What Is Crockpot Teriyaki Chicken?
This easy crockpot teriyaki chicken recipe is about to become your most requested weeknight dinner! Tender, juicy chicken slow cooked all day in a homemade sweet and savory teriyaki sauce, then shredded and tossed in a rich glossy glaze that tastes a million times better than takeout. Just 10 minutes of prep in the morning and dinner is completely done when you walk in the door. This is the recipe that makes everyone think you spent all day cooking!
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- 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 Crockpot Teriyaki Chicken
- 10 minutes of prep — just whisk and pour!
- Better than takeout — fresh homemade sauce with no mystery ingredients
- Melt in your mouth tender — slow cooking works magic on chicken
- Healthier than restaurant teriyaki — you control the sodium and sugar
- Perfect for meal prep — flavors deepen overnight and it reheats beautifully
- Family friendly — sweet savory flavors that kids and adults both love
- Incredibly versatile — serve over rice, quinoa, noodles, or in lettuce wraps!
What You’ll Need
- A 6-quart slow cooker — lightly spray with nonstick spray before adding ingredients
- Low-sodium soy sauce — gives you control over the saltiness
- Fresh ginger — optional but highly recommended for authentic teriyaki flavor
- Cornstarch — essential for creating that gorgeous thick glossy glaze
- An instant-read meat thermometer — always check chicken reaches 165°F!
Ingredients
For the chicken:
- 1½ lbs boneless skinless chicken breasts (about 3 large)
- ½ cup low-sodium soy sauce
- ¼ cup apple cider vinegar
- ¼ cup honey
- ¼ cup packed brown sugar
- 2-3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional but recommended)
- 2 tablespoons cornstarch
- ¼ cup cold water
For serving:
- Cooked rice or quinoa
- Toasted sesame seeds
- Sliced green onions
How to Make Easy Crockpot Teriyaki Chicken
Step 1: Prepare the slow cooker- Lightly spray the inside of your slow cooker with nonstick cooking spray — this prevents the sugars in the teriyaki sauce from sticking and burning during long cooking. Lay chicken breasts in a single flat layer.
Step 2: Make the teriyaki sauce- In a medium bowl whisk together the soy sauce, apple cider vinegar, honey, brown sugar, minced garlic, and grated ginger until the honey and brown sugar are mostly dissolved.
Step 3: Cook- Pour the sauce evenly over the chicken, making sure all pieces are coated. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Low and slow produces the most tender, flavorful results!
Step 4: Shred the chicken- Once cooked remove the chicken and shred with two forks into bite-sized pieces — it should pull apart incredibly easily. Check temperature reaches 165°F before shredding.
Step 5: Make the glaze- Don’t throw away that cooking liquid! Pour it into a small saucepan over medium heat. Whisk the cornstarch and cold water together until completely smooth then slowly pour into the warmed sauce while whisking constantly. The sauce will bubble and thicken into a gorgeous rich glaze in just a few minutes!
Step 6: Combine and serve- Pour the thickened teriyaki glaze over the shredded chicken and toss until every piece is generously coated. Serve hot over rice or quinoa and garnish with toasted sesame seeds and sliced green onions!
Tips for the Best Crockpot Teriyaki Chicken
- Spray the crockpot — the sugars in teriyaki sauce will stick and burn without it!
- Don’t skip the cornstarch slurry — it transforms the thin cooking liquid into that incredible glossy restaurant-style glaze
- Always use cold water for the slurry — hot water causes cornstarch to clump
- Add fresh ginger — even a small amount makes a huge difference in flavor depth
- Low and slow wins — 6-8 hours on LOW produces noticeably more tender chicken than HIGH
- Add vegetables — broccoli, sliced bell peppers, or snow peas added in the last 30-45 minutes cook perfectly without getting mushy
Ways to Serve Crockpot Teriyaki Chicken
- Classic — over fluffy white rice with sesame seeds and green onions
- Healthy — over brown rice or quinoa with steamed broccoli
- Low carb — over cauliflower rice or in lettuce wraps
- Noodles — tossed with lo mein or udon noodles
- Meal prep bowls — portioned with rice and vegetables for the whole week
- Teriyaki chicken sandwiches — piled on a toasted brioche bun with pineapple!
How to Store Crockpot Teriyaki Chicken
Refrigerator: Store in an airtight container for up to 4 days. The flavor actually deepens overnight making leftovers even better! Reheat gently on the stovetop with a splash of water or broth, or microwave in short intervals.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. The sauce may need a quick whisk after thawing!
Meal prep: This is one of the best meal prep recipes out there — make a big batch Sunday and enjoy quick lunches and dinners all week!
Frequently Asked Questions
Can I use frozen chicken breasts? Yes! Add approximately 1.5-2 hours to the cook time on LOW. Always use a meat thermometer to ensure the chicken reaches 165°F before shredding.
Can I make this on the stovetop? Absolutely! Cut chicken into bite-sized pieces and cook in a large skillet over medium-high heat until cooked through. Remove chicken, add sauce ingredients without cornstarch and bring to a simmer. Add the cornstarch slurry to thicken, then return chicken to the pan and toss to coat!
How do I add vegetables? Add hearty vegetables like broccoli florets, sliced bell peppers, or snow peas during the last 30-45 minutes of cooking to prevent them from getting mushy.
Can I make this gluten free? Yes — substitute the soy sauce with tamari or coconut aminos for a completely gluten free version!
Can I double this recipe? Absolutely! Double all ingredients and use a larger slow cooker. Cook time stays the same. Perfect for meal prep or feeding a crowd!
Why is my sauce not thickening? Make sure you’re using cold water for the cornstarch slurry and whisking constantly as it heats. If it’s still too thin add another tablespoon of cornstarch mixed with a tablespoon of cold water!
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If you make this easy crockpot teriyaki chicken I’d love to hear what you think! Leave a comment below or tag me on Pinterest! 🎉
Easy Crockpot Teriyaki Chicken
Ingredients
- 1 ½ lbs Boneless, Skinless Chicken Breasts
- ½ cup Low-sodium Soy Sauce
- ¼ cup Cide Vinegar
- ¼ cup Honey
- ¼ cup Packed Brown Sugar
- 2-3 Cloves Minced Garlic
- 1 tsp Fresh Ginger, Grated
- 2 tbsp Cornstarch
- ¼ cup Cold Water
Instructions
- Lightly spray the inside of your slow cooker with nonstick cooking spray. This simple step is important as it prevents the sugars in the teriyaki sauce from sticking to the sides and burning during the long cooking process. Lay the chicken breasts in a single, flat layer at the bottom to ensure they cook evenly.
- In a medium bowl, combine the low-sodium soy sauce, apple cider vinegar, honey, brown sugar, minced garlic, and grated ginger (if using). Whisk everything together thoroughly until the honey and brown sugar are mostly dissolved.
- Pour the prepared teriyaki sauce mixture evenly over the chicken in the slow cooker. Ensure all parts of the chicken are coated. Cover the slow cooker with its lid and set it to cook. You have two options depending on your schedule:On LOW: Cook for 6 to 8 hours.On HIGH: Cook for 3 to 4 hours.(For the most tender, flavorful chicken, the "low and slow" method is recommended if you have the time.)
- Once the cooking time is complete, the chicken should be fully cooked and tender. You can check for doneness with a thermometer (it should read 165°F). Carefully remove the chicken from the slow cooker and place it in a large bowl. Using two forks, shred the chicken into bite-sized pieces. It should pull apart very easily.
- Do not discard the liquid left in the crockpot! This is your flavorful sauce base. Carefully pour this liquid into a small saucepan. In a separate small cup, whisk together the 2 tablespoons of cornstarch and ¼ cup of cold water until it forms a smooth, milky slurry with no lumps.Place the saucepan on the stove over medium heat. As it begins to warm up, slowly pour in the cornstarch slurry while whisking constantly. Continue to stir the sauce as it heats up. It will begin to bubble and thicken into a beautiful, rich glaze in just a few minutes.
- Pour the thickened teriyaki glaze back over your shredded chicken and toss gently until every piece is generously coated. Serve the saucy chicken hot over a bed of fluffy rice or quinoa. Garnish with a sprinkle of toasted sesame seeds and freshly sliced green onions for added flavor and texture.
Notes
- Cooked rice or quinoa
- Toasted sesame seeds
- Sliced green onions