Crockpot Teriyaki Chicken Recipe

Introduction

Crockpot Teriyaki Chicken is a delightful and easy meal perfect for busy weeknights. Tender chicken simmers in a sweet and savory teriyaki sauce, delivering big flavor with minimal effort. This recipe is both budget-friendly and comforting.

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 cup low-sodium soy sauce
• 1/2 cup honey
• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch (mixed with 2 tablespoons water for slurry, optional for thickening)
• 2 tablespoons water
• Optional garnishes: toasted sesame seeds, sliced green onions

Instructions

1. Step 1: In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until well combined. This mixture forms the flavorful teriyaki glaze.
2. Step 2: Place the chicken thighs or breasts in the crockpot in a single layer for even cooking.
3. Step 3: Pour the teriyaki sauce mixture evenly over the chicken, ensuring each piece is coated.
4. Step 4: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
5. Step 5: (Optional) For a thicker sauce, remove the chicken and set aside. Whisk cornstarch with water to create a slurry, then stir into the crockpot liquid. Cook on HIGH for 15-30 minutes until the sauce thickens. Return the chicken to coat with the glaze.
6. Step 6: Serve the chicken whole or shredded with two forks to soak up more sauce. Garnish with toasted sesame seeds and sliced green onions if desired.

Tips & Variations

• Use chicken thighs for more moisture and flavor; breasts work well if you prefer leaner meat.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• If you don’t have rice vinegar, white vinegar or apple cider vinegar are acceptable substitutes.
• Serve over steamed rice, quinoa, or noodles for a complete meal.

Storage

Store leftover teriyaki chicken in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze up to 2 to 3 months. Reheat gently on the stovetop over low heat to preserve the texture and flavor of the chicken and sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this crockpot recipe?

Yes, you can use frozen chicken, but increase the cooking time by about an hour on LOW and ensure the chicken cooks thoroughly before serving.

How do I thicken the teriyaki sauce without cornstarch?

If you prefer to avoid cornstarch, you can simmer the sauce uncovered on LOW for longer to reduce it naturally, or mix in a small amount of arrowroot powder as a substitute thickener.

Crockpot Teriyaki Chicken Recipe

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Crockpot Teriyaki Chicken is a flavorful and easy slow cooker recipe perfect for busy weeknights. Tender chicken thighs or breasts are simmered in a savory and sweet homemade teriyaki sauce made with soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. The slow cooking method ensures juicy, melt-in-your-mouth chicken that’s budget-friendly and perfect served over steamed rice with optional toasted sesame seeds and green onions for garnish.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes on LOW
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Asian-inspired
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 2 pounds boneless, skinless chicken thighs or breasts

Teriyaki Sauce

• 1 cup low-sodium soy sauce
• 1/2 cup honey
• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper

Thickening Slurry (Optional)

• 1 tablespoon cornstarch
• 2 tablespoons water

Garnishes (Optional)

• Toasted sesame seeds
• Sliced green onions

Instructions

1. Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until fully combined to create a flavorful teriyaki glaze.
2. Arrange the Chicken: Place the boneless, skinless chicken thighs or breasts in the crockpot, arranging them in a single layer as much as possible to ensure even cooking.
3. Pour Sauce Over Chicken: Pour the prepared teriyaki sauce mixture evenly over the chicken pieces in the crockpot, making sure each piece is well coated with the sauce.
4. Slow Cook the Chicken: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender. Cooking times may vary depending on your slow cooker and the size of the chicken pieces.
5. Thicken the Sauce (Optional): If you prefer a thicker sauce, carefully remove the chicken and set aside. Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Stir the slurry into the remaining liquid in the crockpot. Set the crockpot to HIGH and cook for an additional 15-30 minutes until the sauce thickens. Return the chicken to the pot and toss to coat the thickened sauce evenly.
6. Shred or Serve Whole: You can shred the chicken directly in the crockpot using two forks for more sauce absorption, or serve the chicken pieces whole based on your preference.
7. Serve and Garnish: Serve the crockpot teriyaki chicken hot over steamed rice. Garnish with toasted sesame seeds and freshly sliced green onions for added flavor and presentation.

Notes

• Refrigerate leftovers in an airtight container for up to 3-4 days.
• Freeze leftovers for up to 2-3 months for longer storage.
• Best reheated on the stovetop to maintain texture and flavor.
• Use boneless, skinless chicken thighs for more tender and juicy results, but breasts also work well.

Keywords: crockpot teriyaki chicken, slow cooker chicken, teriyaki sauce, easy chicken recipes, weeknight dinner, Asian chicken recipe