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Crockpot Teriyaki Chicken

Crockpot Teriyaki Chicken

A game-changer for busy weeknights, offering a simple yet incredibly flavorful way to prepare tender chicken coated in a savory and sweet teriyaki sauce that’s both satisfying and budget-friendly. This easy crockpot recipe means less time in the kitchen and more time enjoying a delicious homemade meal.
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Prep Time 10 minutes
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1 cup low-sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water for slurry, optional for thickening)
  • 2 tablespoons water
Optional Garnishes
  • Toasted sesame seeds
  • Sliced green onions

Equipment

  • Crockpot
  • Medium Bowl
  • Two Forks
  • Skillet

Method
 

  1. In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper. This blend of sweet, savory, and aromatic ingredients will form the base of your irresistible teriyaki glaze.
    1 cup low-sodium soy sauce, 1/2 cup honey, 1/4 cup packed brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves garlic, minced, 1 teaspoon sesame oil, 1/4 teaspoon black pepper
  2. Place the boneless, skinless chicken thighs or breasts into your slow cooker. Ensure they are in a single layer as much as possible for even cooking.
    2 pounds boneless, skinless chicken thighs or breasts
  3. Pour the prepared teriyaki sauce mixture evenly over the chicken in the crockpot, making sure each piece is coated.
  4. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and tender. The exact cooking time will vary depending on your slow cooker and the size of your chicken pieces.
  5. If you prefer a thicker, glossier sauce, carefully remove the cooked chicken from the crockpot and set it aside. In the crockpot, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this slurry into the remaining liquid in the crockpot. Turn the crockpot to HIGH and cook for an additional 15-30 minutes, or until the sauce has thickened to your desired consistency. Return the chicken to the pot and toss to coat.
    1 tablespoon cornstarch (mixed with 2 tablespoons water for slurry, optional for thickening), 2 tablespoons water
  6. Once cooked and the sauce is at your preferred thickness, you can either shred the chicken directly in the crockpot using two forks, or serve the chicken pieces whole. Shredding allows the chicken to soak up even more of the delicious sauce.
  7. Serve your Crockpot Teriyaki Chicken hot over fluffy steamed rice. Garnish generously with toasted sesame seeds and freshly sliced green onions for an extra burst of flavor and visual appeal.
    Toasted sesame seeds, Sliced green onions

Notes

Refrigerated leftovers will stay fresh for up to 3-4 days. Freeze for up to 2-3 months.
Best reheated on the stovetop.