Crock Pot Teriyaki Chicken

Hi, I’m Samad, and I truly believe that every comforting meal tells a story. That’s exactly what this Crock Pot Teriyaki Chicken recipe is all about. It’s easy, fuss-free, and layered with the bold, savory-sweet flavor that reminds me of joyful family dinners and quiet evenings flipping through cookbooks. Just like many of my favorite dishes, this recipe blends simplicity with soul. If you’ve ever wanted a homemade dinner that’s better than takeout this one’s for you.

Why Crock Pot Teriyaki Chicken Is a Weeknight Hero

The Story Behind This Teriyaki Chicken Recipe

Crock Pot Teriyaki Chicken isn’t just another recipe it’s a reflection of how I like to cook: with comfort, simplicity, and heart. This dish takes me back to the evenings I’d spend at home, unwinding from a long day, my slow cooker humming in the background while the savory-sweet aroma of homemade teriyaki sauce filled the kitchen. I crafted this recipe during a particularly busy week when my daughter had school events, my work inbox was overflowing, and I still wanted to share a warm, nourishing meal with my family. That’s when I knew this meal was a keeper.

Like most of the recipes I share on this blog, this one was born from the idea that homemade meals should feel easy, not overwhelming. Crock Pot Teriyaki Chicken is a perfect fit for anyone who wants a satisfying, flavorful dinner with very little effort.

Why Slow Cooker Meals Make Life Easier

Life gets hectic. Between work, errands, family time, and unexpected curveballs, cooking can feel like just another chore. That’s why slow cooker meals especially Crock Pot Teriyaki Chicken are lifesavers. You can throw everything into the pot in the morning and forget about it until dinnertime. No stirring, no hovering, no extra dishes. Just set it and go.

This recipe is especially great for those busy weeknights when you want something hearty and delicious but don’t want to stand at the stove. Whether you’re working from home or running around after school pickups, the Crock Pot does the heavy lifting while you focus on what matters.

Better Than Takeout: Flavor You Can Trust

Let’s be honest: takeout can be hit or miss. Sometimes it’s too salty, too sweet, or just doesn’t hit the spot. This Crock Pot Teriyaki Chicken recipe beats takeout any day with a sticky, rich sauce made from real ingredients like low-sodium soy sauce, garlic, ginger, honey, and a splash of rice vinegar. And when you make it yourself, you’re in control. You can adjust the sweetness, spice, or sodium just how you like it.

Plus, you can trust that everything going into your dish is fresh, wholesome, and thoughtfully chosen. The flavor of homemade teriyaki chicken is unmatched, especially when it’s been simmering low and slow all day.

Key Ingredients for the Perfect Crock Pot Teriyaki Chicken

Choosing the Right Chicken: Breasts vs. Thighs

The success of your Crock Pot Teriyaki Chicken starts with choosing the right cut of chicken. You have two reliable options: chicken breasts or chicken thighs. Each brings its own advantages to this slow-cooked recipe.

Chicken breasts are lean and soak up the rich teriyaki flavor beautifully. After slow cooking, they shred easily, giving you that soft, pull-apart texture that’s perfect for rice bowls or wraps. They’re also a lighter option, ideal if you’re aiming for a healthier Crock Pot Teriyaki Chicken version.

Chicken thighs, on the flip side, offer a deeper, more savory flavor. They stay juicy longer and don’t dry out as easily in the slow cooker. If you prefer a melt-in-your-mouth experience or want a richer take on your teriyaki chicken, thighs are your best bet. Both cuts work great, so feel free to go with what you have on hand or what your family prefers.

The Secret Sauce: Making Teriyaki Magic at Home

What sets this Crock Pot Teriyaki Chicken recipe apart from takeout is the sauce homemade teriyaki sauce that’s sweet, savory, and just sticky enough to coat every bite of chicken.

Here’s what goes into it:

• Low-sodium soy sauce – The salty, umami-packed base of the sauce.
• Honey or brown sugar – For that perfect sweet balance.
• Garlic – Freshly minced for bold, aromatic flavor.
• Ginger – Adds warmth and complexity.
• Rice vinegar – A touch of acidity that balances out the sweetness.
• Cornstarch slurry – Thickens the sauce into a glossy glaze by the end of cooking.

All these ingredients are added right into your slow cooker, making Crock Pot Teriyaki Chicken not only easy to prep but incredibly flavorful by the time dinner rolls around. You’ll taste the difference that real, whole ingredients bring to the table.

Pantry Essentials That Make the Dish Shine

Most of what you need to make Crock Pot Teriyaki Chicken might already be in your pantry. This recipe is simple, budget-friendly, and relies on flavor-packed staples you’ll use again and again.

For gluten-free versions of Crock Pot Teriyaki Chicken, swap in Tamari or Coconut Aminos both great alternatives that keep the flavor intact.

Step-by-Step Crock Pot Teriyaki Chicken Cooking Instructions

Prepping Your Chicken and Teriyaki Sauce

Making Crock Pot Teriyaki Chicken starts with a quick and simple prep. You don’t need fancy tools just your slow cooker, a knife, and a bowl for the sauce.

Here’s how to get started:

1. Trim your chicken – Use skinless, boneless chicken breasts or thighs. Pat them dry and place them directly into the crock pot.
2. Whisk the sauce together – In a medium bowl, combine:
   • ½ cup low-sodium soy sauce
   • ¼ cup honey (or brown sugar)
   • 2 tablespoons rice vinegar
   • 1 tablespoon minced garlic
   • 1 tablespoon grated fresh ginger
   • Optional: ½ teaspoon sesame oil for added depth

Stir everything until well mixed, then pour the sauce evenly over the chicken. No pre-cooking needed this is a true dump-and-go dinner.

How Long to Cook Teriyaki Chicken in a Crock Pot

Timing is everything when it comes to texture. Overcooked chicken can turn dry, so here’s how to get it just right:

No matter the setting, always check the internal temperature using a meat thermometer. You’re aiming for 165°F to ensure safe, juicy results.

Once the cooking time is done, remove the chicken and place it on a cutting board. Use two forks to shred the meat it should fall apart easily.

Finishing Touch: Thickening the Sauce with a Cornstarch Slurry

To get that sticky, silky finish typical of teriyaki chicken, you’ll need to thicken the sauce using a quick cornstarch slurry. Here’s how:

1. In a small bowl, mix 1.5 tablespoons cornstarch with 2 tablespoons cold water until smooth.
2. Pour the slurry into the sauce in your crock pot and stir well.
3. Turn the slow cooker to HIGH and let it simmer uncovered for about 10–15 minutes, or until the sauce thickens.

Then, return the shredded chicken to the pot, mix it well to coat in the sauce, and it’s ready to serve!

Smart Slow Cooker Tips for Best Crock Pot Teriyaki Chicken Results

Slow Cooker Sizes & Cooking Times Explained

Not all slow cookers are created equal and that affects how your Crock Pot Teriyaki Chicken turns out. A 6-quart cooker is the standard, but if you’re using something smaller (like a 4-quart), you’ll need to adjust your cooking time and how much chicken you’re using.

For best results, don’t overfill your crock pot. The chicken should sit evenly in a single layer so the teriyaki sauce can cook and coat everything properly.

Using a Meat Thermometer: Target Temperature 165°F

If you’re wondering whether your Crock Pot Teriyaki Chicken is ready, don’t guess use an instant-read thermometer. The USDA recommends an internal temperature of 165°F for cooked chicken.

Check the thickest part of the breast or thigh. Once it hits 165°F, your chicken is fully cooked and ready to shred. This quick step helps avoid dry, overcooked meat and keeps your dish juicy and tender.

Troubleshooting: Dry Chicken or Watery Sauce? Here’s What to Do

Problem: Chicken is too dry.
Solution: You may have overcooked it or used a very lean cut like thin-sliced breasts. Next time, try thighs or reduce the cook time by 30 minutes. Also, avoid lifting the lid during cooking it lets out heat and slows things down.

Problem: Sauce is too thin.
Solution: Be sure to use the cornstarch slurry method explained in Part 3. If your sauce still seems watery, remove the lid during the last 15 minutes to let excess liquid evaporate.

Problem: Sauce too salty?
Solution: Switch to low-sodium soy sauce and balance with extra honey or a splash of water. Remember, homemade teriyaki sauce is all about balance you control the flavor.

If you’re all about flexible, forgiving recipes, don’t miss our Pasta & Casseroles collection for more weeknight dinner solutions.

Serving Suggestions to Elevate Your Crock Pot Teriyaki Chicken Meal

Classic Combo: Crock Pot Teriyaki Chicken Over Steamed Rice

The most beloved way to enjoy Crock Pot Teriyaki Chicken is the classic combo: over a bed of fluffy, steamed white rice. It’s simple, comforting, and lets the sweet-and-savory homemade teriyaki sauce shine. Jasmine rice or even brown rice works beautifully to soak up all that sticky glaze.

Want to switch it up? Try it over cauliflower rice for a lighter, low-carb twist or over a pile of fluffy quinoa for added texture and nutrition.

Pro Tip: Cook your rice fresh while the chicken simmers in its thickened sauce during the final 15 minutes. That way, everything comes together hot and ready to plate.

Creative Ideas: Noodles, Sliders, or Wraps

One of the best things about Crock Pot Teriyaki Chicken is how versatile it is. Leftovers? Transform them into something brand new!

Try it like this:

• Teriyaki Noodles – Toss shredded teriyaki chicken into stir-fried lo mein noodles with veggies.
• Slider Sandwiches – Pile the chicken onto small toasted buns with pickled slaw.
• Lettuce Wraps – Spoon the chicken into romaine or butter lettuce cups and top with sesame seeds.
• Teriyaki Tacos – Yes, really! Combine with slaw and a drizzle of spicy mayo for fusion flavor.

The sweet-savory chicken pairs well with almost anything, and it’s great for feeding picky eaters or party guests.

Quick Veggie Sides: Broccoli, Bell Peppers, Snap Peas

To round out your plate and add some color, pair Crock Pot Teriyaki Chicken with easy veggie sides. Not only do they bring texture and freshness, but they also make the meal feel complete.

Top veggie options:

• Steamed Broccoli – A perfect match for rice bowls.
• Stir-Fried Bell Peppers – Use red, yellow, or green for a sweet crunch.
• Snap Peas – Quick to sauté and great with sesame seeds.
• Cucumber Salad – Light, tangy, and a refreshing contrast to the sticky sauce.

Many of these veggies can be cooked while the chicken finishes in the crock pot. Or better yet, toss them in during the last hour of slow cooking for a truly one-pot meal.

Customizations and Healthy Swaps for Crock Pot Teriyaki Chicken

Gluten-Free Options: Tamari or Coconut Aminos

One of the easiest ways to make your Crock Pot Teriyaki Chicken gluten-free is to swap out traditional soy sauce for Tamari or Coconut Aminos. Both deliver the salty, umami punch of soy sauce without the gluten so you get all the flavor, none of the compromise.

• Tamari is slightly thicker and richer than soy sauce. It’s perfect for those who still want a bold, authentic teriyaki experience.
• Coconut Aminos are milder and a little sweeter. They’re ideal for Whole30 or paleo diets.

Both options work seamlessly in this slow cooker teriyaki recipe and make it even more versatile.

Low-Sodium Swaps and Sugar Alternatives

If you’re watching your sodium or sugar intake, don’t worry Crock Pot Teriyaki Chicken can easily be adapted to suit your needs.

For lower sodium:

• Use low-sodium soy sauce or reduced-salt Tamari.
• Add a splash of water or unsalted chicken broth to thin out the sauce if needed.
• Avoid adding extra salt trust the sauce for flavor.

For less sugar:

• Cut the honey in half and add a bit more garlic or ginger for balance.
• Substitute honey with maple syrup or a sugar-free sweetener like monk fruit if you’re aiming for keto or diabetic-friendly.

You’ll still get the signature glossy teriyaki glaze without all the sugar overload.

Adjusting Sweetness and Heat to Taste

The beauty of Crock Pot Teriyaki Chicken is how customizable it is. Whether you like your sauce on the sweeter or spicier side, you’re in control.

No matter how you tweak it, this dish stays balanced and bold just the way you like it.

Chicken Variations Beyond the Basics

Yes, Crock Pot Teriyaki Chicken shines with chicken breasts or thighs, but don’t stop there. Want to try something new?

• Pork tenderloin can be used as a flavorful alternative.
• Turkey breast works well for a leaner twist.
• Even tofu can be used for a vegetarian-friendly teriyaki if cooked on low and added later in the process to avoid over-softening.

Swapping protein is a great way to stretch this recipe into something new each time you make it.

Meal Prep, Freezer Tips & Storage for Crock Pot Teriyaki Chicken

How to Make It a Freezer Dump-and-Go Meal

Want a fast dinner on your busiest weeknight? Turn Crock Pot Teriyaki Chicken into a dump-and-go freezer meal. This means you can prep everything ahead of time, freeze it, and then toss it straight into the crock pot when you’re ready to cook no thawing required.

Here’s how:

1. Add uncooked chicken, soy sauce, honey, garlic, ginger, and rice vinegar into a large freezer-safe zip-top bag.
2. Squeeze out the air and seal tightly.
3. Label the bag with the contents and date.
4. Freeze flat for easier storage and faster thawing.

When you’re ready to cook, place the frozen block into the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, adding extra time as needed to account for thawing.

Pro Tip: Add your cornstarch slurry after cooking, not before freezing, to maintain texture and sauce consistency.

Storing Leftovers: Fridge and Freezer Instructions

Crock Pot Teriyaki Chicken stores like a dream. Whether you’re meal prepping for the week or saving leftovers, you’ve got options.

Refrigerator:

• Store in an airtight container for up to 4 days.
• Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce.

Freezer (after cooking):

• Let the chicken cool completely.
• Transfer to a freezer-safe bag or container.
• Label and store for up to 3 months.

You can portion it out in single servings for easy lunches, or freeze larger batches for a no-fuss dinner down the line.

Best Containers for Meal Prep & Reheating

Investing in good containers keeps your Crock Pot Teriyaki Chicken tasting fresh and flavorful—even days later.

Don’t forget to date your containers and label contents clearly especially when freezing!

Nutrition Facts for Crock Pot Teriyaki Chicken

Final Thoughts from My Kitchen to Yours

Crock Pot Teriyaki Chicken is a simple, comforting recipe I love sharing with busy families. It brings together bold flavor and easy prep perfect for any weeknight. From my kitchen to yours, I hope this dish adds warmth to your table.

FAQs About Crock Pot Teriyaki Chicken

Slow Cooker Teriyaki Chicken

Slow cooker teriyaki chicken is chicken breasts cooked with garlic, ginger, soy sauce and honey, then shredded and drizzled with sauce. Serve over rice for an easy yet satisfying crock pot dinner!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main

Cuisine Asian

Servings 6

Calories 227 kcal

Equipment

• Slow Cooker
• Saucepan

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 2 tsp garlic minced
• 2 tsp ginger minced
• 0.25 cup honey
• 3 tbsp brown sugar
• 0.5 cup low sodium soy sauce
• 2 tsp toasted sesame oil
• 2 tbsp rice vinegar
• 0.25 cup cold water
• 2 tbsp cornstarch
• 1 tbsp sesame seeds
• 2 tbsp sliced green onions

Instructions

 

• Place the chicken breasts in a slow cooker.
• In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil and rice vinegar.
• Pour the soy sauce mixture over the chicken.
• Cover and cook on HIGH for 3 hours or LOW for 5-6 hours.
• Remove the chicken from the slow cooker and shred with two forks.
• Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
• Place the saucepan on the stove over medium high heat and bring to a simmer.
• In a small bowl, mix the cornstarch with the water until dissolved.
• Pour the cornstarch into the pan and bring a boil. Cook for 1-2 minutes or until sauce has just thickened.
• Pour the sauce over the shredded chicken and toss to coat the chicken. Sprinkle with sesame seeds and green onions, then serve.

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