Simple and Flavorful Crock Pot Teriyaki Chicken Recipe

If you’re tired of ordering takeout and craving something homemade yet easy, this Crock Pot Teriyaki Chicken Recipe is the perfect solution. With just a few ingredients and minimal preparation, you can create a delicious and healthy meal that tastes better than what you’d get at a restaurant. The combination of savory soy sauce, sweet honey, and aromatic garlic and ginger brings this dish to life, while the slow-cooked chicken remains tender and flavorful.

What is Crock Pot Teriyaki Chicken?

Crock Pot Teriyaki Chicken is a dish where boneless chicken breasts or thighs are slow-cooked in a flavorful homemade teriyaki sauce. The sauce is sticky, sweet, and savory, made with ingredients like soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Over hours of slow cooking, the chicken absorbs the flavors, becoming tender and juicy. It’s often served over rice or quinoa and garnished with green onions and sesame seeds for extra texture and flavor.

Although teriyaki chicken has roots in Japanese cuisine, the Americanized version we often find in takeout is usually much sweeter. This Crock Pot Teriyaki Chicken Recipe gives you a homemade version that is just as delicious, but with wholesome ingredients that you can feel good about eating.

Key Ingredients in Crock Pot Teriyaki Chicken

To make this flavorful dish, you’ll need the following key ingredients:

Chicken Thighs: While boneless, skinless chicken thighs are typically used in this recipe for their juicy texture, you can use chicken breasts if you prefer. Thighs work better in the Crock Pot because they don’t dry out as quickly as breasts do.
Soy Sauce: The base of your teriyaki sauce. Soy sauce adds a savory umami flavor that’s crucial to the depth of the sauce. Opt for low-sodium soy sauce to control the salt content in the dish.
Rice Vinegar: This ingredient brings acidity to balance out the sweetness in the sauce, enhancing the overall flavor profile.
Honey & Brown Sugar: These two ingredients provide the necessary sweetness and help thicken the sauce to a sticky consistency. The combination of honey and brown sugar gives a rich, layered sweetness to the teriyaki sauce.
Garlic & Ginger: These aromatic ingredients give the sauce a burst of flavor and are essential for authentic teriyaki taste. Fresh garlic and ginger work best, but you can use ground versions in a pinch.
Cornstarch: Used to thicken the sauce once it’s cooked, cornstarch creates a smooth, glossy texture that coats the chicken perfectly.
Rice or Quinoa: Serve the Crock Pot Teriyaki Chicken over rice or quinoa to soak up the savory sauce. You can use any grain of your choice, but these are the most common options.

Why Make Crock Pot Teriyaki Chicken?

Convenience: This recipe requires very little hands-on time. After adding the chicken and sauce ingredients to the Crock Pot, you can leave it to cook while you go about your day. It’s an easy, hands-off dinner that doesn’t require constant attention.
Tender Chicken: Slow cooking ensures that the chicken stays moist and tender. The longer cooking time allows the flavors to deeply penetrate the meat, making each bite deliciously flavorful.
Healthy Ingredients: Making teriyaki sauce from scratch allows you to control the ingredients, ensuring you’re not consuming artificial additives or excess sugar. The homemade sauce is made with simple ingredients you likely already have in your pantry.
Great for Leftovers: This dish is perfect for meal prep. The chicken stays tender and flavorful even as leftovers, making it a great option for lunches or dinners throughout the week.

How to Make Crock Pot Teriyaki Chicken: Step-by-Step

Making Crock Pot Teriyaki Chicken is simple and straightforward. Here’s how you can prepare this tasty dish:

Step 1: Prepare the Chicken and Sauce

Place 1 ½ pounds of boneless, skinless chicken thighs into the bottom of your slow cooker. You can trim off any excess fat before cooking for a leaner option.
In a medium bowl, whisk together the following ingredients to make the homemade teriyaki sauce:
- 2/3 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
Whisk until the sugar dissolves, and the sauce is well-combined. Pour the sauce over the chicken in the Crock Pot, making sure the chicken is evenly coated.

Step 2: Slow Cook the Chicken

Cover the slow cooker and set it to cook on HIGH for 2 hours or LOW for 4 hours. The chicken is done when it reaches an internal temperature of 165°F and is tender enough to shred easily with two forks.

Step 3: Make the Sauce

Once the chicken is cooked, remove it from the Crock Pot and transfer it to a plate. Shred the chicken using two forks.
Next, strain the cooking liquid through a fine-mesh sieve into a saucepan. This removes any garlic or ginger pieces, leaving you with a smooth sauce.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the strained sauce and whisk to combine.

Step 4: Thicken the Sauce

Heat the saucepan over medium-high heat, whisking constantly until the sauce begins to bubble. Continue cooking for 1 to 2 minutes, or until the sauce thickens into a glossy, smooth consistency.

Step 5: Combine Chicken and Sauce

Add the shredded chicken back into the saucepan with the thickened sauce. Toss the chicken in the sauce to coat it thoroughly.

Step 6: Serve

Serve the Crock Pot Teriyaki Chicken over rice or quinoa. Garnish with toasted sesame seeds and chopped green onions for extra flavor and a beautiful presentation.

Storage and Meal Prep Tips

To Store: Leftover Crock Pot Teriyaki Chicken can be stored in an airtight container in the refrigerator for up to 4 days.
To Reheat: Reheat the chicken in a skillet over medium-low heat or in the microwave until it’s heated through. You may want to add a splash of water or broth to keep the chicken moist.
To Freeze: If you have a large batch of Crock Pot Teriyaki Chicken, it freezes well. Place it in an airtight, freezer-safe container and store it for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

Variations and Substitutions for Crock Pot Teriyaki Chicken Recipe

While the Crock Pot Teriyaki Chicken Recipe is fantastic as it is, there are plenty of ways to customize it to suit your preferences or dietary needs. Here are some easy variations and substitutions you can try:

1. Using Chicken Breasts

If you prefer a leaner option, you can substitute boneless, skinless chicken breasts for chicken thighs. While chicken breasts may cook a bit faster, they tend to dry out more easily in the slow cooker. To avoid this, be sure to keep an eye on the cooking time and check for doneness. Chicken breasts can typically cook on HIGH for 2 hours or LOW for about 3-4 hours, depending on the size.

2. Making It Gluten-Free

If you’re following a gluten-free diet, it’s easy to adapt the recipe:

Soy Sauce: Swap the traditional soy sauce for tamari, which is a gluten-free soy sauce alternative. Tamari has a similar flavor and works perfectly in this recipe.
Cornstarch: Ensure that the cornstarch you’re using is gluten-free (most brands are, but it’s always good to check).

3. Spicy Teriyaki Chicken

If you enjoy a bit of heat with your sweet, you can make a spicy version of this dish:

Red Pepper Flakes: Add a pinch or two of red pepper flakes to the sauce for a subtle kick.
Sriracha: If you love a bolder heat, you can stir in 1-2 teaspoons of sriracha sauce into the marinade before cooking.

4. Low-Sugar Teriyaki Chicken

For those looking to reduce sugar intake, you can make the sauce with alternative sweeteners:

Stevia or Monk Fruit: Swap out the brown sugar and honey for a low-carb sweetener like stevia or monk fruit sweetener. Be sure to adjust the quantity as these alternatives can be much sweeter than traditional sugar.
Coconut Sugar: If you prefer a natural sugar option, coconut sugar is a great substitute for brown sugar. It has a similar flavor and is lower on the glycemic index.

5. Vegetarian Teriyaki Option

If you want to make a vegetarian or vegan version of this dish, here’s what you can do:

Tofu or Tempeh: Instead of chicken, use tofu or tempeh. Make sure to press the tofu to remove excess water before adding it to the Crock Pot, so it absorbs the flavors better. You can also pan-fry the tofu before adding it to the slow cooker for added texture.
Vegetables: You can add vegetables like bell peppers, carrots, or broccoli to the slow cooker along with the tofu for a more hearty meal.

6. Serving with Different Grains

While rice or quinoa is the most common pairing for this dish, you can get creative with your sides. Some delicious options include:

Cauliflower Rice: For a low-carb option, serve the Crock Pot Teriyaki Chicken over cauliflower rice.
Farro or Barley: These whole grains have a nutty flavor and chewy texture, making them a great alternative to rice or quinoa.
Rice Noodles: For a noodle dish, you can serve the teriyaki chicken over rice noodles or udon noodles for a fun twist on the classic.

7. Adding Vegetables

While the chicken is cooking, you can also add vegetables to the Crock Pot to make the dish even more wholesome. Some great options include:

Frozen peas or mixed vegetables: These can be added in the last 30 minutes of cooking.
Broccoli or snap peas: Add them in the last hour of cooking so they remain crisp-tender.
Bell peppers, onions, and mushrooms: These can be added with the chicken at the beginning for a more savory dish.

Crock Pot Teriyaki Chicken Tips and Tricks

To get the best results with your Crock Pot Teriyaki Chicken, here are some helpful tips and tricks:

1. Don’t Skip the Straining Step

Straining the cooking liquid helps remove any garlic, ginger, or chicken bits from the sauce. This results in a smoother, more refined sauce that will coat the chicken evenly and have a better texture.

2. Use a Slow Cooker Liner for Easy Cleanup

If you’re using a slow cooker, using a slow cooker liner can make cleanup a breeze. Simply line your Crock Pot before adding the ingredients, and when you’re done, you can discard the liner, saving time and effort.

3. Monitor Cooking Time

While the slow cooker is great for making this dish with minimal attention, it’s important to keep an eye on the cooking time to avoid overcooking the chicken. If your slow cooker tends to run hot, check the chicken after about 2 hours on HIGH or 3 hours on LOW.

4. How to Serve It

For an extra burst of flavor, garnish your Crock Pot Teriyaki Chicken with:

Toasted sesame seeds
Chopped green onions
Cilantro
Chili flakes or fresh chilis (for spice)

Serve it with:

Rice or quinoa
Steamed veggies
Pickled vegetables (for a tangy contrast)

Frequently Asked Questions About Crock Pot Teriyaki Chicken Recipe

Here are some common questions people have when making Crock Pot Teriyaki Chicken. These answers will help ensure your cooking experience goes smoothly and your dish turns out perfectly.

1. Can I Use Frozen Chicken for This Recipe?

Yes, you can use frozen chicken, but you’ll need to adjust the cooking time. If using frozen boneless, skinless chicken thighs, cook on LOW for 6-7 hours or on HIGH for 3-4 hours. It’s essential to check the chicken’s internal temperature to ensure it reaches 165°F (75°C). Avoid using frozen chicken breasts, as they can dry out in the Crock Pot.

2. Can I Make Teriyaki Chicken on the Stovetop?

Absolutely! While this is a Crock Pot recipe, you can adapt it to the stovetop for a quicker meal. Here’s how:

Heat a large skillet over medium heat and cook the chicken for about 5-7 minutes per side, until browned.
In a separate saucepan, prepare the teriyaki sauce (as per the recipe), and bring it to a simmer.
Once the chicken is cooked, pour the sauce over the chicken in the skillet, cover, and let it simmer for about 10 minutes, allowing the chicken to soak up the sauce.

3. Can I Make This Recipe in the Instant Pot?

Yes, you can make Crock Pot Teriyaki Chicken in the Instant Pot as well. Here’s how:

Sauté the chicken in the Instant Pot for 2-3 minutes per side to brown it slightly.
Mix the sauce ingredients, pour them over the chicken, and seal the Instant Pot.
Cook on Manual (high pressure) for 10 minutes. Allow it to naturally release for 10 minutes before using the quick release. Shred the chicken and thicken the sauce with a cornstarch slurry.

4. Can I Use a Different Sweetener Instead of Honey?

If you prefer not to use honey, you can substitute it with another sweetener. Maple syrup is a great option for a similar consistency and sweetness. Alternatively, agave syrup or coconut sugar can also work. Just note that different sweeteners can subtly change the flavor, but the overall result will still be delicious.

5. How Can I Make the Sauce Thicker?

The cornstarch slurry is the key to thickening the sauce. If you find that the sauce isn’t as thick as you’d like after cooking, simply make an additional slurry by mixing equal parts cornstarch and water, and adding it to the sauce while it’s simmering on the stovetop. Stir constantly until the sauce reaches your desired consistency.

6. What Can I Serve with Crock Pot Teriyaki Chicken?

While rice is the most common side, you can pair the chicken with a variety of dishes. Here are some great options:

Steamed or roasted vegetables: Broccoli, carrots, or snap peas make great pairings.
Rice noodles: For a noodle dish, rice noodles are a great option and will soak up the teriyaki sauce beautifully.
Asian-style salads: A refreshing cucumber or cabbage salad adds a crisp, tangy contrast to the rich teriyaki chicken.

7. How Do I Store Leftover Teriyaki Chicken?

To store leftover Crock Pot Teriyaki Chicken, place it in an airtight container and refrigerate it for up to 4 days. The chicken can also be frozen for up to 3 months. Just make sure to cool it completely before storing it in a freezer-safe container. When ready to eat, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.

Final Thoughts on Crock Pot Teriyaki Chicken Recipe

This Crock Pot Teriyaki Chicken Recipe is not only delicious and easy to make, but it’s also a versatile dish that can be customized to suit a wide range of dietary preferences and tastes. Whether you stick to the classic recipe or add your own twist, this dish is sure to become a family favorite.

The beauty of this recipe lies in its simplicity. With just a few ingredients and minimal effort, you can create a flavorful, tender chicken dish that rivals your favorite takeout. The slow-cooking method ensures that the chicken absorbs all the savory and sweet teriyaki flavors, making it an irresistible meal.

So the next time you’re craving Crock Pot Teriyaki Chicken, skip the takeout and give this easy recipe a try. It’s healthy, homemade, and bursting with flavor – plus, it’s so easy that you’ll want to make it again and again.

Crock Pot Teriyaki Chicken Recipe

Ingredients:

1 ½ pounds boneless, skinless chicken thighs
2/3 cup low-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons brown sugar
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons water
1 tablespoon cornstarch
Toasted sesame seeds (for serving)
Chopped green onions (for serving)
Prepared brown rice, quinoa, or other whole grains (for serving)

Instructions:

Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs in the Crock Pot.
Cover and cook on HIGH for 2 hours or LOW for 4 hours, until the chicken is tender and cooked through.
Remove the chicken from the Crock Pot and shred it with two forks.
Strain the cooking liquid through a mesh sieve into a medium saucepan.
In a small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the strained cooking liquid and whisk to incorporate.
Heat the saucepan over medium-high heat, stirring constantly until the sauce thickens and becomes glossy, about 1-2 minutes.
Add the shredded chicken back to the sauce and toss to coat.
Serve the chicken over rice or quinoa, and garnish with toasted sesame seeds and chopped green onions.

Notes:

Chicken: Boneless, skinless chicken thighs work best for slow cooking due to their juiciness, but you can use chicken breasts if preferred. Keep in mind that breasts will cook faster and can dry out more easily.
Gluten-Free: Use tamari in place of soy sauce for a gluten-free alternative.
Spice: Add red pepper flakes or sriracha to the sauce if you like a spicy kick.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days, or frozen for up to 3 months.

Nutritional Facts (per serving, without rice):

Calories: 319 kcal
Carbohydrates: 28g
Protein: 35g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 162mg
Potassium: 505mg
Fiber: 1g
Sugar: 22g
Vitamin A: 41 IU
Vitamin C: 1mg
Calcium: 30mg
Iron: 2mg

Recipe Details:

Prep Time: 10 minutes
Cook Time: 4 hours (LOW) or 2 hours (HIGH)
Total Time: 4 hours 10 minutes
Method: Slow Cooker
Cuisine: Japanese-inspired, Asian
Servings: 4 servings
Calories: 319 kcal (without rice)
Yield: 4 servings