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Delicious Dump and Go Crockpot Teriyaki Chicken served with rice and vegetables

Crockpot Teriyaki Chicken

A no-fuss, crowd-pleasing slow-cooked teriyaki chicken that's tender and saucy, perfect for rice bowls, noodles, or sandwiches.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Boneless skinless chicken thighs can be used for juicier meat.
  • 1 cup teriyaki sauce (use low-sodium if preferred) Watch for saltiness in the sauce.
  • 2 tablespoons honey Maple syrup or brown sugar can substitute.
  • 1 tablespoon minced garlic Can use fresh or jarred.
  • 1 tablespoon grated fresh ginger 1/4–1/2 tsp ground ginger can be used if needed.
  • Salt and pepper to taste Go easy on added salt due to the sauce.
  • Cooked rice or noodles for serving Optional serving base.
  • Optional: sesame seeds and chopped green onions for garnish Use for finishing touches.

Method
 

Preparation
  1. Place the chicken breasts in the bottom of your crockpot in a single layer.
  2. In a bowl, whisk together the teriyaki sauce, honey, minced garlic, and grated ginger until smooth.
  3. Pour the sauce evenly over the chicken, making sure pieces are coated.
  4. Season lightly with salt and pepper.
Cooking
  1. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and shreds easily.
  2. Use two forks to shred the chicken directly in the crockpot, then stir the shredded meat into the sauce to absorb flavor.
Serving
  1. Serve hot over cooked rice or noodles and sprinkle with sesame seeds and chopped green onions, if desired.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 20gProtein: 36gFat: 8gSaturated Fat: 2gSodium: 800mgFiber: 1gSugar: 12g

Notes

For extra caramelization, sear the chicken outside quickly before slow cooking. To thicken sauce, remove a cup of liquid and simmer or whisk cornstarch with water into the sauce and cook on high for 10–15 minutes. Adjust seasoning after cooking due to saltiness of teriyaki sauce.

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