Crockpot Teriyaki Chicken
This Crockpot teriyaki chicken is sweet, savory, and sticky, making it an easy, hands-off dinner for busy weeknights.
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.
Notes
Use low-sodium soy sauce to lower sodium content. For added spice, consider incorporating sriracha or red pepper flakes. Adjust sweetness as desired.