Name: Crock Pot Teriyaki Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Asian
Ingredients: 2 lbs boneless, skinless chicken thighs; 1/2 cup low-sodium soy sauce; 1/4 cup honey; 1/4 cup rice vinegar; 2 tablespoons brown sugar; 1 teaspoon sesame oil; 1 teaspoon minced garlic; 1 teaspoon grated fresh ginger; 1/4 teaspoon black pepper; 1 tablespoon cornstarch; 2 tablespoons water; Optional: sliced green onions and sesame seeds, for garnish; Cooked white or brown rice, for serving

Jump to Recipe·Print Recipe

Tender, juicy chicken slow-cooked in a flavorful homemade teriyaki sauce — this easy Crock Pot Teriyaki Chicken recipe makes weeknight dinners a breeze with minimal prep and maximum flavor. I love how the savory-sweet sauce soaks into the chicken, creating a dish that’s comforting and satisfying without any fuss. It's perfect for busy nights when I want something delicious without spending hours in the kitchen.

Crock Pot Teriyaki Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless, skinless chicken thighs

½ cup low-sodium soy sauce

¼ cup honey

¼ cup rice vinegar

2 tablespoons brown sugar

1 teaspoon sesame oil

1 teaspoon minced garlic

1 teaspoon grated fresh ginger

¼ teaspoon black pepper

1 tablespoon cornstarch

2 tablespoons water

Optional: sliced green onions and sesame seeds, for garnish

Cooked white or brown rice, for serving

Directions

I start by whisking together the soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, ginger, and black pepper in a medium bowl. This forms the base of the teriyaki sauce.

Then I place the chicken thighs in the crock pot and pour the sauce over the top, making sure each piece is well coated. I cover and cook on low for 4–5 hours or on high for 2.5–3 hours, until the chicken is cooked through and fork-tender.

Once the chicken is done, I remove it and shred it using two forks. In a small bowl, I whisk the cornstarch and water together to make a slurry, then pour it into the slow cooker to thicken the sauce.

I return the shredded chicken to the thickened sauce, stir everything together, and let it cook for another 10–15 minutes on high to absorb all the flavors. Finally, I serve it hot over rice and add sliced green onions and sesame seeds for garnish.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 4 hours (on low) or 2.5–3 hours (on high)

Total Time: 4 hours 10 minutes

Calories per serving: 310 kcal

Variations

I sometimes swap the chicken thighs for chicken breasts when I want a leaner option, though the thighs stay more tender in the slow cooker. If I’m aiming for a spicier version, I add a teaspoon of sriracha or red pepper flakes. I also like to throw in steamed broccoli or snap peas during the last 30 minutes of cooking for a built-in veggie side.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze portions in zip-top bags for up to 3 months. When reheating, I either microwave individual servings or warm them in a skillet over medium heat until hot. If the sauce thickens too much after chilling, I stir in a splash of water or chicken broth to loosen it up.

FAQs

What type of chicken works best for this recipe?

I prefer boneless, skinless chicken thighs because they stay juicy and tender in the slow cooker. However, boneless chicken breasts can work too if I monitor them closely to avoid drying out.

Can I use store-bought teriyaki sauce instead?

Yes, but I like using homemade sauce because I can control the sweetness and sodium levels. Store-bought sauces tend to be much saltier and contain more additives.

Is this recipe gluten-free?

It can be! I just make sure to use a certified gluten-free soy sauce or tamari to keep the dish completely gluten-free.

Can I cook this on the stovetop instead?

Absolutely. I’ve made this in a skillet before—just simmer the chicken in the sauce over medium-low heat until fully cooked, then shred, thicken the sauce, and return the chicken as directed.

What can I serve with crock pot teriyaki chicken?

I usually serve it over white or brown rice, but it also pairs well with quinoa, noodles, or steamed veggies like broccoli, bok choy, or green beans.

Conclusion

This Crock Pot Teriyaki Chicken has become one of my go-to meals for good reason. It’s easy to throw together, packed with flavor, and makes dinner feel special without a lot of effort. Whether I’m feeding the family, prepping meals ahead of time, or just craving something warm and savory, this recipe delivers every time.

Recipe:

Crock Pot Teriyaki Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 4 hours 10 minutes
Yield: 6 servings
Diet: Gluten Free

Print Recipe

Description

Tender, juicy chicken slow-cooked in a flavorful homemade teriyaki sauce. This easy crock pot recipe is perfect for busy nights, delivering a comforting, savory-sweet dish with minimal effort.

Instructions

In a medium bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, ginger, and black pepper.
Place chicken thighs in the crock pot and pour the sauce over them, coating well.
Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until chicken is cooked through and tender.
Remove chicken and shred with two forks.
In a small bowl, whisk together cornstarch and water to make a slurry.
Pour the slurry into the slow cooker and stir to thicken the sauce.
Return shredded chicken to the slow cooker, stir to combine, and cook on high for an additional 10–15 minutes.
Serve hot over rice and garnish with sliced green onions and sesame seeds if desired.