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Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken

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.
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Prep Time 15 minutes
Cook Time 2 minutes
Sauce Thickening Time 10 minutes
Total Time 2 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Crock Pot (Slow Cooker)
  • Medium Bowl
  • Small Bowl
  • Saucepan

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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

Notes

This recipe is a fantastic money-saver compared to takeout. Reheat gently in a saucepan or microwave.