Crock Pot Teriyaki Chicken is a game-changer for busy weeknights, delivering tender chicken coated in a sweet and savory teriyaki sauce with minimal effort. This easy dump-and-go recipe perfectly captures the essence of takeout flavor at home.
Key Ingredients for Crock Pot Teriyaki Chicken:
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 cup soy sauce (low sodium recommended)
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Sesame seeds, for garnish (optional)
- Sliced green onions, for garnish (optional)
- Cooked white or brown rice, for serving
How to Make Crock Pot Teriyaki Chicken:
This Crock Pot Teriyaki Chicken recipe is incredibly simple, requiring minimal prep and boasting a flavor explosion that will satisfy any craving. In about 15 minutes of active time, you’ll have a delicious, tender chicken dish that practically cooks itself, rivaling your favorite restaurant’s teriyaki. The resulting sauce is rich, glossy, and perfectly coats the chicken, promising a truly satisfying meal.
Step-by-Step Instructions:
- Prepare the Chicken: If using chicken breasts, trim any excess fat. You can leave the chicken thighs whole or cut them into 1-2 inch pieces for quicker cooking and easier serving.
- Combine Sauce Ingredients: In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger.
- Add to Crock Pot: Place the chicken pieces in the bottom of your slow cooker. Pour the prepared teriyaki sauce mixture evenly over the chicken.
- Cook the Chicken: Cover the Crock Pot and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 6 hours, until the chicken is cooked through and tender. Cooking time will vary depending on your Crock Pot and the size of your chicken pieces.
- Thicken the Sauce: Once the chicken is cooked, carefully remove the chicken pieces from the slow cooker and set them aside on a plate. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour this slurry into the liquid remaining in the Crock Pot.
- Simmer and Thicken: Turn the Crock Pot to the HIGH setting (if it wasn’t already) and stir the cornstarch mixture into the liquid. Let it simmer, uncovered, for about 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.
- Return Chicken and Serve: Return the cooked chicken to the Crock Pot and toss gently to coat it in the thickened teriyaki sauce.
- Garnish and Enjoy: Serve the Crock Pot Teriyaki Chicken hot over cooked white or brown rice. Garnish with toasted sesame seeds and sliced green onions, if desired.
Why You’ll Love This Crock Pot Teriyaki Chicken:
You’ll absolutely adore this Crock Pot Teriyaki Chicken for its incredibly tender chicken and that perfectly balanced sweet and savory teriyaki glaze that coats every piece. Making this at home is a fantastic money-saver compared to frequent takeout orders, offering authentic restaurant-quality flavor without the hefty bill. The simple combination of pantry staples creates a rich, umami-filled sauce that is utterly irresistible, making it a welcome change from basic baked chicken.
This recipe is a weeknight hero, transforming simple ingredients into a meal that everyone will rave about. It’s a fantastic alternative to simple grilled chicken or even a basic stir-fry, offering a unique depth of flavor. So why wait? Give this easy, flavorful Crock Pot Teriyaki Chicken a try tonight – your taste buds will thank you!
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Storing and Reheating Tips:
- Refrigeration: Allow the Crock Pot Teriyaki Chicken to cool completely before storing. Transfer the chicken and sauce to an airtight container. It will stay fresh in the refrigerator for 3-4 days.
- Freezing: For longer storage, you can freeze the Crock Pot Teriyaki Chicken. Place cooled chicken and sauce in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
- Reheating: To reheat from the refrigerator, gently warm the chicken and sauce in a saucepan over low heat, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring between each, until hot.
- Reheating from Frozen: Thaw the frozen teriyaki chicken in the refrigerator overnight. Then, reheat as you would from the refrigerator. For a quicker reheat of frozen portions, you can also place them directly into a saucepan over low heat, adding a tablespoon or two of water or broth if needed to loosen the sauce, and simmer until heated through.
Final Thoughts:
This Crock Pot Teriyaki Chicken is a delicious and incredibly easy way to bring a favorite takeout dish right into your own kitchen. Its simplicity and fantastic flavor make it a must-try for any home cook looking for a satisfying meal without the fuss. Gather your ingredients and get ready to enjoy a truly delightful Crock Pot Teriyaki Chicken experience!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Crock Pot Teriyaki Chicken
Ingredients
Equipment
Method
- If using chicken breasts, trim any excess fat. You can leave the chicken thighs whole or cut them into 1-2 inch pieces for quicker cooking and easier serving.2 pounds boneless, skinless chicken thighs or breasts
- In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger.1 cup soy sauce, 1/2 cup packed brown sugar, 1/4 cup honey, 1/4 cup rice vinegar, 2 cloves garlic, minced, 1 teaspoon grated fresh ginger
- Place the chicken pieces in the bottom of your slow cooker. Pour the prepared teriyaki sauce mixture evenly over the chicken.2 pounds boneless, skinless chicken thighs or breasts, 1 cup soy sauce, 1/2 cup packed brown sugar, 1/4 cup honey, 1/4 cup rice vinegar, 2 cloves garlic, minced, 1 teaspoon grated fresh ginger
- Cover the Crock Pot and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 6 hours, until the chicken is cooked through and tender. Cooking time will vary depending on your Crock Pot and the size of your chicken pieces.2 pounds boneless, skinless chicken thighs or breasts
- Once the chicken is cooked, carefully remove the chicken pieces from the slow cooker and set them aside on a plate. In a small bowl, whisk together the cornstarch and cold water to create a slurry.1 tablespoon cornstarch, 2 tablespoons cold water
- Turn the Crock Pot to the HIGH setting (if it wasn’t already) and stir the cornstarch mixture into the liquid. Let it simmer, uncovered, for about 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.1 tablespoon cornstarch, 2 tablespoons cold water
- Return the cooked chicken to the Crock Pot and toss gently to coat it in the thickened teriyaki sauce.2 pounds boneless, skinless chicken thighs or breasts
- Serve the Crock Pot Teriyaki Chicken hot over cooked white or brown rice. Garnish with toasted sesame seeds and sliced green onions, if desired.Cooked white or brown rice, sesame seeds, sliced green onions