Crock Pot Teriyaki Chicken Recipe – Sweet, Tender & Easy

There’s something comforting about coming home to the smell of dinner already done. This crock pot Teriyaki Chicken recipe brings me back to college days—when tossing everything into a slow cooker felt like the closest thing to magic. The tender chicken, sticky-sweet sauce, and simple cleanup made this crock pot Teriyaki Chicken recipe a weeknight hero—and it still is.

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Why You’ll Love This Crock Pot Teriyaki Chicken

If you’re looking for a stress-free, flavor-packed dinner that the whole family will actually cheer for, this is it. With just a few pantry staples and a slow cooker, this crock pot Teriyaki Chicken recipe delivers juicy, shredded chicken smothered in a sticky, sweet-savory glaze that’s miles better than takeout. It’s the kind of crock pot Teriyaki Chicken recipe that works perfectly for meal prep, feels budget-friendly, and pairs beautifully with rice, noodles, or stir-fried veggies. Plus, your house is going to smell amazing while it cooks.

Ingredients & Simple Substitutions

Here’s what you’ll need for this easy teriyaki chicken:

• 2 pounds chicken breasts – You can also use boneless skinless chicken thighs for extra tenderness.
• ¾ cup soy sauce – Choose low-sodium or gluten-free if needed.
• ½ cup honey – Brown sugar or maple syrup works in a pinch.
• ¼ cup mirin – Don’t skip it; it adds depth you can’t fake.
• 2 tablespoons rice vinegar – For a slight tang that balances the sweet.
• ½ teaspoon each of powdered ginger, garlic powder, and onion powder – Or swap with fresh grated versions if you have them.
• ¼ teaspoon black pepper
• 1 teaspoon sesame oil

Smart Swaps

• Soy-free? Use coconut aminos.
• Gluten-free? Use tamari instead of soy sauce.
• Vegan? Try it with jackfruit or tofu—just reduce the cooking time and monitor texture.
• Want it spicier? Toss in red pepper flakes or sriracha.

How to Make Crock Pot Teriyaki Chicken

This recipe keeps it as hands-off as possible without compromising flavor. Here’s how to pull it off:

Mix the Sauce

Grease your slow cooker insert. Add soy sauce, honey, rice vinegar, mirin, spices, black pepper, and sesame oil straight into the crock pot. Whisk until well combined.

Cook the Chicken

Place the chicken into the sauce and flip to coat. Cover and cook:

• On LOW for 6 hours, or
• On HIGH for 3 hours, until the chicken shreds easily.

Shred & Thicken the Sauce

Once done, remove the chicken and shred with two forks (or toss in a stand mixer to make it extra easy).

Strain the sauce into a saucepan, stir in a slurry of 1 tbsp cornstarch + 1 tbsp cool water, and bring to a boil over medium heat. Stir constantly until it thickens to a glossy glaze.

Mix half the sauce back into the shredded chicken. Save the rest for drizzling!

Serving Suggestions

This dish pairs like a dream with:

• Steamed jasmine or basmati rice
• Stir-fried veggies (think broccoli, snap peas, or peppers)
• Lo mein noodles
• Lettuce wraps for a low-carb twist
• Or alongside something like this Slow Cooker Lemon Pepper Chicken with Rice for a flavorful dinner spread.

Storage & Make-Ahead Tips

This dish holds up beautifully for leftovers. Here’s how to keep it:

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Freeze in individual portions for up to 2 months. Great for meal prep!
• Reheat: Warm gently on the stovetop or microwave with a splash of water or sauce to keep it juicy.

Crock Pot Teriyaki Chicken FAQs

Final Thoughts

If you’ve been craving a homemade dinner that practically cooks itself, this crock pot Teriyaki Chicken recipe is your new go-to. It’s warm, sticky, tender, and oh-so-satisfying. Try it once and you’ll be hooked—especially when it beats takeout with less effort. Want more cozy slow cooker hits? Don’t miss my Creamy Crockpot Garlic Parmesan Chicken Pasta or Tender Crockpot Pepper Steak with Savory Sauce.

You can also follow along for more comfort-food favorites on Pinterest and Facebook. Happy slow cooking!

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