You know those crazy weeknights when you’re juggling a million things and dinner feels like an impossible task? That’s when my trusty crockpot teriyaki chicken swoops in to save the day. I discovered this lifesaver back when my oldest was teething and my youngest refused to sleep – desperate times, my friends! Just dump everything in the slow cooker in the morning, and by dinnertime, you’ve got tender chicken swimming in the most addictive sweet-savory sauce. The smell alone will have your family hovering around the kitchen. Best part? It’s literally hands-off cooking that tastes like you slaved over it.
Table of Contents
Table of Contents
Why You’ll Love This Crockpot Teriyaki Chicken
Oh, where do I even start? This recipe is my go-to for so many reasons—let me count the ways:
- Minimal effort, maximum flavor: Dump everything in, press a button, and walk away. The crockpot does all the work while you tackle life (or just binge your favorite show).
- Family-approved: Even my picky eater—who once declared war on anything saucy—devours this. The sweet-savory sauce is basically magic.
- Versatile superstar: Serve it over rice, noodles, or even stuffed in lettuce wraps. Leftovers? Toss them in a stir-fry the next day. Boom—two meals, one pot.
- Better than takeout: No greasy containers, no mystery ingredients—just tender chicken and that sticky, glossy teriyaki goodness you crave.
Trust me, once you try it, this dish will become your weeknight hero too.
Ingredients for Crockpot Teriyaki Chicken
Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens when they all come together in that slow cooker.
- 1.5-2 lbs boneless, skinless chicken (breasts or thighs – I use thighs for extra juiciness)
- ½ cup low-sodium soy sauce (trust me, go low-sodium or it’ll be too salty)
- ¼ cup honey (the good sticky stuff – none of that fake syrup business)
- ¼ cup rice vinegar (apple cider vinegar works in a pinch too)
- 1 tbsp sesame oil (optional but SO worth it for that nutty depth)
- 2-3 garlic cloves, minced (fresh is best, but ½ tsp garlic powder works)
- 1 tsp grated fresh ginger (or ½ tsp ground ginger if you’re in a rush)
- ¼ cup water (just enough to keep everything happy in there)
- 1 tbsp cornstarch + 1 tbsp water (only if you want that luscious thick sauce)
- Sesame seeds & chopped green onions (for that pretty restaurant-worthy finish)
See? Nothing fancy – just real ingredients that create something extraordinary together. The kind of meal that makes you feel like a kitchen superstar with minimal effort.
How to Make Crockpot Teriyaki Chicken
Okay, let’s get cooking! This is seriously one of the easiest recipes ever—so easy that my six-year-old helps me make it sometimes (messy fingers and all). Here’s how we turn those simple ingredients into magic:
Step 1: Combine Ingredients in the Crockpot
First things first—dump that chicken right into your crockpot. No need to sear it first (hallelujah!). Then, just pour in your soy sauce, honey, vinegar, sesame oil (if using), garlic, ginger, and water. Don’t overthink it—no fancy whisking required. Just give everything a gentle stir to coat the chicken. That’s it! Lid goes on, and we’re off to the races.
Step 2: Cook and Shred the Chicken
Now comes the patience part. Cook on Low for 4-5 hours or High for 2-3 hours—your pick! You’ll know it’s ready when the chicken practically falls apart if you poke it with a fork. Mine always smells amazing by hour three, and I have to stop myself from sneaking bites.
Once it’s tender, grab two forks and shred that chicken right in the pot. Pro tip: If it’s being stubborn, let it sit for 5 minutes—it’ll shred like a dream.
Step 3: Thicken the Sauce (Optional)
Want that glossy, stick-to-your-rice sauce? Mix cornstarch with a tablespoon of water until smooth, then stir it into the crockpot. Let it cook uncovered for 15-20 minutes—watch how it transforms from watery to luscious! Skipping this step? No worries—it’ll still taste incredible.
That’s seriously all there is to it. Now go grab your rice and dig in!
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Crockpot Teriyaki Chicken Recipe Your Family Will Crave
Easy Crockpot Teriyaki Chicken recipe with tender chicken cooked in a sweet and savory sauce.
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil (optional, for depth of flavor)
- 2–3 garlic cloves, minced
- 1 tsp grated fresh ginger (or ½ tsp ground ginger)
- ¼ cup water
- 1 tbsp cornstarch + 1 tbsp water (for thickening, optional)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- Add chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water into the crockpot.
- Cook on Low for 4–5 hours or High for 2–3 hours until chicken is tender and easily shredded.
- Remove chicken, shred with two forks, and return it to the crockpot.
- Mix cornstarch and water, stir into the crockpot. Let cook uncovered for 15–20 more minutes to thicken.
- Serve over white rice, brown rice, or noodles. Garnish with sesame seeds and green onions.
Notes
- Use low-sodium soy sauce to control saltiness.
- Sesame oil adds depth but can be skipped.
- Thickening the sauce is optional.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 85mg
Tips for Perfect Crockpot Teriyaki Chicken
After making this recipe more times than I can count (seriously, my crockpot might be permanently teriyaki-scented), I’ve picked up some foolproof tricks:
- Low-sodium soy sauce is key – regular soy sauce can make it too salty, especially after reducing. Taste before adding salt!
- Adjust the sweetness – love it sticky? Add an extra tablespoon of honey. Prefer tang? Squeeze in some fresh orange juice.
- Don’t skip the garnish – those sesame seeds and green onions add crunch and color that makes it look straight from a restaurant.
- Chicken placement matters – nestle thighs in a single layer for even cooking. Overcrowding = steamed, not saucy chicken.
Little tweaks make this good dish absolutely irresistible!
Serving Suggestions for Crockpot Teriyaki Chicken
Oh, the possibilities! This teriyaki chicken loves to mingle with all sorts of sides. My family’s favorite? Fluffy white rice soaking up every drop of that glossy sauce—it’s downright hypnotic watching them scrape their bowls clean. But don’t stop there! Try it over:
- Brown rice or cauliflower rice for a healthier twist
- Steamed noodles (udon or soba are dreamy)
- Crispy stir-fried veggies – bell peppers and snap peas add crunch
- Lettuce wraps for a fun, hands-on meal
Top with extra green onions and sesame seeds for that restaurant-worthy finish. Dinner is served!
Storage and Reheating Instructions
This crockpot teriyaki chicken actually gets better as it sits—the flavors mingle and deepen overnight! Store leftovers in an airtight container in the fridge for 3-4 days. Freeze portions for up to 2 months (just thaw overnight in the fridge). When reheating, splash in a teaspoon of water to loosen the sauce, then warm gently in the microwave or on the stovetop. Pro tip: The sauce thickens when chilled, so don’t panic—it’ll smooth right out with a little heat and stirring.
Crockpot Teriyaki Chicken Variations
Wanna mix things up? This recipe is like your favorite jeans—super versatile! Here are my favorite twists:
- Pineapple lovers: Toss in 1 cup fresh or canned pineapple chunks during the last hour—the sweet-tangy combo is unreal!
- Protein swap: Try pork tenderloin instead of chicken (adjust cook time) or even firm tofu for a veggie version.
- Spice it up: Add a pinch of red pepper flakes or a squirt of sriracha for a kick—my husband calls this the “adult version.”
See? One recipe, endless possibilities. Have fun playing with flavors!
Crockpot Teriyaki Chicken FAQs
Got questions? I’ve got answers! Here are some of the most common things people ask about this recipe—because trust me, I’ve heard them all!
- Can I use frozen chicken? Yes, but add an extra 1-2 hours of cook time. Just make sure it’s thawed enough to separate the pieces so it cooks evenly.
- How can I reduce the sodium? Stick with low-sodium soy sauce and skip adding extra salt. You can also dilute the sauce with a bit more water or broth if needed.
- Can I make this ahead of time? Absolutely! The flavors actually deepen overnight. Just store it in the fridge and reheat gently before serving.
- What if I don’t have rice vinegar? Apple cider vinegar works great, or even white vinegar in a pinch. Just avoid balsamic—it’ll overpower the dish.
- Can I double the recipe? Sure! Just make sure your crockpot is big enough. You don’t want it overflowing—trust me, I’ve learned that lesson the hard way!
Still have questions? Drop me a comment—I’m always here to help!
Nutritional Information
Here’s the scoop on the nutrition for this crockpot teriyaki chicken (per serving, based on my exact ingredients). Keep in mind, these are estimates—your mileage may vary depending on brands and tweaks. Each serving packs about 320 calories, with 35g protein, 22g carbs, and 8g fat. Not too shabby for something this delicious! Always check labels if you’re tracking closely—this is just a friendly guide to help you plan your meals.
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