Easy Crockpot Teriyaki Chicken

Forget ordering expensive takeout! This slow cooker teriyaki chicken recipe is your new secret weapon for busy weeknights. Imagine coming home to the incredible aroma of a sweet and savory Asian-inspired meal that has been simmering to perfection all day. With just 10 minutes of prep, you can create incredibly tender, juicy chicken drenched in a rich, homemade teriyaki glaze. 

• 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

Here’s a great video that shows the process of making crockpot teriyaki chicken.

Why You’ll Love This Recipe

• Effortless “Set It and Forget It” Meal: Simply add your ingredients to the crockpot in the morning and have a delicious, hot dinner waiting for you. It’s the perfect solution for hectic days.

• Melt-in-Your-Mouth Tender Chicken: The magic of slow cooking gently breaks down the chicken, making it unbelievably tender and easy to shred.

• Healthier & Tastier Than Takeout: By making the sauce from scratch, you control the ingredients. You can adjust the sodium and sugar to your liking, and the flavor is fresher and more authentic.

• Perfect for Meal Prep: This recipe makes fantastic leftovers! The flavor deepens overnight, making it ideal for lunches or quick dinners throughout the week.

• Versatile and Family-Friendly: The sweet and savory flavor is a guaranteed hit with both kids and adults. Serve it in a variety of ways to keep things interesting.

Ingredients

• 1 ½ lbs. boneless, skinless chicken breasts (about 3 large): The lean protein base of the dish.

• ½ cup low-sodium soy sauce: Provides the essential salty and umami flavor foundation.

• ¼ cup apple cider vinegar: Adds a crucial touch of acidity to cut through the sweetness.

• ¼ cup honey: Lends a floral sweetness and helps create a sticky glaze.

• ¼ cup packed brown sugar: Adds a deep, molasses-like sweetness that is characteristic of teriyaki sauce.

• 2-3 cloves garlic, minced: Provides an aromatic, savory depth of flavor.

• 1 teaspoon fresh ginger, grated (optional but recommended): Adds a warm, zesty spice that elevates the sauce.

• 2 tablespoons cornstarch: The thickening agent for the sauce.

• ¼ cup cold water: Used to make a slurry with the cornstarch.

For Serving & Garnish:

• Cooked rice or quinoa

• Toasted sesame seeds

• Sliced green onions

How to Make It

Step 1: Prepare the Slow Cooker
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.

Step 2: Whisk the Teriyaki Sauce
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.

Step 3: Combine and Cook
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.)

Step 4: Shred the Chicken
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.

Step 5: Create the Luscious Glaze
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.

Step 6: Combine, Garnish, and Serve
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.

Recipe FAQs

Can I use frozen chicken breasts for this recipe?
Yes, but you will need to adjust the cooking time. Add approximately 1.5 to 2 hours to the cook time on LOW. Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F before shredding.

What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently in a saucepan over low heat, adding a splash of water or chicken broth to loosen the sauce if needed. You can also microwave it, but do so in short intervals to prevent the chicken from becoming tough.

Can this recipe be made on the stovetop?
Absolutely. Cut the chicken into bite-sized pieces and cook it in a large skillet over medium-high heat until browned and cooked through. Remove the chicken, add the sauce ingredients (without cornstarch) to the pan, and bring to a simmer. Add the cornstarch slurry to thicken the sauce, then return the chicken to the pan and toss to coat.

How can I add vegetables to this dish?
To prevent mushy vegetables, add them near the end of the cooking time. Hearty veggies like broccoli florets, sliced bell peppers, or snow peas can be added to the crockpot during the last 30-45 minutes of cooking.