Crockpot Teriyaki Chicken – Sweet, Savory, and Set-It-and-Forget-It

Teriyaki Chicken is the kind of dish that makes weeknight dinners effortless. Juicy chicken slow-cooked in a rich, glossy teriyaki sauce becomes melt-in-your-mouth tender with minimal prep and maximum flavor.

This version combines soy sauce, garlic, ginger, and brown sugar for a bold umami profile, balanced by the sweetness of honey or pineapple juice. With the help of your slow cooker, the chicken absorbs all the saucy goodness while you go about your day.

Serve it over steamed rice, noodles, or roasted veggies — it’s a comforting, family-friendly favorite that works equally well for meal prep or entertaining.

Ingredients Overview

Here’s what you’ll need to make this slow cooker teriyaki chicken:

Chicken:

• Boneless Skinless Chicken Thighs: Best for tenderness and flavor. Breasts can be used but may be a bit drier.

• Salt & Pepper: Light seasoning helps enhance the chicken without overpowering the sauce.

Teriyaki Sauce:

• Soy Sauce: Use low-sodium for better salt control.

• Brown Sugar: Adds sweetness and depth.

• Honey or Pineapple Juice: Brings natural sweetness and that classic teriyaki balance.

• Garlic & Ginger: Fresh is best, but powders work in a pinch.

• Rice Vinegar or Apple Cider Vinegar: For a slight tang.

• Sesame Oil: Optional but adds richness and nuttiness.

• Cornstarch + Water Slurry: For thickening the sauce at the end.

Optional Garnishes:

• Sesame seeds

• Sliced green onions

• Steamed broccoli

• Cooked rice or noodles for serving

Step-by-Step Instructions

1. Make the Teriyaki Sauce

In a medium bowl, whisk together:

• ½ cup low-sodium soy sauce

• ¼ cup brown sugar

• 2 tbsp honey (or ¼ cup pineapple juice)

• 2 tsp fresh grated ginger (or ½ tsp ground ginger)

• 3 cloves garlic, minced

• 1 tbsp rice vinegar

• 1 tsp sesame oil (optional)

Set aside.

2. Add Chicken to Crockpot

Place 2 to 2½ lbs of boneless, skinless chicken thighs (or breasts) into the slow cooker. Lightly season with salt and pepper.

Pour the teriyaki sauce mixture over the chicken, making sure it’s fully coated.

3. Slow Cook

Cover and cook on:

• Low for 4–5 hours

• High for 2½–3 hours

Chicken should be tender and easily shred with a fork.

4. Thicken the Sauce

Once the chicken is cooked, remove it from the crockpot and shred or slice as desired.

In a small bowl, mix:

• 2 tbsp cornstarch + 3 tbsp cold water

Stir the slurry into the crockpot sauce. Turn the crockpot to High and cook uncovered for 10–15 minutes until the sauce thickens.

Return the shredded chicken to the crockpot and stir to coat in the thickened sauce.

5. Serve

Spoon the teriyaki chicken over:

• Steamed white or brown rice

• Noodles or cauliflower rice for low-carb

• Add steamed broccoli, edamame, or stir-fried vegetables on the side.

Garnish with sesame seeds and sliced green onions.

Tips, Variations & Substitutions

• Make it spicy: Add sriracha, red pepper flakes, or sambal oelek to the sauce.

• Gluten-free: Use tamari or coconut aminos in place of soy sauce.

• Add pineapple chunks: Stir in during the last hour for a sweet tropical twist.

• Swap the protein: Use boneless pork chops or turkey cutlets instead of chicken.

• Make it a freezer meal: Combine raw chicken and sauce in a freezer bag. Freeze flat and thaw before cooking.

Storage:

• Refrigerate leftovers for up to 4 days.

• Freeze cooked teriyaki chicken in an airtight container for up to 3 months.

Serving Ideas & Occasions

This Crockpot Teriyaki Chicken is perfect for:

• Busy weeknights

• Lunchbox meal prep

• Family dinners

• Potlucks or buffet-style gatherings

Pair with:

• Steamed jasmine or basmati rice

• Garlic green beans or snap peas

• Asian slaw or cucumber salad

It’s a simple, flavorful dish that satisfies adults and kids alike.

Nutritional & Health Notes

This dish can be adapted to suit different dietary preferences:

• High in protein: Chicken thighs deliver flavor and satiety.

• Lower in sugar: Reduce brown sugar and use fresh pineapple juice.

• Lower in fat: Use skinless chicken breasts and skip sesame oil.

• Balanced macros: Add fiber-rich veggies and whole grains for a complete meal.

To cut sodium, use low-sodium soy sauce and monitor other salty ingredients.

FAQs

Q1: Can I use frozen chicken?

Yes, but make sure to thaw it fully before adding to the crockpot for food safety and even cooking.

Q2: Can I cook it longer?

Yes, but 4–5 hours on Low is usually ideal for thighs. Overcooking can cause the meat to dry out, especially with chicken breasts.

Q3: How do I keep the sauce from getting too watery?

Thickening with a cornstarch slurry at the end solves this. You can also reduce the sauce on the stovetop for quicker thickening if needed.

Q4: Can I double the recipe?

Absolutely! Just make sure your crockpot has enough space, and adjust cooking time slightly if needed.

Q5: Can I use bottled teriyaki sauce?

You can, but homemade sauce gives more control over sugar, salt, and freshness. If using store-bought, check the label and consider adding garlic, ginger, or vinegar for balance.

Q6: How do I reheat leftovers?

Reheat gently on the stovetop or microwave with a splash of broth or water to loosen the sauce.

Q7: Is this kid-friendly?

Yes — it’s sweet, savory, and mild. Omit spice and serve with rice and veggies for a complete, kid-approved meal.

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