There’s something almost magical about walking into your kitchen after a long day and being greeted by the rich, sweet aroma of teriyaki sauce. That’s exactly what happens when you make this Crockpot Teriyaki Chicken. It’s one of those chicken recipes in crockpot that feel like a gift to your future self. You toss in the ingredients, set it, forget it, and somehow end up with tender, flavorful chicken that tastes like you spent hours in the kitchen. I remember the first time I tried this. I was skeptical, thinking no way something so easy could be that good. But then, that first bite hit. The balance of soy, garlic, and honey was so spot-on that I may have done a little happy dance right there in the kitchen. That’s the thing about good chicken crockpot recipes — they surprise you in the best way. This dish is my go-to when I want something fuss-free yet impressive. Whether you’re making chicken recipes for dinner crockpot style, prepping for the week, or looking to test out your favorite crockpot whole chicken recipes, this one checks all the boxes. It’s comfort food without the hassle — one of those easy crockpot recipes chicken fans will make again and again. If you love chicken in crock pot recipes that practically cook themselves, this one’s going to feel like a small victory every time.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crockpot Teriyaki Chicken Recipe
- 3) Ingredients for Crockpot Teriyaki Chicken
- 4) How to Make Crockpot Teriyaki Chicken
- 5) Tips for Making Crockpot Teriyaki Chicken
- 6) Making Crockpot Teriyaki Chicken Ahead of Time
- 7) Storing Leftover Crockpot Teriyaki Chicken
- 8) Try these Main Course recipes next!
- 9) Crockpot Teriyaki Chicken
- 10) Nutrition
1) Key Takeaways
- This crockpot chicken recipe saves time and still delivers deep flavor.
- Perfect balance of sweet and savory teriyaki glaze over tender chicken.
- Minimal prep—just dump, set, and come back to dinner done right.
- Family-friendly and ideal for busy weeknights.
2) Easy Crockpot Teriyaki Chicken Recipe
I love when dinner practically makes itself. This Crockpot Teriyaki Chicken is one of those crockpot chicken recipes that makes you wonder why you ever stressed about cooking on weeknights. The sauce simmers, the chicken softens, and your kitchen smells like you’ve been cooking all day. Truth? You just pressed a button.
We all have those evenings when time feels shorter than the patience you have left. That’s when this recipe steps up. With only a few pantry ingredients, this easy crockpot recipe turns plain chicken into something glossy, sweet, and savory. It’s comfort food, no oven or stove needed.
On Simply Cooked Recipes, we believe meals should be simple and real. This one fits that perfectly. Every bite feels like you ordered takeout, except your wallet and your family thank you later. It’s one of my go-to chicken recipes for dinner crockpot style.
3) Ingredients for Crockpot Teriyaki Chicken
Boneless Skinless Chicken Breasts: They’re lean, they’re easy, and they soak up every bit of that beautiful teriyaki sauce. If you like richer flavor, swap in thighs.
Soy Sauce: Use low-sodium if possible. It keeps things balanced without going overboard on salt.
Honey: The sweetness pulls the whole dish together and caramelizes slightly as it cooks.
Rice Vinegar: This adds just a tiny hint of tang that cuts through the richness of the sauce.
Garlic and Ginger: These two ingredients bring the warmth. Fresh is best—minced garlic and grated ginger make the sauce sing.
Cornstarch and Water: For that perfect glossy sauce finish. It clings to every bite of chicken.
Sesame Seeds and Green Onions: The final touch that makes it feel restaurant-worthy, right from your crockpot.
4) How to Make Crockpot Teriyaki Chicken
Step 1. Place chicken in the crockpot. Don’t worry about perfection—just make sure they’re spread evenly.
Step 2. In a small bowl, mix soy sauce, honey, rice vinegar, garlic, and ginger. Pour this over the chicken and take a deep breath—it already smells like something special.
Step 3. Cover and cook on low for about five hours. Go live your life. Come back when your house smells too good to ignore.
Step 4. Shred the chicken gently using two forks. Then mix cornstarch and water, add it to the crockpot, and stir until the sauce thickens. It takes about ten minutes.
Step 5. Toss the shredded chicken back in, stir it through the sauce, and serve over steamed rice. Sprinkle with sesame seeds and green onions. Dinner’s done.
5) Tips for Making Crockpot Teriyaki Chicken
If you like your sauce thicker, give it a few extra minutes to simmer once you add the cornstarch slurry. For a lighter feel, add a splash of chicken broth instead. Want a little heat? Toss in a pinch of red pepper flakes—it adds just the right kick.
Try using chicken thighs if you prefer juicier meat. They hold up perfectly in slow cooking. And if you’re short on soy sauce, a dash of tamari or coconut aminos works just as well. Crockpot chicken recipes like this are flexible. Play with them, make them your own.
Cooking should never feel rigid. Taste as you go, adjust, smile—it’s supposed to be fun. That’s what makes home cooking on Simply Cooked Recipes something worth sharing.
6) Making Crockpot Teriyaki Chicken Ahead of Time
We’ve all had those nights when we want to eat well but don’t want to start from scratch. That’s where this meal shines. You can prep everything in the morning and let the slow cooker work its quiet magic through the day. It’s one of those easy crockpot recipes chicken lovers keep on repeat.
After cooking, let the chicken cool before sealing it in containers. It holds up beautifully for a couple of days, and the flavor only gets deeper. I often double the batch because, let’s be honest, leftovers rarely survive more than a night in my kitchen.
If you plan to reheat it, a splash of water or broth brings the sauce right back to life. The texture stays perfect, the taste stays rich, and your future self will thank you.
7) Storing Leftover Crockpot Teriyaki Chicken
Leftovers? Yes, please. Store them in airtight containers and keep them in the fridge for up to four days. The sauce clings even tighter after resting, which makes it taste even better the next day.
If you plan to freeze it, cool it completely first. It reheats like a dream—just thaw overnight and warm gently in a skillet or microwave. The chicken stays tender, the sauce stays glossy, and it still feels freshly made.
For meal prep fans, portion it over rice or noodles before storing. It’s like having takeout ready at home without the guilt or the wait.
8) Try these Main Course recipes next!
9) Crockpot Teriyaki Chicken
Crockpot Teriyaki Chicken – crockpot chicken recipes
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/3 cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons cornstarch
- 2 tablespoons water
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Place the chicken breasts in the crockpot.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour the mixture over the chicken.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender.
- Remove the chicken and shred it using two forks.
- Mix cornstarch and water in a small bowl, then add it to the sauce in the crockpot. Stir and cook on high for about 10 minutes until the sauce thickens.
- Return the shredded chicken to the crockpot and stir until coated with sauce.
- Serve over rice and sprinkle with sesame seeds and green onions.
10) Nutrition
Serving Size 1 cup Calories 295 Sugar 18 g Sodium 650 mg Fat 6 g Saturated Fat 1.5 g Carbohydrates 30 g Fiber 0 g Protein 28 g Cholesterol 75 mg
Written by Kathy for Simply Cooked Recipes.
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