This Crock Pot Teriyaki Chicken is a simple and flavorful dish perfect for busy weeknights. With just a few minutes of prep, you can let the slow cooker do all the work, resulting in tender, juicy chicken infused with a sweet and savory teriyaki sauce. This dish is a family favorite and pairs perfectly with rice or steamed veggies. The slow-cooking process enhances the flavors, making this a meal you’ll want to come back to again and again!
Why You’ll Love This Recipe:
- Effortless: Minimal prep and the slow cooker takes care of the rest.
- Family-Friendly: The sweet and savory teriyaki sauce is always a hit.
- Versatile: Serve with rice, noodles, or use in wraps and salads for multiple meal options.
- Great for Meal Prep: Leftovers store well and are easy to reheat for quick meals throughout the week.
Ingredients You’ll Need:
- 1 ½ lbs boneless, skinless chicken breasts
- ½ cup soy sauce (preferably low sodium)
- ¼ cup honey
- ¼ cup brown sugar
- ¼ cup rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- ¼ cup water
- 2 tbsp cornstarch (for thickening)
- 2 tbsp water (for cornstarch slurry)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
How to Make Crock Pot Teriyaki Chicken:
Step-by-Step Instructions:
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of your crock pot. Ensure they are spread out evenly.
- Make the Teriyaki Sauce: In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, minced garlic, minced ginger, and ¼ cup of water until the mixture is well combined.
- Cook the Chicken: Pour the prepared teriyaki sauce over the chicken breasts. Cover the crock pot with its lid and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Once the chicken is fully cooked, remove it from the crock pot and use two forks to shred it into bite-sized pieces.
- Thicken the Sauce: In a small bowl, mix the 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir this slurry into the sauce in the crock pot. Let the sauce cook on high for an additional 10-15 minutes, stirring occasionally, until it thickens into a glaze.
- Combine and Serve: Return the shredded chicken to the crock pot, stirring to coat the chicken with the thickened teriyaki sauce. Serve the teriyaki chicken over a bed of steamed rice, garnished with chopped green onions and sesame seeds.
Helpful Tips:
- Add Vegetables: To make this a complete meal, add vegetables like broccoli, carrots, or snap peas to the crock pot during the last hour of cooking.
- Customize the Sweetness: Adjust the amount of honey to make the dish sweeter or less sweet based on your personal preference.
- Meal Prep Idea: Use the leftover teriyaki chicken in wraps, tacos, or salads for easy lunches throughout the week.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 4-5 hours (low) or 2-3 hours (high)
- Total Time: 4-5 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
- Diet: Dairy-Free, Nut-Free
Notes:
- If you prefer a thicker sauce, you can add an additional tablespoon of cornstarch to the slurry.
- For extra flavor, sprinkle a little sesame oil over the dish just before serving.
- This recipe works great with chicken thighs as well. They will yield a juicier result and may require a similar cooking time.
Nutritional Information (Per Serving):
- Calories: ~380 kcal
- Protein: 36g
- Carbohydrates: 35g
- Fat: 7g
- Sodium: 800mg
- Fiber: 1g
- Sugar: 20g
Frequently Asked Questions:
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. However, the cooking time will be longer, and you may need to adjust the seasoning once the dish is finished.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and offer a richer flavor. The cooking time will remain about the same.
How do I prevent the chicken from drying out?
Cooking on the low setting helps keep the chicken tender and moist. Avoid overcooking by checking the chicken around the 4-hour mark if using the low setting.
Can I freeze leftovers?
Yes! Allow the chicken to cool completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, simply thaw it overnight in the refrigerator and warm it in the microwave or on the stovetop.
What sides go well with this dish?
Teriyaki chicken pairs perfectly with steamed rice, quinoa, or stir-fried vegetables. You could also serve it over noodles or in a grain bowl.
Storage Instructions:
- Refrigerator: Store any leftover teriyaki chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
- Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Related Recipes:
If you liked this Crock Pot Teriyaki Chicken, try these other tasty dishes:
Conclusion:
This Easy Crock Pot Teriyaki Chicken is the perfect recipe for those busy days when you want a flavorful, home-cooked meal without spending hours in the kitchen. The slow-cooked chicken is juicy and tender, coated in a savory-sweet sauce that’s sure to satisfy. It’s versatile, easy to customize, and ideal for meal prep. Try it tonight, and your family will thank you!
Easy Crock Pot Teriyaki Chicken Recipe
Description
This Crock Pot Teriyaki Chicken is a simple and flavorful dish perfect for busy weeknights. With just a few minutes of prep, you can let the slow cooker do all the work, resulting in tender, juicy chicken infused with a sweet and savory teriyaki sauce. This dish is a family favorite and pairs perfectly with rice or steamed veggies. The slow-cooking process enhances the flavors, making this a meal you’ll want to come back to again and again!
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- ½ cup soy sauce (preferably low sodium)
- ¼ cup honey
- ¼ cup brown sugar
- ¼ cup rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- ¼ cup water
- 2 tbsp cornstarch (for thickening)
- 2 tbsp water (for cornstarch slurry)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of your crock pot. Ensure they are spread out evenly.
- Make the Teriyaki Sauce: In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, minced garlic, minced ginger, and ¼ cup of water until the mixture is well combined.
- Cook the Chicken: Pour the prepared teriyaki sauce over the chicken breasts. Cover the crock pot with its lid and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Once the chicken is fully cooked, remove it from the crock pot and use two forks to shred it into bite-sized pieces.
- Thicken the Sauce: In a small bowl, mix the 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir this slurry into the sauce in the crock pot. Let the sauce cook on high for an additional 10-15 minutes, stirring occasionally, until it thickens into a glaze.
- Combine and Serve: Return the shredded chicken to the crock pot, stirring to coat the chicken with the thickened teriyaki sauce. Serve the teriyaki chicken over a bed of steamed rice, garnished with chopped green onions and sesame seeds.
Notes
- If you prefer a thicker sauce, you can add an additional tablespoon of cornstarch to the slurry.
- For extra flavor, sprinkle a little sesame oil over the dish just before serving.
- This recipe works great with chicken thighs as well. They will yield a juicier result and may require a similar cooking time.
