Crockpot Teriyaki Chicken Recipe
A foolproof slow-cooked teriyaki chicken recipe with a homemade sauce that’s sweet, savory, and dangerously addictive.
Ingredients
For the Chicken:
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Teriyaki Sauce:
- ½ cup soy sauce
- ⅓ cup honey
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- ½ teaspoon red pepper flakes optional, for heat
- 1 tablespoon cornstarch + 2 tablespoons water for thickening
For Garnish & Serving:
- Steamed rice or noodles
- Sesame seeds
- Chopped green onions
Instructions
Step 1: Prep the Chicken
- Season the chicken with salt and pepper.
- Place it in the Crockpot like a pro.
Step 2: Make the Sauce
- In a bowl, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- Pour the mixture over the chicken.
Step 3: Slow Cook & Relax
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- Remove the chicken, shred it, and return it to the pot.
Step 4: Thicken the Sauce
- Mix cornstarch with water, then stir it into the sauce.
- Cook for another 10 minutes until it thickens.
Step 5: Serve & Impress Yourself
- Spoon the teriyaki chicken over rice or noodles.
- Garnish with sesame seeds and green onions, then pretend you’re a master chef.
Notes
Nutritional Information (Per Serving)
- Calories: ~310
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
Vitamins & Minerals (Per Serving)
- Vitamin C: 8%
- Potassium: 18%
- Iron: 12%
- Vitamin A: 5%
- Calcium: 6%
Pro Tips for the Best Teriyaki Chicken
- For extra flavor, brown the chicken in a pan before slow cooking.
- Want it sweeter? Add an extra tablespoon of honey.
- Use fresh garlic and ginger instead of powdered for an intense kick.
- Double the sauce if you like extra for drizzling over rice.
- Store leftovers in the fridge for up to 3 days—assuming they last that long.