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

If you love bold flavor with barely any effort, Teriyaki Crockpot Chicken is your kind of recipe. The sauce turns glossy and sticky as it cooks, and the chicken stays juicy without you babysitting the stove. Toss everything in the slow cooker before work, and dinner practically makes itself.

Serve it over rice or noodles, add a quick veggie, and you’ve got a crowd-pleasing meal. It’s reliable, flexible, and perfect for busy nights or lazy Sundays.

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

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar (light or dark)
• 2 tablespoons honey
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons mirin (optional, for extra depth)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon red pepper flakes (optional)
• 3/4 cup low-sodium chicken broth or water
• 2 tablespoons cornstarch + 2 tablespoons cold water (for slurry)
• 2 green onions, thinly sliced, for garnish
• 1 tablespoon toasted sesame seeds, for garnish (optional)
• Cooked white or brown rice, noodles, or cauliflower rice, for serving

Instructions

 

• Prep the chicken: Trim excess fat from chicken thighs or breasts. Pat dry with paper towels for better sauce cling.
• Mix the sauce: In a bowl, whisk soy sauce, brown sugar, honey, rice vinegar, mirin, garlic, ginger, sesame oil, black pepper, red pepper flakes (if using), and chicken broth.
• Load the crockpot: Place the chicken in the slow cooker. Pour the teriyaki mixture over the top, ensuring the chicken is mostly submerged.
• Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2.5–3 hours, until the chicken is cooked through and tender. Thighs are more forgiving than breasts.
• Thicken the sauce: Remove chicken to a cutting board and tent with foil. In a small bowl, whisk cornstarch with cold water. Stir the slurry into the hot cooking liquid, then cover and cook on High for 10–15 minutes, until the sauce turns glossy and thick.
• Shred or slice: Shred the chicken with two forks or slice it against the grain. Return it to the crockpot and toss in the sauce.
• Finish and serve: Taste and adjust seasoning. Add a splash of vinegar if you want more brightness or a pinch more sugar for sweetness. Garnish with green onions and sesame seeds. Serve over rice or noodles with steamed broccoli or snap peas.

Why This Recipe Works

• Hands-off cooking: The slow cooker does the heavy lifting, keeping chicken tender and flavorful without constant attention.
• Balanced sauce: Soy sauce, brown sugar, garlic, and ginger create a sweet-savory glaze that’s not too salty and not overly sweet.
• Built-in meal prep: The chicken reheats well, and the sauce stays tasty for days, making it great for lunches.
• Flexible proteins and sides: Works with thighs or breasts and pairs with rice, quinoa, or stir-fried veggies.
• Family-friendly: Mild, approachable flavors that even picky eaters enjoy. Spice can be added at the table.

Ingredients

• 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar (light or dark)
• 2 tablespoons honey
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons mirin (optional, for extra depth)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon red pepper flakes (optional)
• 3/4 cup low-sodium chicken broth or water
• 2 tablespoons cornstarch + 2 tablespoons cold water (for slurry)
• 2 green onions, thinly sliced, for garnish
• 1 tablespoon toasted sesame seeds, for garnish (optional)
• Cooked white or brown rice, noodles, or cauliflower rice, for serving

Step-by-Step Instructions

1. Prep the chicken: Trim excess fat from chicken thighs or breasts.

   Pat dry with paper towels for better sauce cling.

2. Mix the sauce: In a bowl, whisk soy sauce, brown sugar, honey, rice vinegar, mirin, garlic, ginger, sesame oil, black pepper, red pepper flakes (if using), and chicken broth.
3. Load the crockpot: Place the chicken in the slow cooker. Pour the teriyaki mixture over the top, ensuring the chicken is mostly submerged.
4. Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2.5–3 hours, until the chicken is cooked through and tender. Thighs are more forgiving than breasts.
5. Thicken the sauce: Remove chicken to a cutting board and tent with foil.

   In a small bowl, whisk cornstarch with cold water. Stir the slurry into the hot cooking liquid, then cover and cook on High for 10–15 minutes, until the sauce turns glossy and thick.

6. Shred or slice: Shred the chicken with two forks or slice it against the grain. Return it to the crockpot and toss in the sauce.
7. Finish and serve: Taste and adjust seasoning.

   Add a splash of vinegar if you want more brightness or a pinch more sugar for sweetness. Garnish with green onions and sesame seeds. Serve over rice or noodles with steamed broccoli or snap peas.

Storage Instructions

• Refrigerator: Store in an airtight container with sauce for up to 4 days.
• Freezer: Cool completely, then freeze in freezer-safe bags or containers for up to 3 months.

  Flatten bags for faster thawing.

• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, adding a splash of water if the sauce thickens too much.
• Meal prep tip: Portion into single-serve containers with rice and veggies for grab-and-go lunches.

Health Benefits

• Lean protein: Chicken provides essential amino acids to support muscle repair and satiety.
• Ginger and garlic: These add antioxidants and can support immune and digestive health.
• Less oil, more flavor: Slow cooking requires minimal added fat while building deep flavor.
• Customizable sodium and sugar: Using low-sodium soy sauce and adjusting sweeteners keeps the dish balanced and lighter.
• Balanced plate: Pair with high-fiber brown rice and vegetables to round out the meal.

Pitfalls to Watch Out For

• Overcooking breasts: Chicken breasts dry out faster than thighs. Check early if using breasts.
• Too salty sauce: Regular soy sauce can make the dish overly salty. Choose low-sodium and avoid adding extra salt.
• Skipping the slurry: Without cornstarch, the sauce won’t cling.

  Don’t add cornstarch directly; always mix with cold water first.

• Watery veggies: If adding vegetables, stir them in during the last hour to avoid mushiness.
• Not tasting at the end: A splash of vinegar or a pinch of sugar can bring the sauce into perfect balance.

Variations You Can Try

• Spicy teriyaki: Add sriracha, gochujang, or extra red pepper flakes for heat.
• Pineapple teriyaki: Stir in 1 cup pineapple chunks and 2 tablespoons pineapple juice in the last hour for sweetness and tang.
• Vegetable boost: Add bell peppers, carrots, or snow peas during the final 45–60 minutes so they stay crisp-tender.
• Gluten-free: Use tamari or certified gluten-free soy sauce and ensure your vinegar and broth are GF.
• No refined sugar: Swap brown sugar for coconut sugar or maple syrup. The flavor will be slightly different but still delicious.
• Instant Pot shortcut: Pressure cook on High for 8–10 minutes (thighs) or 6–8 minutes (breasts), quick release, then thicken with slurry on sauté mode.
• Crispy finishing touch: After shredding, broil the sauced chicken on a sheet pan for 3–5 minutes to caramelize the edges.

FAQ

Can I use frozen chicken?

Yes, but it’s safer and more consistent to thaw chicken before slow cooking. Frozen chicken can extend cook time unpredictably and may not heat evenly.

If you must start from frozen, add extra time and check for doneness with a thermometer.

How do I know when the chicken is done?

Use an instant-read thermometer. The safe internal temperature is 165°F. Thighs are often tender around 175°F because of their higher fat content.

My sauce is too thin.

What do I do?

Stir in another cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water), then cook on High for 5–10 more minutes. Keep the lid on to maintain heat.

What can I serve with this?

Steamed rice, brown rice, or jasmine rice are classic. Noodles, quinoa, or cauliflower rice also work.

Add a side of steamed broccoli, sautéed bok choy, or a simple cucumber salad.

Can I make this ahead?

Absolutely. You can prep the sauce and chicken in a zip-top bag up to 24 hours in advance and refrigerate. In the morning, pour into the crockpot and cook as directed.

Is there a way to reduce the sugar?

Yes.

Cut the brown sugar to 2 tablespoons and increase ginger and vinegar for brightness. You can also use a no-sugar-added sweetener if you prefer.

Will this recipe work with beef or tofu?

It will. For beef, choose thinly sliced flank or sirloin and reduce cook time.

For tofu, use extra-firm, press well, and add during the last 1–2 hours to keep texture.

Final Thoughts

Teriyaki Crockpot Chicken brings big flavor with minimal effort, which is exactly what most weeknights need. The sauce is glossy, the chicken is tender, and the whole meal feels comforting without being heavy. Keep the base recipe on hand and tweak it with pineapple, spice, or veggies to keep things fresh.

With a pot of rice and a green side, you’ve got an easy winner any night of the week.