Oh my goodness, let me tell you about this Crockpot Teriyaki Chicken! This dish has become a staple in our house, especially when life gets busy. I love throwing everything in the slow cooker in the morning and letting it work its magic throughout the day. By dinner time, the house smells amazing, and I can’t wait to dig in! It’s so simple and perfect for any weeknight meal, plus my husband practically dives into it every time.
The chicken is super juicy and tender, coated in a sweet and tangy teriyaki sauce that is just to die for! I love serving it over a bed of fluffy rice or with steamed veggies. It’s a real winner with my family and has even become a favorite among our friends when we have them over. Seriously, if you’re looking for something easy, delicious, and crowd-pleasing, this is it! Plus, if you like Asian-inspired dishes, you might want to check out my easy fried rice recipe that pairs perfectly with it. Enjoy!
Why You’ll Love This Crockpot Teriyaki Chicken
- Sweet and savory teriyaki sauce with hints of garlic and ginger
- Tender, juicy chicken that practically falls apart after cooking
- Minimal prep time—just mix, pour, and go!
- Cooking in the Crockpot means dinner can be ready when you are
- Customizable with your choice of chicken cuts—thighs or breasts
- Option to thicken sauce for a richer texture, if you desire
- Add veggies for a complete meal that’s full of flavor and color
- Delicious over rice to soak up all that amazing sauce
This recipe is a crowd-pleaser that you can easily modify; add some vegetables or spice it up according to your taste and watch everyone ask for seconds!
How to Make Crockpot Teriyaki Chicken
This Crockpot Teriyaki Chicken is a total lifesaver for busy days! It’s super easy to throw together, and the result is a tender, flavorful dish that you can enjoy with rice and your favorite veggies. Perfect for a family dinner or meal prep for the week!
What You’ll Need:
- Boneless, skinless chicken thighs (or breasts) – 2 lbs. I find thighs give more flavor and tenderness, but breasts work just as well!
- Teriyaki sauce – 1 cup, either store-bought or homemade. If you prefer making your own, go for a simple mixture of soy sauce, brown sugar, and garlic.
- Honey – 2 tablespoons for a touch of sweetness.
- Garlic – 2 cloves, minced. Fresh garlic really elevates the flavor!
- Fresh ginger – 1 teaspoon, minced. I recommend using fresh for that zingy kick, but ground ginger works too in a pinch.
- Cornstarch – 1 tablespoon (optional) for thickening the sauce if you like it a bit heartier.
- Sesame seeds – 2 tablespoons for garnish, adding a delightful crunch.
- Green onions – 2, sliced for a fresh finish.
- Cooked rice – for serving. Jasmine or basmati rice work great, but any rice you love will do!
The Directions:
- In a bowl, mix together the teriyaki sauce, honey, minced garlic, and minced ginger until everything is well combined. Set this tasty mixture aside.
- Place the chicken thighs or breasts in the bottom of your Crockpot, spreading them out evenly.
- Pour the teriyaki sauce over the chicken, ensuring it’s fully coated. This will infuse so much flavor!
- Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s done when the chicken is tender and easily shreds with a fork.
- If you want that sauce to be a bit thicker, mix the cornstarch with a couple of tablespoons of water to create a slurry. Stir this into the Crockpot about 30 minutes before you’re ready to serve. Cook it uncovered to let it thicken up.
- When ready to serve, shred the chicken if you’d like, or serve it whole with a drizzle of the delicious sauce on top.
- Sprinkle the sesame seeds and sliced green onions over the chicken before serving. Serve with warm cooked rice to soak up that amazing teriyaki sauce. Enjoy!
For a hearty meal, consider adding steamed veggies like broccoli or bell peppers during the last hour of cooking. If you like a bit of heat, toss in some red pepper flakes to spice things up!
## FAQ Section for Crockpot Teriyaki Chicken
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to adjust the cooking time. If using frozen, cook on high for 4-5 hours or low for 7-8 hours. Always check that the internal temperature reaches 165°F (75°C) before serving!
What Can I Substitute for Teriyaki Sauce?
If you don’t have teriyaki sauce, a mix of soy sauce, brown sugar, and a splash of rice vinegar can work as a substitute. Combine ½ cup soy sauce, ¼ cup brown sugar, and 1 tablespoon rice vinegar to create a similar flavor profile!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm in the microwave or on the stovetop, adding a splash of water or chicken broth to keep it moist.
Can I Add More Vegetables to the Recipe?
Absolutely! Feel free to add vegetables like broccoli, bell peppers, or snap peas during the last hour of cooking. Just chop them into bite-sized pieces to ensure even cooking!
