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Crockpot Teriyaki Chicken slow-cooked to perfection is showcased as the featured image for this easy weeknight dinner recipe.

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.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
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.