This Crockpot Teriyaki Chicken is a true set-and-forget meal that fills your home with an incredible sweet-savory aroma. The result is tender, juicy chicken coated in a glossy homemade teriyaki sauce far superior to bottled versions. It’s effortless comfort food perfect for busy weeknights or meal prep.
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Why You’ll Love This Crockpot Teriyaki Chicken
- Effortless cooking: The slow cooker does all the work while you relax.
- Homemade sauce: Perfectly balanced sweet, savory, and aromatic flavors.
- Versatile serving: Great over rice, in lettuce wraps, or for tacos.
- Dreamy texture: Chicken thighs become incredibly moist and shred easily.
Ingredients & Tools
- 1.5 kg (about 3.3 lbs) boneless, skinless chicken thighs
- 120 ml (1/2 cup) low-sodium soy sauce
- 80 ml (1/3 cup) honey
- 100 g (1/2 cup) light brown sugar, packed
- 120 ml (1/2 cup) chicken broth
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 thinly sliced green onions and sesame seeds, for garnish
Tools: A 4-6 quart slow cooker (crockpot), a small whisk, and a small bowl for the cornstarch slurry.
Notes: Using low-sodium soy sauce gives you control over saltiness. Chicken thighs are recommended over breasts for juicier results.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 38 g |
| Fat: | 12 g |
| Carbs: | 30 g |
| Fiber: | 0.5 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 4 hours (on Low) | Total Time: 4 hours 10 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs are non-negotiable. Seriously, they are the star. Chicken breasts will almost certainly dry out and become stringy during the long cooking process. Thighs have more fat, which translates to succulent, fork-tender meat every single time.
- Fresh ginger and garlic make a world of difference. While the powdered versions are convenient, the bright, pungent kick you get from fresh aromatics is what elevates this sauce from good to “can’t-stop-eating-it” great. A microplane makes grating the ginger a breeze.
- Don’t skip the cornstarch slurry. This is our magic trick for transforming the thin, watery cooking liquid into a luxuriously thick, glossy sauce that clings to every piece of chicken. Just remember to mix the cornstarch with *cold* water to prevent lumps.
- Give your slow cooker a quick spritz. A light coating of cooking spray on the inside of your crockpot before you add the ingredients makes cleanup an absolute dream later on. It’s a tiny step that saves a lot of scrubbing.
How to Make Crockpot Teriyaki Chicken
Step 1: First, get your slow cooker ready. I like to give the inside a light coating of non-stick spray—trust me, it makes cleanup so much easier later. Place your boneless, skinless chicken thighs in the bottom of the pot. You can arrange them in a single layer, but it’s okay if they overlap a little; they’ll shrink down as they cook.
Step 2: Now, let’s make that incredible sauce. In a medium-sized bowl, whisk together the low-sodium soy sauce, honey, packed light brown sugar, chicken broth, minced garlic, grated ginger, rice vinegar, and sesame oil. Whisk it until the honey and brown sugar have completely dissolved into the liquid. You’ll notice the aroma is already fantastic—sweet, salty, and deeply savory.
Step 3: Carefully pour the sauce mixture over the chicken thighs in the slow cooker. Try to coat each piece as evenly as you can. There’s no need to stir it at this point. Just pop the lid on securely. Now, here’s the easy part: set your slow cooker to LOW for 4 hours. If you’re in a real rush, you can cook it on HIGH for 2-2.5 hours, but the low and slow method yields the most tender results.
Step 4: Once the cooking time is up, the chicken should be incredibly tender. Using two forks, gently shred the chicken directly in the slow cooker. It should pull apart with almost no effort. Now, let’s thicken that sauce! In a small separate bowl, create a slurry by whisking the cornstarch with the cold water until it’s completely smooth and lump-free.
Step 5: Stir this cornstarch slurry into the shredded chicken and sauce in the slow cooker. This is the key to a glossy, restaurant-style sauce. Replace the lid and let it cook for another 20-30 minutes on the HIGH setting. You’ll notice the sauce will transform from thin and watery to beautifully thick and coating.
Step 6: Give everything one final stir to make sure all that glorious chicken is enveloped in the thickened teriyaki sauce. Taste it and see if it needs anything—sometimes a tiny extra splash of rice vinegar can brighten it up perfectly. Now, it’s ready to serve!
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months in sealed bags or containers.
- Reviving: Reheat gently on the stovetop with a splash of broth to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect vehicle for soaking up every last drop of the delicious teriyaki sauce.
- Quick-Pickled Cucumber Salad — A crisp, tangy salad with sliced cucumbers and a little rice vinegar provides a refreshing contrast to the rich, savory chicken.
- Simple Steamed Broccoli — The mild, green flavor of broccoli balances the sweetness of the dish and adds a lovely pop of color to your plate.
Drinks
- Iced Green Tea — Its clean, slightly bitter notes help cleanse the palate between bites of the sweet and savory chicken, making each mouthful taste fresh.
- A Light Lager or Pilsner — The crisp carbonation and mild hop character of a cold beer cut through the richness of the sauce beautifully.
- Ginger Ale or Sparkling Water with Lime — The fizzy, spicy-sweet ginger ale or the crisp simplicity of sparkling water offers a non-alcoholic way to balance the meal.
Something Sweet
- Mochi Ice Cream — These little chewy, icy treats are a classic Japanese dessert that provide a fun, cool, and not-too-heavy finish to the meal.
- Fortune Cookies and Orange Slices — A simple, light, and interactive way to end your dinner on a sweet and citrusy note.
- Lychee Sorbet — The floral, delicate sweetness of lychee is a sophisticated and refreshing palate cleanser after the robust flavors of the teriyaki.
Top Mistakes to Avoid
- Mistake: Using chicken breasts instead of thighs. I’ve tried it, and the result is a dry, chewy disappointment. Chicken thighs are forgiving and packed with flavor, making them the ideal cut for slow cooking.
- Mistake: Adding the cornstarch directly to the hot liquid. This will instantly create a lumpy, unappealing mess. Always mix your cornstarch with cold water first to create a smooth slurry.
- Mistake: Lifting the lid to peek during cooking. I know it’s tempting, but every time you lift that lid, you release a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Trust the process!
- Mistake: Skipping the fresh aromatics. The jarred, pre-minced garlic and powdered ginger just won’t deliver the same vibrant, punchy flavor that fresh garlic and ginger provide. It’s worth the extra minute of prep.
Expert Tips
- Tip: Sear the chicken thighs first for a deeper flavor. If you have an extra 10 minutes, sear the chicken in a hot skillet until golden brown before adding it to the slow cooker. This creates a beautiful fond and adds a rich, caramelized dimension to the final dish.
- Tip: Add a splash of pineapple juice. For a tropical twist and a little extra tenderizing power, substitute 1/4 cup of the chicken broth with unsweetened pineapple juice. The natural enzymes and acidity work wonders.
- Tip: Make it a freezer meal. Combine all the sauce ingredients and the raw chicken in a freezer bag. When you’re ready to cook, just thaw it overnight in the fridge and dump the whole thing into your slow cooker for the ultimate easy dinner.
- Tip: Control the sweetness. If you prefer a less sweet teriyaki, you can reduce the brown sugar by a couple of tablespoons. Taste the sauce at the end and you can always stir in a little more honey if needed.
FAQs
Can I make this Crockpot Teriyaki Chicken with frozen chicken?
It’s not recommended for food safety reasons. The frozen chicken would spend too long in the “danger zone” temperature range as it thaws in the slow cooker, which can allow bacteria to grow. For the best and safest results, always start with thawed chicken. If you’re in a pinch, you can quickly thaw it by placing the sealed package in a bowl of cold water for about an hour.
How can I store and reheat the leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. To reheat, I suggest doing it gently on the stovetop over low heat with a tiny splash of water or chicken broth to loosen the sauce back up. You can also use the microwave, but stir it every 30 seconds to ensure it heats evenly without drying out the chicken.
Is it possible to make this recipe gluten-free?
Absolutely! The main culprit for gluten is the soy sauce. Simply swap it for an equal amount of tamari or a certified gluten-free soy sauce. Double-check that your chicken broth is also gluten-free, and you’ll have a delicious gluten-free meal that everyone can enjoy.
My sauce didn’t thicken, what happened?
This usually happens for one of two reasons. First, the cornstarch slurry might not have been mixed thoroughly enough before adding it. Second, the sauce might not have been hot enough when you added it. Make sure you switch the slow cooker to HIGH after adding the slurry and give it that full 20-30 minutes to bubble and activate the cornstarch’s thickening power.
Can I cook this for longer than 4 hours on low?
You can, but be cautious. While chicken thighs are forgiving, extending the cook time to 6-8 hours can sometimes make them a bit *too* soft and almost mushy. The sweet spot for texture is really 4 hours on low. If you need a longer window, it will still be tasty, but the texture might not be ideal.
Crockpot Teriyaki Chicken
Make the easiest Crockpot Teriyaki Chicken with this foolproof recipe. Tender chicken in a homemade sauce is perfect for busy nights. Get the recipe now!
Ingredients
For the Ingredients
-
1.5 kg boneless, skinless chicken thighs
-
120 ml low-sodium soy sauce
-
80 ml honey
-
100 g light brown sugar (packed)
-
120 ml chicken broth
-
4 cloves garlic (minced)
-
1 tbsp freshly grated ginger
-
2 tbsp rice vinegar
-
1 tbsp sesame oil
-
2 tbsp cornstarch
-
2 tbsp cold water
-
2 thinly sliced green onions and sesame seeds (for garnish)
Instructions
-
First, get your slow cooker ready. I like to give the inside a light coating of non-stick spray—trust me, it makes cleanup so much easier later. Place your boneless, skinless chicken thighs in the bottom of the pot. You can arrange them in a single layer, but it’s okay if they overlap a little; they’ll shrink down as they cook.01
-
Now, let’s make that incredible sauce. In a medium-sized bowl, whisk together the low-sodium soy sauce, honey, packed light brown sugar, chicken broth, minced garlic, grated ginger, rice vinegar, and sesame oil. Whisk it until the honey and brown sugar have completely dissolved into the liquid. You’ll notice the aroma is already fantastic—sweet, salty, and deeply savory.02
-
Carefully pour the sauce mixture over the chicken thighs in the slow cooker. Try to coat each piece as evenly as you can. There’s no need to stir it at this point. Just pop the lid on securely. Now, here’s the easy part: set your slow cooker to LOW for 4 hours. If you’re in a real rush, you can cook it on HIGH for 2-2.5 hours, but the low and slow method yields the most tender results.03
-
Once the cooking time is up, the chicken should be incredibly tender. Using two forks, gently shred the chicken directly in the slow cooker. It should pull apart with almost no effort. Now, let’s thicken that sauce! In a small separate bowl, create a slurry by whisking the cornstarch with the cold water until it’s completely smooth and lump-free.04
-
Stir this cornstarch slurry into the shredded chicken and sauce in the slow cooker. This is the key to a glossy, restaurant-style sauce. Replace the lid and let it cook for another 20-30 minutes on the HIGH setting. You’ll notice the sauce will transform from thin and watery to beautifully thick and coating.05
-
Give everything one final stir to make sure all that glorious chicken is enveloped in the thickened teriyaki sauce. Taste it and see if it needs anything—sometimes a tiny extra splash of rice vinegar can brighten it up perfectly. Now, it’s ready to serve!06
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