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Crockpot Chicken Teriyaki 1

Crockpot Chicken Teriyaki

This deliciously sticky, sweet, and savory dish transforms simple ingredients into restaurant-quality teriyaki chicken with minimal effort. By using your crockpot, you'll achieve that perfect tender texture that's often difficult to replicate with stovetop cooking methods.
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Prep Time 15 minutes
Cook Time 4 hours
Sauce Thickening Time 15 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 6 servings
Calories 320 kcal

Equipment

  • Slow Cooker/Crockpot
  • Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons

Ingredients
  

Chicken and Marinade

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium soy sauce or coconut aminos for gluten-free option
  • 1/4 cup honey can substitute maple syrup or brown sugar
  • 1/4 cup rice vinegar apple cider vinegar works in a pinch
  • 2 tablespoons sesame oil
  • 4 cloves garlic minced (approximately 2 tablespoons)
  • 2 tablespoons fresh ginger grated
  • 1/2 cup onion finely diced

For Thickening

  • 2 tablespoons cornstarch arrowroot powder for paleo-friendly version
  • 1/4 cup water for cornstarch slurry

For Garnish

  • 2 green onions sliced
  • 1 tablespoon sesame seeds
  • 1-2 teaspoons sriracha optional, for heat

Instructions
 

  • In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk thoroughly until the honey is completely incorporated.
  • Place the chicken thighs in the crockpot insert. If using larger thighs, consider cutting them into 2-3 pieces for more even cooking. Sprinkle the diced onions over the chicken.
  • Pour the prepared teriyaki sauce over the chicken thighs, ensuring each piece is well-coated. Gently turn the chicken to maximize coverage.
  • Cover the crockpot and set to cook on HIGH for 4 hours or LOW for 7-8 hours.
  • About 30 minutes before serving, mix the cornstarch with water in a small bowl until completely smooth.
  • Transfer the chicken pieces to a plate. Pour the cornstarch slurry into the liquid remaining in the crockpot. Stir well and replace the lid, turning the heat to HIGH if it wasn't already. Let it cook for 15 minutes until the sauce has thickened significantly.
  • Return the chicken to the thickened sauce and gently toss to coat each piece thoroughly. Garnish with sliced green onions and sesame seeds just before serving.

Notes

- Resist the temptation to lift the lid during cooking—each peek extends cooking time by approximately 20 minutes.
- If using chicken breasts instead of thighs, reduce cooking time by about 30 minutes to prevent drying out.
- Add vegetables like bell peppers, broccoli, or carrots during the last 30-45 minutes of cooking to prevent them from becoming mushy.
- For meal prep, this dish can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 28gFat: 16gSaturated Fat: 4gSodium: 870mgFiber: 0.5gSugar: 12g
Keyword Chicken Teriyaki, Crockpot Chicken, Slow Cooker Recipes, Easy Dinner
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