Crockpot Teriyaki Chicken
This no-fuss Crockpot Teriyaki Chicken is a perfect weeknight meal with tender chicken, sweet-savory teriyaki sauce, and pineapple — all packed with flavor and minimal effort.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs (or breasts) Thighs stay juicier.
- 1 cup teriyaki sauce Store-bought or homemade.
- 1 can pineapple chunks Canned in juice or fresh. Reserve juice for extra sauce.
Optional Additions
- 1 splash low-sodium soy sauce For extra depth.
- 1 teaspoon grated ginger For added flavor.
Instructions
Preparation
- Place the chicken in the bottom of the crockpot in an even layer.
- Pour the teriyaki sauce evenly over the chicken, then scatter the pineapple chunks on top, including some juice for more flavor.
Cooking
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and reaches 165°F internally.
Serving
- Remove the lid, shred the chicken with two forks if you prefer, and stir the pieces into the sauce to coat.
- Serve over rice or alongside steamed vegetables.
Notes
Refrigerate leftovers in an airtight container and use within 3–4 days. For best results, do not lift the lid during cooking.