Crockpot Teriyaki Chicken (Printable)

Tender chicken in a rich, savory homemade teriyaki sauce. Perfect for easy weeknight dinners.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs or breasts

→ Teriyaki Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup honey
04 - 1/4 cup rice vinegar
05 - 2 tbsp water
06 - 2 tbsp brown sugar
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tbsp cornstarch
10 - 1 tbsp water for slurry

→ Garnish

11 - 2 green onions, thinly sliced
12 - 1 tbsp sesame seeds

# How to Make It:

01 - Place chicken thighs or breasts in the bottom of the slow cooker.
02 - Whisk together soy sauce, honey, rice vinegar, 2 tbsp water, brown sugar, garlic, and ginger in a medium bowl until combined.
03 - Pour the sauce evenly over the chicken in the slow cooker.
04 - Cover and cook on high for 4 hours or on low for 6 hours, until chicken is tender and reaches internal temperature of 165°F.
05 - Remove cooked chicken from slow cooker and shred or slice as desired.
06 - Mix cornstarch with 1 tbsp water to create slurry. Stir slurry into sauce in slow cooker. Turn to high and cook uncovered for 10-15 minutes until sauce thickens.
07 - Return chicken to thickened sauce and toss to coat. Serve hot, garnished with green onions and sesame seeds.

# Expert Suggestions:

01 -
  • The sauce develops this incredible depth that you cannot achieve with stove cooking alone
  • Coming home to dinner already done feels like giving yourself a gift
02 -
  • The sauce will taste quite salty before the long cooking process, so resist the urge to adjust seasonings early
  • Letting the sauce reduce without the lid on at the end is what creates that restaurant quality texture
03 -
  • Use tamari instead of soy sauce if you need this to be gluten free
  • Slice the green onions right before serving so they stay crisp and vibrant

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