I used to think that amazing teriyaki chicken was something you could only get from a restaurant. My early attempts with bottled sauces were always a letdown either way too salty or just overwhelmingly sweet. It wasn’t until I started making my own sauce and letting the slow cooker work its magic that I finally nailed it. This Crockpot Teriyaki Chicken is the result of that journey, a recipe perfected to deliver that ideal balance of savory and sweet every single time.
You’ll fall in love with this recipe because it is incredibly easy. This is a true “dump and go” meal where your slow cooker handles all the hard work, simmering the chicken to tender perfection. The real star is the homemade teriyaki sauce that thickens into a beautiful, glossy glaze, coating every piece of chicken. It’s the kind of meal that tastes like you’ve been busy in the kitchen for hours, but it only takes a few minutes of prep.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- 1/4 cup honey
- 3 tablespoons brown sugar
- 1/2 cup low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons sliced green onions (for garnish)
How to Make Crockpot Teriyaki Chicken
This process is incredibly straightforward. Just follow these simple steps for a delicious meal with minimal effort.
Step 1: Whisk the Sauce
In a small bowl, combine the minced garlic, ginger, honey, brown sugar, soy sauce, toasted sesame oil, and rice vinegar. Whisk everything together until the sugar and honey have dissolved.
Step 2: Add to Crockpot
Arrange the chicken breasts in a single layer in your slow cooker. Pour the prepared teriyaki sauce evenly over the chicken.
Step 3: Cook Low and Slow
Cover the crockpot and cook on LOW for 3-4 hours or on HIGH for 1-2 hours. I recommend the low setting for the most tender, juicy chicken.
Step 4: Thicken and Finish
Once cooked, remove and shred the chicken. Whisk the cold water and cornstarch to create a slurry, then stir it into the sauce in the crockpot. Turn the heat to HIGH and let the sauce thicken for 15-20 minutes. Return the shredded chicken to the sauce, stir to coat, and garnish before serving.
My Best Crockpot Teriyaki Chicken Tips
These simple tricks will take your dish from good to great.
For a Perfect, Glossy Sauce
My game-changing discovery was switching from cornstarch to arrowroot starch. It creates a silkier, glossier sauce without any starchy aftertaste.
Don’t Thicken Too Early
Always wait until the end to thicken your sauce. Adding cornstarch at the start can cause it to break down, leaving you with a watery result.
Choosing the Right Chicken
While breasts work well, I often prefer boneless, skinless chicken thighs. They have more fat, which means they stay incredibly moist during the slow cooking process.
Variations of Crockpot Teriyaki Chicken
One of the best things about this recipe is how easy it is to customize. To turn this into a one-pot meal, for instance, you can add sturdy vegetables like broccoli florets or sliced carrots during the last 30-45 minutes of cooking. If you like a little heat, simply add a teaspoon of red pepper flakes to the sauce. For a sweet and tangy twist, you could also include a can of drained pineapple chunks at the beginning with the chicken.
For more comforting and easy-to-make meals, check out our other delicious Tuscan Chicken Pasta crockpot.
FAQs
How do you keep chicken from drying out in the crockpot?
The best way is to avoid overcooking it. Using chicken thighs helps, as their higher fat content is more forgiving. If using breasts, stick to the lower end of the cooking time.
Can I use frozen chicken for this recipe?
For food safety, you should always thaw chicken completely before adding it to a slow cooker. Cooking from frozen can keep the chicken in the unsafe temperature “danger zone” for too long.
What do you serve with it?
This dish is versatile. We almost always serve our Crockpot Teriyaki Chicken over a bed of fluffy rice to soak up the sauce. Steamed broccoli or green beans also make a fantastic side.
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Crockpot Teriyaki Chicken
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
Description
Experience restaurant-quality flavor right from your own kitchen with this incredibly simple Crockpot Teriyaki Chicken. Tender, juicy chicken is slow-cooked to perfection in a homemade sweet and savory teriyaki sauce that thickens into a luscious, glossy glaze. This “dump and go” recipe requires minimal prep, making it the perfect solution for a busy weeknight dinner that the whole family will adore.
Ingredients
1 1/2 pounds boneless skinless chicken breasts
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/4 cup honey
3 tablespoons brown sugar
1/2 cup low sodium soy sauce
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon sesame seeds (for garnish)
2 tablespoons sliced green onions (for garnish)
Instructions
Whisk the Sauce
In a small bowl, combine the minced garlic, ginger, honey, brown sugar, soy sauce, toasted sesame oil, and rice vinegar. Whisk everything together until the sugar and honey have completely dissolved.
Add to Crockpot
Arrange the chicken breasts in a single layer in your slow cooker. Pour the prepared teriyaki sauce evenly over the chicken, ensuring it’s well-coated.
Cook Low and Slow
Cover the crockpot and cook on LOW for 3-4 hours or on HIGH for 1-2 hours. For the most tender and juicy results, the low setting is highly recommended.
Thicken and Finish
Once cooked, remove the chicken from the crockpot and shred it using two forks. In a small bowl, whisk the cold water and cornstarch together to create a slurry. Stir the slurry into the sauce remaining in the crockpot. Turn the heat to HIGH, cover, and let the sauce thicken for 15-20 minutes. Return the shredded chicken to the thickened sauce and stir to coat. Garnish with sesame seeds and green onions before serving.
Notes
Best Chicken to Use: While chicken breasts work well, boneless, skinless chicken thighs are less likely to dry out due to their higher fat content, making them a great choice for slow cooking.
Glossy Sauce Tip: For an even silkier and glossier sauce, you can substitute arrowroot starch for cornstarch.
Safety First: Always use thawed chicken in a slow cooker. Cooking chicken from frozen can prevent it from reaching a safe temperature quickly enough, posing a food safety risk.
Easy Variations: Turn this into a one-pot meal by adding vegetables like broccoli florets or sliced carrots during the last 30-45 minutes of cooking. For a spicy kick, add a teaspoon of red pepper flakes to the sauce.
Serving Suggestions: This chicken is perfect served over fluffy white or brown rice to soak up the delicious sauce. Steamed vegetables like broccoli, green beans, or bok choy make excellent side dishes.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Japanese-Inspired, American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 26
- Sodium: 910
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Carbohydrates: 31
- Fiber: 1
- Protein: 52
- Cholesterol: 155
Keywords: crockpot teriyaki chicken, slow cooker chicken, teriyaki chicken, easy chicken recipe, homemade teriyaki sauce, dump and go meal, weeknight dinner, chicken breast recipe
