Easy Crock Pot Teriyaki Chicken

I make this easy crock pot teriyaki chicken when I want a flavorful, fuss-free dinner that practically cooks itself. The chicken turns tender and juicy as it simmers in a sweet and savory teriyaki sauce, making it perfect to serve over rice or noodles.

Why You’ll Love This Recipe

I love how this recipe takes just a few minutes to prep, then the slow cooker does all the work. The teriyaki sauce coats the chicken beautifully, and the leftovers taste just as good—if not better—the next day. It’s a great option for busy weeknights or lazy weekends.

Ingredients

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

• 2 lbs boneless, skinless chicken breasts or thighs

• 1 cup teriyaki sauce (store-bought or homemade)

• ¼ cup honey or brown sugar

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp rice vinegar

• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

• Optional garnish: sliced green onions, sesame seeds

Directions

1. I place the chicken in the bottom of the crock pot.

2. In a small bowl, I whisk together the teriyaki sauce, honey (or brown sugar), garlic, ginger, and rice vinegar.

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

4. I remove the chicken and shred or slice it, then return it to the crock pot.

5. If I want a thicker sauce, I whisk the cornstarch and water together, stir it into the sauce, and cook on high for 10–15 minutes until it thickens.

6. I serve the chicken over rice or noodles, topped with green onions and sesame seeds.

Servings and timing

• Servings: I usually get 6 servings.

• Timing: Prep time is about 10 minutes, cook time is 4–5 hours on low or 2–3 hours on high, so total time is 2–5 hours depending on the setting.

Variations

• I sometimes add sliced bell peppers, broccoli, or snap peas during the last 30 minutes of cooking.

• Using pineapple chunks in the sauce adds a sweet tropical twist.

• I’ve made it with chicken thighs for a richer flavor.

• For a spicy version, I stir in sriracha or crushed red pepper flakes.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months. To reheat, I warm the chicken and sauce together on the stove over medium heat or in the microwave until hot.

FAQs

Can I use frozen chicken?

Yes, but I add about an hour to the cook time and make sure the chicken reaches a safe internal temperature.

Can I make this recipe with beef or pork?

Absolutely—thinly sliced beef or pork tenderloin works well, though cooking times may vary.

How do I keep the chicken from drying out?

I use thighs for more moisture, or I check the chicken early and switch to warm once it’s cooked through.

Is homemade teriyaki sauce better?

I like both, but homemade lets me control the sweetness and sodium.

Can I double this recipe?

Yes—just make sure your crock pot is large enough and adjust cooking time slightly if it’s very full.

Conclusion

I enjoy making this easy crock pot teriyaki chicken because it’s simple, flavorful, and versatile. It’s a stress-free way to get a delicious dinner on the table, and it’s one of those meals that tastes like I put in a lot more effort than I actually did.