If you’re on the hunt for a delicious, hassle-free dinner idea that the whole family will love, look no further than this Crock Pot Teriyaki Chicken recipe. This homemade teriyaki sauce is a perfect blend of sweet, savory, and slightly tangy flavors that come together in a tender, juicy chicken dish. Plus, the slow cooker does all the heavy lifting for you. Let’s dive into the step-by-step guide to making this mouthwatering meal that’s sure to become a staple in your household.
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Why You’ll Love This Slow Cooker Teriyaki Chicken
Effortless: With just 10 minutes of prep time, the slow cooker handles the rest.
Healthy and Balanced: This recipe is high in protein and can be paired with brown rice or quinoa for a wholesome meal.
Customizable: Add your favorite vegetables for a one-pot meal.
Make-Ahead Friendly: Prep the sauce the night before for a quick start in the morning.
Kid-Approved: The sweet and savory teriyaki sauce is a hit with both kids and adults.
Ingredient Notes
Boneless skinless chicken breasts (or thighs): The star of the dish, chicken breasts provide a lean protein option, while thighs offer a juicier, richer flavor. Both become tender and absorb the teriyaki sauce beautifully during slow cooking.
Low-sodium soy sauce: This forms the salty, umami base of the teriyaki sauce, adding depth and richness. Using low-sodium soy sauce helps control the overall saltiness of the dish.
Honey: Honey adds natural sweetness, balancing the saltiness of the soy sauce and the tanginess of the rice vinegar.
Brown sugar: Brown sugar enhances the sweetness and adds a hint of molasses flavor, contributing to the sauce’s complexity.
Sesame oil: Sesame oil provides a distinct, nutty aroma and flavor that is characteristic of Asian-inspired dishes.
Rice vinegar: Rice vinegar adds a subtle tanginess that cuts through the sweetness and balances the overall flavor profile.
Garlic: Garlic infuses the sauce with a robust, savory flavor that complements the sweetness and tanginess.
Ginger: Fresh ginger adds a warm, spicy undertone that enhances the depth of the sauce.
Red pepper flakes (optional, for a spicy kick): For those who enjoy a bit of heat, red chili flakes introduce a spicy element that contrasts nicely with the sweet and savory flavors.
Step-by-Step Guide to Make Crock Pot Teriyaki Chicken
- Prep the Chicken and Sauce: Start by placing the chicken breasts (or thighs) at the bottom of your slow cooker. In a medium bowl, whisk together the soy sauce, honey, brown sugar, sesame oil, rice vinegar, minced garlic, and minced ginger. If you’re in the mood for some heat, add a pinch of red chili flakes. Pour this savory mixture over the chicken, ensuring it's well-coated.
- Cook the Chicken: Set your slow cooker to LOW and let it cook for 4 hours, or set it to HIGH and cook for 2–3 hours. The chicken will become incredibly tender and infused with the rich flavors of the teriyaki sauce.
- Thicken the Sauce: Once the chicken is fully cooked, remove it from the slow cooker and shred or slice it, depending on your preference. In a small bowl, mix the cornstarch with cold water to create a cornstarch slurry. Stir this slurry into the sauce in the slow cooker and turn the setting to HIGH. Allow the sauce to thicken for about 10–15 minutes. Return the shredded chicken to the slow cooker, stirring to coat it in the thickened sauce.
- Serve: This Crock Pot Teriyaki Chicken is best served over a bed of brown rice or quinoa. You can also add steamed or sautéed vegetables like broccoli, snap peas, or bell peppers to make it a complete meal. Garnish with sesame seeds and sliced green onions for an added burst of flavor and texture.
Variations
- Swap the Grain: Try brown rice, farro, quinoa or couscous instead of white rice.
- Add Protein: Include grilled chicken, tofu, or shrimp for additional protein.
- Add Veggies: Roasted bell peppers, zucchini, or kale would be excellent additions.
Storage and Reheating Crock Pot Teriyaki Chicken
Storing Leftovers
Store any leftover Crock Pot Teriyaki Chicken in an airtight container in the refrigerator for up to 4 days. Allow the chicken to cool completely before transferring it to the container to maintain freshness.
Freezing Instructions
You can freeze Crock Pot Teriyaki Chicken for longer storage. Once cooled, transfer the chicken and sauce to a freezer-safe container or zip-top bag. Label the container with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Tips
- Microwave: Place the desired amount of chicken and sauce in a microwave-safe dish. Cover loosely and microwave on high for 2-3 minutes, stirring halfway through, until heated thoroughly.
- Stovetop: Heat the chicken and sauce in a saucepan over medium heat, stirring occasionally, until warmed through. Add a splash of water or chicken broth if the sauce is too thick.
Frequently Asked Questions About Crock Pot Teriyaki Chicken
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative as they stay juicy and tender during the slow cooking process.
2. What can I use instead of cornstarch to thicken the sauce?
Arrowroot powder or tapioca starch are excellent substitutes for cornstarch if you're looking for a gluten-free option.
3. Can I double the recipe?
Yes, you can double the ingredients to make a larger batch. Ensure your slow cooker is large enough to accommodate the increased quantity.
4. How can I make the sauce less sweet?
Reduce the amount of honey and brown sugar in the recipe to make the sauce less sweet. You can also add more soy sauce or a splash of lemon juice to balance the flavors.
5. Can I use frozen chicken?
It’s best to thaw the chicken before cooking to ensure even cooking and proper absorption of the flavors. Using frozen chicken can result in a longer cooking time and uneven texture.
6. What other proteins can I use?
This recipe works well with other proteins like pork tenderloin, beef strips, or even tofu for a vegetarian option.
Tips for Success
Use Low-Sodium Soy Sauce: To control the saltiness of the dish, opt for low-sodium soy sauce.
Vegetable Add-Ins: Add vegetables like broccoli, snap peas, or bell peppers during the last hour of cooking to ensure they stay crisp-tender.
Make It Spicy: For a bit of heat, add a dash of sriracha or increase the amount of red chili flakes.
Prep Ahead: Combine the sauce ingredients the night before and store them in the refrigerator. This makes it easy to start cooking in the morning.
Serving Suggestions: This dish pairs wonderfully with brown rice or quinoa. For a low-carb option, try cauliflower rice.
Other Recipes You Might Love
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Printable Recipe
Crock Pot Teriyaki Chicken
Equipment
- 6-quart Slow Cooker
- Rubber spatula
- mixing bowl
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- ½ cup low-sodium soy sauce
- ¼ cup honey
- 3 tablespoons brown sugar
- 2 teaspoons sesame oil
- 3 tablespoons rice vinegar
- 4 teaspoons fresh garlic (minced)
- 2 teaspoons fresh ginger (minced)
- Red chili flakes (optional)
For the Sauce
- ¼ cup cold water
- 3 tablespoons cornstarch
For Serving
- 1 tablespoon sesame seeds
- 2 tablespoons green onions (sliced)
Instructions
- Prep the Chicken and Sauce: Place the chicken breasts (or thighs) in the bottom of your slow cooker. In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and optional red pepper flakes, if using. Pour the mixture over the chicken.
- Cook the Chicken: Cover and cook on LOW for 4 hours or high for 2–3 hours, until the chicken is fully cooked and tender.
- Thicken the Sauce: Remove the chicken from the crock and shred or slice it. In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the sauce in the slow cooker. Turn the slow cooker to HIGH and let the sauce thicken for about 10–15 minutes. Return the chicken to the slow cooker, stirring to coat it in the thickened sauce.
- Serve: Serve over rice (link), quinoa (link), or steamed or sauteed vegetables. Garnish with sesame seeds and green onions, if desired.
Video
Notes
- Add broccoli, snap peas, or bell peppers during the last hour of cooking for a complete one-pot meal.
- You can add a dash of sriracha for a spicy kick!
- This dish is excellent served with Brown Rice or Quinoa
- Make Ahead: Combine the sauce ingredients the night before for a quick start in the morning.
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