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Crockpot Teriyaki Chicken Recipe

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★★★★★

4.9 from 95 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/crockpot-teriyaki-chicken-recipe/