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Crockpot teriyaki chicken on top of rice, with broccoli.
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4.34 from 410 votes

Crockpot Teriyaki Chicken

Boneless skinless chicken breasts and homemade teriyaki sauce served over rice make this crockpot teriyaki chicken a perfect weeknight meal. 
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Chicken
Cuisine: Asian
Diet: Low Lactose
Servings: 6
Author: Rachel Gurk

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts (about 3 large)
  • ½ cup soy sauce (see note)
  • ¼ cup apple cider vinegar (rice vinegar is good, too)
  • ¼ cup honey
  • ¼ cup packed brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch
  • ¼ cup water

For Serving (optional)

  • steamed rice or cooked quinoa
  • sesame seeds (garnish)
  • sliced green onions (garnish)

Instructions

  • Lightly spray the bottom and sides of slow cooker with nonstick spray, if desired. Place chicken breasts on bottom of slow cooker.
    1 ½ pounds boneless skinless chicken breasts
  • Combine soy sauce, vinegar, honey, brown sugar, and garlic in a small bowl or measuring cup. Pour over chicken breasts.
    ½ cup soy sauce, ¼ cup apple cider vinegar, ¼ cup honey, ¼ cup packed brown sugar, 2 cloves garlic, minced
  • Cook on High setting for 3 to 4 hours or 6 to 8 hours on Low setting, until chicken breasts are tender and completely cooked.
  • Remove chicken from slow cooker and shred with forks.  Set aside.
  • Pour sauce into small saucepan. Combine cornstarch with water, then stir into sauce. Over medium heat, bring sauce to a low boil, stirring often, and cook another minute, until sauce is clear, bubbly, and thickened. Pour sauce over shredded chicken.
    2 tablespoons cornstarch, ¼ cup water
  • Serve over rice or quinoa, topped with sesame seeds and sliced green onions. Enjoy!

Video

Notes

  • Reduce sodium: Use less sodium soy sauce instead of regular soy sauce. 
  • Chicken: Boneless skinless chicken thighs may be substituted for the boneless skinless chicken breasts, or you can use a mixture of white and dark meat.
  • Stovetop instructions: Cut chicken into bite-sized pieces, sauté in frying pan until browned and cooked through. Continue with recipe by making sauce and combining with chicken.
  • Storage: Refrigerate leftover teriyaki chicken in a covered container for up to 4 days. It also freezes well so I often make a double batch. Divide it into freezer containers, label and freeze for up to six months. Thaw it overnight in the refrigerator before reheating for best results.

Nutrition

Serving: 4oz. chicken with sauce | Calories: 232kcal | Carbohydrates: 25g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 844mg | Potassium: 489mg | Fiber: 1g | Sugar: 21g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

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