There’s something undeniably satisfying about a meal that practically cooks itself while you go about your day. That’s exactly what this Slow Cooker Crock Pot Teriyaki Chicken does. It’s a delicious, foolproof, and low-maintenance recipe that brings rich, savory, and slightly sweet flavors to your dinner table with minimal effort. If you love the deep umami taste of teriyaki but don’t want to rely on store-bought sauces filled with preservatives and additives, this homemade version is exactly what you need.
This dish is all about simplicity without sacrificing flavor. The chicken is cooked low and slow in a homemade teriyaki sauce that’s the perfect balance of salty, sweet, and tangy. After a few hours, it becomes incredibly tender and soaks up all the delicious flavors. The best part? You only need 5 minutes of prep time to get everything into the slow cooker, making this the ideal meal for busy weeknights, meal prep, or even a stress-free weekend dinner.
This recipe holds a special place in my heart because it’s one of those go-to meals that never fails to impress. Whether I’m making it for my family, meal prepping for the week, or hosting friends, it’s always a hit. Plus, the leftovers are just as good, if not better, since the flavors have even more time to develop. It’s one of those dishes that you’ll find yourself making over and over again because it’s just that good.
Why You’ll Love This Crock Pot Teriyaki Chicken
There are so many reasons why this Slow Cooker Teriyaki Chicken deserves a permanent spot in your recipe rotation. Here are a few standout qualities that make it a must-try:
- Incredibly Easy to Make – You’ll spend just 5 minutes assembling everything in the slow cooker. After that, you can set it and forget it until it’s time to eat.
- Packed with Flavor – The homemade teriyaki sauce is made from scratch with soy sauce, honey, garlic, ginger, and mirin, creating a rich, savory-sweet glaze that coats the chicken perfectly.
- Super Tender Chicken – Slow cooking ensures that the chicken becomes juicy, fall-apart tender, and infused with the deep umami flavors of the sauce.
- Healthier Than Takeout – Unlike restaurant versions, this teriyaki chicken is free of preservatives, artificial ingredients, and excessive sugars. You control exactly what goes into it.
- Versatile and Family-Friendly – Serve it over rice, in wraps, on salads, or even in sandwiches. Kids and adults alike love the bold but balanced flavors.
- Perfect for Meal Prep – Make a big batch and use it throughout the week. It reheats beautifully and can be used in a variety of meals.
- Budget-Friendly Ingredients – This recipe uses pantry staples that are affordable and easy to find, making it a cost-effective way to enjoy a high-quality meal.
Health Benefits Crock Pot Teriyaki Chicken
This Slow Cooker Teriyaki Chicken is not only delicious but also offers some solid nutritional benefits. Here’s why you can feel good about adding this dish to your meal plan:
- High in Lean Protein – Chicken breast is an excellent source of lean protein, which helps build muscle, keeps you full, and supports overall health. If you use chicken thighs, they provide even more flavor while still being packed with protein.
- Homemade and Preservative-Free – Store-bought teriyaki sauces often contain high-fructose corn syrup, artificial flavorings, and excessive sodium. Making your own sauce means you control the ingredients and avoid unnecessary additives.
- Lower in Sugar than Takeout – Many restaurant-style teriyaki dishes contain a lot of added sugar. This version uses honey as a natural sweetener, making it a healthier alternative.
- Rich in Essential Nutrients – Ingredients like garlic and ginger not only add flavor but also have anti-inflammatory and immune-boosting properties.
- Balanced Macronutrients – When paired with rice and vegetables, this dish provides a well-rounded meal with protein, healthy carbs, and fiber.
Preparation Time, Servings, and Nutritional Information
- Total Prep Time: 5 minutes
- Cook Time: 3 hours on high or 6 hours on low
- Total Time: 3 to 6 hours (mostly hands-off)
- Servings: 4 to 6
- Calories per Serving: Approximately 320 calories
- Protein: 36g
- Carbohydrates: 24g
- Fats: 7g
- Sodium: 750mg (depends on the soy sauce used)
Ingredients List Crock Pot Teriyaki Chicken
To make this delicious Slow Cooker Teriyaki Chicken, you’ll need the following:
- 2 pounds boneless, skinless chicken breasts or thighs (thighs will be juicier, but breasts work great too)
- ½ cup soy sauce (use low-sodium for a healthier option or coconut aminos for a soy-free alternative)
- ¼ cup honey (for natural sweetness)
- 2 tablespoons mirin (adds depth of flavor, but you can substitute with rice vinegar)
- 1 teaspoon sesame oil (optional, but enhances flavor)
- 1 teaspoon fresh ginger, minced (or ½ teaspoon ground ginger)
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- ½ teaspoon onion powder (for extra depth of flavor)
- ¼ cup water
- 1 tablespoon cornstarch (to thicken the sauce)
- 1 teaspoon sesame seeds (for garnish, optional)
- Sliced green onions (for garnish, optional)
Step-By-Step Cooking Instructions Crock Pot Teriyaki Chicken
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Prepare the Slow Cooker
- Lightly grease the inside of your slow cooker with nonstick spray or a small amount of oil to prevent sticking.
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Make the Teriyaki Sauce
- In the slow cooker, whisk together soy sauce, honey, mirin, sesame oil, garlic, ginger, onion powder, and water until well combined.
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Add the Chicken
- Place the chicken breasts or thighs into the slow cooker, ensuring they are fully coated in the sauce.
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Slow Cook
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds with a fork.
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Shred the Chicken
- Remove the chicken from the slow cooker and shred it using two forks.
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Thicken the Sauce
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
- Pour this mixture into the slow cooker and stir well.
- Turn the slow cooker to high and let the sauce thicken for 10-15 minutes.
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Combine and Serve
- Add the shredded chicken back into the slow cooker and toss it in the thickened sauce.
- Garnish with sesame seeds and sliced green onions before serving.
How to Serve Crock Pot Teriyaki Chicken
- Over Steamed Rice – The classic pairing for teriyaki chicken. Use white rice, brown rice, or even cauliflower rice for a low-carb option.
- In Lettuce Wraps – Spoon the chicken into butter lettuce or romaine leaves for a lighter meal.
- With Stir-Fried Vegetables – Serve alongside a mix of broccoli, bell peppers, and snap peas for a well-balanced dish.
- On Noodles – Try it over lo mein, ramen, or soba noodles for an Asian-inspired meal.
Pairing Suggestions
- Side Dishes: Serve with garlic green beans, sesame roasted carrots, or a crisp Asian slaw.
- Beverages: A refreshing iced green tea or homemade lemonade pairs beautifully with this dish.
Storage, Freezing & Reheating Instructions
- Refrigerate in an airtight container for up to 4 days.
- Freeze in portion-sized bags for up to 3 months.
- Reheat on the stove over low heat or in the microwave until warm.
Common Mistakes to Avoid
Even though this recipe is simple, there are a few common mistakes that can affect the final result. Avoid these pitfalls to ensure your Slow Cooker Teriyaki Chicken turns out perfectly every time.
- Overcooking the Chicken – While slow cooking is forgiving, leaving the chicken in for too long can cause it to become dry and stringy. Stick to 6 hours on low or 3 hours on high to keep the meat tender and juicy.
- Using Too Much Soy Sauce – If you use regular soy sauce instead of low-sodium, your sauce might turn out too salty. Always taste and adjust if needed. If it’s too salty, you can balance it out with a splash of water or extra honey.
- Skipping the Cornstarch Slurry – The cornstarch mixture is what thickens the sauce and gives it that classic, glossy teriyaki texture. Without it, the sauce will be too thin and won’t coat the chicken properly.
- Not Mixing the Sauce Well Before Cooking – If the honey, soy sauce, and spices aren’t mixed evenly before adding the chicken, some parts of the sauce may be sweeter or saltier than others. Whisk everything together thoroughly before starting.
- Using the Wrong Type of Chicken – While both chicken breasts and thighs work well, thighs tend to stay juicier and more flavorful. If you prefer breasts, be sure not to overcook them, as they dry out more quickly.
- Forgetting to Let the Sauce Thicken – Some people remove the chicken and serve the dish immediately, but the sauce needs a little time to reduce and thicken after adding the cornstarch slurry. Give it 10–15 minutes on high for the best consistency.
- Serving Without Tasting First – Ingredients like soy sauce brands, honey, and mirin can vary in strength. Always taste the sauce before serving and adjust seasoning if needed.
Pro Tips for the Best Slow Cooker Teriyaki Chicken
- For Extra Flavor, Sear the Chicken First – If you have an extra few minutes, quickly sear the chicken in a hot pan for 2 minutes per side before adding it to the slow cooker. This locks in moisture and adds an extra depth of flavor.
- Make It Spicy – Add ½ teaspoon red pepper flakes or a drizzle of sriracha to the sauce for a mild kick. For more heat, mix in a teaspoon of chili paste.
- Double the Sauce for Meal Prep – If you love extra sauce for rice or vegetables, double the sauce ingredients and store the extra in a jar for later use. It keeps in the fridge for up to a week.
- Use Fresh Ginger and Garlic for Maximum Flavor – While powdered versions work, fresh minced garlic and ginger will bring out more bold, authentic flavors in the dish.
- For a Crispy Finish, Broil the Chicken – After shredding, spread the chicken on a baking sheet, brush it with extra sauce, and broil for 3–5 minutes until slightly crispy. This adds texture and intensifies the caramelized flavors.
- Thicken the Sauce on the Stove for Faster Results – If you’re short on time, remove the sauce from the slow cooker and simmer it on the stove over medium heat for 5 minutes until thickened.
- Make It Gluten-Free or Paleo – Use coconut aminos instead of soy sauce and arrowroot powder instead of cornstarch to make this dish gluten-free and paleo-friendly.
Frequently Asked Questions (FAQs)
1. Can I use frozen chicken in this recipe?
Yes, but it’s best to thaw the chicken first for even cooking. If using frozen chicken, add an extra 30 minutes to the cooking time and ensure it reaches an internal temperature of 165°F (75°C) before shredding.
2. Can I make this recipe ahead of time?
Absolutely! This dish tastes even better the next day as the flavors deepen. You can cook it ahead and store it in the fridge for up to 4 days.
3. What if I don’t have mirin?
Mirin adds a mild sweetness and depth of flavor, but you can substitute it with rice vinegar mixed with a teaspoon of honey or use apple cider vinegar as an alternative.
4. Can I use a pressure cooker instead of a slow cooker?
Yes! To make this in an Instant Pot, cook the chicken on high pressure for 10 minutes, then natural release for 5 minutes. Shred the chicken and thicken the sauce using the sauté function.
5. How do I prevent the chicken from drying out?
Using chicken thighs instead of breasts helps retain moisture. Also, avoid overcooking by sticking to the recommended time settings.
6. Can I add vegetables to this dish?
Yes! Add broccoli, bell peppers, carrots, or snap peas in the last 30 minutes of cooking so they don’t become too soft.
7. Is this dish kid-friendly?
Yes! The mild sweetness from the honey makes it appealing to kids, but you can reduce the soy sauce slightly if your children prefer a milder taste.
8. Can I freeze leftovers?
Yes! Store leftovers in an airtight container and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove or microwave.
9. What’s the best way to reheat teriyaki chicken?
Reheat in a pan over medium-low heat with a splash of water or soy sauce to restore moisture. If using a microwave, cover the dish with a damp paper towel to prevent drying out.
10. Can I make this with beef or shrimp instead of chicken?
Yes! Beef slices can be slow-cooked for 5–6 hours on low, while shrimp should be added in the last 30 minutes to prevent overcooking.
Conclusion & Call to Action
This Slow Cooker Teriyaki Chicken is the perfect balance of sweet, savory, and umami-rich flavors with minimal effort. Whether you’re looking for an easy weeknight meal, a dish for meal prepping, or a healthier homemade alternative to takeout, this recipe checks all the boxes.
Not only does it come together with just a handful of pantry staples, but it also delivers restaurant-quality flavor without the extra sugar, sodium, or additives. Plus, its versatility makes it perfect for a variety of serving options—from rice bowls and noodles to lettuce wraps and salads.
If you love this recipe, I’d love to hear about it! Try it out and let me know in the comments how it turned out for you. If you made any customizations, share your variations—I always love seeing how people make recipes their own.
For more easy, flavorful, and foolproof recipes, be sure to subscribe to my blog or follow me on social media for the latest updates and meal inspiration. And don’t forget to pin this recipe so you can come back to it whenever you need a simple, delicious meal idea!
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Crock Pot Teriyaki Chicken
- Total Time: 3 hours 5 minutes to 6 hours 5 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
This slow cooker teriyaki chicken is juicy, flavorful, and coated in a rich, homemade teriyaki sauce. A simple, healthy meal perfect for busy days!
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium soy sauce (or coconut aminos)
- ¼ cup honey
- 2 tbsp mirin (or rice vinegar with a tsp of honey)
- 1 tsp sesame oil
- 1 tsp fresh ginger, minced
- 3 cloves garlic, minced
- ½ tsp onion powder
- ¼ cup water
- 1 tbsp cornstarch (for thickening)
- 1 tsp sesame seeds (optional, for garnish)
- Sliced green onions (optional, for garnish)
Instructions
- Whisk together soy sauce, honey, mirin, sesame oil, garlic, ginger, onion powder, and water in the slow cooker.
- Add chicken breasts or thighs, ensuring they are coated with sauce.
- Cook on low for 6 hours or high for 3 hours until chicken is tender.
- Remove chicken and shred with two forks.
- In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water, then stir into the slow cooker. Cook for 10-15 minutes until thickened.
- Return shredded chicken to the slow cooker and mix with the sauce.
- Garnish with sesame seeds and green onions and serve over rice, noodles, or in lettuce wraps.
Notes
- Use chicken thighs for a juicier texture.
- For a spicy kick, add red pepper flakes or sriracha.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 3-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian-Inspired