Crock Pot Teriyaki Chicken

5 from 26 votes

Skip the takeout and make this easy Crock Pot Teriyaki Chicken for dinner instead. It combines a homemade teriyaki sauce with chicken breasts to create a flavorful meal without a lot of hands-on cooking.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 297kcal

Author: Ryan Allen

Equipment

Ingredients

2 pounds boneless, skinless chicken breasts
½ cup low sodium soy sauce
1 cup water
3 tablespoons light brown sugar packed
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons ground ginger
3 teaspoons garlic minced
¼ cup honey
2 cups broccoli florets
1 medium red bell pepper sliced
¼ cup cornstarch

Instructions

Lightly spray the slow cooker with a nonstick cooking spray, then add the chicken
In a medium bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey. Pour the teriyaki sauce evenly over the chicken.
Cover and cook on high for 2½-3½ hours or low for 4-5 hours.
Remove the chicken from the slow cooker along with ⅓ cup of the teriyaki sauce. Shred the chicken using two forks. Whisk cornstarch into the reserved sauce until smooth, then return the chicken, slurry, bell peppers, and broccoli to the slow cooker. Stir to combine and cook for 30–45 minutes, until the sauce thickens and the vegetables are tender.
Serve over rice and garnish with green onions and sesame seeds.

Video

Notes

Add the cornstarch at the end and whisk it with the reserved sauce first to prevent lumps and create a smooth, glossy finish.
If your sauce becomes too thick, stir in 1 tablespoon of water at a time until the sauce reaches your desired consistency.
Cook on LOW for best texture. High heat can dry out chicken breast, while low heat keeps it tender and easy to shred.
Chicken thighs stay juicier than breasts. Boneless, skinless thighs are a great option for extra flavor or longer cooking times.
Make sure to add vegetables during the last 30–45 minutes so they stay tender. Broccoli and bell peppers work well, or swap in snap peas, carrots, or green beans.
Great for meal prep. This recipe reheats well and stays moist thanks to the sauce.

Nutrition