If you’ve been searching for a perfect blend of sweet, savory, and comforting all-in-one, look no further than this Crockpot Teriyaki Chicken Recipe. It’s hands-down one of the easiest dishes to prepare that packs a punch of flavor with minimal effort. Tender chicken slow-cooked to juicy perfection and bathed in a luscious homemade teriyaki sauce makes this meal a total crowd-pleaser whether it’s a weeknight dinner or a casual weekend treat. Plus, it’s incredibly versatile and sure to become a go-to favorite in your recipe box!
Ingredients You’ll Need
Every ingredient in this Crockpot Teriyaki Chicken Recipe is simple yet plays a vital role in creating that perfect balance of flavors and textures. From the salty richness of soy sauce to the subtle kick of fresh ginger, each element brings its own special magic to the dish.
- 2 pounds boneless, skinless chicken thighs or breasts: Thighs offer juicy, tender meat, but breasts work well if you prefer leaner cuts.
- 1/2 cup low-sodium soy sauce: A foundation of salty umami to build savory depth without overpowering the dish.
- 1/4 cup honey: Adds natural sweetness and helps create that glossy teriyaki glaze.
- 1/4 cup brown sugar: Compliments the honey with a rich, molasses undertone.
- 2 tablespoons rice vinegar: Brings a touch of tanginess to balance the sweetness perfectly.
- 2 tablespoons sesame oil: Infuses that unmistakable nutty aroma essential to teriyaki flavor.
- 3 cloves garlic, minced: Lends a warm, pungent bite that brightens the sauce.
- 1 tablespoon grated fresh ginger: Delivers a fresh, peppery zing to keep the sauce lively.
- 1/4 teaspoon black pepper: Adds mild heat and complexity.
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional): For thickening the sauce into a glossy finish.
- Sesame seeds and sliced green onions for garnish (optional): Provide crunch and a pop of color when serving.
How to Make Crockpot Teriyaki Chicken Recipe
Step 1: Prepare Your Chicken
Start by placing your chicken thighs or breasts neatly in the bottom of the slow cooker. This base ensures even cooking and allows the sauce to envelop every piece generously as it simmers low and slow.
Step 2: Whisk Together the Sauce
In a medium bowl, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Whisk everything together until the sugars dissolve, creating a perfectly balanced teriyaki marinade with a beautiful depth of flavor.
Step 3: Pour and Cook
Pour the sauce evenly over the chicken in your crockpot, using a spoon or spatula to ensure all pieces are well coated. Cover the slow cooker and set it on low for 4 to 5 hours, or use the high setting for 2 to 3 hours if you’re short on time. The chicken will emerge tender and infused with that irresistible teriyaki goodness.
Step 4: Shred the Chicken
Once cooked, remove the chicken pieces and shred them easily with two forks. This shredding step transforms the texture into beautifully soft strands, perfect for wrapping in tortillas, spooning over rice, or piling on noodles.
Step 5: Optional Sauce Thickening
If you prefer a thicker, saucier consistency, mix the cornstarch and water until smooth. Stir this mixture into the slow cooker sauce, cover, and switch to high for 10 to 15 minutes until the sauce becomes luxuriously glossy and coats the shredded chicken perfectly.
Step 6: Combine and Enjoy
Toss the shredded chicken back in the thickened sauce to soak up every bit of flavor. Now your Crockpot Teriyaki Chicken Recipe is ready for serving hot and fresh—get ready to dig in!
How to Serve Crockpot Teriyaki Chicken Recipe
Garnishes
Garnishing this dish is both easy and rewarding. Sprinkle toasted sesame seeds and freshly sliced green onions on top for a dash of crunch, color, and subtle freshness that adds an extra layer of delight to each bite.
Side Dishes
This teriyaki chicken pairs wonderfully with steamed white or brown rice to soak up the sauce, but you can also serve it alongside stir-fried vegetables, snap peas, or steamed broccoli for a wholesome, balanced meal. Noodles like soba or rice noodles are another fantastic partner for this dish.
Creative Ways to Present
Want to mix things up? Use the shredded chicken as a filling for tacos or lettuce wraps for a fun fusion twist. Alternatively, pile it onto a loaded rice bowl with avocado, pickled carrots, and cucumber slices for a fresh and vibrant meal that doubles as a celebration on your plate.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Teriyaki Chicken Recipe keeps beautifully in an airtight container in the refrigerator and will stay fresh for up to 4 days. It’s perfect for easy work lunches or quick family dinners later in the week.
Freezing
If you want to save some for even longer, freeze the shredded chicken and sauce in a freezer-safe container or heavy-duty zip-top bag. It freezes well for up to 3 months without losing any of its delicious flavor or texture.
Reheating
When you’re ready to enjoy your leftovers, simply reheat the chicken gently on the stove over low heat or in the microwave until warmed through. Adding a splash of water or broth can refresh the sauce during reheating if it has thickened too much.
FAQs
Can I use chicken breasts instead of thighs in this Crockpot Teriyaki Chicken Recipe?
Absolutely! Chicken breasts work fine if you prefer leaner meat, but keep in mind they tend to be less juicy than thighs. Just be careful not to overcook them to avoid dryness.
Is it possible to make this recipe gluten-free?
Yes! Just be sure to use a gluten-free soy sauce or tamari instead of regular soy sauce, and double-check all other ingredients for gluten-free labels. The rest of the recipe is naturally gluten-free.
Can I add vegetables to the slow cooker?
Definitely. Adding veggies like bell peppers, snap peas, or broccoli in the last 30 minutes of cooking keeps them crisp and fresh, turning this into a complete one-pot meal.
How thick should the sauce be?
The sauce should have a beautiful glossy finish that’s thick enough to coat the chicken but still pourable. Use the cornstarch slurry to achieve that consistency if the sauce is too thin for your liking.
Can I double this Crockpot Teriyaki Chicken Recipe for a larger crowd?
Yes, you can easily double the ingredients to serve more people. Just make sure your slow cooker is large enough to accommodate the volume without overcrowding for best results.
Final Thoughts
This Crockpot Teriyaki Chicken Recipe is such a comforting, flavorful dish that feels like a warm hug on a plate. It’s effortless to make but impressive enough to serve guests or enjoy as a satisfying family dinner. I can’t wait for you to try it and fall in love with this perfect blend of sweet, savory, and tender goodness. Trust me, once you make this it will become a staple in your meal rotation!
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Crockpot Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Crockpot Teriyaki Chicken is a delicious and easy slow cooker recipe featuring tender, shredded chicken thighs or breasts simmered in a flavorful homemade teriyaki sauce. Perfect for a family-friendly dinner, it pairs wonderfully with rice or noodles and can be garnished with sesame seeds and green onions for added texture and flavor.
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
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon black pepper
Thickening (Optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Garnish (Optional)
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Chicken: Place the chicken thighs or breasts in the bottom of your slow cooker, arranging them evenly for consistent cooking.
- Make the Sauce: In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated fresh ginger, and black pepper until well combined.
- Combine and Cook: Pour the teriyaki sauce over the chicken, making sure each piece is thoroughly coated. Cover the slow cooker 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: Once cooked, remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, whisk together cornstarch and water, then stir this mixture into the sauce remaining in the slow cooker. Cover and cook on high for an additional 10–15 minutes until the sauce thickens.
- Combine Chicken and Sauce: Return the shredded chicken back into the slow cooker, tossing it well to coat all the pieces in the thickened teriyaki sauce.
- Serve: Serve the teriyaki chicken hot over steamed rice or noodles. Garnish with sesame seeds and sliced green onions for an extra touch of flavor and presentation.
Notes
- This recipe works well with both chicken breasts and thighs; however, thighs tend to stay juicier and more flavorful.
- For a complete meal, add steamed vegetables like broccoli, bell peppers, or snap peas before serving.
- Leftovers can be stored in the refrigerator for up to 4 days and also freeze well for future meals.
