Pin Easy crockpot teriyaki chicken is one of those set&it&and&forget&it dinners my family absolutely adores on busy weeknights. You just toss simple ingredients together and let the slow cooker work its magic while you get on with your day. By the end you have juicy pulled chicken coated in a glossy homemade teriyaki sauce perfect for spooning over fluffy rice.
The first time I made this teriyaki chicken was after coming home exhausted and not wanting to cook at all. My whole family raved and the leftovers vanished the next day. Now it has become our cozy comfort food throughout the year.
Ingredients
- Boneless skinless chicken thighs or breasts: Tender cuts that shred effortlessly. Opt for thighs if you want richer flavor
- Low&sodium soy sauce: Forms the savory base. Choose good quality to avoid bitterness
- Honey: Balances salt with gentle sweetness. Use local honey for best taste
- Brown sugar: Adds mellow caramel notes and depth. Light or dark works
- Rice vinegar: Brightens and balances the sauce. Apple cider vinegar works in a pinch
- Sesame oil: Lends nutty warmth. Toasted sesame oil brings bolder flavor
- Garlic: Fresh cloves for essential bite
- Fresh ginger: Grated for sunny zing and a fresh boost
- Cornstarch: Thickens the sauce to glossy perfection. Make sure it is lump free
- Water: Combines with cornstarch for a smooth slurry
- Sesame seeds: Tiny crunch on top for finishing
- Chopped green onions: A burst of freshness to balance all the flavors
- Cooked rice: The classic base for soaking up every bit of the glossy sauce
Instructions
- Prepare the Chicken:
- Nestle the chicken pieces closely together in the bottom of your slow cooker ensuring they are all in an even layer for even cooking
- Make the Teriyaki Sauce:
- In a medium bowl whisk together the soy sauce honey brown sugar rice vinegar sesame oil minced garlic and grated ginger. Whisk until the sugar dissolves for a smooth pourable sauce
- Sauce the Chicken:
- Pour the prepared teriyaki sauce evenly over the top of all the chicken making sure every piece is covered which ensures maximum flavor gets into the meat
- Cook Until Tender:
- Cover your slow cooker and set it on LOW for five to six hours or HIGH for three to four hours. The chicken is done when it easily shreds with a fork and registers at least one hundred sixty five degrees Fahrenheit
- Shred the Chicken:
- Lift the chicken out onto a plate and shred thoroughly with two forks so every bite is coated when it goes back into the sauce
- Thicken the Sauce:
- In a small bowl combine the cornstarch and water to form a smooth slurry. Stir this right into the hot liquid left in the slow cooker and let it bubble and thicken for ten to fifteen minutes uncovered
- Combine and Serve:
- Return the shredded chicken to the thickened sauce in the cooker and fold together until all the meat is glossy and coated. Scoop onto hot cooked rice and scatter with sesame seeds and green onions for serving
Pin My favorite part of making this is pouring the sauce over the chicken and smelling all the ginger and garlic as it cooks. My son always comes running into the kitchen wanting to sneak a taste straight out of the crockpot
Storage Tips
This teriyaki chicken stores beautifully in airtight containers in the fridge for up to four days. It gets more flavorful overnight and reheats perfectly in the microwave or on the stovetop. To freeze let it cool completely then store in single serve portions for easy weeknight dinners
Ingredient Substitutions
Swap chicken breasts for thighs if you like milder leaner protein. Tamari or coconut aminos work in place of soy sauce for a gluten free twist. Maple syrup can sub for honey if that is what you have on hand. White wine vinegar can stand in for the rice vinegar for a slightly different zing
Serving Suggestions
Spoon your teriyaki chicken over steamed jasmine or brown rice but it is also wonderful stuffed in lettuce wraps or as sliders tucked into soft rolls. I sometimes throw in steamed broccoli snap peas or bell peppers for a complete meal
Cultural and Seasonal Notes
Teriyaki is a classic Japanese glaze that highlights the balance of salty and sweet. While this is an easy home version it captures the spirit of the original. In warmer months serve chicken chilled with cucumber salad for a summer twist. Add mandarin oranges or pineapple for a tropical variation
Pin Every time I serve this at gatherings someone always asks for the recipe. My friend adapted it for her family by swapping in tofu for the chicken and it still turned out saucy and rich
Recipe FAQ
- → What type of chicken works best for this dish?
Boneless, skinless thighs or breasts are ideal as they become tender and shred easily after slow cooking.
- → Can I substitute rice vinegar?
Yes, apple cider vinegar is a great alternative to rice vinegar in the sauce mixture.
- → How is the sauce thickened?
A mixture of cornstarch and water is added near the end of cooking to give the sauce a glossy, thick texture.
- → Does this dish reheat well?
Absolutely. Leftovers can be stored refrigerated and gently reheated, making it perfect for meal prep.
- → What garnishes enhance the flavors?
Sesame seeds and chopped green onions add a fresh, nutty crunch and vibrant color to the finished plate.