If you’re looking for an effortless meal that accommodates busy weeknights, this crockpot teriyaki chicken delivers. Tender chicken breasts slowly cook in a rich, savory homemade teriyaki sauce, providing optimal flavor with minimal effort. Serve it over rice for a complete dish that satisfies every time.

• Cuisine: Asian
• Prep Time: 10 minutes
• Cook Time: 3 to 8 hours
• Total Time: 3 hours 10 minutes to 8 hours 10 minutes
• Servings: 4

Why You’ll Love This Recipe

• Hands-off cooking makes it perfect for busy schedules.
• Simple ingredients create a deep, authentic teriyaki flavor.
• It’s versatile enough to serve with rice or quinoa.
• Leftovers make for superb meal prep.

Ingredients

• 1 ½ lbs. boneless skinless chicken breasts (about 3 large): The base of the dish, they become tender and flavorful. You can substitute with boneless thighs for more richness.
• ½ cup soy sauce: Provides saltiness and umami. Tamari works if you need a gluten-free option.
• ¼ cup apple cider vinegar: Adds tang to balance sweetness. White vinegar can be used in a pinch.
• ¼ cup honey: Sweetens the sauce naturally. Maple syrup can also be used.
• ¼ cup brown sugar: Enhances the sauce’s depth and sweetness. Coconut sugar is a suitable substitute.
• 2 cloves garlic, minced: Infuses the sauce with aromatic depth. Adjust to taste preference.
• 2 tablespoons cornstarch: Thickens the sauce. Arrowroot powder can replace it for a grain-free option.
• ¼ cup water: Adjusts sauce consistency when thickening.
• Rice or quinoa, for serving: Acts as a base to soak up the luscious sauce.
• Sesame seeds, for garnish: Add flavor and visual appeal. Toast before sprinkling for more depth.
• Sliced green onions, for garnish: Provide a fresh, crisp finish. Chives can work in a pinch.

How to Make It

Step 1: Prepare the Chicken

Lightly spray the bottom and sides of your slow cooker with nonstick spray to minimize sticking. Lay the chicken breasts flat in a single layer at the bottom, which ensures even cooking.

Step 2: Mix the Teriyaki Sauce

In a small bowl or measuring cup, combine the soy sauce, apple cider vinegar, honey, brown sugar, and minced garlic. Stir until the sugar is mostly dissolved, then pour this mixture evenly over the chicken breasts. This will fully marinate the chicken as it cooks.

Step 3: Cook the Chicken

Set the slow cooker to High for 3 to 4 hours or Low for 6 to 8 hours, depending on your schedule. The longer cook time on Low will yield the most tender results, ensuring the chicken soaks up all the robust flavors.

Step 4: Shred the Chicken

Once the chicken is fully cooked, remove it from the slow cooker and transfer to a large bowl. Use two forks to carefully shred the chicken into bite-sized pieces, ensuring they can absorb the sauce effectively.

Step 5: Thicken the Sauce

Transfer the liquid from the slow cooker to a small saucepan. Mix the cornstarch with water to make a slurry, then add to the saucepan. Heat over medium, stirring constantly until the sauce thickens to a glaze-like consistency. This step ensures the sauce clings to every piece of chicken.

Step 6: Serve and Garnish

Pour the thickened teriyaki sauce back over the shredded chicken and mix well to coat every piece. Serve the chicken over rice or quinoa, then top with sesame seeds and sliced green onions for added texture and flavor.

Recipe FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but they’ll require a longer cooking time. Ensure they are cooked through by checking that the internal temperature reaches 165°F.

Can this recipe be made on the stovetop?

Absolutely. Sauté the chicken in a pan over medium heat until cooked through, then follow the same sauce preparation and thickening steps, using a saucepan to finish the sauce.

What’s the best way to store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat in a pan over low heat or microwave until warmed through, adding a splash of water if needed to loosen the sauce.