Crockpot Teriyaki Chicken Easy Meal
This Crockpot Teriyaki Chicken recipe is a simple and flavorful way to enjoy a healthy meal with minimal effort. Tender chicken is coated in a sweet and savory teriyaki sauce, making it a crowd-pleaser for even picky eaters.
Equipment
- Slow cooker (Crockpot)
- Measuring cups and spoons
- Whisk
- Medium bowl
- Fork
- Serving spoon
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- ¾ cup soy sauce low sodium preferred
- ½ cup brown sugar, packed
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes optional
- 2 tablespoons water
- Cooked rice, for serving
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Steamed broccoli or other vegetables, for serving
Instructions
- Cut the chicken into bite-sized pieces (about 1-inch).
- Place the chicken in the bottom of your slow cooker.
- In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, cornstarch, ground ginger, garlic powder, and red pepper flakes (if using).
- Add water and whisk until cornstarch is dissolved.
- Pour the teriyaki sauce over the chicken in the slow cooker.
- Stir to make sure all the chicken is coated in the sauce.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable with a fork.
- If you want a thicker sauce, remove about ½ cup of the sauce from the slow cooker and whisk it with an additional 1 tablespoon of cornstarch.
- Pour the cornstarch slurry back into the slow cooker and stir well.
- Cook on high for another 15-30 minutes, or until the sauce has thickened to your desired consistency.
- Serve the Crockpot Teriyaki Chicken over cooked rice.
- Garnish with sesame seeds and chopped green onions.
- Serve with steamed broccoli or your favorite vegetables.
Notes
For juicier chicken, use chicken thighs. To adjust the sweetness, reduce the amount of brown sugar or honey. For a spicier dish, increase the red pepper flakes or add sriracha. Leftovers can be stored in the refrigerator for up to 3 days. Add vegetables like broccoli, bell peppers, or sliced onions during the last hour of cooking.