Crock Pot Chicken Teriyaki
Elevate your weeknight dinner game with this Crock Pot Chicken Teriyaki recipe—an effortless yet flavorful dish that brings the iconic sweet and savory taste of teriyaki right to your kitchen. Made with tender, slow-cooked boneless chicken breasts infused with a rich, homemade teriyaki sauce featuring soy sauce, brown sugar, honey, garlic, and freshly grated ginger, this recipe is as comforting as it is delicious. The slow cooker does all the work, leaving you with juicy, pull-apart chicken coated in a perfectly thickened glaze. Serve over warm, fluffy rice and garnish with sesame seeds and green onions for added texture and freshness. With just 10 minutes of prep time and a hands-free cooking approach, this dish is perfect for busy schedules while still delivering a restaurant-quality meal that the whole family will love. Perfect for meal prep or make-ahead dinners, this Crock Pot Chicken Teriyaki is a must-try for lovers of easy, flavorful slow cooker recipes.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 0.25 cup Honey
- 2 tablespoons Rice vinegar
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, freshly grated
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 Green onions, sliced (optional, for garnish)
- 4 cups Cooked rice
Instructions
Place the boneless, skinless chicken breasts in the bottom of the crock pot.
In a medium bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger until well combined to create the teriyaki sauce.
Pour the teriyaki sauce evenly over the chicken breasts in the crock pot.
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and fully cooked (internal temperature of 165°F).
Once the chicken is cooked, carefully remove it from the crock pot and shred it using two forks, then return the shredded chicken to the crock pot.
In a small bowl, stir together the cornstarch and water to create a slurry.
Pour the cornstarch slurry into the crock pot and mix well. Allow the sauce to thicken by cooking on high for an additional 15-20 minutes.
Taste the sauce and adjust seasoning, if needed. Serve the teriyaki chicken over cooked rice, and garnish with sesame seeds and sliced green onions if desired.
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5307 mg | 231% | |
| Total Carbohydrate | 333.8 g | 121% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 86.0 g | ||
| Protein | 317.0 g | 634% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 370 mg | 28% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3268 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
