This CrockPot Teriyaki Chicken recipe is an easy recipe perfect for busy weeknights! It only takes 5 minutes to mix together, and then put it in the slow cooker to let it cook. Serve with stir-fried veggies and rice and you have a delicious and healthy meal the whole family will love!
This CrockPot teriyaki chicken recipe is an easy and healthy main dish that is easy to make, delicious, flavorful and healthy!
This teriyaki chicken is made completely from scratch with all of my favorite Asian flavors, it is a fantastic fix-it-and-forget-it meal option for busy weeknights!
It's is also a great recipe if you like to meal prep! The hardest part about planning meals (for me) is choosing a protein. This Slow Cooker Teriyaki Chicken recipe makes enough chicken to feed my family and have leftovers! It also freezes really well!
Crock pot Teriyaki Chicken: Ingredients & Substitutions
Let's chat about the ingredients and possible substitutions in this teriyaki chicken recipe.
- Soy Sauce. Both regular and low-sodium soy sauce work well. To make this slow-cooker teriyaki chicken gluten-free, be sure to choose a gluten-free soy sauce. To make it paleo, use coconut aminos.
- Honey: I have substituted sugar for the honey in the past with delicious results.
- Cornstarch: Tapioca flour and arrowroot powder both work well in this recipe if you don't have cornstarch.
- Powdered spices: You can use the real thing (e.g. diced onion, minced garlic, grated fresh ginger) if you prefer. I find this dish much more kid-friendly if the flavor from the spices can be dissolved and therefore not detected by my little ones.
- Mirin: Please do not omit or substitute any ingredients for the mirin. It is a sweet Japanese cooking wine that's found in the Asian section of most major grocery stores. Mirin is a key ingredient to make the most delicious teriyaki sauce you've ever had/
How to make Chicken Teriyaki
This slow cooker teriyaki chicken recipe is easy to make, but as always we'll walk through the process step-by-step, and don't forget to watch the video.
Make the sauce
Begin by whisking together the sauce ingredients in the container of a crock pot. Making the sauce directly in the crockpot helps reduce the amount of dishes you have to clean!
Coat the chicken
Next, place the chicken in the sauce, then turn it to coat it with the sauce in the crockpot.
Cook
Cook the teriyaki chicken in the crockpot for 3 hours on high or 6 hours on low, or until it's fork-tender. If I have the time, I prefer to cook it on low.
Shred
Remove the chicken breasts from the crockpot and shred with two forks. You can also place the teriyaki chicken in the bowl of your standing mixer fitted with the paddle attachment and shred it that way. I prefer not to dirty more dishes, but shredding chicken in a standing mixer is very fast.
Slow Cooker Teriyaki Chicken Sauce
Make sure you do not discard the sauce! Strain the sauce through a fine mesh strainer into a saucepan and thicken with a touch of cornstarch or tapioca flour.
When you're ready to serve, toss the shredded chicken with half of the thickened sauce, and save the rest for serving.
Serve!
Serve the teriyaki chicken with veggies and rice! Here are some great recipes that pair well with this crockpot teriyaki chicken:
- The best fried rice ever! Tastes better than takeout!
- Roasted broccoli and roasted carrots pair really well with this chicken teriyaki recipe!
- Serve it on top of this asian quinoa salad! YUM!
Store
Store this crock pot teriyaki chicken in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Recipe FAQS
Is it better to cook chicken on high or low in crockpot?
Both are good options, if you have the time I prefer cooking chicken on low for the best texture and flavor.
Yes, it is safe to cook raw chicken in the slow cooker. The heat from the crokpot gets high enough to cook it thoroughly.
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Crockpot Teriyaki Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts
Sauce:
- ½ cup honey
- ¾ cup soy sauce*
- 2 TBS rice vinegar
- ¼ cup mirin
- ½ tsp powdered ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- 1 tsp sesame oil
To thicken:
- 1 TBS cornstarch
- 1 TBS cool water
Instructions
- Grease the container of a large slow cooker.
- Add the sauce ingredients in the order listed into the prepared container of a slow cooker and whisk to combine. DO NOT ADD the cornstarch and water mixture!
- Place chicken breasts into the slow cooker and turn to coat.
- Cook on low for 6 hours or high for 3 hours or until chicken is easily shred with a fork.
- Remove chicken from the crockpot and place into a medium serving dish. DO NOT DISCARD THE SAUCE.
- Shred the chicken with two forks. Cover and set aside.
- Set a fine mesh strainer over 4-quart saucepan and carefully pour sauce through the strainer into the saucepan.
- Mix cornstarch in water and add to the sauce, stir or whisk until fully incorporated.
- Bring sauce to a boil over medium-high heat and cook, stirring constantly, until sauce is thickened.
- Mix half of the sauce into the shredded chicken, and save half of the sauce for serving.
- Serve with rice, stir-fried veggies or your favorite Asian salad!
Video
Notes
Ingredient Substitutions:
- Soy Sauce. To make this recipe gluten-free, be sure to choose a gluten-free soy sauce! To make it paleo, use coconut aminos!
- Honey: I have substituted sugar for the honey with great results.
- Cornstarch: Tapioca flour and arrowroot powder both work well in this recipe if you don't have cornstarch.
- Powdered spices: You can use the real thing (e.g. diced onion, minced garlic, grated fresh ginger) if you prefer. I find this dish much more kid friendly if the flavor from the spices can be dissolved and therefore not detected by my little ones!
- Mirin: Please do not omit or substitute any ingredients for the mirin. It is a sweet Japanese cooking wine that's found in the Asian section of most major grocery stores. Mirin is a key ingredient to make the most delicious teriyaki sauce you've ever had!
To store:
Store this crock pot teriyaki chicken in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.Nutrition
Photos in this post were taken by the talented Jamie from Dishing Out Health!
More delicious recipes:
- Slow Cooker Thai Coconut Ground Turkey
- Healthy Slow Cooker Chicken Chili
- Slow Cooker Pepper Steak
- Slow Cooker Balsamic Pot Roast
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Lisa
This was absolutely delicious. I did not have mirin and my sesame oil went funky on me so did not use that either. I used a combination of boneless chicken breast and bone in thighs because that's what I had on hand. I was concerned the meat would be dry, as chicken breasts in the slow cooker often are. But it was moist, and flavorful - not overly salty either. Served with Jasmine rice, Asian veggies and crunchy noodles. I will add this to my dinner rotation.
Laura
I'm so glad you enjoyed this recipe, Lisa!