There’s nothing I love more than coming home to a meal that’s already cooked and ready to serve, and this crock pot chicken teriyaki is one of my favorite ways to make that happen. The chicken turns out tender and juicy, and the homemade teriyaki sauce is perfectly balanced — sweet, savory, with just a touch of garlic and ginger warmth. I first made this recipe on a busy weeknight when I wanted something easy but still full of flavor, and now it’s one I return to again and again.
Let me show you why this dish works and how simple it is to make.
Why This Recipe Works
Crock pot chicken teriyaki is one of those meals that feels both effortless and satisfying. Here’s why I love it:
- Hands-off cooking: The slow cooker does all the work for me.
- Flavor-packed sauce: A combination of soy sauce, honey, garlic, and ginger makes it irresistible.
- Juicy, tender chicken: The chicken soaks up all that sauce and practically falls apart.
- Perfect for meal prep: Leftovers are just as good the next day.
- Versatile: Serve it over rice, noodles, or even in lettuce wraps.
Ingredients You’ll Need
(Serves 4-6 | Prep Time: 10 minutes | Cook Time: 4-6 hours)
- 2 pounds boneless, skinless chicken breasts or thighs
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
- 1/4 teaspoon black pepper
- Optional garnishes: sliced green onions, sesame seeds
How I Make Crock Pot Chicken Teriyaki (Step-by-Step)
1. Add Chicken and Sauce Ingredients
I start by placing the chicken in the bottom of my slow cooker. In a separate bowl, I whisk together soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and black pepper. Then I pour the sauce over the chicken.
2. Cook Low and Slow
I cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. The chicken becomes tender and soaks up all those delicious flavors.
3. Shred or Slice
Once the chicken is cooked through, I remove it from the slow cooker and shred or slice it, depending on how I plan to serve it.
4. Thicken the Sauce
I pour the cooking liquid into a small saucepan and bring it to a simmer on the stove. Then I stir in the cornstarch slurry and whisk until the sauce thickens. This gives it that perfect glossy, sticky finish.
5. Combine and Serve
I return the chicken to the sauce and stir to coat everything well. Then I serve it hot over fluffy white rice or steamed jasmine rice, topped with green onions and sesame seeds.
My Favorite Tips for Perfect Crock Pot Chicken Teriyaki
- Use chicken thighs for extra juiciness: They stay tender and flavorful.
- Don’t skip the cornstarch step: It gives the sauce that restaurant-style thickness.
- Add veggies: Throw in some bell peppers or broccoli in the last hour for a full one-pot meal.
- Double the sauce if serving with lots of rice: The extra sauce is great for drizzling.
- Make it spicy: Add a dash of sriracha or crushed red pepper flakes if you like heat.
What I Serve with Crock Pot Chicken Teriyaki
This dish is flavorful on its own, but I love pairing it with:
- Steamed white or brown rice
- Stir-fried vegetables like broccoli, snap peas, or bell peppers
- Egg rolls or potstickers on the side
- A light cucumber salad for a refreshing crunch
- Jasmine or green tea to sip alongside
FAQs (From My Kitchen to Yours)
Q: Can I use frozen chicken?
A: I recommend thawing first for even cooking, but you can use frozen chicken if you increase the cook time slightly.
Q: Can I make this ahead of time?
A: Absolutely! Store the cooked chicken and sauce in the fridge for up to 3 days.
Q: Can I freeze leftovers?
A: Yes, this freezes beautifully. Store in airtight containers and thaw overnight in the fridge before reheating.
Q: Can I make this in the Instant Pot?
A: You can! Cook on high pressure for 10 minutes with a quick release, then thicken the sauce on sauté mode.
Why This Crock Pot Chicken Teriyaki Belongs in Your Meal Rotation
This recipe is everything I love about slow cooker cooking — easy, flavorful, and perfect for busy nights. The sweet-savory sauce, tender chicken, and effortless prep make it a dish I turn to whenever I need something reliable and delicious. Whether you’re meal prepping for the week or looking for a no-fuss dinner that feels like takeout (without the wait), this crock pot chicken teriyaki hits the spot every time.
Give it a try — I promise it’ll become a weeknight favorite in your kitchen too.
How I Make Flavorful Crock Pot Chicken Teriyaki for Effortless Weeknight Dinners
Ingredients
- 2 cups low-sodium soy sauce
- 4 cups honey
- 4 cups brown sugar
- 1 teaspoon fresh ginger, minced
- 2 teaspoons ground ginger
- 1 tablespoon rice vinegar
- 4 teaspoons black pepper
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon garlic, minced
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- In a bowl, mix together the soy sauce, honey, brown sugar, fresh ginger, ground ginger, rice vinegar, garlic, and black pepper to create the teriyaki sauce.
- Place the chicken thighs in the crock pot and pour the teriyaki sauce over them.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- If you prefer a thicker sauce, remove the chicken once cooked, and stir in cornstarch mixed with a little water into the sauce, cooking on high for an additional 10 minutes.
- Shred the chicken and return it to the crock pot, mixing with the sauce before serving.
- Serve over rice or with steamed vegetables.
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