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Crock Pot Teriyaki Chicken

Tender slow cooker chicken in a sweet and savory homemade teriyaki glaze, ready with just 10 minutes of prep.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1/2 cup soy sauce low sodium recommended
  • 1/2 cup honey or brown sugar
  • 1/4 cup rice vinegar
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tsp toasted sesame oil
  • 2 tbsp cornstarch mixed with 2 tbsp cold water for slurry
  • sesame seeds for garnish
  • sliced green onions for garnish

Equipment

  • Slow cooker or crock pot
  • Medium bowl
  • small saucepan
  • whisk

Method
 

  1. Place the chicken breasts or thighs in the bottom of your slow cooker in a single layer if possible.
  2. In a medium bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, grated ginger, minced garlic, and toasted sesame oil until the honey dissolves completely and the mixture is smooth.
  3. Pour the sauce over the chicken, making sure each piece gets coated. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until the chicken is tender and reaches 165°F.
  4. Remove the chicken from the slow cooker and shred it using two forks. Set aside on a cutting board.
  5. Pour the cooking liquid from the slow cooker into a small saucepan and bring to a boil over medium-high heat. Whisk in the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens into a glossy glaze.
  6. Return the shredded chicken to the slow cooker and pour the thickened sauce over it. Toss well to coat every piece.
  7. Serve hot over steamed rice or cauliflower rice. Garnish with sesame seeds and sliced green onions.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating. Variations: Use chicken thighs for juicier results. Dice raw chicken into 1-inch cubes for chunks instead of shredded (check at 3 hours on HIGH). Add vegetables like bell peppers or broccoli in the last 30 minutes. Make it spicy with sriracha or red pepper flakes. Add pineapple chunks in the last hour for tropical flavor. Use tamari or coconut aminos for gluten-free. Pro Tips: Low-sodium soy sauce prevents over-salting. Fresh ginger is better than ground. Thicken sauce in a saucepan for better control. Chicken thighs are more forgiving than breasts for long cooking times.