This Crockpot Teriyaki Chicken is one of my go-to “dump and go” meals. You literally toss everything into the slow cooker, walk away, and come back to tender, flavorful chicken swimming in the best sticky-sweet teriyaki sauce. It’s one of those no-fuss recipes that always delivers. No browning, no babysitting—just cozy comfort food with minimal effort.
You’re gonna love how simple this is, and it makes the best leftovers for lunch or meal prep too!
What You’ll Need
- 2 lbs boneless skinless chicken breasts (raw, whole)
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1/4 cup water
- 3 tablespoons brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for cornstarch slurry)
- Optional: sesame seeds and chopped green onions for garnish
- Cooked white rice, for serving
Why I Love This Recipe
This is the recipe I make when I’m tired but still want something home-cooked. I’ve been making it for years—especially when I need something reliable that doesn’t need babysitting. It’s warm, sweet, savory, and perfect over rice.
- No searing or prep work—just dump and go
- Makes your kitchen smell amazing while it cooks
- Sauce thickens beautifully with no extra pots
- Great for meal prep or dinner guests
- Freezes like a dream
Servings: 6
Cook Time: 4 hours on HIGH or 6 hours on LOW
Macros (Per Serving, without rice)
- Calories: 225
- Protein: 30g
- Carbs: 15g
- Fat: 5g
- Sugar: 12g
Why This Recipe Works (Quick Science)
The soy sauce adds umami, the honey and brown sugar caramelize into that sticky sweet coating, and the cornstarch slurry thickens the sauce at the end without needing another pot. Cooking the chicken low and slow makes it fork-tender and juicy every time.
Common Mistakes
- Using too much soy sauce – Stick to the measurements or it can turn too salty.
- Skipping the slurry – The cornstarch and water mixture is key to getting that glossy, thick sauce.
- Overcooking – 4–6 hours is plenty. Any longer and the chicken can dry out.
- Shredding too early – Let the chicken fully cook before pulling apart so it stays moist.
What to Serve With
- Steamed white or jasmine rice
- Stir-fried veggies (broccoli, carrots, bell peppers)
- Cucumber salad with sesame dressing
- Garlic green beans
- Simple miso soup
FAQ
Can I use chicken thighs?
Yes! Boneless skinless thighs work great and add more flavor.
Can I make this gluten-free?
Use tamari or coconut aminos instead of soy sauce.
Can I freeze this?
Yep. Freeze the shredded chicken and sauce in a freezer bag for up to 3 months.
Can I make it spicy?
Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce mix.
Pro Tips
- Spray your slow cooker with nonstick spray for easy cleanup.
- Don’t skip garnishes! Green onions and sesame seeds add texture and color.
- Shred the chicken with two forks right in the slow cooker—no extra bowl needed.
- If you like your sauce extra thick, simmer the sauce for 5 minutes after removing the chicken before adding slurry.
Tools Needed
- 6-quart Crockpot or slow cooker
- Measuring cups and spoons
- Forks for shredding
- Small bowl for slurry
- Rice cooker or pot for rice (optional)
Substitutions and Variations
- Use chicken thighs for a richer flavor
- Maple syrup instead of honey
- Apple cider vinegar instead of rice vinegar
- Add pineapple chunks for a Hawaiian twist
- Stir in steamed broccoli at the end for a full meal
Make Ahead Tips
- Mix the sauce ingredients the night before and refrigerate
- Freeze raw chicken and sauce in a freezer bag for a freezer dump meal
- Cook and shred the chicken ahead of time, then reheat with sauce before serving
How to Make Crockpot Teriyaki Chicken
Step 1: Add Chicken to Crockpot
Place 2 lbs of raw boneless skinless chicken breasts in the bottom of your Crockpot.
Step 2: Pour in the Sauce
In a measuring cup or bowl, mix 1/2 cup low-sodium soy sauce, 1/4 cup honey, 1/4 cup rice vinegar, 1/4 cup water, 3 tablespoons brown sugar, 2 teaspoons minced garlic, and 1 teaspoon minced ginger. Stir well, then pour over the chicken.
Step 3: Cook Low and Slow
Cover the Crockpot and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and easily shreds.
Step 4: Shred the Chicken
Once fully cooked, use two forks to shred the chicken directly in the slow cooker.
Step 5: Thicken the Sauce
In a small bowl, stir together 2 tablespoons cornstarch and 2 tablespoons cold water to make a slurry. Pour it into the slow cooker and stir. Let it cook on HIGH for another 15–20 minutes until the sauce thickens.
Step 6: Serve and Garnish
Serve the saucy shredded chicken over cooked white rice. Top with sesame seeds and chopped green onions.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of water. Freeze for up to 3 months—just thaw and reheat when ready.
Wrap Up
This Crockpot Teriyaki Chicken is one of those set-it-and-forget-it meals that just works. The sauce is perfectly sweet and savory, and the chicken is so juicy and flavorful. I hope you give it a try and love it as much as I do. Don’t forget to drop a comment if you make it—I’d love to hear how it turned out or help if you have any questions!
