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–+ servings
Crockpot Teriyaki Chicken served on a plate with rice and vegetables

Crockpot Teriyaki Chicken

A hands-off slow cooker recipe featuring tender chicken thighs enveloped in a delicious teriyaki and pineapple sauce — perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken thighs (boneless skinless or bone-in) Boneless thighs cook faster; bone-in adds flavor but may need extra cook time.
  • 1 cup teriyaki sauce (store-bought or homemade; low-sodium is fine) Use low-sodium option if you're watching salt.
  • 1 cup pineapple chunks (canned in juice or fresh) Fresh pineapple adds enzyme tenderizing; if using canned, include some juice.

Method
 

Cooking
  1. Arrange the chicken thighs in a single layer in the slow cooker.
  2. Pour the teriyaki sauce evenly over the chicken.
  3. Scatter the pineapple chunks on top, adding some canned juice if using canned fruit.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the internal temperature reaches 165°F (74°C) and the meat is tender.
  5. Remove the lid and shred the chicken directly in the sauce with two forks.
  6. Stir the shredded chicken to soak up the sauce, and adjust seasoning if needed.
  7. Serve hot over steamed rice or with vegetables.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 24gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 1gSugar: 5g

Notes

Serve this teriyaki chicken over jasmine or basmati rice, in lettuce wraps, or in tortillas for a casual meal. Garnish with green onions, sesame seeds, or cilantro for added flavor.

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