When I want a flavorful dinner that’s both comforting and effortless, I always go for Crock Pot Teriyaki Chicken. The slow cooker turns simple ingredients into a tender, juicy, and perfectly glazed dish that tastes like takeout but is much healthier and easier to make at home. I love how I can just toss everything in the pot, set it, and forget it until it’s time to eat.
Why You’ll Love This Recipe
I love this recipe because:
It’s incredibly easy — I simply combine everything, turn on the slow cooker, and walk away.
The chicken turns out melt-in-your-mouth tender and full of sweet and savory teriyaki flavor.
It uses basic pantry staples that I usually already have on hand.
It’s versatile — I can serve it with rice, noodles, or even wrap it in lettuce leaves.
It’s budget-friendly, foolproof, and perfect for meal prep or busy weeknights.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
These ingredients combine to create that classic balance of salty, sweet, and tangy flavors that makes teriyaki so delicious. I prefer using chicken thighs because they stay juicy and soak up the sauce beautifully.
Directions
In a bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, and rice vinegar until smooth and the sugar dissolves.
Place the chicken thighs in the bottom of the slow cooker and pour the sauce mixture evenly over them.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
About 30 minutes before the end of cooking, mix the cornstarch and water together to form a slurry. Stir this into the slow cooker to thicken the sauce.
Replace the lid and cook on HIGH for the remaining 20–30 minutes until the sauce becomes thick and glossy.
Once done, I like to shred or slice the chicken and coat it with the rich teriyaki sauce.
Garnish with sesame seeds and green onions before serving.
Servings and Timing
Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 4–6 hours on LOW or 3–4 hours on HIGH
Total Time: About 5 hours
Variations
Chicken Breasts: I sometimes use boneless chicken breasts instead of thighs for a leaner option, though they cook a bit faster.
Vegetables: Adding broccoli, bell peppers, snap peas, or carrots halfway through cooking turns it into a complete meal.
Spicy Version: A pinch of red pepper flakes or a drizzle of sriracha gives the sauce a nice kick.
Gluten-Free Option: I replace soy sauce with tamari to make it gluten-free.
Extra Sauce: When I want more glaze to drizzle over rice, I simply double the sauce ingredients.
Vegetarian Twist: I swap chicken for firm tofu and reduce the cooking time.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Once cooled, I freeze portions in sealed containers or bags for up to 3 months.
Reheating: I reheat gently on the stovetop over medium-low heat with a splash of water or in the microwave until warmed through. The sauce stays glossy and flavorful.
FAQs
Can I use frozen chicken?
I don’t recommend using frozen chicken directly in the slow cooker because it takes too long to reach a safe cooking temperature. I always thaw the chicken in the fridge overnight first.
Can I make this on the stovetop?
Yes. I can simmer the sauce and chicken in a large skillet over medium heat until the chicken is cooked and the sauce thickens. It takes about 20–25 minutes but won’t have the same slow-cooked tenderness.
What’s the best side to serve with this?
I usually serve it over jasmine or brown rice, but it’s also great with noodles or cauliflower rice. Steamed broccoli or stir-fried vegetables make excellent sides.
Can I make it spicier?
Definitely. I like to add a dash of chili flakes, sriracha, or even a spoon of chili paste to the sauce for some heat.
How do I prevent the sauce from getting too salty?
I use low-sodium soy sauce and balance it with the sweetness of brown sugar and honey. If the sauce tastes too strong, a splash of water or pineapple juice lightens it up nicely.
Conclusion
Crock Pot Teriyaki Chicken is one of my favorite easy dinners — rich in flavor, simple to make, and always satisfying. The combination of tender chicken and glossy homemade teriyaki sauce makes this meal feel special without much effort. Whether I’m cooking for my family or meal-prepping for the week, this dish never disappoints. I love that I can make it once and enjoy it for days.
This easy Crock‑Pot Teriyaki Chicken brings together tender, juicy chicken thighs cooked in a homemade teriyaki‑style sauce with minimal effort. It’s sweet, savory, and perfect for serving over rice, noodles, or in lettuce wraps for a quick weeknight meal.
