Name: Crock Pot Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Cuisine: Asian
Ingredients: 4 boneless, skinless chicken breasts; ⅓ cup low sodium soy sauce; ⅔ cup water; 2 tbsp light brown sugar (packed); 2 tbsp rice vinegar; 1 tsp sesame oil; 2 tsp ground ginger; 2 tsp minced garlic; 3 tbsp honey; 3 tbsp cornstarch; ⅓ cup water; Chopped green onions; Sesame seeds

Jump to Recipe

Introduction

This Crock Pot Teriyaki Chicken is a simple, flavorful dish perfect for busy weeknights. Tender chicken breasts slow-cooked in a homemade teriyaki sauce create a comforting meal that the whole family will love.

The image shows a slow cooker filled with shredded chicken coated in a thick, dark brown sauce that looks glossy and sticky. The shredded chicken pieces are mixed well and topped with small white sesame seeds and bright green chopped scallions scattered evenly across the top. To the upper right, there is a small white bowl filled with more chopped green scallions. The cooker rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
⅓ cup low-sodium soy sauce
⅔ cup water
2 tbsp light brown sugar (packed)
2 tbsp rice vinegar
1 tsp sesame oil
2 tsp ground ginger
2 tsp garlic (minced)
3 tbsp honey
3 tbsp cornstarch
⅓ cup water (for cornstarch slurry)

Instructions

Step 1: In a medium bowl, whisk together soy sauce, ⅔ cup water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey until well combined.
Step 2: Place the chicken breasts at the bottom of a 6-quart slow cooker and pour the prepared sauce over the top. Cook on low for 3½ to 4 hours.
Step 3: Remove the chicken from the slow cooker and shred it with two forks. Set aside the shredded chicken.
Step 4: Pour the cooking liquid into a saucepan and add ⅓ cup water. Bring to a boil over medium-high heat. Gradually whisk in the cornstarch a little at a time, stirring continuously until the sauce thickens and becomes glossy. Let it boil for about 1 minute while stirring.
Step 5: Pour the thickened sauce over the shredded chicken and stir to coat evenly. Serve garnished with green onions and sesame seeds if desired.

Tips & Variations

Make a cornstarch slurry by mixing cornstarch with cold water before adding it to the sauce to prevent clumps and achieve a shiny finish.
Use boneless, skinless chicken thighs instead of breasts for more flavor and juiciness; they may require a longer cooking time.
Add vegetables like broccoli, carrots, snap peas, or bell peppers during the last hour of cooking for a complete meal.
If avoiding soy, substitute low-sodium soy sauce with coconut liquid aminos for a similar flavor with less sodium.
Use a crock pot liner or spray the slow cooker with nonstick spray to make cleanup easier.
If the sauce becomes too thick, thin it out by stirring in a tablespoon of water at a time until desired consistency is reached.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled chicken in a freezer-safe container and freeze for up to 8 weeks. Reheat in the microwave on medium heat in 30 to 60-second intervals or warm in the oven at 350°F (175°C) for 15-20 minutes. Thaw frozen portions in the refrigerator for 24 hours before reheating.

How to Serve

The image shows a close-up of shredded chicken coated in a thick, glossy, dark brown sauce inside a black slow cooker. The chicken is spread evenly in one layer, with visible strands and fibrous texture, giving a tender look. Small bits of green onion pieces are sprinkled on top along with white sesame seeds, adding pops of light green and white contrast against the rich brown sauce. In the background, there is a white bowl with more chopped green onions on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of ground ginger?

Yes, you can substitute ground ginger with fresh minced ginger. Use about 1 tablespoon of fresh ginger for 2 teaspoons of ground ginger to maintain the right flavor balance.

How do I prevent the chicken from drying out in the crock pot?

Cooking the chicken on low heat with plenty of liquid helps keep it moist. Avoid overcooking by checking for doneness around 3½ hours to ensure the chicken remains tender and juicy.