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Crockpot Teriyaki Chicken 1

Crockpot Teriyaki Chicken

This easy Crockpot Teriyaki Chicken combines sweet and savory flavors with the convenience of slow cooking. Perfect for busy weeknights, this tender, juicy chicken with rich, glossy sauce tastes like you spent hours in the kitchen—when your crockpot did most of the work!
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Prep Time 10 minutes
Cook Time 4 hours
Sauce Thickening Time 15 minutes
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 6 servings
Calories 285 kcal

Equipment

  • Crockpot/Slow Cooker
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Whisk
  • Two Forks (for shredding)

Ingredients
  

For the Chicken

  • 2 pounds boneless, skinless chicken breasts or thighs for more flavor
  • 1/2 cup low-sodium soy sauce substitute coconut aminos for gluten-free option
  • 1/3 cup honey maple syrup works for a less refined alternative
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 3 cloves garlic minced (or 1 tablespoon garlic powder)
  • 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional, for heat

For the Thickening Sauce

  • 3 tablespoons cornstarch arrowroot powder works as an alternative
  • 1/4 cup cold water

For Garnish

  • 2 green onions thinly sliced
  • 1 tablespoon sesame seeds

Instructions
 

  • Place the chicken breasts or thighs in the bottom of your crockpot, arranging them in a single layer if possible.
  • In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, black pepper, and red pepper flakes (if using).
  • Pour the teriyaki sauce over the chicken, making sure all pieces are coated evenly.
  • Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours, until the chicken is fully cooked and tender.
  • Once the chicken is fully cooked (internal temperature of 165°F), remove it from the crockpot and shred it on a cutting board using two forks. Keep the cooking liquid in the crockpot.
  • In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
  • Set your crockpot to HIGH (if it isn't already), then whisk the cornstarch mixture into the cooking liquid.
  • Return the shredded chicken to the crockpot and stir to coat with the thickening sauce.
  • Cover and cook for an additional 10-15 minutes until the sauce has thickened to a glossy consistency.
  • Serve the teriyaki chicken over rice or with your preferred sides, garnished with sliced green onions and sesame seeds.

Notes

For a healthier version: Use coconut aminos instead of soy sauce, reduce honey to 1/4 cup, or use a monk fruit sweetener blend.
Add vegetables like broccoli florets or bell peppers during the final 30 minutes of cooking for added nutrition.
This recipe is excellent for meal prep and stays fresh for up to 4 days in the refrigerator or 3 months in the freezer.
For Instant Pot: Pressure cook for 10 minutes (15 for thighs) with natural release, then thicken sauce using the sauté function.

Nutrition

Calories: 285kcalCarbohydrates: 15gProtein: 35gFat: 9gSodium: 650mgFiber: 0.5gSugar: 12g
Keyword Slow Cooker, Teriyaki Chicken, Crockpot Meals, Easy Dinner, Meal Prep
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