Easy Crock Pot Teriyaki Chicken That’s Sweet, Savory, and Stress-Free

This easy crock pot teriyaki chicken is one of my go-to recipes for busy weeknights when I want something flavorful but effortless. The chicken simmers all day in a homemade teriyaki sauce that’s sweet, salty, and full of umami. By the time dinner rolls around, it’s tender, juicy, and ready to serve over rice or noodles—no extra fuss needed.

Why I Love This Recipe

I love this recipe because it checks all the boxes: minimal prep, rich flavor, and a meal my whole family actually looks forward to. The sauce thickens beautifully at the end, coating the chicken with that sticky, savory glaze that makes takeout so tempting—but I made it at home with just a few pantry staples. It’s a total win on nights when I want to skip the oven but still put something delicious on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Low sodium soy sauce

• Brown sugar

• Honey

• Garlic, minced

• Fresh ginger, grated (or ground ginger if I don’t have fresh)

• Rice vinegar or apple cider vinegar

• Water

• Cornstarch (for thickening the sauce)

• Sesame seeds and green onions for garnish (optional)

Directions

1. I place the chicken in the bottom of my slow cooker.

2. In a bowl, I whisk together the soy sauce, brown sugar, honey, garlic, ginger, vinegar, and water.

3. I pour the sauce over the chicken, making sure it’s mostly covered.

4. I cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is cooked through and tender.

5. Once the chicken is done, I remove it and shred or slice it, then set it aside.

6. I whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce in the crock pot.

7. I switch the heat to high and let the sauce cook for about 10–15 minutes, or until it thickens to a glaze.

8. I return the chicken to the pot and toss it in the sauce until fully coated.

9. I serve it hot over rice and top it with sesame seeds and green onions if I’m feeling fancy.

Servings and Timing

This recipe makes about 4 to 6 servings. It takes only 10 minutes to prep, then cooks in the slow cooker for 4–5 hours on low or 2–3 on high. Dinner’s done with barely any hands-on time.

Variations

Sometimes I add chopped pineapple for a sweet twist, or toss in steamed broccoli right before serving to make it a full meal. I’ve also made it spicy with a squirt of sriracha or a sprinkle of red pepper flakes. If I’m serving it for a crowd, I double the sauce ingredients and use chicken thighs for even more flavor.

Storage/Reheating

Leftovers keep great in the fridge for up to 4 days. I reheat them in the microwave or on the stove with a splash of water to loosen the sauce. It also freezes really well—I let it cool, portion it out in freezer-safe bags, and reheat when I need a fast meal.

FAQs

Can I use frozen chicken?

Yes, I’ve done it in a pinch. I just add an extra hour to the cook time and make sure it reaches an internal temp of 165°F.

What’s the best cut of chicken to use?

I like chicken thighs for their juiciness, but breasts work great too—especially if I shred them into the sauce at the end.

Can I double the sauce?

Absolutely. I double it all the time, especially if I want to drizzle it over veggies or rice.

Is this recipe gluten-free?

It can be! I just use tamari or a gluten-free soy sauce and double-check all the other ingredients.

How do I thicken the sauce?

The cornstarch slurry at the end is the trick. It turns the cooking liquid into a glossy, sticky glaze that coats the chicken perfectly.

Conclusion

This easy crock pot teriyaki chicken is one of those no-brainer dinners I keep coming back to. It’s sweet, savory, comforting, and incredibly simple. Whether I’m meal-prepping for the week or feeding a hungry family after work, this recipe delivers every time—no takeout menu required.

Easy Crock Pot Teriyaki Chicken That’s Sweet, Savory, and Stress-Free

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 4–5 hours (low) or 2–3 hours (high)
• Total Time: ~5 hours (mostly hands-off)
• Yield: 4–6 servings
• Category: Main Dish, Slow Cooker, Weeknight Dinner
• Method: Slow Cooking
• Cuisine: Asian-Inspired, American
• Diet: Gluten Free

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Description

This Crock Pot Teriyaki Chicken is a sweet and savory slow cooker favorite that practically makes itself. Juicy chicken simmers in a homemade teriyaki sauce until perfectly tender, then gets tossed in a thick, sticky glaze that’s bursting with flavor. It’s the easiest way to enjoy a takeout-style dinner with just minutes of prep—and it’s always a hit with the whole family.

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Ingredients

• 2–3 lbs boneless, skinless chicken breasts or thighs
• ½ cup low sodium soy sauce (or tamari for gluten-free)
• ⅓ cup brown sugar
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
• 2 tbsp rice vinegar (or apple cider vinegar)
• ¼ cup water
• 1 tbsp cornstarch
• 2 tbsp cold water (for slurry)
• Sesame seeds and sliced green onions (for garnish, optional)

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Instructions

1. Prep Chicken: Place chicken in the bottom of your slow cooker.

2. Make Sauce: In a bowl, whisk together soy sauce, brown sugar, honey, garlic, ginger, vinegar, and water. Pour over the chicken.

3. Cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is cooked through and tender.

4. Shred & Thicken: Remove chicken and shred or slice. In a small bowl, mix cornstarch and cold water. Stir into the sauce in the crock pot.

5. Finish Sauce: Turn slow cooker to high and cook uncovered for 10–15 minutes, until sauce thickens.

6. Serve: Return chicken to the pot and coat with the thickened sauce. Serve over rice, and garnish with sesame seeds and green onions.

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Notes

• Use chicken thighs for extra flavor and tenderness.
• Add pineapple chunks or broccoli for a more complete meal.
• Want it spicy? Add sriracha or red pepper flakes.
• Double the sauce if you like extra to drizzle over rice or veggies.
• Make it gluten-free by using tamari and checking all ingredients.