CROCKPOT TERIYAKI CHICKEN EASY DINNER

Imagine tender chicken, infused with a sweet and savory glaze, practically melting in your mouth after a long day – that’s exactly what you get with this Crockpot Teriyaki Chicken recipe! The best part? It’s ridiculously easy to make, and your slow cooker does all the heavy lifting. Get ready for a flavor explosion that will become a family favorite, I promise!

Gather Your Ingredients: The Crockpot Teriyaki Chicken Lineup

Chicken

• 2 lbs boneless, skinless chicken thighs or breasts (I prefer thighs for extra flavor, but breasts work great too!)

Teriyaki Sauce Ingredients

• ¾ cup soy sauce (low sodium is always a good option!)
• ½ cup brown sugar (packed)
• ¼ cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger (or 1 tablespoon fresh, grated)
• ½ teaspoon red pepper flakes (optional, for a little kick!)
• 2 tablespoons cornstarch
• ¼ cup cold water

Garnish (Optional, but Highly Recommended!)

• Sesame seeds
• Chopped green onions

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Prep the Chicken

1. Trim any excess fat from the chicken. If using chicken breasts, you can cut them into smaller, bite-sized pieces if you prefer. This helps them absorb the teriyaki sauce even better.

Step 2: Whisk Together the Teriyaki Sauce

1. In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, ground ginger, and red pepper flakes (if using). Make sure the brown sugar is fully dissolved! This is your flavor base, and it’s going to be amazing.

Step 3: Slow Cooker Time!

1. Place the chicken in the crockpot.
2. Pour the teriyaki sauce over the chicken, making sure all the pieces are coated.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours. I usually go for low and slow because it makes the chicken so incredibly tender.

Step 4: Thicken the Sauce (Almost There!)

1. About 30 minutes before serving, whisk together the cornstarch and cold water in a small bowl to create a slurry. This is important – using cold water prevents lumps!
2. Pour the cornstarch slurry into the crockpot and stir well.
3. Cover and cook on high for another 30 minutes, or until the sauce has thickened to your desired consistency. The sauce should be nice and glossy.

Step 5: Serve and Enjoy!

1. Shred the chicken with two forks. This is optional, but I find it makes it easier to serve and the sauce coats everything beautifully.
2. Serve the Crockpot Teriyaki Chicken over rice (white, brown, or even cauliflower rice!), quinoa, or noodles.
3. Garnish with sesame seeds and chopped green onions for extra flavor and visual appeal.

Pro Tips and Tricks for Crockpot Teriyaki Chicken Perfection

Chicken Choices:

As I mentioned before, chicken thighs are my personal favorite for this recipe because they stay incredibly moist and flavorful in the slow cooker. However, chicken breasts work just as well. Just be careful not to overcook them, or they can become dry. Cutting the breasts into smaller pieces helps prevent this.

Sauce Consistency:

If you prefer a thicker sauce, you can add a bit more cornstarch slurry. Start with an extra tablespoon of cornstarch mixed with an extra two tablespoons of cold water. Remember, you can always add more, but you can’t take it away!

Sweetness Adjustment:

If you find the sauce too sweet, you can reduce the amount of brown sugar or honey. A squeeze of fresh lemon juice can also help balance the sweetness.

Spice It Up:

For an extra kick, add a pinch more red pepper flakes or a dash of sriracha to the sauce. You can also use a spicier chili garlic sauce.

Don’t Skip the Sesame Oil:

The sesame oil adds a crucial layer of flavor to the teriyaki sauce. Don’t skip it! It really makes a difference.

Flavor Variations to Keep Things Interesting

Pineapple Teriyaki Chicken:

Add a can of crushed pineapple (drained) to the crockpot along with the chicken and sauce. The pineapple adds a tropical twist and complements the teriyaki flavor beautifully.

Vegetable Boost:

Toss in some broccoli florets, sliced bell peppers, or snap peas during the last 30 minutes of cooking for a complete meal. This is a great way to sneak in some extra veggies!

Garlic Lover’s Delight:

If you’re a garlic fanatic like me, add an extra clove or two of minced garlic to the sauce. You can never have too much garlic, right?

Ginger Zing:

Use fresh ginger instead of ground ginger for a more intense ginger flavor. Grate about a tablespoon of fresh ginger and add it to the sauce.

Serving Suggestions: Beyond Rice

While rice is the classic pairing for Crockpot Teriyaki Chicken, don’t be afraid to get creative with your serving options. Here are a few ideas:

• Noodles: Serve over your favorite noodles, such as udon, soba, or ramen.
• Quinoa: A healthy and protein-packed alternative to rice.
• Cauliflower Rice: A low-carb option that’s surprisingly delicious.
• Salad: Serve over a bed of mixed greens for a lighter meal.
• Lettuce Wraps: Use the chicken as a filling for lettuce wraps for a fun and healthy appetizer or light meal.

Crockpot Teriyaki Chicken: The Perfect Make-Ahead Meal

One of the best things about this recipe is that it’s perfect for meal prepping. You can easily make a big batch of Crockpot Teriyaki Chicken on the weekend and enjoy it throughout the week. Store it in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the microwave or on the stovetop.

Other Easy Chicken Recipes You’ll Love

If you’re looking for more easy and delicious chicken recipes, be sure to check out some of my other favorites. You might enjoy Creamy Garlic Parmesan Crockpot Chicken for a rich and comforting dish. Or, for a quick and easy weeknight dinner, try Chicken Parmesan Casserole. If you’re in the mood for something you can eat on the go, the Cheesy Garlic Chicken Wraps are always a hit. And for more globally-inspired flavors, Butter Chicken is a must-try, or perhaps some Honey Garlic Chicken. Finally, you cannot go wrong with Slow Cooker Lemon Chicken – it’s a winner!

Enjoy Your Effortless Crockpot Teriyaki Chicken!

There you have it – a foolproof recipe for Crockpot Teriyaki Chicken that’s guaranteed to impress. This dish is so easy to make and packed with flavor, it’s sure to become a staple in your weekly meal rotation. Enjoy the effortless deliciousness!

Crockpot Teriyaki Chicken

This Crockpot Teriyaki Chicken recipe delivers tender chicken infused with a sweet and savory glaze with minimal effort. The slow cooker does all the work, resulting in a flavorful and family-friendly dish perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken thighs or breasts
• ¾ cup soy sauce low sodium
• ½ cup brown sugar packed
• ¼ cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger or 1 tablespoon fresh, grated
• ½ teaspoon red pepper flakes optional
• 2 tablespoons cornstarch
• ¼ cup cold water
• Sesame seeds for garnish
• Chopped green onions for garnish

Equipment

• Slow Cooker (Crockpot)
• Medium bowl
• small bowl
• whisk
• Measuring cups
• Measuring spoons
• cutting board
• knife
• serving spoon
• Two forks (for shredding)

Method

 

1. Trim any excess fat from the chicken. If using chicken breasts, cut them into smaller, bite-sized pieces.
2. In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, ground ginger, and red pepper flakes (if using) until the brown sugar is dissolved.
3. Place the chicken in the crockpot.
4. Pour the teriyaki sauce over the chicken, ensuring all pieces are coated.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. About 30 minutes before serving, whisk together the cornstarch and cold water in a small bowl to create a slurry.
7. Pour the cornstarch slurry into the crockpot and stir well.
8. Cover and cook on high for another 30 minutes, or until the sauce has thickened to your desired consistency.
9. Shred the chicken with two forks (optional).
10. Serve over rice, quinoa, noodles, or cauliflower rice.
11. Garnish with sesame seeds and chopped green onions.

Notes

Chicken thighs are recommended for extra flavor and moisture. To thicken the sauce further, add more cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If the sauce is too sweet, reduce the brown sugar or honey, or add a squeeze of lemon juice. For a spicier kick, add more red pepper flakes or sriracha. The cooked chicken can be stored in the refrigerator for up to 4 days. Try adding crushed pineapple or vegetables like broccoli or bell peppers during the last 30 minutes of cooking.