There’s nothing quite like the comforting smell of crockpot recipes simmering away in the kitchen — especially when it’s something as delicious as Crock Pot Teriyaki Chicken.

This slow cooker version of the classic Asian-inspired dish is everything you want in a weeknight dinner: tender chicken, sticky-sweet teriyaki glaze, and barely any effort. It’s that perfect balance of salty, sweet, and savory that keeps everyone coming back for seconds.

If you’re tired of boring takeout or rushed weeknight meals, this recipe is your new best friend. With only a handful of ingredients and your slow cooker doing the work, you’ll end up with juicy chicken coated in a glossy, flavorful teriyaki sauce that tastes like it came from your favorite restaurant — but fresher, healthier, and cheaper.

Let’s dive in!

Why You’ll Love Crock Pot Teriyaki Chicken

Effortless: Throw everything in your slow cooker and walk away.
Takeout-style flavor: Sticky-sweet teriyaki sauce with a deep umami punch.
Family favorite: Everyone — from kids to adults — loves this meal.
Meal prep friendly: Great for rice bowls, wraps, or bento boxes.
Budget-conscious: Uses simple pantry ingredients and affordable chicken.

Ingredients You’ll Need

Main Ingredients:

1 ½ lbs (680 g) boneless, skinless chicken thighs (or breasts)
½ cup low-sodium soy sauce
⅓ cup honey
¼ cup brown sugar
¼ cup rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons cornstarch + 3 tablespoons water (to thicken)

Optional add-ins:

1 cup diced pineapple (for a Hawaiian twist)
1 sliced bell pepper (for added texture and color)

For garnish & serving:

Toasted sesame seeds
Sliced green onions
Steamed rice or noodles
Steamed vegetables (broccoli, carrots, snow peas)

Simple Crock Pot Teriyaki Chicken

Slow cooker teriyaki chicken is tender, shredded chicken breasts cooked in a flavorful homemade teriyaki sauce made with soy, honey, ginger, and garlic. Served over rice, it’s an easy, satisfying crock pot dinner everyone loves.

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Prep Time 10

Cook Time 4

Total Time 4 10

Course Main Course

Cuisine Asian

Servings 6 servings

Calories 227 kcal

Equipment

slow cooker
small bowl for mixing sauce
whisk
saucepan for thickening sauce
strainer
tongs or forks for shredding chicken
measuring cups and spoons

Ingredients

1 1/2 pounds boneless skinless chicken breasts
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/4 cup honey
3 tablespoons brown sugar
1/2 cup low sodium soy sauce
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon sesame seeds
2 tablespoons sliced green onions

Instructions

Place the chicken breasts in a slow cooker.
In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil and rice vinegar.
Pour the soy sauce mixture over the chicken. Cover and cook on HIGH for 3 hours or LOW for 5–6 hours.
Remove the chicken from the slow cooker and shred with two forks.
Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan and bring to a simmer over medium-high heat.
In a small bowl, mix the cornstarch with the water until dissolved. Pour the cornstarch into the pan and cook for 1–2 minutes or until thickened.
Pour the thickened sauce over the shredded chicken and toss to coat. Sprinkle with sesame seeds and green onions before serving.

Notes

Use low-sodium soy sauce to control the salt level. For a thicker sauce, add a little extra cornstarch slurry at the end. Garnish with sesame seeds and sliced green onions before serving.

Keyword chicken recipe, crockpot, easy dinner, slow cooker, teriyaki chicken

How to Make Crock Pot Teriyaki Chicken

Step 1: Make the Teriyaki Sauce

In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger until smooth.

Step 2: Add Everything to the Crockpot

Place the chicken in the bottom of your slow cooker. Pour the teriyaki sauce over the top, making sure the chicken is coated evenly.

Step 3: Cook It Low and Slow

Cover and cook on Low for 4–5 hours or High for 2½–3 hours, until the chicken is tender and cooked through.

Step 4: Thicken the Sauce

Remove the chicken and transfer it to a plate. In a small bowl, whisk together cornstarch and water to make a slurry. Stir it into the sauce in the crockpot. Cover and cook on High for another 10–15 minutes, until the sauce thickens and becomes glossy.

Step 5: Shred or Slice and Serve

Return the chicken to the crockpot and toss it in the thickened teriyaki sauce. Serve over rice or noodles, topped with sesame seeds and green onions.

Tips for Perfect Teriyaki Chicken

Use chicken thighs for the juiciest, most flavorful result.
Adjust sweetness — add more honey or brown sugar if you like it sweeter, or extra vinegar for more tang.
Add spice with a pinch of crushed red pepper flakes or sriracha.
Double the sauce if you love it extra saucy — perfect for drizzling over rice.
Meal prep tip: Make a double batch and freeze half for later.

Serving Ideas

Classic rice bowls: Spoon over fluffy jasmine or basmati rice.
Asian noodle bowls: Mix with lo mein or rice noodles.
Wraps or lettuce cups: A lighter, fresh take for lunch.
Bento-style meal prep boxes: Pair with veggies and rice for easy grab-and-go meals.
Stir-fry upgrade: Add broccoli or bell peppers near the end of cooking.

Storing, Freezing & Reheating

Store: Refrigerate leftovers in an airtight container for up to 4 days.
Freeze: Freeze cooled chicken and sauce in a freezer-safe bag for up to 3 months.
Reheat: Thaw overnight and reheat on the stove or in the microwave until hot.

Recipe Variations

Hawaiian Teriyaki Chicken

Add pineapple chunks during the last hour of cooking for a sweet tropical flavor.

Spicy Teriyaki Chicken

Add 1–2 teaspoons of sriracha or chili paste for heat.

Garlic-Lover’s Version

Double the garlic for a punchier sauce.

Veggie Boost

Add sliced bell peppers, carrots, or broccoli florets in the last hour.

Nutrition (Per Serving)

(Approximate, without rice)

Calories: 320
Protein: 29 g
Carbohydrates: 28 g
Fat: 10 g

FAQs

Can I use frozen chicken?
Yes — just extend the cooking time by about an hour and make sure it’s fully cooked through.

Can I make this gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce.

Can I make this recipe ahead of time?
Definitely. You can mix the sauce ingredients and store them in the fridge up to 24 hours before cooking.

Final Thoughts

If you love slow cooker recipes that are flavorful, low-effort, and family-approved, this Crock Pot Teriyaki Chicken is a must-try. It’s everything you love about takeout — tender meat, a sticky-sweet glaze, and that comforting umami depth — but made fresh in your own kitchen.

Easy enough for weeknights and tasty enough for entertaining, this dish proves that your crockpot can make magic happen with just a few simple ingredients.

Once you try it, you’ll want to keep it on repeat.