If you’re on the hunt for a fuss-free, flavor-packed dinner that feels like a warm hug, Crock-Pot Chicken Teriyaki is about to become your new weeknight hero. This dish brings together juicy chicken, a glossy sweet-savory sauce, and all the comforting vibes of a takeout favorite—right from your own slow cooker. With just a handful of simple ingredients and minimal prep, you’ll be rewarded with tender, saucy chicken that’s perfect over a bed of steamy rice. Trust me, this is one dish you’ll find yourself coming back to all year long!
Ingredients You’ll Need
The beauty of Crock-Pot Chicken Teriyaki lies in its simplicity—each ingredient serves a purpose, layering on flavors and creating that signature sticky-sweet teriyaki glaze. Here’s what you’ll need to make magic in your slow cooker:
- 2 pounds boneless skinless chicken thighs: These stay incredibly juicy during slow cooking and soak up all the delicious sauce.
- 1/2 cup low-sodium soy sauce: The backbone of the teriyaki flavor, bringing salty umami depth without overpowering the dish.
- 1/4 cup honey: Adds natural sweetness and helps the sauce achieve that irresistible glossy finish.
- 1/4 cup rice vinegar: Balances the sauce with a gentle tang, keeping each bite from feeling too heavy.
- 1 tablespoon sesame oil: Just a splash brings out warm, nutty notes that make the sauce sing.
- 2 cloves garlic, minced: Fresh garlic infuses the sauce with a savory punch—don’t skip it!
- 1 tablespoon fresh ginger, grated: Zesty ginger brightens the teriyaki and gives it that authentic kick.
- 1/2 teaspoon crushed red pepper flakes (optional): For a subtle heat that wakes up all the other flavors.
- 2 tablespoons cornstarch: This is your secret weapon for thickening up the sauce at the end—no runny teriyaki here.
- 2 tablespoons water: Mixes with cornstarch to make a slurry that blends smoothly into the sauce.
- Sliced green onions and sesame seeds for garnish: These simple toppers add color, crunch, and a fresh finish.
- Cooked rice for serving: The perfect fluffy base to soak up every drop of that luscious sauce.
How to Make Crock-Pot Chicken Teriyaki
Step 1: Arrange the Chicken
Start by laying the chicken thighs flat in the bottom of your Crock-Pot. There’s no need to sear or brown them first—the slow cooker will work its magic and keep them ultra-tender and juicy.
Step 2: Whisk the Teriyaki Sauce
In a mixing bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and if you like a little heat, the crushed red pepper flakes. This aromatic blend will become your homemade teriyaki sauce, far tastier than anything from a bottle.
Step 3: Pour and Cook
Pour the sauce all over the chicken in the Crock-Pot, making sure every piece is well coated. Pop on the lid and cook on low for 4 to 5 hours or on high for 2 to 3 hours. You’ll know it’s ready when the chicken is fork-tender and infused with all that teriyaki goodness.
Step 4: Shred or Slice the Chicken
Once the chicken is cooked, use tongs to lift it out of the pot onto a cutting board. Shred it with two forks for a rustic, saucy vibe, or slice it if you prefer neater pieces. Either way, it’s going to be delicious.
Step 5: Thicken the Sauce
Mix the cornstarch and water together in a small bowl to make a smooth slurry. Stir this into the sauce left in the Crock-Pot, then return the shredded chicken to the pot. Give everything a good stir, cover, and cook on high for another 15 to 20 minutes. The sauce will bubble and thicken into that classic, sticky teriyaki glaze.
Step 6: Serve and Enjoy
Serve your Crock-Pot Chicken Teriyaki hot over a bowl of freshly cooked rice. Finish with a shower of sliced green onions and a sprinkle of sesame seeds for that final pop of flavor and crunch.
How to Serve Crock-Pot Chicken Teriyaki
Garnishes
The right garnish can transform your Crock-Pot Chicken Teriyaki from simple to stunning. A scattering of sliced green onions brings freshness and a pop of color, while toasted sesame seeds add a nutty crunch that pairs perfectly with the glossy sauce. Don’t be shy—load them on!
Side Dishes
This dish is a superstar over fluffy white or brown rice, but you can also serve it with steamed jasmine rice, cauliflower rice, or even noodles for a twist. For a veggie boost, add a side of steamed broccoli, sautéed bok choy, or a crisp cucumber salad to round out your meal.
Creative Ways to Present
For a fun presentation, try piling the teriyaki chicken into lettuce cups for a light, fresh appetizer, or spoon it into rice bowls with pickled veggies and a soft-boiled egg for a Japanese-inspired feast. It’s also fantastic tucked into wraps or even layered onto a hearty grain salad for lunch the next day.
Make Ahead and Storage
Storing Leftovers
Leftover Crock-Pot Chicken Teriyaki keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it arguably even tastier the next day—perfect for easy lunches or dinners on the fly.
Freezing
If you want to get ahead, this dish freezes like a dream. Let the chicken cool completely, then transfer it (with plenty of sauce) to freezer-safe containers. It’ll keep well for up to 3 months, ready for a quick and satisfying meal whenever you need it.
Reheating
To reheat, simply warm the chicken and sauce gently on the stovetop or in the microwave, adding a splash of water if needed to loosen up the sauce. Stir well and heat until piping hot, then serve as usual. The chicken stays moist and the sauce retains its beautiful texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this Crock-Pot Chicken Teriyaki, but keep in mind they cook a bit faster and can dry out if left too long. Check for doneness at the lower end of the cooking time to keep them juicy.
Is the sauce very sweet?
The honey brings a lovely sweetness to the teriyaki, but the soy sauce and vinegar balance it out. If you prefer your sauce less sweet, you can reduce the honey to 2 or 3 tablespoons and adjust to taste.
Can I add vegetables to the Crock-Pot?
Yes! For a complete one-pot meal, toss in chopped bell peppers, broccoli florets, or snap peas during the last hour of cooking. They’ll stay vibrant and add great texture to the Crock-Pot Chicken Teriyaki.
What’s the best way to thicken the sauce?
The cornstarch and water slurry is the secret to a luscious, thick teriyaki sauce. Stir it in during the final 15–20 minutes of cooking with the lid on, and you’ll get that classic, glossy finish.
Can I make Crock-Pot Chicken Teriyaki ahead of time?
Definitely! This recipe is ideal for meal prep. Make it a day or two ahead, store in the fridge, and simply reheat when you’re ready to serve. The flavors only get better with time.
Final Thoughts
There’s just something special about a meal that’s both incredibly easy and totally crave-worthy, and Crock-Pot Chicken Teriyaki fits the bill perfectly. It’s the kind of dish you’ll want to keep in your back pocket for busy days, family dinners, or when you’re simply craving something cozy and delicious. Give it a try and watch it become a regular request at your table!
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Crock-Pot Chicken Teriyaki Recipe
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crock-Pot Chicken Teriyaki recipe offers a deliciously tender and flavorful Asian-inspired meal that’s easy to prepare. The chicken slowly simmers in a savory and sweet teriyaki sauce made with soy sauce, honey, garlic, and ginger, making it perfect for a hassle-free dinner. Served over rice and garnished with green onions and sesame seeds, this dish brings authentic taste with minimal effort.
Ingredients
Chicken and Main Ingredients
- 2 pounds boneless skinless chicken thighs
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnishes and Serving
- Sliced green onions for garnish
- Sesame seeds for garnish
- Cooked rice for serving
Instructions
- Prepare the chicken: Place the boneless skinless chicken thighs in the bottom of the Crock-Pot to form an even layer.
- Mix the sauce: In a small bowl, whisk together low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes if using until well combined.
- Cook the chicken: Pour the prepared sauce over the chicken thighs in the Crock-Pot. Cover with a lid and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and fully cooked through.
- Shred the chicken: Carefully remove the chicken from the Crock-Pot and shred it using two forks or slice it according to your preference.
- Thicken the sauce: In a small bowl, mix cornstarch and water until smooth to create a slurry. Stir this slurry into the sauce remaining in the Crock-Pot, then return the shredded chicken back into the pot and stir to coat evenly.
- Final cooking: Cover the Crock-Pot again and cook on high for an additional 15 to 20 minutes, or until the sauce thickens to a nice glaze.
- Serve and garnish: Serve the chicken hot over cooked rice and garnish with sliced green onions and sesame seeds for added flavor and presentation.
Notes
- For extra vegetables and nutrition, add chopped bell peppers, broccoli florets, or snap peas to the Crock-Pot during the last hour of cooking.
- You can substitute chicken breasts for thighs if preferred; just be careful to avoid overcooking as breasts dry out faster.
- Leftovers store well and the flavors deepen, making this dish even more delicious the next day.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 12g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 105mg
