Name: Tasty Crockpot Teriyaki Chicken
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6
Cuisine: Asian
Ingredients: ¼ cup rice vinegar; ¼ cup water; ⅓ cup honey; ½ cup low-sodium soy sauce; 1 tbsp fresh ginger, grated; 2 tbsp cornstarch + 3 tbsp cold water (for slurry); 2 tbsp sesame oil; 2.5 lbs boneless skinless chicken thighs (or breasts); 3 cloves garlic, minced; Optional: sesame seeds and sliced green onions for garnish

Tender, juicy chicken slow-cooked in a glossy, homemade teriyaki sauce that’s perfectly sweet, savory, and packed with classic Asian flavors. This effortless crockpot recipe delivers restaurant-quality teriyaki chicken with minimal effort—ideal for busy weeknights, meal prep, or family dinners everyone will love!

Why You’ll Love This Recipe

This crockpot teriyaki chicken is the ultimate set-it-and-forget-it dinner that tastes like it took hours of effort! The chicken becomes incredibly tender and soaks up every drop of the rich, glossy sauce made with soy sauce, honey, garlic, ginger, and a touch of sesame oil. It’s sweet, salty, tangy, and just a little sticky—in other words, pure addictive deliciousness. The best part? It’s way healthier than takeout, budget-friendly, and incredibly versatile—serve it over rice, in bowls with veggies, or even in lettuce wraps. Kids and adults alike devour it, and the leftovers (if there are any!) taste even better the next day. It’s the kind of recipe that becomes an instant family favorite!

Recipe Tips and Tricks

For the best flavor and texture, use boneless skinless chicken thighs—they stay juicy and tender during long cooking.
Whisk the cornstarch slurry thoroughly before adding to avoid lumps and achieve that restaurant-style glossy sauce.
Add the sauce thickener in the last 30 minutes so the sauce doesn’t break down.
For extra caramelized edges, broil the chicken pieces for 2-3 minutes after coating in the thickened sauce.
Double the sauce ingredients if you love extra for drizzling over rice or veggies.
Taste the sauce before thickening and adjust sweetness or saltiness to your liking.

Yield: 6 Servings

Tasty Crockpot Teriyaki Chicken

Tender crockpot teriyaki chicken in glossy homemade sauce—sweet, savory, and better than takeout!

Prep Time 10 minutes

Cook Time 5 hours

Additional Time 10 minutes

Total Time 5 hours 20 minutes

Ingredients

¼ cup rice vinegar
¼ cup water
⅓ cup honey
½ cup low-sodium soy sauce
1 tbsp fresh ginger, grated
2 tbsp cornstarch + 3 tbsp cold water (for slurry)
2 tbsp sesame oil
2.5 lbs boneless skinless chicken thighs (or breasts)
3 cloves garlic, minced
Optional: sesame seeds and sliced green onions for garnish

Instructions

Let’s get this flavor party started! Lightly spray your crockpot with cooking spray, then place the chicken thighs inside—they’re about to get pampered!
Whisk up the magic sauce! In a medium bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and water—give it a good whisk until everything is happily blended.
Pour the love all over! Pour the teriyaki sauce mixture evenly over the chicken, making sure every piece is coated in this deliciousness.
Set it and relax! Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours—your kitchen is about to smell like your favorite Asian restaurant!
Check on your tender chicken! When the chicken is fork-tender (internal temp 165°F), remove it to a plate and cover loosely with foil.
Time to make that sauce irresistible! Switch the crockpot to HIGH, whisk the cornstarch with cold water until smooth, then stir the slurry into the sauce.
Thicken to perfection! Let the sauce bubble and thicken for 10-15 minutes uncovered—watch it transform into that gorgeous glossy glaze!
Bring it all back together! Shred the chicken or cut into bite-sized pieces, then return it to the crockpot and toss gently to coat in the thickened sauce.
Make it look (and taste) amazing! Sprinkle generously with sesame seeds and sliced green onions—the crunch and color take it over the top!
Serve with joy! Spoon the teriyaki chicken over steamed rice, noodles, or with veggies—prepare for everyone to go back for seconds (and thirds)!

Notes

This recipe gets even better the next day—perfect for meal prep lunches!
For extra sticky restaurant-style chicken, broil the coated pieces for 2-3 minutes after saucing.
Leftovers make incredible wraps, bowls, or fried rice!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 430Total Fat 20gSaturated Fat 5gUnsaturated Fat 14gCholesterol 228mgSodium 1461mgCarbohydrates 17gFiber 0gSugar 12gProtein 48g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Boneless skinless chicken thighs: Preferred over breasts because they remain moist and flavorful after hours of slow cooking; breasts can dry out.
Low-sodium soy sauce: Gives that classic teriyaki umami—use tamari for gluten-free.
Honey: Provides natural sweetness and helps create the sticky glaze; brown sugar works as a substitute.
Fresh garlic and ginger: Freshly minced or grated makes a huge difference in authentic flavor—avoid powdered if possible.
Rice vinegar: Adds the perfect tang to balance the sweetness; apple cider vinegar can substitute in a pinch.
Sesame oil: Brings that nutty, aromatic finish—use toasted for deeper flavor.
Cornstarch: Essential for thickening the sauce into that beautiful glossy coating.

Variations and Substitutions

Chicken breasts: Use them for a leaner option, but reduce cook time slightly to prevent dryness.
Spicy teriyaki: Add sriracha, red pepper flakes, or a sliced jalapeño for heat.
Pineapple teriyaki: Add ½ cup pineapple chunks and a splash of pineapple juice for a tropical twist.
Vegetarian version: Use tofu cubes or chickpeas instead of chicken; add extra veggies like broccoli or bell peppers.
Low-sugar: Substitute honey with a sugar-free sweetener or monk fruit sweetener.
Sesame chicken style: Double the sesame oil and sprinkle toasted sesame seeds generously at the end.
Stir-fry style: After slow cooking, remove chicken and thicken sauce, then toss with steamed veggies.

Storage Options

Store cooled teriyaki chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave with a splash of water to loosen the sauce. Freezes beautifully for up to 3 months—thaw overnight in the fridge and reheat slowly.