Easy Crockpot Teriyaki Chicken

Crockpot Teriyaki Chicken is a set it and forget it recipe that really couldn’t be easier to make! Chicken breasts are cooked in a flavorful teriyaki sauce to tender perfection. The homemade teriyaki sauce is so much better than store-bought!

Craving more slow cooker chicken recipes? Check out recipes like Slow Cooker Creamy Tomato Basil Chicken Breast, Crockpot Creamy Garlic Chicken and Crockpot Honey Garlic Chicken.

Slow Cooker Teriyaki Chicken is one of those dinner recipes that’s become part of my family’s weeknight routine. It’s such a highly requested recipe, and it’s not hard to see why!

Bold ingredients like soy sauce, honey and ginger come together to create the very best teriyaki sauce. Truly, it’s better than any bottled teriyaki sauce I’ve ever had and it’s so easy to toss together! The balance of tangy, sweet and salty flavors is pure perfection.

This recipe couldn’t be easier to make! You basically just toss everything into a slow cooker and let it do all the work for you. Plus, the smell that will fill your whole kitchen as it cooks is worth drooling over.

Why we love this Teriyaki Chicken recipe:

• Easy: Toss everything into your slow cooker, set it and forget it! This teriyaki chicken breast recipe comes together in a cinch with minimal prep work on your end.
• Flavorful: The homemade teriyaki sauce really puts this crockpot chicken recipe a step above the rest.
• Versatile: There are so many ways you can change up this simple recipe! Scroll down a little bit to check out some of my favorite variations to try.

Crock pot Teriyaki Chicken Ingredients:

• Soy Sauce: Low sodium soy sauce is the way to go! If you do use regular soy sauce, omit the extra sprinkle of salt.

• Water: A little water helps to balance out the strong flavors of our sauce (namely, the soy sauce and ginger). You can substitute with chicken broth, but be sure it is no salt added, as we don’t want to add any salt to this recipe until after tasting.
• Honey: Feel free to swap this with brown sugar if you’d like.
• Chicken: Feel free to swap with boneless, skinless chicken thighs instead of breasts. They should cook in roughly the same amount of time.
• Cornstarch: This is used to give the teriyaki sauce that signature glossy, thick element.
• Rice Vinegar: I love the tangy element this creates in the sauce.
• Garlic and Ginger: These are both their best when freshly minced!
• Crushed Red Pepper Flakes: Add more or less of this spice to control how spicy your overall dish is.

How to make Crock pot Teriyaki Chicken

Take a quick look at just how easy this recipe really is! For more detailed step by step instructions, just scroll down to the recipe card.

• Whisk together soy sauce, water, honey, vinegar, cornstarch, garlic, ginger and red pepper flakes.
• Place chicken breasts in a Crockpot. Pour sauce over top and turn chicken to coat.
• Put the lid on and cook on LOW for 3 hours or until a meat thermometer inserted in the largest part reads 165°F.

• Take the cooked chicken out of the slow cooker and shred it with two forks. You can also shred it right in the Crockpot if preferred.
• Toss the shredded chicken in the teriyaki sauce.

Variations and Substitutions

• Change the chicken – You can always swap the chicken breasts with boneless, skinless chicken thighs if preferred. This sauce is also delicious with pork tenderloin!
• Adjust the spice level – There’s just enough red pepper flakes in the mix to create a little bit of heat without making this sauce spicy. Add more or less as you see fit.
• Low sodium soy sauce – Regular soy sauce is pretty salty! I find that low sodium soy sauce creates the best flavor and cuts back on the saltiness. Plus, you can always sprinkle in more salt if desired. Tamari and coconut aminos both also work well.
• Garnishes – Feel free to garnish with sesame seeds and/or chopped green onions.

How to store leftover Teriyaki Chicken

You can store any leftovers you may have in an airtight container in the fridge for 3-4 days.

Add a splash of broth or water and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Teriyaki Chicken?

Sure thing! First, you’ll want to wait for it to totally cool to room temperature before transferring to an airtight container. Label, date and freeze for up to 3 months. Let the teriyaki chicken thaw in the refrigerator for a few hours prior to reheating.

Serving suggestions:

I love serving shredded teriyaki chicken on a bed of fluffy white or jasmine rice! Of course, you could always round out your plate with some Vegetable Lo Mein to really create the best take-out experience.

More Teriyaki Recipes You’ll Love!

• Teriyaki Chicken
• One Pot Teriyaki Chicken and Noodles
• One Pot Teriyaki Chicken and Rice
• Instant Pot Teriyaki Chicken and Rice