Crockpot Teriyaki Chicken

Introduction

Crockpot Teriyaki Chicken is one of those recipes that perfectly balances sweet, savory, and tangy flavors while being incredibly easy to prepare. Teriyaki is a classic Japanese-inspired sauce made from soy sauce, ginger, garlic, and a touch of sweetness, and when combined with tender, slow-cooked chicken, it transforms into a comfort dish that’s both wholesome and satisfying. This dish is fantastic for weeknight dinners, meal prep, or even entertaining guests, as it pairs beautifully with rice, noodles, or steamed vegetables.

Why I Love This Recipe

I love this recipe because it’s hands-off cooking with maximum payoff. The crockpot allows the chicken to become tender and juicy while soaking up all the flavorful teriyaki sauce. The balance of garlic, ginger, soy, and honey (or brown sugar) makes it irresistible, and the homemade sauce is far healthier than store-bought bottled versions. Plus, it’s a crowd-pleaser — both kids and adults love the sweet-savory combo!

Why It’s a Must-Try Dish

• Effortless: Just toss everything in the crockpot and let it do the work.
• Versatile: Serve it with rice, quinoa, noodles, or even in lettuce wraps.
• Healthy: Made with lean chicken and a homemade sauce that’s lighter than takeout.
• Family-friendly: It’s mild yet flavorful, making it perfect for all ages.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 4–5 hours on low, or 2–3 hours on high
• Servings: 6
• Calories: ~280 calories per serving

Course: Main Course
Cuisine: Asian-Inspired / Japanese-American

Ingredients

• 2 lbs (900 g) boneless, skinless chicken breasts or thighs
• ½ cup low-sodium soy sauce
• ⅓ cup honey (or brown sugar)
• ⅓ cup rice vinegar (or apple cider vinegar)
• 2 tbsp sesame oil (optional, for depth)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• ½ cup chicken broth
• 2 tbsp cornstarch + 2 tbsp water (for thickening)
• 2 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Cooking Directions

1. Prepare the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and chicken broth.
2. Add chicken to crockpot: Place chicken breasts/thighs at the bottom of the slow cooker.
3. Pour sauce: Cover the chicken with the prepared teriyaki sauce.
4. Cook:
   • On low for 4–5 hours
   • Or on high for 2–3 hours
     (Chicken should be fully cooked and tender.)
5. Shred or slice chicken: Remove chicken, shred with two forks or slice into strips.
6. Thicken the sauce: In a small bowl, mix cornstarch with water. Stir into the crockpot sauce, cover, and let it cook on high for 10–15 minutes until thickened.
7. Combine: Return the chicken to the sauce and stir to coat well.

Step-by-Step Preparation Method

1. Spray crockpot with nonstick cooking spray.
2. Place chicken in crockpot.
3. Mix soy sauce, honey, vinegar, sesame oil, garlic, ginger, and broth in a bowl.
4. Pour mixture over chicken.
5. Set crockpot on low (4–5 hours) or high (2–3 hours).
6. Once cooked, shred chicken and set aside.
7. Mix cornstarch + water, stir into sauce, and let thicken.
8. Add shredded chicken back and toss until coated.
9. Garnish with sesame seeds and green onions before serving.

How to Serve

• Serve over steamed white rice or brown rice.
• Pair with stir-fried or steamed veggies (broccoli, snow peas, carrots).
• Use as filling for lettuce wraps or tacos.
• Top noodles or quinoa for a healthy bowl.

Recipe Tips

• Use chicken thighs for a juicier result.
• Don’t skip the cornstarch slurry — it makes the sauce glossy and rich.
• If you prefer a spicier version, add a pinch of red pepper flakes or sriracha.
• Double the sauce if you like extra for drizzling over rice/veggies.

Variations

• Pineapple Teriyaki Chicken: Add pineapple chunks for sweetness.
• Spicy Teriyaki: Add chili flakes or hot sauce to the sauce.
• Vegetarian Option: Replace chicken with tofu or chickpeas.
• Low-Sugar Version: Use sugar-free honey substitute or cut honey in half.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze chicken and sauce in a freezer-safe bag/container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop or in the microwave until heated through.

Special Equipment Needed

• Crockpot / Slow Cooker
• Mixing bowls
• Whisk
• Measuring cups & spoons

FAQ

Q1: Can I use frozen chicken?
Yes, but it’s best to thaw first for even cooking.

Q2: Can I make this on the stovetop instead of a crockpot?
Yes — simmer chicken in the sauce for about 25–30 minutes, shred, and then thicken sauce with cornstarch slurry.

Q3: Can I use bottled teriyaki sauce?
Yes, but homemade sauce is healthier and tastier. If using bottled, skip soy, vinegar, and honey.

Q4: How do I prevent the sauce from becoming too salty?
Use low-sodium soy sauce and balance flavors with honey.

Conclusion

Crockpot Teriyaki Chicken is a flavor-packed, easy, and versatile recipe that’s perfect for busy weeknights and family dinners. With tender chicken coated in a glossy sweet-savory sauce, this dish is sure to become a household favorite. Whether served over rice, in wraps, or as a meal prep staple, it’s comforting, nutritious, and incredibly satisfying.