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 Time4

Total Time13

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 167kcal

Author: Ryan Allen

Equipment

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

Make a cornstarch slurry to avoid any cornstarch clumps in your teriyaki sauce. In a separate bowl, combine the cornstarch with ⅓ cup of cold water and mix. Slowly pour the cornstarch slurry into the boiling sauce while stirring.
Always cook chicken on low with a lot of liquid to avoid overcooking the meat.
If your sauce becomes too thick, stir in 1 tablespoon of water at a time until the sauce reaches your desired consistency.
Prepare your homemade teriyaki sauce a day or two in advance and store it in an airtight container in the refrigerator.

Nutrition