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Crockpot Teriyaki Chicken

close up shot crockpot chicken teriyaki in a labeled plastic bag
Cooked slowly in a tangy sauce until bubbling, this crockpot teriyaki chicken is an excellent standalone dish, or can be mixed with veggies, or served over rice.
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Table of Contents
  1. CROCKPOT TERIYAKI CHICKEN INGREDIENTS
  2. HOW TO MAKE THIS CROCKPOT TERIYAKI CHICKEN RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Delicious sweet and savory teriyaki sauce is drizzled over chicken breasts and cooked until tender in this easy crockpot teriyaki chicken. This tasty recipe could be served on its own over rice or combined with crisp vegetables for a stir fry-style meal.

We have plenty of Asian-inspired dishes featuring chicken, including our honey garlic chicken and chicken lo mein.

CROCKPOT TERIYAKI CHICKEN INGREDIENTS

You will need:

  • 3 large boneless skinless chicken breasts – about 2 pounds total
  • ½ cup soy sauce
  • ½ cup honey
  • 3 tablespoons brown sugar
  • 3 tablespoons rice wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • ¼ cup water
  • 2 tablespoons cornstarch
  • green onions for garnish
  • sesame seeds for garnish
  • cooked rice for serving

SUBSTITUTIONS AND ADDITIONS

VEGETABLES: Sautee veggies such as chopped bell peppers, broccoli florets, and snow peas and stir them in with the shredded chicken before tossing it in the sauce.

CHICKEN THIGHS: Instead of chicken breasts, you could use boneless skinless chicken thighs in this great recipe.

PINEAPPLE: Pineapple is a natural choice alongside Asian-inspired flavors; add it to the slow cooker while the chicken cooks for an extra pop of sweetness.

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HOW TO MAKE THIS CROCKPOT TERIYAKI CHICKEN RECIPE

STEP ONE: In a small bowl, mix together the soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger.

PRO TIP

Whisk the sauce together the night before and store it in the refrigerator so that you can just dump it in the slow cooker with the chicken the next day.

STEP TWO: Place the raw chicken breasts in a single layer at the bottom of the slow cooker and pour the sauce mixture over the top.

STEP THREE: Cook on low for 5 hours or high for 3 hours until a meat thermometer reads 165°F.

STEP FOUR: When the chicken is cooked, remove it from the slow cooker, place it into a large bowl or on a platter, and shred it using two forks.

PRO TIP

Chicken shreds best when it is still warm; make sure you do this right when it comes out of the slow cooker.

STEP FIVE: Carefully pour the remaining sauce from the crockpot into a small saucepan.

STEP SIX: Mix the cornstarch into the water to make a slurry. Pour the cornstarch mixture into the sauce in the saucepan and heat on the stovetop over medium heat for about 5 minutes, until the sauce has thickened.

STEP SEVEN: Pour the thickened sauce over the top of the shredded chicken and toss gently to coat.

PRO TIP

Crockpots cook at varying rates; the cook time is written for the crockpot I used. Make sure that you test that your chicken is fully cooked before consuming. A meat thermometer inserted into the middle of the thickest part of the breast should have an internal temperature of 165°F.

HOW TO SERVE

Once your honey teriyaki crockpot chicken is cooked, you have a few options for how to serve it. The traditional option is to serve the chicken over brown or white rice or lo mein noodles for a complete meal. Garnish with chopped green onion and sesame seeds.

An alternative would be to pile the saucy tender chicken onto a crusty bun with a salad on the side. Add our broccoli salad or coleslaw for two classic choices.

STORAGE

IN THE FRIDGE: Store any leftovers of the crockpot chicken with teriyaki sauce in an airtight container in the fridge for up to 3 days.

IN THE FREEZER: Once cooked, you can freeze this slow cooker teriyaki chicken recipe for up to 3 months.

REHEATING FROM FROZEN: Thaw in the freezer overnight, place the chicken teriyaki in a large pot on the stovetop over medium heat and cook until heated through. You can also reheat it in the microwave.

MAKE-AHEAD: If you would like to make this slow cooker recipe as a freezer meal, mix the sauce together as in step 1. Place the chicken breasts into a gallon-sized freezer bag. Pour the sauce mixture into the bag with the chicken and shake gently to coat the chicken. Remove as much air from the bag as possible and seal it shut. Label the bag with the recipe’s name, the date, and cooking instructions and place it in the freezer for up to 3 months. To use the freezer meal, thaw it in the refrigerator overnight, put the contents of the bag into the slow cooker, and continue from step 3 in the recipe.

Crockpot chicken is slow-cooked in a homemade teriyaki sauce that blends honey, garlic, ginger, and soy sauce for a delicious meal that is incredibly versatile. With just a few minutes of prep time, let your crockpot do the work and come home to an amazing smelling entree simmering and ready to serve.

FREQUENTLY ASKED QUESTIONS

What can I serve with teriyaki chicken?

You can serve this easy teriyaki chicken recipe over brown rice or noodles or add steamed or stir fry veggies on the side.

Can you put frozen chicken in a crockpot?

Cooking chicken from frozen is not recommended because it may not reach a safe temperature during the required cooking time.

How do I shred chicken?

To shred chicken, use two forks. Holding one in each hand, use them to pull the chicken apart.

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close up shot crockpot chicken teriyaki in a labeled plastic bag

Crockpot Teriyaki Chicken

5 from 1 vote
Cooked slowly in a tangy sauce until bubbling, this crockpot teriyaki chicken is an excellent standalone dish, or can be mixed with veggies, or served over rice.
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 4

Ingredients
  

  • 3 large chicken breasts skinless and boneless (about 2 pounds total)
  • ½ cup soy sauce
  • ½ cup honey
  • 3 tablespoons brown sugar
  • 3 tablespoons rice vinegar
  • 3 cloves garlic minced
  • 1 teaspoon ground ginger
  • ¼ cup water
  • 2 tablespoons cornstarch
  • green onions for garnish
  • sesame seeds for garnish
  • cooked rice for serving

Instructions
 

  • In a small bowl, mix together the soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger.
  • Place the chicken breasts in a layer at the bottom of the slow cooker and pour the sauce mixture over the top.
  • Cook on low for 5 hours or high for 3 hours until a meat thermometer reads 165F.
  • When the chicken is cooked, remove it from the slow cooker, place it into a large bowl or on a platter, and shred it using two forks.
  • Carefully pour the remaining sauce from the crockpot into a small saucepan.
  • Mix the cornstarch into the water to make a slurry. Pour the cornstarch slurry into the sauce in the saucepan and heat on the stovetop over medium heat for about 5 minutes, until the sauce has thickened.
  • Pour the thickened sauce over the top of the shredded chicken and toss gently to coat.
  • Garnish with chopped green onion and sesame seeds and serve over hot cooked rice.

Notes

Pro Tip: Whisk the sauce together the night before and store it in the refrigerator so that you can just dump it in the slow cooker with the chicken the next day.
Pro Tip: Chicken shreds best when it is still warm, make sure you do this right when it comes out of the slow cooker.

Nutrition

Calories: 396kcal | Carbohydrates: 50g | Protein: 39g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1823mg | Potassium: 739mg | Fiber: 1g | Sugar: 44g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg
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