It’s hard to beat a dinner you can throw into the crockpot in five minutes and forget until it smells amazing. This Crockpot teriyaki chicken is exactly that — sweet, savory, and sticky with minimal hands-on time, making it ideal for hectic weeknights or meal-prep batches. If you like simple chicken recipes that still taste restaurant-quality, you might also enjoy this Chick‑fil‑A crispy chicken sandwich copycat recipe for another fast dinner win.
Why you’ll love this dish
This slow-cooked teriyaki chicken is a weekday hero: it melds the flavor of soy, ginger, and brown sugar into tender shredded or sliced chicken without babysitting the stove. It’s forgiving (works with breasts or thighs), economical, and kid-friendly — the kind of recipe you can scale up for a crowd or portion into meal-prep containers.
“I made this on a Monday and it was even better reheated on Wednesday — the sauce just gets more concentrated.” — home cook review
Benefits at a glance:
- 5 minutes active prep.
- Flexible proteins (dark meat for richness, white meat for lean).
- Makes great leftovers for bowls, sandwiches, or fried rice.
- Pantry-friendly ingredients; easy to swap for gluten-free or low-sodium versions.
How this recipe comes together
You’ll combine a simple teriyaki-style sauce, add chicken to the slow cooker, and let low heat do the work. After a few hours, shred or slice the chicken and reduce the sauce slightly (or thicken it) to glaze the meat. The process is straightforward:
- Mix sauce components in a bowl.
- Pour over chicken in the crockpot.
- Cook low and slow until tender.
- Finish by thickening the sauce and tossing to coat.
Expect about 3–4 hours on low for boneless skinless thighs, 2–3 hours on high, or slightly longer for larger bone-in pieces.
What you’ll need
- 2 to 2.5 pounds boneless skinless chicken thighs (or breasts) — thighs stay juicier.
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free).
- 1/3 cup brown sugar (light or dark).
- 1/4 cup rice vinegar (or apple cider vinegar).
- 1/4 cup honey or maple syrup (optional for extra gloss).
- 1/4 cup water or chicken broth.
- 2 tbsp freshly grated ginger (or 1 tsp ground ginger).
- 2–3 garlic cloves, minced (or 1 tsp garlic powder).
- 1 tbsp sesame oil (optional, for aroma).
- 2 tbsp cornstarch + 2 tbsp cold water (slurry to thicken, optional).
- Toasted sesame seeds and sliced green onions for garnish.
Notes and substitutions: - To lower sodium, use low-sodium soy and add a splash more vinegar or water to balance.
- For a spicy kick add 1 tsp sriracha or 1/2 tsp red pepper flakes.
- If you only have frozen chicken, see the tips below — it can be used with adjusted timing.
Step-by-step instructions
- Whisk the sauce: In a small bowl combine soy sauce, brown sugar, rice vinegar, honey (if using), grated ginger, minced garlic, sesame oil, and water or broth. Stir until the sugar mostly dissolves.
- Arrange the chicken: Place the chicken in a single layer in the crockpot. Pour the sauce over the chicken, making sure pieces are coated.
- Cook low and slow: Cover and cook on low for 3–4 hours (or high for 2–3 hours). Thighs will be tender and easily pull apart when done; breasts may be slightly firmer but should still reach 165°F (74°C).
- Shred or slice: Remove the chicken to a cutting board. Use two forks to shred, or slice against the grain for a cleaner presentation. Discard any large fatty pieces.
- Thicken the sauce (optional but recommended): Pour the crockpot liquid into a saucepan and simmer to reduce, or whisk the cornstarch with cold water and stir into the simmering sauce until glossy and thickened (about 1–2 minutes).
- Combine: Return the shredded chicken to the pot, stir to coat in the thickened sauce, and warm through for 2–3 minutes.
- Finish and serve: Garnish with sesame seeds and sliced green onions.
Safety note: Always check chicken reaches at least 165°F (74°C) in the thickest part before serving.
What to serve it with
Best pairings:
- Steamed jasmine or brown rice for a classic teriyaki bowl.
- Stir-fried vegetables (snap peas, bell pepper, carrots) tossed with a little sesame oil.
- Over lettuce or in warm tortillas for quick wraps.
- Spoon into bao buns or pile on toasted sandwich rolls for an easy weeknight sandwich.
For a lighter surf-and-turf option or an alternative protein to serve alongside, try pairing it with this flaky easy fish fillets wrapped in filo recipe for a special dinner night.
Storage and reheating tips
- Refrigerator: Store cooled chicken in an airtight container for up to 3–4 days.
- Freezer: Freeze in portioned freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over medium-low with a splash of water or broth to loosen the sauce, or microwave in short bursts stirring in between. Avoid overheating to prevent drying the chicken.
- Food safety: Never leave cooked chicken at room temperature for more than 2 hours. Reheat to 165°F (74°C) before serving.
Helpful cooking tips
- Browning optional: Searing chicken briefly before slow cooking adds flavor but isn’t necessary for time-pressed cooks.
- Thicken at the end: Cornstarch slurry is the fastest way to make a glossy, clingy sauce—add it to simmering sauce, not directly to the crockpot, to avoid lumps.
- Using frozen chicken: If starting from frozen, cook on low for 4–6 hours and always verify internal temp reaches 165°F (74°C). The sauce may be a bit thinner; reduce on the stove if needed.
- Adjust sweetness: Taste the sauce before cooking — if you prefer a tangier teriyaki, add more vinegar; for more caramelization, a touch more honey or brown sugar helps.
- Batch-making: Freeze in meal-sized portions (rice and sauce separate if possible) for quick reheats.
Creative twists
- Pineapple teriyaki: Add 1 cup pineapple chunks and 2 tbsp pineapple juice for a Hawaiian vibe.
- Sticky sesame-garlic: Increase honey, add 1 tsp toasted sesame oil, and finish with a sprinkle of toasted sesame seeds and crushed red pepper.
- Low-sodium / gluten-free: Use tamari and low-sodium broth; replace brown sugar with coconut aminos and a little maple syrup if you want a different sweetener.
- Instant Pot version: Sauté garlic/ginger, add sauce and chicken, cook on high pressure for 8–10 minutes with a quick release; thicken the sauce on sauté mode.
- Make it vegetarian: Swap chicken for thick tofu steaks or seitan and reduce cook time; press tofu first to remove moisture.
Common questions
Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts will cook faster and can dry out if overcooked — check for 165°F (74°C) and remove once reached. Consider reducing cook time slightly or using a low-and-slow approach to retain juiciness.
Q: Do I need to thicken the sauce?
A: Not strictly, but thickening yields a glossy, clingy teriyaki glaze that better coats rice and noodles. Simmering the sauce to reduce also concentrates flavor if you prefer no cornstarch.
Q: Is this recipe freezer-friendly?
A: Absolutely. Cool completely, portion into freezer-safe containers, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
Q: Can I make this spicy?
A: Yes — add sriracha, gochujang, or red pepper flakes to taste. Start small (1 tsp) and adjust after tasting the finished sauce.
Q: How do I scale this recipe for meal prep?
A: It scales well — double or triple the sauce quantities to ensure every piece of chicken is well coated; divide cooked chicken into portions with rice and vegetables for grab-and-go meals.
If you want any of the ingredient amounts adapted for a different slow cooker size, dietary restriction, or a quick Instant Pot swap, tell me the details and I’ll give exact measurements and timing.
Crockpot Teriyaki Chicken
Ingredients
For the Teriyaki Sauce
- 1/2 cup low-sodium soy sauce or tamari for gluten-free
- 1/3 cup brown sugar light or dark
- 1/4 cup rice vinegar or apple cider vinegar
- 1/4 cup honey or maple syrup (optional for extra gloss)
- 1/4 cup water or chicken broth
- 2 tbsp freshly grated ginger or 1 tsp ground ginger
- 2-3 cloves garlic, minced or 1 tsp garlic powder
- 1 tbsp sesame oil optional, for aroma
- 2 tbsp cornstarch for slurry to thicken, optional
- 2 tbsp cold water for slurry to thicken, optional
For the Chicken
- 2-2.5 pounds boneless skinless chicken thighs or breasts
For Garnish
- toasted sesame seeds
- sliced green onions
Instructions
Preparation
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, honey (if using), grated ginger, minced garlic, sesame oil, and water or broth until the sugar mostly dissolves.
- Place the chicken in a single layer in the crockpot and pour the sauce over it, ensuring all pieces are coated.
Cooking
- Cover and cook on low for 3–4 hours (or high for 2–3 hours).
- Once the chicken is tender, remove it to a cutting board and shred or slice it.
Finishing Touches
- To thicken the sauce, pour the crockpot liquid into a saucepan and simmer to reduce, or mix cornstarch with cold water and stir into the simmering sauce until glossy and thickened (about 1–2 minutes).
- Return the shredded chicken to the pot, stir to coat in the thickened sauce, and warm through for 2–3 minutes.
- Garnish with toasted sesame seeds and sliced green onions before serving.