Crock Pot Teriyaki Chicken
This Crock Pot Teriyaki Chicken is juicy, tender, and swimming in a sweet and savory homemade teriyaki sauce. With just 10 minutes of prep time, your slow cooker does all the work, giving you perfectly cooked chicken that’s ideal for busy weeknights.
When you need an easy dinner that everyone will love, this slow cooker teriyaki chicken delivers big flavor with minimal effort. The homemade teriyaki sauce perfectly coats each piece of chicken, creating a meal that’s better than takeout and so simple to make at home.
Looking for more delicious slow cooker recipes? Try my Slow Cooker BBQ Peach Chicken Thighs or Slow Cooker Chicken and Gravy for more hands-off dinner options. If you love Asian-inspired dishes, you’ll also enjoy my Easy Homemade Teriyaki Sauce to use in various recipes!
Table of Contents
Reasons You’ll Love This Recipe
- Simple ingredients: You likely have most of these staples in your pantry already, making this an accessible weeknight dinner option.
- Set it and forget it: Just 10 minutes of prep time and your slow cooker does the rest, giving you freedom to tackle your day.
- Versatile serving options: Serve over rice, with vegetables, in wraps, or on salads for endless meal possibilities throughout the week.
- Kid-friendly flavor: The sweet and savory sauce is a hit with even picky eaters, making this a true family-friendly meal.
Slow Cooker Teriyaki Chicken Ingredients
See the recipe card below for a complete list of ingredients and measurements.
- Boneless skinless chicken breasts – The lean protein base that becomes incredibly tender when slow cooked. Chicken breasts work wonderfully because they soak up all the teriyaki flavor.
- Low sodium soy sauce – Provides the savory, umami foundation for the teriyaki sauce. Using low sodium allows you to control the salt level better.
- Honey – Adds natural sweetness that balances the salty soy sauce and creates that classic teriyaki glaze when thickened.
- Apple cider vinegar or rice vinegar – Adds brightness and acidity to cut through the sweet and savory elements. Rice vinegar is more traditional, but apple cider vinegar works great too.
- Brown sugar – Deepens the sweetness with caramel notes that regular sugar doesn’t provide, giving the sauce more complexity.
- Cornstarch – Thickens the sauce to create that perfect glossy coating that clings to the chicken. This is key for authentic teriyaki texture.
- Toasted sesame oil – Just a small amount adds that distinctive nutty flavor that’s essential for authentic Asian-inspired dishes.
- Garlic – Fresh minced garlic adds aromatic depth. Don’t skimp here—those 3-5 cloves make a big difference in flavor.
- Ground ginger – Provides warming, slightly spicy notes that are classic in teriyaki sauce. Fresh ginger works great too if you have it.
- Black pepper – Adds a mild heat that balances the sweet elements in the sauce.
- Green onions and sesame seeds – These garnishes add freshness, texture, and visual appeal to the finished dish.
Substitutions and Additions
- Protein options: Swap chicken breasts for boneless skinless chicken thighs for even more tender results, or use turkey breast for a leaner option.
- Sweetener alternatives: Replace the honey with maple syrup or agave nectar, or use all brown sugar if you prefer.
- Gluten-free option: Use tamari or coconut aminos instead of soy sauce to make this dish gluten-free.
- Vegetable add-ins: Add broccoli florets, sliced bell peppers, or snow peas during the last 30 minutes of cooking for a complete one-pot meal.
- Spice it up: Add red pepper flakes or sriracha for a spicy kick that contrasts nicely with the sweet teriyaki flavor.
- Pineapple twist: Add pineapple chunks for a tropical flavor that complements the teriyaki sauce beautifully.
How to Make Slow Cooker Teriyaki Chicken (step-by-step directions)
Making this crock pot teriyaki chicken couldn’t be easier! The slow cooker does all the work while you go about your day.
STEP 1. Place the chicken breasts in the slow cooker pot in a single layer to ensure even cooking. (Photo 1)
STEP 2. In a small bowl, combine the soy sauce, honey, vinegar, brown sugar, cornstarch, sesame oil, minced garlic, ground ginger, and black pepper. Whisk until well blended and the cornstarch is completely dissolved. (Photos 2 & 3)
STEP 3. Pour the homemade teriyaki sauce over the chicken, making sure all pieces are coated. (Photo 4)
STEP 4. Cover and cook on LOW for 4-5 hours, until the chicken is fully cooked to an internal temperature of 165°F and tender enough to shred easily. (Photo 5)
STEP 5. Remove the chicken from the slow cooker and place on a cutting board. Shred with two forks or slice into strips, depending on your preference. (Photo 6)
STEP 6. Return the shredded or sliced chicken back to the slow cooker and stir it into the thickened teriyaki sauce until well coated. (Photos 7 & 8)
STEP 7. Serve over steamed rice, garnished with sliced green onions and a sprinkle of sesame seeds.
Recipe Tips
- Don’t overcook: Chicken breast can become dry if cooked too long. Stick to the recommended time and check for doneness at the earlier end of the range.
- Single layer matters: Arrange chicken in a single layer if possible to ensure even cooking throughout.
- Cornstarch dissolving: Make sure the cornstarch is completely dissolved in the sauce mixture before pouring over the chicken to avoid lumps.
- Check halfway: If possible, give the sauce a gentle stir halfway through cooking to ensure even coating and prevent burning along the edges.
- Low and slow: For the most tender results, use the LOW setting rather than HIGH. The gentle, slow cooking allows the chicken to become perfectly tender.
- Cut vs. shred: If you prefer chicken pieces rather than shredded chicken, you can cut the chicken into chunks before cooking or slice it after cooking instead of shredding.
Storing Tips
- Storage: Allow the teriyaki chicken to cool completely before transferring to an airtight container. Store in the refrigerator for 3-4 days.
- Freezing: This dish freezes exceptionally well. Place cooled chicken and sauce in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Leave some room for expansion.
- Reheating: Thaw overnight in the refrigerator if frozen. Reheat in a microwave, stirring occasionally until hot throughout, or gently warm in a saucepan over medium-low heat, adding a splash of water if the sauce seems too thick.
- Meal prep: This is perfect for meal prep! Make a double batch and portion into individual containers with rice and steamed vegetables for quick lunches throughout the week.
Serving Suggestions
Serve this flavorful slow cooker teriyaki chicken over fluffy white rice or Cilantro-Lime Rice for a complete meal. For a healthier option, pair it with Zucchini Noodles with an Arrabbiata Sauce (just swap the arrabbiata for your teriyaki sauce).
This teriyaki chicken also pairs wonderfully with steamed broccoli, roasted Brussels Sprouts with Balsamic Glaze, or a simple side salad. For an appetizer to start your Asian-inspired meal, try my Easy Shrimp Toast Recipe.
Recipe FAQs
For food safety reasons, it’s best to use fully thawed chicken breasts. Frozen chicken may spend too long in the temperature “danger zone” when cooked in a slow cooker, potentially allowing bacteria to grow.
The chicken is done when it reaches an internal temperature of 165°F and shreds easily with two forks. If you don’t have a meat thermometer, check that the chicken is no longer pink inside and the juices run clear.
Yes! Add the chicken and sauce to your Instant Pot, seal, and cook on high pressure for 10-12 minutes with a 10-minute natural release. Then remove the chicken, shred it, and return to the sauce.
The cornstarch in the sauce should thicken it as it cooks. If your sauce is still thin after cooking, you can remove the chicken, turn the slow cooker to HIGH, and let the sauce cook uncovered for 15-20 minutes to reduce and thicken. Alternatively, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir this slurry into the hot sauce.
Leftover teriyaki chicken is incredibly versatile! Use it in wraps, on salads, stuffed in a baked potato, or made into teriyaki chicken fried rice. It also makes a great filling for lettuce wraps or stuffed into a quesadilla with some cheese for a fusion dish.
Need More Chicken Recipes? Try These:
Crock Pot Teriyaki Chicken
Equipment
- Mixing Bowl (Small)
Ingredients
- 2 pounds boneless skinless chicken breasts
- ½ cup low sodium soy sauce
- ⅓ cup honey
- 3 tablespoons apple cider vinegar or rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon toasted sesame oil
- 3-5 cloves garlic minced
- 1 teaspoon ground ginger minced
- ½ teaspoon black pepper
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Place the chicken breasts in the slow cooker pot in a single layer to ensure even cooking.
- In a small bowl, combine the soy sauce, honey, vinegar, brown sugar, cornstarch, sesame oil, minced garlic, ground ginger, and black pepper. Whisk until well blended and the cornstarch is completely dissolved.
- Pour the homemade teriyaki sauce over the chicken, making sure all pieces are coated.
- Cover and cook on LOW for 4-5 hours, until the chicken is fully cooked to an internal temperature of 165°F and tender enough to shred easily.
- Remove the chicken from the slow cooker and place on a cutting board. Shred with two forks or slice into strips, depending on your preference.
- Return the shredded or sliced chicken back to the slow cooker and stir it into the thickened teriyaki sauce until well coated.
- Serve over steamed rice, garnished with sliced green onions and a sprinkle of sesame seeds.
Notes
- Don’t overcook: Chicken breast can become dry if cooked too long. Stick to the recommended time and check for doneness at the earlier end of the range.
- Single layer matters: Arrange chicken in a single layer if possible to ensure even cooking throughout.
- Cornstarch dissolving: Make sure the cornstarch is completely dissolved in the sauce mixture before pouring over the chicken to avoid lumps.
- Check halfway: If possible, give the sauce a gentle stir halfway through cooking to ensure even coating and prevent burning along the edges.
- Low and slow: For the most tender results, use the LOW setting rather than HIGH. The gentle, slow cooking allows the chicken to become perfectly tender.
- Cut vs. shred: If you prefer chicken pieces rather than shredded chicken, you can cut the chicken into chunks before cooking or slice it after cooking instead of shredding.
Nutrition Information
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