Crock Pot Teriyaki Chicken

This sweet and tangy Crock Pot Teriyaki Chicken is better than takeout and still doesn’t require a lot of effort or mess. It’s the perfect weeknight dinner when you don’t feel like cooking but also don’t want to eat out.

Ingredients

• Chicken Breasts: Boneless, skinless chicken breasts are the best meat for this recipe. It shreds easily once the chicken is cooked and doesn’t require a long cook time. 
• Low-Sodium Soy Sauce: This recipe uses a good amount of soy sauce, so low-sodium soy sauce helps reduce the saltiness of the dish. If you don’t have low-sodium soy sauce, replace half the amount of regular soy sauce with water instead.
• Light Brown Sugar: Balance the saltiness and savory flavor of the dish with some sugar. Brown sugar has a richer flavor than regular sugar and tastes best in this recipe.
• Rice Vinegar: This vinegar is made from fermented rice and is popular in many Asian dishes. It has a milder and slightly sweeter flavor than regular white distilled vinegar.
• Sesame Oil: This nutty and flavorful oil is made from sesame seeds. It’s extremely pungent, so a little goes a long way!
• Ginger: This recipe calls for ground ginger, but you can also use fresh minced ginger. Increase the amount of ginger to one tablespoon if you use fresh or jarred ginger.
• Garlic: Add a little zip to your teriyaki sauce with fresh minced garlic. You can also use jarred garlic. If you need to substitute for garlic powder, use half of a teaspoon. 
• Honey: Give this slow cooker chicken teriyaki its sticky, sweet texture with a bit of honey. This adds sweetness and improves the texture of the dish.
• Cornstarch: Adding cornstarch at the end of the cooking process helps thicken the sauce and gives the sauce a glossy finish. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Use Chicken Thighs: Boneless, skinless chicken thighs are a great alternative for this recipe. Dark meat is fattier and more flavorful, plus it doesn’t dry out as quickly as chicken breasts. It may require a longer cooking time.
• Add Veggies: I love vegetables like broccoli, carrots, snap peas, peppers, and zucchini in my chicken teriyaki! You could even add pineapple for a little extra sweetness. Fresh vegetables or a frozen stir-fry mix work great.
• Use Coconut Liquid Aminos: If you don’t like soy sauce or have an allergy, try using coconut liquid aminos instead. It’s made with salted and fermented coconut flower buds and has less sodium than soy sauce. 

How to Make Teriyaki Chicken in the Crock Pot

This teriyaki slow cooker chicken is a great alternative to takeout on a busy night when you don’t feel like cooking. It doesn’t require a lot of prep, but it’s a warm, comforting meal everyone will love.

1. Step 1: Make the Teriyaki Sauce. In a medium mixing bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey until they are well combined. 
2. Step 2: Add to the Slow Cooker. Place the chicken breasts in the bottom of a 6-quart slow cooker and pour the sauce over the top. Cook the slow cooker teriyaki chicken on low for 3 ½ - 4 hours.
3. Step 3: Shred the Chicken. Once the chicken is cooked through, remove it from the crock pot and shred it using two forks. Then, set aside the shredded chicken. 
4. Step 4: Thicken the Sauce. Pour the liquid from the slow cooker into a saucepan with a little bit of water and bring it to a boil over medium-high heat. Slowly stir the cornstarch a little at a time into the sauce. Let the sauce boil and thicken for about a minute as you stir.
5. Step 5: Sauce the Chicken. Pour the thickened sauce over the shredded chicken and stir it to coat every piece of chicken. Garnish with green onion and sesame seeds before serving.

Storage Directions

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze leftovers, place the chicken, fully cooled, in a freezer-safe container for up to 8 weeks.
• Reheating: Reheat the dish in the microwave on medium heat for 30-60 second intervals until it is heated through. You can also place large portions of leftovers in a baking dish and heat them in the oven at 350 degrees Fahrenheit for 15-20 minutes. If you’re reheating frozen leftovers, thaw them in the refrigerator for 24 hours before reheating.
• Make Ahead: You can prepare the teriyaki sauce a day or two in advance and keep it in an airtight container in the refrigerator until you’re ready to make this slow cooker teriyaki chicken breast recipe.

Serving Suggestions

After a long day, sometimes you just want a home-cooked meal, but you don’t want to actually do the cooking. This easy teriyaki chicken breast recipe makes that dream dinner possible. It barely requires any prep or hands-on cooking, and the whole family will beg for it week after week.

• Serve this crock pot Asian chicken over a scoop of slow cooker white rice or brown rice with a side of stir fried vegetables or crock pot green beans for a balanced meal.
• It’s always fun to mix up how you serve a frequently made dish. Try making chicken lettuce wraps or teriyaki chicken sandwiches for a fun new take on the dish. 
• Prepare a takeout-inspired feast and serve this with sweet and sour chicken and slow cooker Mongolian beef.
• Don’t forget dessert! Chocolate lava cake and chocolate peanut clusters pair so well with Asian-inspired dishes.

More of My Best Crock Pot Chicken Recipes

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