Crockpot Teriyaki Chicken
A comforting, easy 'dump and go' recipe that combines chicken with a homemade teriyaki sauce, perfect for busy weeknights or meal prepping.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs Thighs are juicier; breasts are leaner.
- 3/4 cup low-sodium soy sauce Use tamari for gluten-free option.
- 1/2 cup water
- 1/3 cup packed brown sugar Can substitute with equal maple syrup + slightly less honey.
- 2 tablespoons honey Maple syrup or agave can substitute.
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced Or use 1 teaspoon garlic powder.
- 1 tablespoon fresh ginger, grated Or use 1 teaspoon ground ginger.
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch Arrowroot is a great thickener alternative.
- 2 tablespoons cold water For the cornstarch slurry.
Instructions
Preparation
- Add the chicken to the slow cooker in a single layer.
- In a bowl, whisk together soy sauce, water, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil until the sugar dissolves.
- Pour the sauce evenly over the chicken.
- Cook on LOW for 4–5 hours or on HIGH for 2½–3 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
Thickening the Sauce
- Carefully remove the chicken and shred with two forks or slice against the grain.
- Stir the cornstarch with the cold water to make a smooth slurry, then pour it into the slow cooker with the remaining sauce.
- Cook on HIGH for 10–15 minutes, stirring once or twice, until the sauce has thickened and become glossy.
- Return the shredded or sliced chicken to the sauce and toss to coat thoroughly. Serve hot.
Notes
Choose thighs for more forgiving, juicier results. For extra flavor, brown the shredded chicken briefly in a hot skillet before tossing it with the sauce. Use low-sodium soy to avoid overly salty sauce.