Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken is the perfect takeout-fake out when craving Asian flavor. Sweet, savory, and tangy flavor come together in this tender chicken dish.

Course dinner, Main Course

Cuisine American, Asian

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 247kcal

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

Get Recipe Ingredients

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.

Nutrition