Crockpot Chicken Teriyaki Bowls – Easy, Saucy, and Weeknight-Friendly

If you love a comforting bowl that tastes like takeout but cooks itself, these Crockpot Chicken Teriyaki Bowls are for you. The sauce is sticky-sweet with a savory kick, the chicken turns tender and shreddable, and the whole thing comes together with almost no effort. Toss everything in the slow cooker, walk away, and come back to dinner.

Serve it over rice with crisp veggies and a sprinkle of sesame seeds, and you’ve got a complete meal without babysitting the stove.

Crockpot Chicken Teriyaki Bowls - Easy, Saucy, and Weeknight-Friendly

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup honey (or brown sugar for a deeper caramel flavor)
• 1/4 cup rice vinegar
• 2 tablespoons mirin (optional, for authentic sweetness and shine)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger in a pinch)
• 1/4 cup low-sodium chicken broth (or water)
• 1–2 tablespoons sriracha or chili-garlic sauce (optional, for heat)
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
• 1 tablespoon toasted sesame oil
• Steamed rice (white, brown, or jasmine) for serving
• Vegetables: broccoli florets, snap peas, carrots, bell peppers (steamed or sautéed)
• Garnishes: sesame seeds, sliced green onions, lime wedges (optional)

Instructions

 

• Whisk the sauce. In a bowl, combine soy sauce, honey, rice vinegar, mirin, garlic, ginger, chicken broth, and sriracha if using. Stir until the honey dissolves.
• Load the crockpot. Place chicken thighs in the slow cooker. Pour the sauce over the top, turning the chicken to coat.
• Cook low and slow. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is fork-tender. Thighs usually finish closer to 4 hours on Low.
• Shred or slice the chicken. Transfer the chicken to a cutting board and shred with two forks or slice into bite-size pieces. Keep warm.
• Thicken the sauce. Turn the slow cooker to High. Stir the cornstarch slurry into the hot sauce. Cover and cook for 10–15 minutes, stirring once, until the sauce becomes glossy and slightly thick. Stir in the toasted sesame oil for aroma.
• Combine. Return the chicken to the crockpot and toss with the sauce until generously coated.
• Prep the vegetables. While the sauce thickens, steam or sauté your vegetables until crisp-tender. Season lightly with salt if needed.
• Assemble the bowls. Add a scoop of rice to each bowl, top with saucy chicken, and add vegetables. Finish with sesame seeds, green onions, and a squeeze of lime if you like.

What Makes This Special

Slow cookers shine with chicken teriyaki because low heat gently infuses the meat with flavor. The sauce thickens into a glossy glaze, and the chicken stays juicy instead of drying out. This recipe is great for meal prep, and it scales up easily for families or guests.

You can keep it classic with rice and steamed vegetables or customize it with noodles, cauliflower rice, or a hearty veggie mix.

Ingredients

• 2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup honey (or brown sugar for a deeper caramel flavor)
• 1/4 cup rice vinegar
• 2 tablespoons mirin (optional, for authentic sweetness and shine)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger in a pinch)
• 1/4 cup low-sodium chicken broth (or water)
• 1–2 tablespoons sriracha or chili-garlic sauce (optional, for heat)
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
• 1 tablespoon toasted sesame oil
• Steamed rice (white, brown, or jasmine) for serving
• Vegetables: broccoli florets, snap peas, carrots, bell peppers (steamed or sautéed)
• Garnishes: sesame seeds, sliced green onions, lime wedges (optional)

Step-by-Step Instructions

1. Whisk the sauce. In a bowl, combine soy sauce, honey, rice vinegar, mirin, garlic, ginger, chicken broth, and sriracha if using. Stir until the honey dissolves.
2. Load the crockpot. Place chicken thighs in the slow cooker. Pour the sauce over the top, turning the chicken to coat.
3. Cook low and slow. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is fork-tender.

   Thighs usually finish closer to 4 hours on Low.

4. Shred or slice the chicken. Transfer the chicken to a cutting board and shred with two forks or slice into bite-size pieces. Keep warm.
5. Thicken the sauce. Turn the slow cooker to High. Stir the cornstarch slurry into the hot sauce.

   Cover and cook for 10–15 minutes, stirring once, until the sauce becomes glossy and slightly thick. Stir in the toasted sesame oil for aroma.

6. Combine. Return the chicken to the crockpot and toss with the sauce until generously coated.
7. Prep the vegetables. While the sauce thickens, steam or sauté your vegetables until crisp-tender. Season lightly with salt if needed.
8. Assemble the bowls. Add a scoop of rice to each bowl, top with saucy chicken, and add vegetables.

   Finish with sesame seeds, green onions, and a squeeze of lime if you like.

Keeping It Fresh

Store leftovers in airtight containers for up to 4 days in the fridge. Keep the rice, chicken, and veggies separate if you want the best texture. The sauce will thicken as it cools; add a splash of water when reheating to loosen it.

For longer storage, freeze the chicken and sauce (without rice or delicate veggies) for up to 3 months.

Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Freshly steam vegetables and cook rice when you plan to serve for that just-made feel.

Why This is Good for You

• Lean protein: Chicken provides satisfying protein to keep you full.
• Balanced plate: Pairing protein with whole grains and colorful veggies adds fiber, vitamins, and minerals.
• Smarter sodium: Using low-sodium soy sauce and controlling the sauce yourself keeps salt in check compared to takeout.
• Healthy tweaks: Honey offers sweetness without a heavy processed sugar load, and you can adjust to taste.

Common Mistakes to Avoid

• Overcooking chicken breasts. Breasts can dry out in slow cookers. If you use them, check early or choose thighs for better results.
• Skipping the slurry. Without the cornstarch mixture, the sauce can be thin.

  Thicken it at the end for that classic teriyaki glaze.

• Adding vegetables too early. Veggies will turn mushy if cooked in the crockpot for hours. Steam or sauté them separately and add at the end.
• Not tasting the sauce. Soy sauce brands vary. Taste and adjust sweetness, salt, and heat before cooking, and again after thickening.
• Using high heat the whole time. High works in a pinch, but Low heat gives a juicier texture.

  If you can, choose Low.

Variations You Can Try

• Pineapple teriyaki: Add 1 cup pineapple chunks during the last 30 minutes of cooking and use some pineapple juice instead of chicken broth.
• Ginger-soy boost: Stir in an extra teaspoon of fresh grated ginger and a splash of soy sauce at the end for more punch.
• Spicy glaze: Add crushed red pepper or extra sriracha. A drizzle of chili crisp on the finished bowl is great too.
• Low-carb swap: Serve over cauliflower rice or steamed cabbage and add extra veggies for volume.
• Noodle bowls: Serve over soba or udon noodles and toss in sautéed mushrooms and bok choy.
• Gluten-free: Use tamari instead of soy sauce and check labels on mirin and broth.
• Vegetarian route: Use the sauce on crispy baked tofu or tempeh; thicken the sauce on the stovetop and toss to coat.

FAQ

Can I use frozen chicken in the crockpot?

It’s safer and more consistent to use thawed chicken in a slow cooker so it reaches temperature quickly and cooks evenly. Thaw in the fridge overnight or use a cold-water bath for faster thawing.

How do I keep the sauce from getting too salty?

Use low-sodium soy sauce and balance with honey and a splash of water if needed.

Taste after thickening and add more honey, vinegar, or water to balance the flavors.

What if I don’t have mirin?

Leave it out or add an extra teaspoon of honey and a small splash of white wine or apple juice. The sauce will still be delicious.

Can I make this on the stovetop?

Yes. Simmer the sauce in a skillet, add cut chicken pieces, and cook until done.

Remove the chicken, thicken the sauce with the slurry, then return the chicken to coat.

How do I know the chicken is done?

The chicken should shred easily and reach an internal temperature of 165°F (74°C). Thighs become tender and pull apart with little effort when ready.

Can I prep this as a freezer meal?

Yes. Add raw chicken and sauce ingredients to a freezer bag (skip the slurry), label, and freeze flat.

Thaw overnight, then cook in the slow cooker as directed and thicken at the end.

What vegetables go best with teriyaki?

Broccoli, snap peas, carrots, bell peppers, edamame, and baby bok choy work well. Keep them crisp-tender for the best texture against the saucy chicken.

In Conclusion

These Crockpot Chicken Teriyaki Bowls bring big flavor with minimal effort. The slow cooker handles the hard work, leaving you with tender chicken, a glossy sauce, and a customizable bowl your whole table will love.

Whether you’re meal-prepping for the week or feeding a crowd, this recipe is simple, reliable, and easy to adapt. Keep the basics on hand, and you can make a wholesome, takeout-style dinner any night you want.