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Delicious crockpot teriyaki chicken served with rice and vegetables

Crockpot Teriyaki Chicken

A hands-off, comforting dish of juicy chicken breasts simmered in a sweet and savory teriyaki sauce, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-4 pieces Boneless, skinless chicken breasts Swap for thighs if you prefer richer flavor.
  • 0.5-0.75 cup Soy sauce Use low-sodium if preferred.
  • 0.33-0.5 cup Brown sugar Adjust to taste.
  • 2-4 cloves Garlic, minced Reduce for a milder flavor.
  • 1-2 teaspoons Ginger, grated Use fresh or 1/2 tsp ground.
  • 1-2 tablespoons Honey For added depth and gloss.
  • 1-2 tablespoons Cornstarch To thicken sauce.
  • 0.25-0.33 cup Water Or chicken broth for extra flavor.
Garnish and Serving Suggestions
  • to taste Green onions, sliced For garnish.
  • to taste Sesame seeds, toasted Optional, for garnish.
  • as needed Rice or noodles Serve with jasmine rice, brown rice, udon, or soba.

Method
 

Preparation
  1. Place the chicken breasts in the slow cooker in a single layer if possible.
  2. In a bowl, mix together the soy sauce, brown sugar, garlic, ginger, honey, cornstarch, and water until well combined.
  3. Pour the sauce over the chicken, making sure it's mostly coated.
Cooking
  1. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
  2. Once cooked, shred the chicken using two forks and return the meat to the slow cooker to soak up the sauce.
  3. If the sauce seems thin, mix 1-2 teaspoons of cornstarch with cold water and stir in; switch to high for 10-15 minutes to thicken.
Serving
  1. Serve the chicken over rice or noodles, garnished with green onions and sesame seeds.

Notes

Leftover teriyaki chicken keeps well in the fridge or freezer. For reheating, gently warm in a skillet with a splash of water or broth.