Look no further for the BEST Crock Pot Teriyaki Chicken recipe! Hands off, fuss free, 10 minutes of prep time, and you’ll come home to a delicious, ready meal!
It’s after making meals like this that I ask myself why I don’t utilize my slow cooker more often. I mean, what could be simpler than throwing in a handful of ingredients into the slow cooker in the morning and then coming home to a ready-made meal for dinner? Well, I’ve renewed my commitment to making my weekday nights easier by getting more use out of my slow cooker.
Crock pot meals are also a really easy and fuss-free way to get your kids involved in the kitchen – there’s no boiling pots of hot liquids, splattering oil or open flames. It’s just adding ingredients to the slow cooker, closing the lid…and waiting.
Teriyaki chicken is something almost everyone loves. That familiar combination of sweet and savory is a flavor practically anyone will enjoy. This recipe is super easy to make with only 5 minutes of prep time. And it also provides the perfect foundation for building upon – i.e., add some of your favorite veggies like broccoli, bell peppers, carrots or bean sprouts and make a complete meal out of it.
Depending on the veggies you’re adding, you’ll add them in during the last 20-30 minutes until they’re tender. Bean sprouts will be added during the last 5-7 minutes so they retain some of their crunch. Etc. Or simply make a basic chicken teriyaki as shown here and serve it with your favorite steamed or stir-fried veggies and rice.
Crock Pot Teriyaki Chicken Recipe
Let’s get started!
Combine the sauce ingredients in a bowl and stir until the brown sugar is mostly dissolved.
Place the chicken in the slow cooker. I’m using chicken breasts but you can use any chicken pieces of your choice.
Pour the sauce over the chicken.
Cook the chicken on LOW for 5-6 hours or on HIGH for 3-4 hours. Transfer the chicken to a plate and shred the meat. Discard the bones if you’re using bone-in chicken.
Carefully pour the sauce into a saucepan. Bring it to a boil and pour in the cornstarch mixture, stirring until slightly thickened, about a minute.
Return the shredded chicken to the slow cooker and pour the sauce over it. Stir to coat. Cook on HIGH for a few minutes until heated through. Add salt to taste.
Serve over steamed rice garnished with toasted sesame seeds and chopped green onions.
Enjoy!
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For more great crock pot recipes be sure to try our:
Crock Pot Teriyaki Chicken
Ingredients
- 2 pounds chicken breast or chicken pieces of choice
- (see "Note" below for adding vegetables)
- For the Sauce:
- 1/2 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons mirin (can substitute sherry or white wine)
- 2 teaspoons toasted sesame oil
- 1/3 cup packed brown sugar
- low sugar alternative: use brown sugar substitute
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon salt
- For the Thickener:
- 1 1/2 tablespoons cornstarch dissolved in 1/4 cup water
- For Serving:
- Toasted sesame seeds
- Chopped green onions
- NOTE: If you prefer more sauce simply double all the sauce ingredients including the thickener.
Instructions
- Place the chicken in the slow cooker. Combine the sauce ingredients in a bowl and stir until the brown sugar is mostly dissolved. Pour the sauce over the chicken. Cook the chicken on LOW for 5-7 hours or on HIGH for 3-4 hours.
- Transfer the chicken to a plate and shred the meat. Discard the bones if you're using bone-in chicken.
- Carefully pour the sauce into a saucepan. Bring it to a boil and pour in the cornstarch mixture, stirring until slightly thickened, about a minute.
- Return the shredded chicken to the slow cooker and pour the sauce over it. Stir to coat. Cook on HIGH for a few minutes until heated through. Add salt to taste.Serve over steamed rice garnished with toasted sesame seeds and chopped green onions.
Video
Notes
Nutrition
Originally published on The Daring Gourmet on March 28, 2017
John eccleston says
Under nutritional comments I do not see serving size for calories, fats etc.
Can you post typical serving size pertaining to the nutritional data.
Thank you
John eccleston
Kristi Martin says
Just my opinion, my family and i thought this dish was just too salty! I had to add some pineapple juice just to cut the salt…I doubt I will use this recipe again but I would certainly omit the dose of salt when using that much soy sauce. Just my preference, I would also cut the amount of toasted sesame oil in half. I really overpowered the dish.
Kerry N. says
I recognized the sauce recipe as the one I make that is so far superior to any other I’ve had that I had to check and, sure enough, the recipe I use is also yours. I added shredded carrots that I had on hand and broccoli. I had already cooked chicken so I made the sauce while I put the vegetables in the pot with the shredded chicken and cooked for 20 minutes. Then added the sauce and, voila, simple dinner! Thank you so much for these recipes!
Kimberly @ The Daring Gourmet says
Thank YOU, Kerry, I really appreciate your feedback!
Sharon says
Teryaki and sweet and sour sauce recipes are the best ever, both are perfect thank you
Kimberly @ The Daring Gourmet says
Thank you so much, Sharon! :)
Joan says
Oh my! This recipe is a hit . My boys loved it. As a nurse, I need this kind of recipe. The leave in the bench kind of cooking. Oooooh so full of yummylisiousness! Thank you so much 😊…I have to share this site to my fellow nurses..
Kimberly @ The Daring Gourmet says
Woohoo, that’s awesome, Joan! I’m thrilled you enjoyed it and thank you so much for sharing our site with your colleagues!
Dana says
Can you make the sauce the night before? I’d like to throw this together in the morning before work.
Kimberly @ The Daring Gourmet says
You sure can, Dana. The only thing you’ll still need to wait to do is add in the cornstarch when you get home from work. Happy slow cooking!
Paul says
Why does your Teriyaki sauce in this recipe differ significantly, mostly in portions (measurements), but also in a couple ingredients, from your Homemade Teriyaki Sauce?
Thx.
Kimberly @ The Daring Gourmet says
Hi Paul, no reason, I just developed this chicken recipe separately from the stand-alone sauce. While I was adding the ingredients, tasting, and writing them down, I liked the outcome and went with it.
SandyToes says
I saw a link to this recipe on Karen Peterson’s blog and had to check it out. It looks like pure deliciousness. Who doesn’t love teriyaki? If i halve the amount of chicken, would you recommend the full amount of sauce?
Kimberly @ The Daring Gourmet says
Hi Sandy, welcome! I tend to like a lot of sauce so if it were me I would still keep the sauce the same, but again, that’s just me :)
May says
I really liked the flavor and simplicity of this recipe. A couple of notes about substitutions. I used Braggs instead of soy sauce and it was too salty. I will try coconut aminos next time. I substitued coconut sugar instead of brown sugar – love coconut sugar! I used arrowroot to thicken. The same amount of arrowroot as listed for the cornstarch. Hopefully this helps somebody else that may not have the exact ingredients but still wants to make the dish!
Kimberly @ The Daring Gourmet says
Wonderful, May, I’m so glad you enjoyed it and appreciate the substitution tips, thank you!