If you’re craving a dish that’s bursting with bold flavor yet wonderfully simple to prepare, this Crock Pot Teriyaki Chicken Recipe is about to become your new go-to. Tender chicken thighs slow-cooked in a rich, perfectly balanced teriyaki sauce make every bite pure comfort food magic. The sweet and tangy glaze, infused with garlic and fresh ginger, turns humble ingredients into a sensational dish that’s both family-friendly and impressively delicious. Trust me, once you try this recipe, you’ll wonder how you ever lived without it in your slow cooker lineup.
Ingredients You’ll Need
The beauty of this recipe is how simple, yet thoughtfully chosen, the ingredients are. Each one plays a vital role in building layers of flavor, balancing sweetness, acidity, and savory depth while giving the dish its luscious texture and vibrant color.
- Boneless, skinless chicken thighs: These stay juicy and tender during slow cooking, perfect for shredding.
- Low-sodium soy sauce: Provides an umami-rich foundation without being overly salty.
- Rice vinegar: Adds crisp acidity to brighten the sauce’s flavor.
- Honey: Brings natural sweetness that caramelizes beautifully.
- Brown sugar: Enhances the sauce’s depth and balance with molasses notes.
- Garlic, minced: Fresh garlic creates a fragrant, aromatic kick.
- Fresh ginger, minced: Adds warmth and slight spice, essential for authentic teriyaki.
- Water and cornstarch: These create the perfect glossy glaze when thickened.
- Toasted sesame seeds: For garnish, contributing a subtle nutty crunch.
- Chopped green onions: Offer freshness and a pop of color for serving.
- Prepared brown rice: The wholesome base that soaks up all that delicious sauce.
How to Make Crock Pot Teriyaki Chicken Recipe
Step 1: Layer the Chicken
Begin by placing 1 1/2 pounds of boneless, skinless chicken thighs in the bottom of a 6-quart (or larger) slow cooker. Arranging the thighs evenly ensures they cook uniformly and absorb maximum flavor from the sauce.
Step 2: Whisk the Sauce Ingredients
In a medium bowl or large measuring cup, whisk together 2/3 cup low-sodium soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, 3 tablespoons brown sugar, 1 clove minced garlic, and 1 tablespoon minced fresh ginger. This vibrant mix of sweet, tangy, and savory flavors is what gives the Crock Pot Teriyaki Chicken Recipe its signature taste.
Step 3: Pour Sauce and Cook
Pour the whisked sauce evenly over the chicken in the slow cooker. Cover and cook on high for 2 hours or low for 4 hours. The chicken will become tender and soak up all those delicious flavors, making for an irresistibly juicy result.
Step 4: Shred the Chicken and Strain
Once cooked, remove the chicken to a plate and shred it using two forks. Then strain the cooking liquid through a mesh sieve into a medium saucepan, separating out any solids for a smooth sauce.
Step 5: Thicken the Sauce
In a small bowl, whisk together 2 tablespoons water and 1 tablespoon cornstarch until smooth. Add this slurry to the strained sauce and heat it over medium-high, stirring constantly. As the sauce bubbles and thickens (about 1 to 2 minutes), it becomes glossy and coats the chicken beautifully.
Step 6: Toss Chicken in Sauce
Add the shredded chicken back into the thickened sauce and stir to coat every tender piece with that irresistible teriyaki glaze. This final step ensures every bite is bursting with flavor and perfectly juicy.
How to Serve Crock Pot Teriyaki Chicken Recipe
Garnishes
To elevate your Crock Pot Teriyaki Chicken Recipe, sprinkle toasted sesame seeds and chopped green onions on top just before serving. These simple garnishes add a lovely textural contrast and a fresh pop of color that makes the dish look and taste even more inviting.
Side Dishes
Serve your teriyaki chicken warm over fluffy prepared brown rice or even quinoa for a wholesome, satisfying meal. You can also pair it with steamed veggies like broccoli or snap peas to add crunch and a pop of green freshness—the perfect balance to the rich sauce.
Creative Ways to Present
For a fun twist, turn your Crock Pot Teriyaki Chicken Recipe into lettuce wraps topped with a sprinkle of crunchy peanuts or sliced avocado. Or layer it into bowls with pickled carrots, cucumber slices, and a drizzle of sriracha mayo for a vibrant, restaurant-worthy meal at home. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Leftover teriyaki chicken stores beautifully in an airtight container in the refrigerator for up to 3 days. Keep the sauce and chicken together to maintain moisture and flavor, making for easy reheating the next day.
Freezing
You can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge before reheating. This makes the Crock Pot Teriyaki Chicken Recipe an excellent meal prep option for busy weeks.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of water or broth to loosen it back up. Avoid microwaving for best texture and flavor retention.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work, but since they are leaner, they may dry out slightly during slow cooking. To keep them juicy, reduce cooking time slightly or switch to the high setting if you use breasts.
Is there a vegetarian version of this recipe?
You can swap the chicken with firm tofu or tempeh and follow the same sauce and cooking method. Just be mindful that tofu needs less cooking time, so keep an eye on it to avoid becoming too soft.
Can I add vegetables to the slow cooker?
Yes! Adding sliced bell peppers, snap peas, or shredded carrots in the last hour of cooking can add freshness and texture without risking overcooking.
What type of soy sauce should I use?
Low-sodium soy sauce is preferred to keep the dish balanced and not overly salty, but you can use regular soy sauce if that’s what you have on hand—just reduce added salt elsewhere in your meal.
How thick should the final sauce be?
The sauce should be thick enough to coat the shredded chicken nicely without being gluey. It will thicken up quickly with the cornstarch slurry, so keep stirring and watch for that glossy finish.
Final Thoughts
This Crock Pot Teriyaki Chicken Recipe truly brings warmth and joy to the dinner table with its effortless preparation and mouthwatering flavor. It’s a dish you can rely on for weeknights, gatherings, or anytime comfort food craving strikes. Give it a try—you’ll be so glad you did, and your family or guests will keep asking for seconds!
Print
Crock Pot Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Low Fat
Description
This Crock Pot Teriyaki Chicken recipe offers a deliciously tender and flavorful meal made easy with slow cooking. The chicken thighs simmer in a sweet and tangy teriyaki sauce made from low-sodium soy sauce, honey, brown sugar, garlic, and ginger, then shredded and tossed back in the thickened sauce. Perfectly paired with brown rice or quinoa, and garnished with toasted sesame seeds and green onions for a homemade Asian-inspired dinner everyone will love.
Ingredients
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 2/3 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons water
- 1 tablespoon cornstarch
For Serving
- Toasted sesame seeds
- Chopped green onions
- Prepared brown rice or quinoa
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken thighs in the bottom of a 6-quart or larger slow cooker, spreading them out evenly to ensure even cooking.
- Make the Teriyaki Sauce: In a medium bowl or large measuring cup, whisk together low-sodium soy sauce, rice vinegar, honey, brown sugar, minced garlic, and minced fresh ginger until thoroughly combined.
- Cook the Chicken: Pour the prepared teriyaki sauce over the chicken thighs in the slow cooker, ensuring all pieces are coated. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and transfer it to a plate. Use two forks to shred the chicken into bite-sized pieces.
- Strain the Cooking Liquid: Pour the remaining liquid from the slow cooker through a mesh sieve into a medium saucepan to remove any solids, creating a smooth sauce base.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and water until smooth. Add this mixture to the strained sauce in the saucepan. Heat the saucepan over medium-high heat, stirring constantly until the sauce bubbles and thickens to a glossy consistency, about 1 to 2 minutes.
- Toss Chicken in Sauce: Add the shredded chicken back into the thickened teriyaki sauce. Toss to coat the chicken evenly with sauce.
- Serve: Serve the teriyaki chicken warm over prepared brown rice or quinoa. Garnish with toasted sesame seeds and chopped green onions to enhance flavor and presentation.
Notes
- For a lower-sodium option, ensure soy sauce is labeled low sodium and consider reducing added salt elsewhere in your meal.
- Fresh garlic and ginger provide the best flavor, but ground ginger or garlic powder can be substitutes in a pinch.
- You can double the sauce ingredients if you prefer extra sauce for serving or leftovers.
- Using chicken thighs keeps the meat tender and juicy during slow cooking; skinless helps reduce fat.
- Serve with steamed vegetables for a balanced, complete meal.
