Crockpot Teriyaki Chicken Recipe

Tender, sticky crockpot teriyaki chicken made with a simple soy-ginger sauce—perfect for easy weeknight dinners. Minimal prep, falls-apart chicken, and a glossy teriyaki glaze to serve over rice or noodles.

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Course: Main Course

Cuisine: Japanese

Keyword: teriyaki, crockpot, slow-cooker, chicken, weeknight-dinner, easy-recipes, Japanese

Prep Time: 15

Cook Time: 5

Total Time: 5 15

Servings: servings

Calories: 360kcal

Ingredients

2.5 lb 1.1 kg boneless skinless chicken thighs or breasts
1 cup low-sodium soy sauce
1/2 cup brown sugar packed
1/4 cup honey or maple syrup
1/4 cup rice vinegar
3 cloves garlic minced
1 tbsp grated fresh ginger or 1 tsp ground ginger
1/4 cup water
2 tbsp cornstarch
2 tbsp water for slurry
1 tbsp sesame oil optional
2 green onions sliced (for garnish)
1 tbsp sesame seeds for garnish
Red pepper flakes optional, to taste

Instructions

Place the chicken thighs or breasts in the bottom of a 6‑quart crockpot in a single layer.
In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth.
Pour the teriyaki sauce evenly over the chicken, turning pieces to coat.
Cover the crockpot and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until chicken is very tender.
When chicken is done, remove pieces to a cutting board and shred with two forks or chop to desired size.
Pour the crockpot liquid into a saucepan or keep in the crockpot on HIGH for thickening.
Mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry.
Bring the sauce to a simmer and whisk in the slurry; cook until thickened, about 2–3 minutes.
Return shredded chicken to the thickened sauce and stir to coat thoroughly.
Taste and adjust seasoning—add a splash of rice vinegar for brightness or a pinch of red pepper flakes for heat.
Garnish with sliced green onions and sesame seeds before serving over steamed rice, noodles, or vegetables.

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