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Crockpot Teriyaki Chicken with rice and garnish
ChefMaster Emily

Crockpot Teriyaki Chicken

Juicy chicken slow-cooked in a homemade teriyaki sauce with garlic, ginger, and a hint of sweetness—perfect over rice or veggies for an easy, comforting dinner.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 lb boneless skinless chicken thighs or breasts
Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey or brown sugar
  • 2 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil
Thickener & Garnish
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • green onions and sesame seeds for garnish

Equipment

  • Slow Cooker (Crockpot)

Method
 

  1. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
  2. Place chicken in the crockpot and pour sauce over the top. Stir to coat the chicken evenly.
  3. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is fully cooked and tender.
  4. Remove chicken and shred it. Mix cornstarch and water, then stir into the sauce in the crockpot to thicken.
  5. Return shredded chicken to the crockpot and stir until well coated in the thickened sauce.
  6. Garnish with green onions and sesame seeds. Serve over rice, noodles, or vegetables.

Notes

Customize with vegetables added in the last hour like bell peppers or carrots. Double the sauce if serving with lots of rice or noodles.