Easy to make Crockpot Teriyaki Chicken is perfect for busy weeknight meals. Throw everything into the crock pot in the morning and then shred the chicken and thicken the sauce just before dinner time.
Leftovers are perfect for packing into lunches and they are just as delicious!
Easy teriyaki chicken
Using a crockpot or slow cooker makes getting dinner on the table that much easier! Whip up an easy to make homemade teriyaki sauce, add the chicken and all you'll have left to do is shred the chicken and thicken the sauce.
I like to use my crockpot to thicken the sauce. I just add the cornstarch when I pull out the chicken to shred and I turn the heat up to high. The shredded chicken goes back into the crockpot for about 30 more minutes.
It's just enough time for me to make a batch of rice and get the rest of dinner ready.
A faster method for thickening the sauce is just pouring the liquid from the crockpot right into a saucepan. Then add the cornstarch and cook until it thickens. Super fast and easy, but it does involve using one more pot to finish the meal.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Chicken - I use boneless skinless chicken breasts. Chicken thighs would also work. You'll need about 2-3 chicken breasts, but you can easily add an another breast to help stretch this dish further.
- Soy Sauce - Use a low sodium soy sauce to help prevent the sauce from becoming too salty.
- Ginger - Freshly grated if possible. If not, use about a ½ teaspoon of powdered ginger.
- Sweeteners - Both honey and brown sugar help sweeten this sauce
- Rice Wine Vinegar - Helps provide a bit of tang to the sauce. Apple cider vinegar or white wine vinegar can also be used.
- Sesame Oil - Adds a slightly nutty flavor and adds another layer to the sauce. If you don't have sesame oil, you may omit it.
- Garnish - Top the finished dish with sesame seeds and chopped green onions
Step by step directions
How to make it
In this section I share step by step photos, cooking method, techniques and a general overview. For detailed instructions, temperatures and timing, check the printable recipe card below.
- Place chicken in crockpot
- Mix sauce together and pour over chicken
- Cook on low for 3-4 hours
- Remove chicken to shred
- Add cornstarch and turn heat to high
- Return shredded chicken and cook until the sauce is thickened, about 30 minutes
- Serve topped with sesame seeds and freshly chopped green onions
Recipe tips
- Every crockpot or slow cooker cooks a bit differently. Cooking times may vary.
- To thicken the sauce, I pull out the chicken turn the crockpot to high and then add the cornstarch and water to the sauce. Then I shred the chicken and return it to the crockpot. While the sauce thickens, I make a pot of rice and a vegetable.
- You can speed up the thickening process by removing the sauce from the crockpot and putting into a saucepan. Heat the sauce along with the cornstarch over medium high heat until the sauce begins to simmer and thicken. Then pour over the shredded chicken.
Frequently asked questions
Store cool leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave until heated through.
Yes, teriyaki chicken freezes well. Allow chicken to cool, then place in a freezer safe container or bag. Freeze for up to 3 months.
Serving suggestions
More delicious crockpot dinners
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Check out all my delicious dinner recipes!
Crockpot Teriyaki Chicken
Ingredients
- 1 ½ - 2 pounds boneless skinless chicken breasts (about 3 breasts)
- ½ cup low sodium soy sauce
- ½ cup water
- 3 tablespoons brown sugar
- 3 tablespoons honey
- 3 tablespoons rice wine vinegar
- 2 teaspoons garlic (minced)
- 2 teaspoons ginger (freshly grated or ½ teaspoon ginger powder)
- 1 teaspoon sesame oil
- 3 tablespoons cornstarch
- 2 tablespoons water
Garnish
- ½ teaspoon sesame seeds (optional)
- 1 tablespoon green onions (chopped, optional)
Instructions
- Place chicken in crockpot1 ½ - 2 pounds boneless skinless chicken breasts
- Mix sauce together and pour over chicken½ cup low sodium soy sauce, 3 tablespoons brown sugar, 3 tablespoons honey, 3 tablespoons rice wine vinegar, 2 teaspoons garlic, 2 teaspoons ginger, 1 teaspoon sesame oil, ½ cup water
- Cook on low for 4 hours or on high for 2 hours
- Remove chicken to shred
- Combine cornstarch and water together and mix until smooth. Add to sauce in crockpot and turn heat to high.3 tablespoons cornstarch, 2 tablespoons water
- Return shredded chicken to crockpot and cook until the sauce is thickened, about 30 minutes
- Serve topped with sesame seeds and freshly chopped green onions½ teaspoon sesame seeds, 1 tablespoon green onions
Notes
- Every crockpot or slow cooker cooks a bit differently. Cooking times may vary.
- Shred or chunk the chicken into any size that you prefer
- To thicken the sauce, I pull out the chicken turn the crockpot to high and then add the cornstarch and water to the sauce. Then I shred the chicken and return it to the crockpot. While the sauce thickens, I make a pot of rice and a vegetable.
- You can speed up the thickening process by removing the sauce from the crockpot and putting into a saucepan. Heat the sauce along with the cornstarch over medium high heat until the sauce begins to simmer and thicken. Then pour over the shredded chicken.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe inspired from Dinner at the Zoo.
Rosalie says
Where does the rice wine vinegar come in as it is only mentioned in the description and not in the list of ingredients or the instructions. And how much is to be used?
Kathy says
Hi Rosalie,
Thanks for bringing this to my attention! You'll add 3 tablespoons to the sauce.
Thanks! 🙂
Kathy