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Crock Pot Teriyaki Chicken Recipe

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★★★★★

4.8 from 142 reviews

This Crock Pot Teriyaki Chicken recipe offers a flavorful, easy-to-make slow cooker meal perfect for busy weeknights. Tender, shredded chicken breasts are cooked in a savory and sweet homemade teriyaki sauce made from low-sodium soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey. The sauce is thickened to a glossy finish with cornstarch, resulting in a comforting dish that pairs beautifully with steamed rice and garnished with green onions and sesame seeds.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts

Teriyaki Sauce

  • 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

Sauce Thickener

  • 3 tbsp cornstarch
  • ⅓ cup water

Garnish

  • Chopped green onions
  • Sesame seeds

Instructions

  1. Make the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, ground ginger, minced garlic, and honey until fully combined.
  2. Add to the Slow Cooker: Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the prepared teriyaki sauce evenly over the chicken. Cover and cook on the low setting for 3 ½ to 4 hours until the chicken is cooked through and tender.
  3. Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and place them on a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces, then set aside.
  4. Thicken the Sauce: Pour the cooking liquid from the slow cooker into a saucepan along with ⅓ cup cold water. Bring to a boil over medium-high heat. Gradually add the cornstarch slurry (cornstarch mixed with cold water) while stirring constantly to prevent lumps. Let the sauce boil and thicken for about 1 minute, stirring occasionally, until glossy and slightly thickened.
  5. Sauce the Chicken: Return the shredded chicken to the slow cooker or a serving bowl and pour the thickened teriyaki sauce over it. Stir well to coat all the chicken pieces evenly.
  6. Serve: Serve the teriyaki chicken hot over steamed rice and garnish with chopped green onions and sesame seeds for added texture and flavor.

Notes

  • Use boneless, skinless chicken thighs as an alternative for more flavor and moisture; cooking time may increase slightly.
  • Add vegetables such as broccoli, carrots, snap peas, peppers, or zucchini into the slow cooker for a complete meal.
  • Replace soy sauce with coconut liquid aminos for a lower sodium or soy-free variation.
  • Make a cornstarch slurry by mixing cornstarch with cold water before adding to the boiling sauce to prevent lumps and achieve a smooth finish.
  • Do not overcook the chicken to avoid dryness; slow cooking on low with plenty of liquid helps retain moisture.
  • Use a slow cooker liner or spray the slow cooker with nonstick spray to minimize cleanup.
  • If the sauce becomes too thick, thin it out by stirring in small amounts of water until desired consistency is reached.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 8 weeks.
  • Reheat leftovers in the microwave in short intervals or in the oven at 350°F for 15–20 minutes; thaw frozen leftovers in the refrigerator overnight before reheating.
  • Prepare the teriyaki sauce up to two days in advance and refrigerate until ready to use.

Keywords: Crock Pot Teriyaki Chicken, Slow Cooker Chicken, Teriyaki Sauce, Easy Dinner, Weeknight Meal, Comfort Food, Asian Chicken Recipe

Find it online: https://cookwithlea.com/crock-pot-teriyaki-chicken-recipe/