Crockpot Teriyaki Chicken Ultimate Recipe
This Crockpot Teriyaki Chicken recipe delivers incredible sweet and savory flavor with minimal effort. Tender, juicy chicken simmers in a rich, homemade teriyaki sauce thanks to your trusty slow cooker, making it the perfect weeknight meal.
Equipment
- Crockpot (slow cooker)
- Medium bowl
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Grater
- Knife
- Cutting board
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- ½ cup soy sauce low sodium preferred
- ½ cup water
- ½ cup packed brown sugar
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon red pepper flakes optional
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Sesame seeds optional, for garnish
- Chopped green onions optional, for garnish
- Cooked rice, quinoa, or noodles for serving
Instructions
- In a medium bowl, whisk together the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- Place the chicken pieces in your crockpot.
- Pour the teriyaki sauce mixture over the chicken, making sure all the pieces are coated.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Pour the cornstarch slurry into the crockpot and stir well.
- Cover and cook on high for another 15-20 minutes, or until the sauce has thickened to your liking.
- Serve the Crockpot Teriyaki Chicken over rice, quinoa, or noodles.
- Garnish with sesame seeds and chopped green onions, if desired.
- Enjoy!
Notes
Chicken thighs are preferred for their tenderness and flavor, but chicken breasts can be used. Adjust the amount of red pepper flakes to your liking for desired spice level. For a thicker sauce, add more cornstarch slurry; for a thinner sauce, add water. Using low-sodium soy sauce helps control the saltiness. Freshly minced garlic and grated ginger provide the best flavor. Can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Variations include adding pineapple chunks, chopped bell peppers, onions, and carrots, or sriracha/gochujang.