest, most tender results. If using breasts, check them a bit earlier to avoid overcooking—they can dry out quicker in the slow cooker.
Can I make Crock-Pot Chicken Teriyaki gluten-free?
Absolutely! Just swap in your favorite gluten-free soy sauce or tamari. All the other ingredients are naturally gluten-free, so it’s an easy tweak.
What vegetables can I add to the Crock-Pot?
Bell peppers, snow peas, mushrooms, broccoli, or even carrots are all fantastic added for the last hour of cooking. They’ll soak up that teriyaki sauce and bring freshness and crunch.
How do I make it spicier?
Stir in some sriracha or a pinch of red pepper flakes to the sauce before cooking, and feel free to shake a little extra on top when serving for a customizable heat level.
Can I double the recipe?
Yes! Crock-Pot Chicken Teriyaki is perfect for meal prepping or feeding a crowd. Just make sure you don’t overfill your Crock-Pot (leave a little room for everything to bubble) and add an extra 30 minutes of cook time if making a large batch.
Final Thoughts
Once you try this effortless but flavor-packed Crock-Pot Chicken Teriyaki, you’ll wonder how you ever managed busy weeknights without it. The delicious aroma, the luscious sauce, and the fork-tender chicken all add up to a meal that feels like a little victory—delicious, wholesome, and totally fuss-free. Give it a try and watch it become a favorite at your table, too!
Print
Crock-Pot Chicken Teriyaki Recipe
- Prep Time: 10 minutes
- Cook Time: 4-5 hours (on low) or 2-3 hours (on high)
- Total Time: 4 hours 10 minutes to 5 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Crock-Pot Chicken Teriyaki recipe is a flavorful and easy Asian-inspired dish that is perfect for a busy day. Tender shredded chicken cooked in a sweet and savory teriyaki sauce, served over rice, and garnished with sesame seeds and green onions.
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken thighs
- ½ cup low-sodium soy sauce
- â…“ cup honey
- ¼ cup rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce and Garnish:
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced, for garnish
Instructions
- Prepare the Chicken: Place the chicken thighs in the bottom of the Crock-Pot.
- Make the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Pour the sauce over the chicken.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the Crock-Pot and shred it using two forks.
- Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce in the Crock-Pot and cook on high for 10–15 minutes until thickened.
- Combine and Serve: Return the shredded chicken to the sauce and stir to coat. Serve over rice and garnish with sesame seeds and green onions if desired.
Notes
- Chicken breasts can be used instead of thighs, but thighs stay more tender.
- Add steamed broccoli or bell peppers for extra vegetables.
- For a spicier version, add a dash of sriracha or red pepper flakes to the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 13g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 125mg
