Crock Pot Teriyaki Chicken

This teriyaki chicken made in the slow cooker transforms ordinary chicken breasts into a sweet and savory meal that's perfect for busy weeknights. The slow cooking process infuses the meat with authentic teriyaki flavor while keeping it incredibly tender and juicy.

I discovered this recipe when searching for meal prep solutions that wouldn't require me to stand over the stove after a long workday. Now it's in our regular rotation because my family devours it every time and I love how I can start it in the morning and come home to dinner practically ready.

Ingredients

• Chicken breasts: the star of this dish stays incredibly tender in the slow cooker
• Honey: provides natural sweetness that creates that classic teriyaki glaze
• Soy sauce: delivers the essential umami flavor use low sodium if you prefer less salt
• Rice vinegar: adds brightness and balances the sweetness
• Powdered ginger: gives warm aromatic notes without the hassle of fresh ginger
• Garlic powder and onion powder: create depth of flavor without chopping
• Black pepper: freshly ground offers the best flavor
• Sesame oil: just a touch adds authentic Asian flavor notes
• Cornstarch: the secret to thickening the sauce to the perfect consistency

Step-by-Step Instructions

Prepare the slow cooker:

Grease your slow cooker thoroughly to prevent sticking. This simple step saves you from difficult cleanup later and helps the chicken release easily when done.

Mix the sauce:

Add honey soy sauce rice vinegar powdered ginger garlic powder onion powder black pepper and sesame oil directly to your slow cooker. Whisk everything together until well combined making sure the honey fully incorporates. This creates the flavor base that will transform your chicken.

Add and coat chicken:

Place the chicken breasts into the sauce mixture ensuring each piece gets thoroughly coated. Take an extra minute to flip the chicken a few times so it absorbs that delicious sauce from all sides.

Slow cook to perfection:

Cover and cook on low for 6 hours or high for 3 hours. The chicken is done when it easily shreds with a fork. The slow cooking method allows the meat to become exceptionally tender while absorbing all those wonderful flavors.

Remove and shred chicken:

Transfer the cooked chicken to a separate dish keeping it covered to stay warm. Use two forks to shred the chicken into bite sized pieces this allows more surface area to hold onto the sauce.

Strain and thicken sauce:

Pour the cooking liquid through a fine mesh strainer into a saucepan to remove any solids. Mix cornstarch with cool water then add to the strained sauce. Bring to a boil while stirring constantly until the sauce thickens to coat the back of a spoon.

Combine and serve:

Toss half the thickened sauce with your shredded chicken reserving the rest for drizzling at the table. This double sauce approach ensures maximum flavor in every bite.

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My favorite part about this recipe is the versatility of the sauce. I sometimes double the sauce portion just so I can use the extra for dipping vegetables or drizzling over plain rice throughout the week. The rich flavor profile makes even the simplest sides taste special.

Make Ahead and Storage Tips

This teriyaki chicken stores beautifully in the refrigerator for up to 4 days making it perfect for meal prepping. Store the chicken and sauce separately for best results as this prevents the chicken from becoming soggy. When reheating simply warm the chicken gently in the microwave and heat the sauce in a small saucepan until just warm. The flavor actually improves after a day in the refrigerator as the seasonings have more time to meld.

Easy Variations to Try

For a spicier version add a tablespoon of sriracha or red pepper flakes to the sauce mixture before cooking. If you prefer a fruitier teriyaki add 2 tablespoons of pineapple juice and reduce the honey slightly. For a more authentic Japanese style teriyaki substitute mirin for half of the honey. Want to incorporate vegetables? Add chunks of bell peppers pineapple or broccoli florets during the last 30 minutes of cooking for a complete one pot meal.

Serving Suggestions

While the traditional serving method is over steamed white rice this versatile chicken works beautifully in many dishes. Try stuffing it into lettuce wraps for a low carb option or use it as filling for Asian inspired tacos topped with quick pickled vegetables. For a complete meal serve alongside steamed broccoli edamame or a simple cucumber salad dressed with rice vinegar and a touch of sesame oil. The chicken also makes excellent meal prep bowls with brown rice roasted vegetables and a sprinkle of sesame seeds.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and often remain moist during slow cooking. Adjust cooking time if needed.

→ How do I thicken the teriyaki sauce?

Mix cornstarch with water to form a slurry, add it to the strained sauce, and bring to a boil while stirring until thickened.

→ Can I make this dish in advance?

Absolutely! Store the shredded chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.

→ What sides pair well with teriyaki chicken?

This dish pairs beautifully with steamed rice, stir-fried vegetables, or a refreshing Asian salad.

→ Can I freeze leftovers?

Yes, freeze the cooked chicken and sauce together in a freezer-safe container for up to 3 months. Thaw and reheat before serving.