Asian Crock Pot Teriyaki Chicken
A hands-off, delicious meal with tender shredded chicken in a glossy ginger-garlic teriyaki sauce, perfect for busy nights.
I first made this Asian Crock Pot Teriyaki Chicken on a rainy weeknight and it became an instant favorite—tender shredded thighs, a glossy ginger-garlic teriyaki sauce, and a few sliced peppers for color. If you want a hands-off weeknight meal that tastes like takeout but is cheaper and ready when you walk in the door, this is it. For another dump-and-go slow-cooker teriyaki idea that’s just as simple, see this easy crockpot teriyaki recipe.
Why you’ll love this dish
This recipe delivers big flavor with minimal effort. Four boneless, skinless chicken thighs simmer gently in a mix of teriyaki and soy, plus sesame oil, garlic and grated ginger. The result is juicy, shreddable chicken coated in an umami-forward sauce that’s kid-friendly, protein-packed, and great for meal prep.
Reasons to try it:
- Hands-off slow cooking: set it and forget it while you work or run errands.
- Budget-friendly: chicken thighs are inexpensive and stay moist.
- Customizable: swap vegetables, add heat, or make it gluten-free with tamari.
- Meal prep friendly: makes great bowls, sandwiches, or lettuce wraps for the week.
How this recipe comes together
Start by layering the chicken in the crock pot. Whisk a simple teriyaki sauce with soy, sesame oil, garlic, and grated ginger. Pour that over the thighs, then scatter sliced bell peppers and onions so they steam into the sauce. Cook low and slow until the chicken is so tender it shreds easily. Finish with chopped green onions and sesame seeds for texture and brightness.
Expect about 3–4 hours on high or 6–8 hours on low. Shredding and stirring the sauce at the end brings everything together into a silky-coated shredded chicken.
What you’ll need
- 4 boneless, skinless chicken thighs (about 1.5–2 lb)
- 1 cup teriyaki sauce (store-bought or homemade)
- 1/4 cup soy sauce (use low-sodium if you prefer)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 1 tablespoon ginger, grated (substitute 1 tsp ground ginger if needed)
- 1 cup bell peppers, sliced (mix colors for visual appeal)
- 1/2 cup onions, sliced (yellow or sweet onion)
- 2 green onions, chopped (for garnish)
- Sesame seeds for garnish
Substitution notes:
- For gluten-free: use tamari instead of soy sauce and check teriyaki for gluten-free labeling.
- To lighten: use chicken breasts, but reduce cook time slightly and check for dryness.
- Want more veg? Add sliced carrots or snap peas during the last hour of cooking.
For another variation and serving inspiration, try this alternate dump-and-go approach that changes up the seasoning and add-ins: a different crockpot teriyaki version.
Step-by-step instructions
- Place the chicken thighs in the bottom of the crock pot in a single layer.
- In a medium bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, minced garlic, and grated ginger until smooth.
- Pour the sauce evenly over the chicken, ensuring each piece is coated.
- Scatter the sliced bell peppers and onions over the top of the chicken.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender.
- Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crock pot and stir into the sauce. Heat 10–15 minutes more if needed to meld flavors.
- Serve topped with chopped green onions and a sprinkle of sesame seeds.
Short, clear action steps keep the process foolproof, and shredding the chicken in the pot will over-salinate the sauce—always shred on a cutting board first.
Asian Crock Pot Teriyaki Chicken
- Prep
- 15 MIN
- Cook
- 6 HRS
- Total
- 6 HRS 15 MIN
- Serves
- 4
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
Tap a step when it's done. The next one lights up.
0 OF 9 DONE03Recipe notes
- 01For gluten-free, use tamari instead of soy sauce. This recipe is meal prep friendly; you can serve it in rice bowls, noodle bowls, lettuce wraps, or sandwiches. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
04Nutrition
Per serving- Calories
- 271
- Protein
- 30G
- Net carbs
- 16G
- Fat
- 9G
- Fiber
- 1G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
- Rice bowls: Spoon the shredded teriyaki chicken over steamed jasmine or brown rice. Add cucumber slices, pickled carrots, and a drizzle of sriracha mayo.
- Noodle bowls: Toss with udon or soba and a splash of extra sesame oil.
- Lettuce wraps: Serve in butter lettuce with shredded carrot, cilantro, and chopped peanuts.
- Sandwiches: Pile onto a brioche bun for an easy teriyaki chicken sandwich.
- Family-style: Place the crock pot on the table with bowls of rice and toppings for a buffet-style dinner.
Garnish ideas: toasted sesame seeds, extra green onions, a squeeze of lime, or a handful of toasted cashews for crunch.
Storage and reheating tips
Refrigerate: Cool to room temperature and store in an airtight container for up to 4 days.
Reheat safely: Reheat in a saucepan over medium heat until steaming and 165°F (74°C) throughout. In a microwave, stir occasionally and check temperature.
Freeze: Portion into airtight freezer containers or bags and freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
Sauce consistency: If the sauce thickens too much after refrigeration, loosen with a splash of water or chicken broth while reheating.
Food safety note: don’t leave cooked chicken at room temperature longer than 2 hours. Always reheat to 165°F for safe consumption.
Creative twists
- Spicy teriyaki: Add 1–2 teaspoons of chili garlic sauce or sriracha to the sauce mix.
- Pineapple teriyaki: Add 1/2 cup crushed pineapple (with juice) for sweetness and acidity.
- Veg-forward: Add sliced mushrooms, snap peas, or baby corn in the last hour for varied texture.
- Sesame-ginger chicken tacos: Serve shredded chicken in warm tortillas with pickled slaw.
- Vegetarian swap: Use seitan or firm tofu (pressed, cubed) and reduce cook time to avoid mushiness.
Your questions answered
Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts will work, but they can dry out if overcooked. Check at the 3–4 hour mark on low (or 2–3 hours on high) and remove when they shred easily.
How can I thicken the sauce without cornstarch?
A: Remove the chicken and simmer the sauce with the lid off to reduce it. Alternatively, stir in a tablespoon of honey for sweetness and slight thickness.
Is this recipe freezer-friendly?
A: Absolutely. Cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I add more vegetables?
A: Yes. Heartier veg like carrots or bell peppers can go in at the start; delicate items like snap peas should be added the last 30–60 minutes.
What if my crock pot runs hot/low?
A: Crock pots vary. If yours runs hot, check doneness earlier (start checking an hour before the minimum cook time). For a newer model that runs cool, allow the full low-time range.
Conclusion
If you want another slow-cooker take on teriyaki with similar hands-off convenience, check out Dinner at the Zoo’s slow-cooker teriyaki chicken for a closely related method and flavor profile. You might also like my Keto Teriyaki Chicken.
Enjoy your easy, flavorful Asian Crock Pot Teriyaki Chicken—perfect for busy nights, meal prep, or feeding a hungry family.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
