This Easy Crock Pot Teriyaki Chicken Recipe is a sweet, tangy chicken dish coated with the best homemade honey teriyaki sauce for a delicious, easy-to-make slow cooker dinner entree.
Slow cooker recipes always make it to the top of my list. I love how easy it is to mix everything up ahead of time and then just let the slow cooker do the rest of the work. This easy crock pot teriyaki chicken recipe is no exception. It is simple to make and is a flavorful, delicious dinner that will have your whole family asking for seconds and thirds.
You can do all of the work for this chicken in the morning, and it will be ready for you to enjoy in the evening. It is super simple to make! You mix all of the ingredients for the sauce, put your chicken in the slow cooker, and then pour the mixture over the top. You don’t have anything else to do until you are ready to eat it! You’ll shred the chicken, thicken the sauce, and pour it over the shredded chicken. The slow cooker really allows all of the flavors from the homemade teriyaki sauce and spices to soak into the chicken, making it a very flavorful dinner.
INGREDIENTS YOU’LL NEED
- Boneless Skinless Chicken Breast - Brings a lean and tender protein vibe to the dish, soaking up all those tasty seasonings and other flavors.
- Low Sodium Soy Sauce - When combined with water, soy sauce contributes a savory umami kick to the sauce.
- Light Brown Sugar and honey - Contributes to thickening the homemade sauce while introducing a layer of sweet flavor.
- Rice Vinegar - Adds a tangy, acidic balance to the sauce.
- Sesame Oil - Gives the sauce a light note of toasted sesame flavor.
- Ginger and Garlic - Throws in that classic spice and a punch of bold garlic flavor, the kind you'd usually find in Asian dishes.
- Cornstarch & Water - Combine these two together to form a slurry, which aids in thickening the sauce as it gradually cools.
How To Make Crock Pot Teriyaki Chicken
- Combine soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey in a medium bowl. Whisk everything together and set it aside.
- Place chicken breasts in the slow cooker and pour sauce on top. Cook on low for 3½ to 4 hours.
- Remove chicken from slow cooker and shred, set aside.
- Place liquid from the slow cooker and water into a saucepan. Then, bring to a boil over medium-high heat. While stirring the liquid, add cornstarch a little at a time and stir until thickened. Let boil for 1 minute and stir occasionally.
- Pour sauce over shredded chicken and stir to combine.
- Serve over rice and garnish with green onions and sesame seeds.
HOW TO REHEAT & STORE
If you have any leftover teriyaki chicken, you can store it in the fridge for up to 3 days. Once it has completely cooled, transfer it into a sealed, air-tight container before placing it into the fridge. When you are ready to reheat it, individual portions can be heated in the microwave for 1.5 minutes or until warm. Larger portions can be heated in the oven. Put the chicken in a pan and cover it with foil so that it won’t dry out. Then bake it at 350 degrees for 15 minutes.
You can also freeze this teriyaki chicken. You can divide it into small portions or freeze it all together; just make sure that it is in a sealed, freezer-safe container. It will last for up to 8 weeks. When you are ready to enjoy it, thaw it completely in the fridge, then reheat it as directed above.
FAQ
Yes, vegetables go amazing with this recipe. I like to use popular stir-fry vegetables like broccoli, carrots, snow peas, asparagus, squash, and bell pepper. But you can add any that you like
Most grocery stores carry this vinegar. You can typically find it with the oriental foods. That is also where you will probably find sesame oil.
es, I recommend either lining or spraying your slow cooker with non-stick cooking spray. This will make cleanup much easier and will keep your chicken and sauce from sticking to the sides and the bottom.
This sauce will be done when it is thickened, almost like a gravy.
MORE SLOW COOKER CHICKEN RECIPES
- Slow Cooker Mongolian Chicken
- Slow Cooker General Tso Chicken
- Crock Pot Hawaiian Chicken
- Crock Pot Sweet and Sour Chicken
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Easy Crock Pot Teriyaki Chicken Recipe
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- ⅓ cup low sodium soy sauce
- ⅔ cup water
- 2 tbsp light brown sugar (packed)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp ground ginger
- 2 tsp garlic (minced)
- 3 tbsp honey
Sauce
- 3 tbsp cornstarch
- ⅓ cup water
Instructions
- Combine soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey in a medium bowl. Whisk everything together and set it aside.
- Place chicken breasts in the slow cooker and pour sauce on top. Cook on low for 3½ to 4 hours.
- Remove chicken from slow cooker and shred, set aside.
- Place liquid from the slow cooker and water into a saucepan. Then bring to a boil over medium-high heat. While stirring the liquid, add cornstarch a little at a time and stir until thickened. Let boil for 1 minute and stir occasionally.
- Pour sauce over shredded chicken and stir to combine.
- Serve over rice and garnish with green onions and sesame seeds.
Notes
- If your sauce becomes too thick. Stir in 1 tbsp of water at a time until the sauce reaches your desired consistency.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Emily
Amazing recipe! It’s quick and easy and tastes delicious. The chicken is so tender and the sauce really adds flavor and keeps it moist. Will definitely keep in the rotation! Also, the crab Rangoon recipe that’s attached in the website is really great with it too!