Crockpot Teriyaki Chicken Recipe

Name: Crockpot Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Asian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup teriyaki sauce; 1/4 cup honey; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp rice vinegar; 1 tbsp cornstarch; 2 tbsp water; 2 green onions, sliced; 1 tbsp sesame seeds

Author: Tessa

Published: July 18, 2025

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You know those nights when you need dinner to practically make itself? That’s where my go-to Crockpot Teriyaki Chicken comes in—a lifesaver on busy days when you still want something delicious. I’ve been making this recipe for years, tweaking it until the sauce hits that perfect sweet-savory balance with just the right sticky glaze. The best part? You toss everything in the slow cooker and let the magic happen. Even my picky nephew licks his plate clean when I make this. It’s become my most-requested weeknight meal, and once you try it, you’ll see why. Trust me, your crockpot’s about to become your new best friend.

Ingredients for Crockpot Teriyaki Chicken

Here’s everything you’ll need to make my favorite lazy-day teriyaki chicken – I promise it’s all simple stuff you might already have:

4 boneless, skinless chicken breasts – About 1.5 pounds total (thighs work great too if that’s what you’ve got)
1 cup teriyaki sauce – Use your favorite brand, but I’m partial to the thicker, glaze-style ones
1/4 cup honey – That golden sweetness balances everything perfectly
2 cloves garlic, minced – Fresh is best here, but 1 tsp of the jarred stuff works in a pinch
1 tbsp ginger, grated – Pro tip: Keep ginger root in your freezer and grate it frozen!
1 tbsp rice vinegar – The secret touch that keeps the sauce from being too sweet
1 tbsp cornstarch + 2 tbsp water – Our quick thickener for that glossy finish
2 green onions, sliced – For that fresh pop of color and crunch
1 tbsp sesame seeds – Because everything’s better with sesame seeds

See? Nothing fancy – just good flavors that turn chicken into something special while you go about your day.

Crockpot Teriyaki Chicken - detail 1

How to Make Crockpot Teriyaki Chicken

Okay, here’s where the magic happens – and I promise it’s easier than you think! I’ve made this dish probably a hundred times, and these steps never fail me. The key is not to overthink it – the crockpot does most of the work while you get to be the hero who “slaved away” in the kitchen (wink).

Prep your chicken: Just plop those chicken breasts right into your slow cooker – no need to brown them first. I don’t even bother trimming them unless there’s obvious fat (the sauce will make them super tender anyway).
Whisk the sauce: In a small bowl, stir together the teriyaki sauce, honey, minced garlic, grated ginger, and rice vinegar. Pro tip: Warm the honey for 10 seconds in the microwave if it’s too thick to mix easily. I like to taste the sauce at this point – sometimes I add an extra splash of vinegar if I want it tangier.
Cook low and slow: Pour that gorgeous sauce over the chicken, making sure each piece gets coated. Cover and cook on LOW for 6 hours or HIGH for 3 hours. I prefer low – the chicken comes out more tender, and the flavors meld better. Your house will smell amazing about halfway through!
Shred time: When the chicken’s done (it should fall apart easily with a fork), transfer it to a plate and shred it with two forks. This is when I sneak a bite – quality control, you know?
Thicken the sauce: Mix cornstarch with water until smooth, then stir it into the sauce left in the crockpot. Let it cook uncovered for 15 more minutes – you’ll see it transform into that glossy, restaurant-style glaze we all love.
Bring it all together: Return the shredded chicken to the sauce, stirring gently to coat every piece. Let it sit for 5 minutes to soak up all that flavor before serving.
Garnish and serve: Sprinkle with green onions and sesame seeds right before serving – they add such a nice freshness and crunch against that rich sauce.

See? Seven simple steps for chicken that tastes like you spent hours in the kitchen. The hardest part is waiting for the crockpot to work its magic – but trust me, it’s worth every minute!

Crockpot Teriyaki Chicken - detail 2

Why You’ll Love This Crockpot Teriyaki Chicken

Listen, I wouldn’t make this every other week if it wasn’t absolutely addictive. Here’s why this recipe has become my kitchen MVP:

Set it and forget it magic: Dump the ingredients in before work and come home to a meal that tastes like you’ve been cooking all day.
That perfect sweet-salty balance: The honey and teriyaki create this sticky, glossy sauce that coats every bite just right.
Picky eater approved: My nephew who “hates sauce” gobbles this up – the flavors just work.
Meal prep superstar: Makes amazing leftovers that taste even better the next day.
Zero fancy skills required: If you can measure and stir, you can make restaurant-quality teriyaki chicken.

Seriously, this is the kind of recipe that makes people think you’re a much better cook than you actually are – don’t tell them our secret!

Tips for Perfect Crockpot Teriyaki Chicken

Okay, after making this more times than I can count, I’ve picked up a few tricks that really take it to the next level. First, if you’re watching sodium, definitely use low-sodium teriyaki sauce – you can always add a pinch of salt later if needed. Trust me, shredding the chicken makes it soak up way more of that amazing sauce than just slicing it. And here’s my favorite secret: if you want that sauce extra glossy and thick, let the cornstarch slurry bubble for a full 15 minutes at the end. It makes all the difference!

Ingredient Notes and Substitutions

No need to stress if you’re missing something – this recipe is super flexible! Here are my tried-and-true swaps that still give you amazing results:

Chicken thighs work beautifully instead of breasts – they actually stay juicier during long cooking.
Out of honey? Maple syrup or brown sugar (about 1/3 cup packed) makes a great substitute.
For a spicy kick, add 1 tsp chili garlic sauce or red pepper flakes to the sauce mix.
No rice vinegar? Apple cider vinegar or even lemon juice in a pinch will give that needed acidity.
Fresh ginger can be swapped with 1/2 tsp ground ginger if that’s what you’ve got.
Want more veggies? Toss in sliced bell peppers or broccoli florets about 30 minutes before serving.

The beauty of this recipe is how forgiving it is – don’t be afraid to make it your own!

Serving Suggestions for Crockpot Teriyaki Chicken

Oh, let me tell you how I love to serve this chicken – it’s practically begging to be poured over a big bowl of steamed jasmine rice so all that glorious sauce gets soaked up. For busy nights, I’ll toss it with instant ramen noodles (minus the seasoning packet) for the easiest teriyaki noodle bowl. When I’m feeling fancy, I’ll add a quick cucumber salad with rice vinegar and sesame oil – the cool crunch balances the rich sauce perfectly. And don’t forget the extra sesame seeds on top – because more is always better!

Storage and Reheating Instructions

Here’s the best part – this teriyaki chicken tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I usually splash in a teaspoon of water and microwave in 30-second bursts, stirring between each – that keeps the sauce from drying out. If you’re feeling fancy, warm it gently in a skillet over medium-low heat. Just watch it doesn’t stick! And yes, I’ve been known to eat it cold straight from the fridge – no judgment here.

Nutritional Information for Crockpot Teriyaki Chicken

Okay, let’s talk numbers – but remember these are just estimates since brands and ingredients vary. For one serving (about 1 cup of shredded chicken with sauce), you’re looking at roughly 320 calories, with 6g fat (only 1g saturated), 36g protein, and 28g carbs. The sodium comes in around 1200mg – that’s why I often use low-sodium teriyaki sauce! The honey and teriyaki add about 18g sugar per serving. Not bad for something that tastes this indulgent!

FAQ About Crockpot Teriyaki Chicken

I get asked about this recipe all the time – here are the questions that pop up most often with my tried-and-true answers:

Can I use chicken thighs instead of breasts?
Absolutely! Thighs actually stay juicier during long cooking. Use boneless, skinless thighs (about 6-8 pieces) and keep the same cook time. The texture comes out slightly richer – I actually prefer thighs!

How do I thicken the sauce if it’s too thin?
The cornstarch slurry should do the trick, but if you want it thicker, mix another tablespoon of cornstarch with cold water and stir it in, letting it bubble for extra 10 minutes. Pro tip: Leave the lid off during this step to help reduce the sauce.

Can I make this recipe ahead?
You bet! Cook and shred the chicken, then store it with the sauce separately in the fridge for up to 2 days before combining. The flavors meld even better!

What’s the best way to freeze leftovers?
Portion the cooled chicken with sauce into freezer bags, squeeze out air, and lay flat to freeze. Thaw overnight in fridge and reheat gently with a splash of water.

Can I add vegetables to cook with the chicken?
Add hearty veggies like carrots or broccoli florets during the last hour of cooking. For softer veggies like bell peppers, just 30 minutes will do – otherwise they get mushy!