This better than take out Crockpot Teriyaki Chicken Recipe is the perfect easy, healthy, and delicious weeknight dinner. My new favorite throw-and-go slow cooker recipe!
I am addicted to Asian-inspired recipes…and crockpot recipes…so why not combine the two with an Asian-inspired crockpot recipe? Enter: Crockpot Teriyaki Chicken!
Tender chicken cooked in a delicious, slightly sweet, and tangy sauce. What more could you ask for? 😉
What is teriyaki?
Teriyaki is a marinade or glaze used in Japanese cuisine typically made up of soy sauce, sake, sugar, ginger, and other flavors.
In this case, we’re making a teriyaki sauce with soy sauce, rice vinegar, brown sugar, honey, and ground ginger (along with a few other delicious ingredients.)
A homemade teriyaki sauce + chicken breasts + your slow cooker = flavor packed easy weeknight dinner.
- Chicken Broth – thins out the sauce while providing flavor and moisture.
- Soy Sauce – adds a salty umami flavor.
- Seasoned Rice Vinegar – adds a delicious tang.
- Honey and Brown Sugar – sweetens the sauce. I love the combination of super sweet honey and rich brown sugar. Honey also adds a nice stickiness to this dish.
- Garlic – gives that recognizable nutty flavor.
- Red Pepper Flakes -provides some heat.
- Ground Ginger and Black Pepper – adds zest and warmth.
- Chicken Breasts – I always have boneless, skinless chicken breasts on hand, but feel free to use chicken thighs instead.
- Water and Cornstarch – makes up a cornstarch slurry which helps the sauce to thicken.
Serve over rice, quinoa, or cauliflower rice with cilantro, more red pepper flakes, and sesame seeds!
How to make
This recipe uses my favorite cooking method. I call it throw-and-go. Just throw everything into your crockpot, and go do whatever the heck you want while it cooks. 😉
- Whisk together broth, soy sauce, vinegar, honey, brown sugar, garlic, red pepper flakes, ginger, and pepper.
- Pour half into a greased crockpot. Add in chicken then cover with remaining sauce. Cook on HIGH for 4 hours or on LOW for 8 hours. When it’s done cooking, remove the chicken and set aside.
- Whisk together water and cornstarch in a small bowl then stir that into the crockpot.
- Place the chicken back in, cover, and cook on HIGH for another 20-30 minutes or until the sauce is perfectly thick. Remove the chicken and shred it with two forks.
- Place the shredded chicken back into the crockpot to mix with the sauce, then serve and enjoy!
How to shred chicken
The easiest way to shred chicken is to just use two forks. Hold one fork in each hand and use them both to pull the chicken apart!
Is teriyaki chicken healthy?
This recipe is packed with healthy ingredients and lean protein so all-in-all it’s pretty darn healthy! Soy sauce and chicken broth can be high in sodium, however, so if you’re watching your intake, use low-sodium varieties!
1/4th of this recipe contains 350 calories, 6 grams of fat, 20 grams of carbs, and 51 grams of protein.
Can you use chicken thighs?
Use boneless, skinless chicken thighs for even juicier teriyaki chicken. Bonus: it’s often cheaper than chicken breasts!
The cook time should stay the same, however, you should always make sure chicken has reached an internal temperature of 165 degrees F before serving!
Can you put frozen chicken in a crockpot?
Technically, no. Cooking frozen meat in a crockpot is NOT recommended because the meat might not reach a safe internal temperature before it’s contaminated by bacteria.
However, I’ve heard mixed reviews on this, so while I recommend using fresh/thawed chicken, you’ll have to decide for yourself if it’s worth the risk.
Is teriyaki chicken gluten-free?
It’s not, but easily can be! Simply use a gluten-free soy sauce alternative like coconut aminos or tamari. As always, verify that the other ingredients you’re using are certified gluten-free.
- Swap the grain. I served my teriyaki chicken over a bed of white rice, but brown rice, cauliflower rice, or quinoa would all be delicious!
- Add pineapple. Try mixing some diced pineapple into your crockpot for a fruity twist.
- Add veggies. Classic stir fry veggies are a delicious addition to this recipe. Try broccoli, snap peas, bell peppers, and more! I recommend serving the vegetables on the side (vs stirring them in) for the best texture.
How to store
Stored separately from the rice, chicken teriyaki can be placed in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.
If frozen, let it thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Winner winner easy, delicious, and pretty darn healthy chicken dinner! 😉
Slow Cooker Teriyaki Chicken
Equipment for this recipe
- 1/2 cup chicken broth
- 1/2 cup soy sauce or gluten free alternative
- 1/4 cup seasoned rice vinegar
- 2 tablespoons honey more or less to taste
- 2 tablespoons brown sugar more to less to taste
- 2 cloves garlic minced or pressed
- 1/2 teaspoon red pepper flakes more or less to taste
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 pounds uncooked boneless skinless chicken breasts
- 1/4 cup water
- 2 tablespoons cornstarch
- Cilantro, red pepper flakes, and sesame seeds for garnish
- Cauliflower “rice” or regular rice for serving
- Grease a crockpot with cooking spray and set aside.
- Whisk together sauce: broth, soy sauce, vinegar, honey, brown sugar, garlic, red pepper flakes, ginger, and pepper.
- Pour half into prepared crockpot.
- Add in chicken and cover with remaining sauce.
- Cover and cook on HIGH 4 hours or LOW 8 hours.
- Remove chicken and set aside.
- Whisk together water and cornstarch in a small bowl, then stir that mixture into the crockpot.
- Place chicken back in, cover and cook on HIGH 20-30 minutes or until sauce has thickened.
- Shred chicken directly in the crockpot.
- Serve and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.
This post has been updated to provide more detailed content.