Name: Crock-Pot Chicken Teriyaki
Prep time: 10 min
Cook time: PT-489508H31M9S
Total time: PT-489508H31M9S
Cuisine: Asian-Inspired
Ingredients: 1.5–2 lbs boneless, skinless chicken breasts or thighs; 1/2 cup low-sodium soy sauce; 1/3 cup honey or brown sugar; 3 cloves garlic, minced; 1 tsp grated fresh ginger; 2 tbsp rice vinegar or apple cider vinegar; 1 tbsp sesame oil; 1/4 cup water or chicken broth; 1 tbsp cornstarch; 1 tbsp cold water (to mix with cornstarch); Sliced green onions, for garnish; Sesame seeds, for garnish

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Crock-Pot Chicken Teriyaki is one of my favorite set-it-and-forget-it meals — sweet, savory, and so easy. Tender chicken simmers in a homemade teriyaki sauce that’s full of flavor and perfect for serving over rice or veggies. I love how this recipe saves me time while still delivering the same delicious taste I’d expect from a takeout dish.

Why You’ll Love This Recipe

I love this recipe because it only takes a few minutes to throw together in the slow cooker, and the result is a comforting, flavorful dinner that everyone enjoys. The chicken becomes incredibly tender, and the sauce thickens into that perfect glossy glaze. It’s great for busy weekdays, and the leftovers taste just as good the next day — if there are any left. Crock-Pot Chicken Teriyaki

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
soy sauce
honey or brown sugar
garlic, minced
ginger, grated
rice vinegar or apple cider vinegar
sesame oil
water or chicken broth
cornstarch (to thicken the sauce)
green onions and sesame seeds (for garnish)

Directions

I place the chicken in the bottom of the Crock-Pot.
In a bowl, I whisk together soy sauce, honey, garlic, ginger, vinegar, sesame oil, and a bit of water or broth.
I pour the sauce over the chicken, cover, and cook on low for 4–5 hours or high for 2–3 hours until the chicken is tender.
Once cooked, I remove the chicken and shred or slice it.
I mix a tablespoon of cornstarch with a little cold water and stir it into the sauce in the Crock-Pot.
I return the chicken to the pot, turn it to high, and let it cook another 15–20 minutes until the sauce thickens.
I serve it over rice and garnish with green onions and sesame seeds.

Servings and Timing

This recipe makes about 4 servings. It takes me 10 minutes to prep, then cooks for 4–5 hours on low or 2–3 hours on high, with an extra 15–20 minutes to thicken the sauce.

Variations

Sometimes I add vegetables like broccoli, carrots, or bell peppers during the last hour of cooking. I’ve swapped chicken for tofu with great results. If I want it spicier, I stir in a little sriracha or red pepper flakes. I’ve also used pineapple chunks for a tropical twist.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I microwave it or warm it gently on the stove. It also freezes well — I portion it into freezer bags and thaw overnight in the fridge before reheating. Crock-Pot Chicken Teriyaki

FAQs

Can I use frozen chicken?

Yes, I’ve used frozen chicken — I just make sure it cooks fully and safely. I add an extra hour on low when starting from frozen.

Do I have to shred the chicken?

No, I sometimes slice it or serve the breasts whole with the sauce poured over. It’s great either way.

Can I double the recipe?

Absolutely — I double everything and cook it in a 6-quart slow cooker. It’s perfect for meal prep or serving a crowd.

What kind of soy sauce should I use?

I use low-sodium soy sauce so the flavor doesn’t get too salty — regular soy sauce works, but I adjust the salt in the recipe.

Can I cook it on the stovetop instead?

Yes! I simmer everything in a covered pan for about 20–25 minutes, then remove the chicken, thicken the sauce, and return it to finish.

Conclusion

Crock-Pot Chicken Teriyaki is one of those dependable, delicious meals that makes my life easier. I love how the slow cooker does all the work, and the result is tender chicken in a sweet and savory sauce that tastes like it came from my favorite restaurant. It’s quick to prep, great for leftovers, and always a hit — exactly the kind of recipe I love having in my weekly rotation.