Go Back
–+ servings

Crockpot Teriyaki Chicken

A hands-off, flavorful crockpot dish made with chicken and teriyaki sauce, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds) You can substitute with chicken thighs for richer flavor.
  • 1 cup teriyaki sauce Use low-sodium if desired.
  • 2 cups broccoli florets Optional; add later for firmer texture.
  • to taste cooked rice or noodles For serving.
  • to taste sesame seeds For garnish; optional.

Method
 

Preparation
  1. Place the chicken breasts in a single layer in your crockpot.
  2. Pour one cup of teriyaki sauce evenly over the chicken so each piece is coated.
  3. Scatter two cups of broccoli florets on top if using them.
Cooking
  1. Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  2. Check that the chicken reaches an internal temperature of 165°F.
  3. When fully cooked, use two forks to shred the chicken in the pot and stir into the sauce.
  4. If the sauce is too thin, remove a cup of liquid, whisk in 1 teaspoon of cornstarch, then return and cook a few minutes to thicken.
Serving
  1. Serve the teriyaki chicken over rice or noodles and sprinkle with sesame seeds if desired.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 24gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 7g

Notes

For additional flavor, you can sear the chicken for 1–2 minutes per side before cooking. For thicker sauce, mix cornstarch with water and stir into the hot sauce. Cool leftovers and refrigerate for 3 to 4 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!