Crockpot Teriyaki Chicken
A no-fuss slow-cooker meal featuring tender, flavorful chicken breasts in teriyaki sauce, perfect over rice or noodles.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 1 cup store-bought teriyaki sauce (or homemade: soy sauce, brown sugar, garlic, ginger)
- 1 tablespoon cornstarch (optional, mixed with 1 tablespoon cold water to make a slurry)
- Salt and freshly ground black pepper (to taste)
- Cooked rice or noodles (for serving)
- Chopped green onions or sesame seeds (for garnish, optional)
Instructions
Preparation
- Place the chicken breasts in a single layer in the crockpot, spreading them out for better heat circulation.
- Pour the teriyaki sauce over the chicken, ensuring they are fully coated, and season lightly with salt and pepper.
- If a thicker sauce is desired, stir the cornstarch into cold water until smooth and add it to the slow cooker, ideally during the last 20–30 minutes of cooking.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C) and is easy to shred.
- After cooking, either shred the chicken in the sauce for pulled-style servings or leave as whole slices for plating.
- Serve over steamed rice or with noodles and garnish with optional green onions and sesame seeds.
Notes
For a gluten-free option, use tamari or gluten-free teriyaki. If using very salty teriyaki, dilute it with a splash of water or low-sodium soy. Leftovers can be stored in an airtight container for up to 4 days, or frozen for up to 3 months.