Crockpot Teriyaki Chicken
Sticky-sweet, impossibly tender, and packed with flavor, this Crockpot Teriyaki Chicken is an easy, family-friendly dinner that practically makes itself. The slow cooker does all the work, delivering juicy chicken in a homemade teriyaki sauce that’s fresher and lighter than takeout.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours (LOW) or 2-3 hours (HIGH)
- Total Time: 4 hours 15 minutes (on LOW)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, cut into large chunks
- 1/2 cup low sodium soy sauce
- 1/3 cup honey
- 2 tablespoons brown sugar (or coconut sugar)
- 2 tablespoons rice vinegar
- 3 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon crushed red pepper flakes (optional)
- Cooked white or brown rice, for serving
- Sliced green onions, for garnish
- Toasted sesame seeds, for garnish
- Steamed broccoli, snap peas, or bell peppers (optional, for serving)
Instructions
- Pat chicken dry and trim excess fat. Cut into large, even chunks (about 2 inches).
- In a mixing bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and optional red pepper flakes until smooth.
- Place chicken pieces in the bottom of the slow cooker. Pour teriyaki sauce evenly over the chicken.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until chicken is fork-tender and shreds easily.
- Remove chicken to a plate and cover loosely with foil. Pour sauce from the slow cooker into a small saucepan.
- Mix cornstarch with cold water to make a slurry. Whisk slurry into the sauce and simmer over medium heat for 3-5 minutes, stirring, until thick and glossy. (Alternatively, add slurry to slow cooker and cook on HIGH for 20 minutes.)
- Shred chicken with two forks. Return to slow cooker, pour thickened sauce over, and stir to coat.
- Serve chicken over steamed rice. Garnish with sliced green onions and toasted sesame seeds. Add steamed veggies if desired.
Notes
For gluten-free, use tamari or coconut aminos instead of soy sauce. Chicken thighs stay juicier than breasts. Marinate chicken in sauce overnight for extra flavor. Add veggies in the last hour for a complete meal. Sauce can be thickened in the slow cooker or on the stove. Leftovers keep well for 4 days in the fridge or 3 months in the freezer.
Nutrition
- Serving Size: About 1/6 of recipe (without rice)
- Calories: 230
- Sugar: 11
- Sodium: 700
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 15
- Protein: 26
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