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.
Ingredients
Main Ingredients
- 4 pieces 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 pieces green onions, chopped (for garnish)
- to taste sesame seeds (for garnish)
Instructions
Preparation
- 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.
Cooking
- 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 an additional 10–15 minutes if needed to meld flavors.
- Serve topped with chopped green onions and a sprinkle of sesame seeds.
Notes
For 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.