Crockpot Teriyaki Chicken Recipe
A slow-cooked, flavor-packed teriyaki chicken in a sweet and savory sauce. Juicy, tender, and better than your favorite takeout.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ¼ cup rice vinegar
- 2 tablespoons brown sugar
- 4 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes optional
- 2 tablespoons cornstarch
- ¼ cup cold water
- Sesame seeds & sliced green onions for garnish, optional
- Cooked white rice for serving
Instructions
Step 1: Prepare the Sauce
- Whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, sesame oil, and red pepper flakes.
Step 2: Assemble in the Crockpot
- Place chicken in the slow cooker and pour the sauce over it.
- Cover and cook on LOW for 4-5 hours, or until chicken is tender.
Step 3: Shred the Chicken
- Remove chicken from the Crockpot and shred it with two forks.
Step 4: Thicken the Sauce
- Mix cornstarch with cold water, pour into the Crockpot, and stir well.
- Cook for another 15-20 minutes until the sauce thickens.
Step 5: Combine & Serve
- Return shredded chicken to the sauce, mix well, and let it absorb the flavor.
- Serve over hot rice and garnish with sesame seeds and green onions.
Notes
Nutritional Information (Per Serving)
- Calories: ~320
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 34g
Vitamins & Minerals (Per Serving)
- Iron: 12%
- Vitamin B6: 25%
- Magnesium: 10%
- Potassium: 18%
- Niacin: 30%
Pro Tips for the Best Crockpot Teriyaki Chicken
- Use chicken thighs for extra tenderness and flavor.
- Thicken the sauce with cornstarch to get that classic sticky teriyaki texture.
- Add veggies like bell peppers, carrots, or snap peas during the last hour.
- Double the sauce if you like extra to drizzle over rice.
- For a deeper flavor, marinate the chicken in the sauce for an hour before cooking.