Crockpot Teriyaki Chicken Recipe

If you are craving a dish that is bursting with sweet and savory flavors, easy to prepare, and perfect for a cozy meal at home, this Crockpot Teriyaki Chicken Recipe is exactly what you need. Tender chicken thighs soak up a homemade teriyaki sauce infused with garlic, ginger, and a touch of honey, cooking low and slow until perfectly juicy. Whether you’re new to cooking or a seasoned home chef, this recipe makes it effortless to deliver restaurant-worthy flavors straight from your slow cooker to the table.

Ingredients You’ll Need

The beauty of this Crockpot Teriyaki Chicken Recipe lies in its simple but essential ingredients. Each adds its own dimension, whether it’s the soy sauce providing salty depth, honey and brown sugar bringing gentle sweetness, or fresh garlic and ginger layering aromatic warmth. Together, they create a sauce that’s rich, balanced, and impossible to resist.

• 2 pounds boneless, skinless chicken thighs: Chicken thighs stay juicy and tender through slow cooking, perfect for shredding.
• 1/2 cup low-sodium soy sauce: Adds the salty backbone without overpowering the dish.
• 1/4 cup honey: Sweetens the sauce naturally, balancing out the savory notes.
• 1/4 cup brown sugar: Enhances the sauce with a rich, caramel-like sweetness.
• 1/4 cup rice vinegar: Provides a mild tang that brightens the overall flavor.
• 1 tablespoon sesame oil: Adds a nutty aroma that is signature to teriyaki dishes.
• 3 cloves garlic, minced: Imparts pungent, savory notes essential for depth.
• 1 tablespoon freshly grated ginger: Brings a fresh, peppery zing that wakes up the palate.
• 1/4 teaspoon black pepper: Adds subtle heat and complexity.
• 1 tablespoon cornstarch mixed with 2 tablespoons water: Used to thicken the delicious teriyaki sauce.
• 2 green onions, sliced (for garnish): Adds a fresh, mild onion flavor and a pop of color.
• 1 teaspoon sesame seeds (optional): Provides a toasty crunch and aesthetic appeal.

How to Make Crockpot Teriyaki Chicken Recipe

Step 1: Prep the Chicken

Start by placing the boneless, skinless chicken thighs at the bottom of your crockpot. This creates the perfect base for the teriyaki sauce to infuse the meat with flavor as it slowly cooks.

Step 2: Mix the Teriyaki Sauce

In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. This blend balances sweetness, saltiness, and tang to create a mouthwatering sauce that transforms simple chicken into a standout meal.

Step 3: Cook on Low or High

Pour the sauce evenly over the chicken thighs in the crockpot, then cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. The chicken will become tender and fall-apart delicious as it soaks up the flavors around it.

Step 4: Shred the Chicken

Once the chicken is cooked through, remove the thighs and shred them using two forks. Shredding allows the chicken to soak up even more sauce once returned to the crockpot.

Step 5: Thicken the Sauce

Mix the cornstarch with water to make a slurry, then stir it into the sauce remaining in the crockpot. Add the shredded chicken back in and cook on high for an additional 15 to 20 minutes until the sauce thickens into a glossy, sticky glaze.

How to Serve Crockpot Teriyaki Chicken Recipe

Garnishes

Sprinkle sliced green onions and optional toasted sesame seeds on top of your chicken just before serving. These garnishes not only add vibrant color but impart fresh, nutty, and mild crunch that complement the tender meat beautifully.

Side Dishes

This Crockpot Teriyaki Chicken Recipe pairs wonderfully with steamed white or brown rice, which soaks up every bit of the luscious sauce. For added nutrition and texture, steamed broccoli, snap peas, or a crisp Asian slaw make excellent companions that bring freshness and balance to the meal.

Creative Ways to Present

Want to switch things up? Try serving the shredded chicken in lettuce wraps for a light, crunchy contrast or spoon it over warm quinoa or noodles for a hearty twist. Using the chicken as a topping for crispy tostadas or inside a bao bun are fun ideas to impress friends and family with minimal effort.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Teriyaki Chicken stays flavorful and moist when stored in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it an excellent option for meal prepping busy weeknights.

Freezing

If you want to save the chicken for longer, it freezes beautifully. Place cooled portions into freezer-safe containers or bags, removing excess air before sealing. Frozen teriyaki chicken can last up to 3 months without a loss in taste or texture.

Reheating

Reheat leftovers gently in a saucepan over low heat or microwave until warmed through, stirring occasionally to evenly distribute the sauce. Adding a splash of water or broth can revive the sauciness if it thickened too much in the fridge.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs are preferred for their juiciness and tenderness after slow cooking, chicken breasts can be used if you want a leaner option. Just be careful not to overcook, as breasts may dry out faster.

Do I need to brown the chicken first?

There’s no need to brown the chicken before putting it in the crockpot. The slow cooking process perfectly tenderizes the meat and allows it to soak up all the flavor from the sauce without any extra effort.

What can I use instead of cornstarch to thicken the sauce?

If you want a cornstarch alternative, arrowroot powder or flour mixed with water will work fine to thicken the sauce. Just use the same method of creating a slurry and stir it in gradually.

Is this recipe suitable for meal prep?

Yes! Thanks to its ability to stay fresh in the fridge and freeze well, this Crockpot Teriyaki Chicken Recipe is fantastic for meal prep. Portion it out with your favorite sides and you’ll have quick lunches or dinners ready to go.

Can I add vegetables to the crockpot?

Definitely! Adding vegetables like broccoli florets or snap peas in the last 30 minutes of cooking works beautifully. It keeps them crisp-tender and full of color while complementing the rich chicken.

Final Thoughts

This Crockpot Teriyaki Chicken Recipe is truly a winner for anytime you want a comforting, flavorful meal without fuss. Its irresistible sauce and tender shredded chicken always make mealtime special, and I’m sure it will quickly become a favorite in your home too. So go ahead, give it a try and savor every delicious bite!

Crockpot Teriyaki Chicken Recipe

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4.2 from 36 reviews

• Author: admin
• Total Time: 5 hours 10 minutes
• Yield: 6 servings 1x
• Diet: Dairy-Free

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Description

This Crockpot Teriyaki Chicken recipe offers a simple, flavorful way to enjoy tender shredded chicken infused with a delicious homemade teriyaki sauce. Perfect for busy weeknights, it uses easily accessible ingredients and slow cooker convenience to create a versatile Asian-inspired main course.

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Ingredients

Scale 1x2x3x

Chicken

• 2 pounds boneless, skinless chicken thighs

Teriyaki Sauce

• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/4 teaspoon black pepper

Thickening Slurry

• 1 tablespoon cornstarch mixed with 2 tablespoons water

Garnish

• 2 green onions, sliced
• 1 teaspoon sesame seeds (optional)

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Instructions

1. Prepare Chicken: Place the boneless, skinless chicken thighs in the bottom of the crockpot in an even layer.
2. Mix Sauce: In a medium bowl, whisk together low-sodium soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, freshly grated ginger, and black pepper until well combined.
3. Add Sauce and Cook: Pour the prepared sauce over the chicken in the crockpot. Cover and cook on low for 4–5 hours or on high for 2–3 hours until the chicken is fully cooked and tender.
4. Shred Chicken: Remove the chicken from the crockpot and shred it using two forks.
5. Prepare Slurry: In a small bowl, stir together cornstarch and water to create a slurry to thicken the sauce.
6. Thicken Sauce: Add the cornstarch slurry to the sauce remaining in the crockpot and stir well. Return the shredded chicken to the pot and stir to coat the meat with the thickened sauce.
7. Final Cook: Cook on high for another 15–20 minutes until the sauce has thickened to desired consistency.
8. Serve: Serve the teriyaki chicken over rice and garnish with sliced green onions and sesame seeds, if desired.

Notes

• You can substitute chicken breasts for thighs, but note the chicken may be slightly less juicy.
• Add steamed broccoli or snap peas to the crockpot for a complete meal.
• Leftovers store well and the dish is fantastic for meal prepping lunches or dinners.

• Prep Time: 10 minutes
• Cook Time: 5 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Asian-Inspired