Easy Crock Pot Teriyaki Chicken
Transform your weeknight dinners with this **Easy Crock Pot Teriyaki Chicken**—a flavorful, fuss-free recipe that’s perfect for busy schedules. Succulent boneless, skinless chicken breasts are slow-cooked to tender perfection in a rich, homemade teriyaki sauce made with soy sauce, brown sugar, honey, and aromatic ginger and garlic. The magic happens in your crock pot, delivering maximum flavor with minimal effort. A quick cornstarch slurry thickens the sauce into a glossy glaze that coats every bite. Serve this savory-sweet dish over fluffy steamed rice, garnished with sesame seeds and green onions for a restaurant-quality finish. With just 10 minutes of prep time, this recipe is an effortless way to bring a comforting, Asian-inspired meal to your table. Perfect for meal prep or feeding the whole family!
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Recipe Information
Ingredients
- 4 pieces (approximately 1.5 lbs) Boneless, skinless chicken breasts
- 0.5 cups Soy sauce
- 0.25 cups Brown sugar
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 3 cloves (minced) Garlic
- 1 teaspoon (grated or minced) Ginger
- 1 teaspoon Sesame oil
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 tablespoon (optional for garnish) Sesame seeds
- 2 stalks (chopped, optional for garnish) Green onions
Instructions
Place the boneless, skinless chicken breasts into the bottom of your crock pot in an even layer.
In a medium mixing bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil to create the teriyaki sauce.
Pour the teriyaki sauce mixture evenly over the chicken breasts in the crock pot, ensuring all pieces are coated.
Cover the crock pot with the lid and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through (internal temperature reaches 165°F/75°C).
Once cooked, carefully remove the chicken from the crock pot and set it aside on a cutting board.
In a small bowl, mix the cornstarch with water until smooth to create a slurry for thickening the sauce.
Stir the cornstarch slurry into the remaining teriyaki sauce in the crock pot. Turn the heat to high and let the sauce thicken for about 5-10 minutes, stirring occasionally.
While the sauce thickens, shred or slice the chicken as desired.
Return the chicken to the crock pot and stir it gently to coat it in the thickened teriyaki sauce.
Serve the teriyaki chicken over steamed rice, with a sprinkle of sesame seeds and chopped green onions for garnish, if desired.
Nutrition Facts
Calories |
5087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 2312 mg | 771% | |
| Sodium | 6646 mg | 289% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 71.1 g | ||
| Protein | 857.9 g | 1716% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 415 mg | 32% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 7642 mg | 163% | |
*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.
