Sweet Crock Pot Teriyaki Chicken

Getting a flavorful, home-cooked dinner on the table after a long day can feel impossible. Between work schedules, after-school activities, and everything else life throws at you, the last thing you want to do is spend an hour in the kitchen preparing a meal from scratch.

That’s where this crock pot teriyaki chicken comes to the rescue. It takes just minutes to prep in the morning, then cooks away on its own while you go about your day. Plus, the homemade teriyaki sauce comes together with simple pantry staples and tastes way better than anything store-bought.

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What Kind of Chicken Should I Use?

Chicken thighs are the star of this crock pot teriyaki recipe, and they’re honestly the best choice for slow cooking. Thighs stay moist and tender even after hours in the crock pot, unlike chicken breasts which can dry out pretty easily. You can use boneless, skinless thighs for the easiest prep and eating, or bone-in, skin-on if that’s what you have on hand – just remove the skin before serving since it won’t get crispy in the slow cooker. If you absolutely need to use chicken breasts instead, just know you’ll want to reduce the cooking time and keep a closer eye on them to prevent them from getting tough.

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Options for Substitutions

This teriyaki chicken is pretty forgiving when it comes to swapping ingredients:

• Chicken thighs: You can use chicken breasts instead, though they’ll be a bit less juicy. If using breasts, reduce the cooking time by about 30 minutes to avoid drying them out.
• Soy sauce: Low-sodium soy sauce works great if you’re watching your salt intake. Tamari is a good gluten-free option, and coconut aminos will work too, though the flavor will be slightly sweeter and less salty.
• Rice vinegar: Apple cider vinegar or white wine vinegar can step in here. Start with 2 tablespoons and taste before adding more, as they can be a bit stronger.
• Honey: Maple syrup or agave nectar make good substitutes if you don’t have honey on hand.
• Fresh ginger: In a pinch, use 1 teaspoon of ground ginger instead of fresh. Add it with the other ingredients at the start.
• Cornstarch: Arrowroot powder works the same way as cornstarch for thickening. Use the same amount mixed with cold water.
• Brown rice: White rice, cauliflower rice, or even quinoa all pair nicely with this dish.

Watch Out for These Mistakes While Cooking

The biggest mistake with crock pot teriyaki chicken is overcooking, which can make even chicken thighs dry and stringy – stick to the recommended times and check for doneness around the 3.5-hour mark on low or 1.5 hours on high to keep the meat tender.

Another common error is skipping the sauce-thickening step at the end, which leaves you with a watery teriyaki that slides right off your chicken instead of coating it nicely.

When you’re making the cornstarch slurry, always mix it with cold water first before adding it to the hot liquid – dumping cornstarch directly into the saucepan will create lumps that are nearly impossible to smooth out.

For extra flavor, try searing your chicken thighs in a hot pan for 2-3 minutes per side before adding them to the slow cooker, which adds a nice depth that slow cooking alone can’t achieve.

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What to Serve With Teriyaki Chicken?

This teriyaki chicken is perfect served over a big bowl of steamed white or brown rice to soak up all that sweet and savory sauce. I love adding some steamed broccoli or snap peas on the side for a bit of crunch and color, and they taste amazing when you drizzle a little of that extra teriyaki sauce over them. If you want to make it more filling, try serving it with some stir-fried vegetables like bell peppers, carrots, and mushrooms, or even some crispy egg rolls on the side. For a lighter option, you can skip the rice and serve the chicken over cauliflower rice or mixed greens for a low-carb meal that still hits the spot.

Storage Instructions

Store: Keep your leftover teriyaki chicken in an airtight container in the fridge for up to 4 days. I like to store the chicken and sauce together so it stays moist and flavorful. It actually tastes even better the next day once all those flavors have had time to soak in!

Freeze: This freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer-safe containers or bags. I usually freeze it with the sauce, which helps prevent freezer burn and keeps everything juicy.

Reheat: Warm it up in the microwave for a couple minutes, stirring halfway through, or heat it on the stovetop over medium-low heat until warmed through. If the sauce seems too thick after reheating, just add a splash of water to thin it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2100
• Protein: 110-125 g
• Fat: 55-65 g
• Carbohydrates: 230-260 g

Ingredients

For the chicken:

• 1.5 lb chicken thighs
• 3/4 cup soy sauce (I use Kikkoman low-sodium soy sauce)
• 3 tbsp rice vinegar
• 3 tbsp honey
• 3 tbsp brown sugar
• 1 garlic clove (minced well)
• 1.5 tbsp ginger (freshly grated)
• 1/2 tsp sesame oil
• 2 tbsp water
• 1 tbsp cornstarch

For serving and garnish:

• sesame seeds (for garnish)
• green onions (sliced thinly)
• brown rice

Step 1: Prepare the Teriyaki Sauce Base

• 3/4 cup soy sauce
• 3 tbsp rice vinegar
• 3 tbsp honey
• 3 tbsp brown sugar
• 1 garlic clove, minced
• 1.5 tbsp ginger, freshly grated

In a bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, minced garlic, and freshly grated ginger until the sugar is dissolved and the mixture is well combined.

This creates the flavor foundation that will infuse the chicken as it cooks.

Set aside.

Step 2: Cook the Chicken in the Slow Cooker

• 1.5 lb chicken thighs
• teriyaki sauce mixture from Step 1

Place the chicken thighs in your slow cooker and pour the teriyaki sauce mixture from Step 1 over them, ensuring the chicken is well coated.

Cover and cook on high for 2 hours or on low for 4 hours—the longer, gentler cooking will give you more tender, flavorful meat.

I prefer the low setting because it keeps the chicken more moist and the flavors deepen beautifully.

Step 3: Shred the Chicken and Prepare the Thickening Slurry

• 1 tbsp cornstarch
• 2 tbsp water

Once the cooking time is complete, carefully remove the chicken from the slow cooker and set it on a cutting board.

Using two forks, shred the chicken into bite-sized pieces.

While the chicken rests, whisk together the cornstarch and water in a small bowl until completely smooth—this slurry will thicken your sauce without lumps.

Step 4: Thicken the Sauce and Recombine

• cooking liquid from slow cooker
• cornstarch and water slurry from Step 3
• 1/2 tsp sesame oil
• shredded chicken from Step 3

Carefully strain the cooking liquid from the slow cooker into a saucepan, discarding any solids.

Place the saucepan over medium-high heat and bring the liquid to a gentle simmer.

Slowly pour in the cornstarch slurry from Step 3 while stirring constantly, then continue stirring for 1-2 minutes until the sauce bubbles and reaches your desired thickness.

The sauce will continue to thicken slightly as it cools, so don’t overdo it.

Add the sesame oil and stir to combine, then return the shredded chicken from Step 3 to the saucepan and toss gently to coat everything evenly.

Step 5: Serve with Garnishes and Rice

• teriyaki chicken and sauce from Step 4
• brown rice
• sesame seeds
• green onions, sliced thinly

Prepare your brown rice according to package directions or use pre-cooked rice for speed.

Spoon the teriyaki chicken and its glossy sauce over a bed of warm rice, then garnish generously with sliced green onions and sesame seeds.

I like to add the green onions right before serving so they stay fresh and bright—they provide a nice textural contrast to the tender chicken.

Sweet Crock Pot Teriyaki Chicken

Delicious Sweet Crock Pot Teriyaki Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 3 hours hrs 12 minutes mins

Servings 4 servings

Calories 2025 kcal

Ingredients

  

For the chicken

• 1.5 lb chicken thighs
• 3/4 cup soy sauce (I use Kikkoman low-sodium soy sauce)
• 3 tbsp rice vinegar
• 3 tbsp honey
• 3 tbsp brown sugar
• 1 garlic clove (minced well)
• 1.5 tbsp ginger (freshly grated)
• 1/2 tsp sesame oil
• 2 tbsp water
• 1 tbsp cornstarch

For serving and garnish

• sesame seeds (for garnish)
• green onions (sliced thinly)
• brown rice

Instructions

 

• In a bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, minced garlic, and freshly grated ginger until the sugar is dissolved and the mixture is well combined. This creates the flavor foundation that will infuse the chicken as it cooks. Set aside.
• Place the chicken thighs in your slow cooker and pour the teriyaki sauce mixture from Step 1 over them, ensuring the chicken is well coated. Cover and cook on high for 2 hours or on low for 4 hours—the longer, gentler cooking will give you more tender, flavorful meat. I prefer the low setting because it keeps the chicken more moist and the flavors deepen beautifully.
• Once the cooking time is complete, carefully remove the chicken from the slow cooker and set it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. While the chicken rests, whisk together the cornstarch and water in a small bowl until completely smooth—this slurry will thicken your sauce without lumps.
• Carefully strain the cooking liquid from the slow cooker into a saucepan, discarding any solids. Place the saucepan over medium-high heat and bring the liquid to a gentle simmer. Slowly pour in the cornstarch slurry from Step 3 while stirring constantly, then continue stirring for 1-2 minutes until the sauce bubbles and reaches your desired thickness. The sauce will continue to thicken slightly as it cools, so don't overdo it. Add the sesame oil and stir to combine, then return the shredded chicken from Step 3 to the saucepan and toss gently to coat everything evenly.
• Prepare your brown rice according to package directions or use pre-cooked rice for speed. Spoon the teriyaki chicken and its glossy sauce over a bed of warm rice, then garnish generously with sliced green onions and sesame seeds. I like to add the green onions right before serving so they stay fresh and bright—they provide a nice textural contrast to the tender chicken.