crock pot chicken teriyaki recipe

Written ByJenny Smyth Posted on
crock pot chicken teriyaki recipe
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The Best crock pot chicken teriyaki recipe

I’ve been making crock pot chicken teriyaki for my family for years, and it’s a recipe that never fails to impress. The dish is a staple of Japanese cuisine, but I’ve adapted it to fit my busy lifestyle as a mom.

It’s incredibly easy to make, and the result is tender, flavorful chicken that’s perfect for weeknight dinners or special occasions. My kids love it when I serve it with steamed vegetables and a side of rice, and I appreciate the fact that it’s a relatively healthy option compared to some other takeout or restaurant options.

The secret to this recipe lies in the slow cooking process, which allows the flavors to meld together and the chicken to absorb all the delicious sauces. It’s truly a one-pot wonder, and I’m excited to share it with you today.

Whether you’re looking for a quick meal solution or just want to try something new, this crock pot chicken teriyaki recipe is sure to become a favorite in your household. As I said, this dish is a classic for a reason – it’s comforting, satisfying, and full of flavor.

You’ll find yourself coming back to this recipe time and time again because it’s so easy to make and always hits the spot.

Crock Pot Chicken Teriyaki

Crock Pot Chicken Teriyaki

4.6 from 1282 votes

Tender chicken thighs simmered in a sweet and savory homemade teriyaki sauce, made effortlessly in the slow cooker. This dish delivers a rich, sticky glaze perfect over steamed rice or vegetables.

Prep Time10 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 10 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs
1/2 tsp salt
1/4 tsp black pepper

For the Teriyaki Sauce

1/2 cup low sodium soy sauce
1/2 cup honey
1/4 cup rice vinegar
3 cloves garlic, minced
1 tbsp fresh grated ginger
1 tbsp cornstarch
2 tbsp cold water

For Serving

2 cups cooked white rice
1 tbsp sesame seeds
2 green onions, sliced

👨‍🍳Directions

1Season the chicken thighs evenly with salt and black pepper.
2Place them in a single layer at the bottom of the slow cooker.
3In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until the honey is fully dissolved.
4Pour this mixture over the chicken, ensuring all pieces are coated.
5Cover the slow cooker and cook on low heat for 4 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F.
6The sauce will have darkened and reduced slightly.
7Carefully remove the chicken thighs using tongs and place them on a cutting board.
8Let them rest for 5 minutes, then shred or slice into bite-sized pieces.
9In the same small bowl, mix the cornstarch with cold water to form a slurry.
10Whisk the slurry into the remaining sauce in the slow cooker.
11Turn the slow cooker to high heat and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens to a glossy glaze.
12Return the shredded chicken to the slow cooker and toss to coat evenly with the thickened sauce.
13Serve immediately over steamed rice, garnished with sesame seeds and sliced green onions.

🔧Equipment

Slow cooker (5 to 6 quart)
Small bowl
Whisk
Cutting board
Chef’s knife
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 32g

📝Notes

For a thicker sauce, let it simmer uncovered on high for an additional 5 minutes after adding the cornstarch slurry. You can substitute chicken breasts, but reduce cooking time to 3 hours on low to prevent dryness. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Crock Pot Chicken Teriyaki Works

This crock pot chicken teriyaki recipe is always a good idea for any occasion – whether it’s a family dinner or a special gathering with friends. It’s easy to reheat leftovers by placing them in the crock pot on low heat for about an hour before serving.

Alternatively, you can reheat individual portions in the microwave or oven until warmed through. This recipe also freezes well, so feel free to make extra servings and store them in an airtight container for later use.

❓ Frequently Asked Questions About Crock Pot Chicken Teriyaki

Q: What type of crock pot should I use for this recipe?

This recipe can be made in any 6-quart or larger crock pot. If you have a smaller model, you may need to adjust the cooking time accordingly.

Q: Can I use boneless, skinless chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts if you prefer. However, keep in mind that they may cook more quickly than the thighs.

Q: Do I need to baste the chicken during cooking?

No, you don’t need to baste the chicken during cooking. The slow cooker does all the work for you by circulating the juices and ensuring even cooking.

Q: Can I make this recipe in advance?

You can prepare the ingredients up to 24 hours in advance and store them in separate containers in the refrigerator until ready to cook.

Q: What if I don’t have teriyaki sauce?

You can make your own teriyaki sauce by combining soy sauce, sake or mirin, brown sugar, and ginger in a bowl. Whisk until smooth and adjust the seasoning as needed.

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