Some days, all I want is to toss a few things in the slow cooker, walk away, and come home to a house that smells amazing. That’s exactly what this Crock Pot Teriyaki Chicken delivers. It’s my go-to for busy weeks, meal prepping, or when I want something comforting but light.

This recipe was born from one of those “clean out the fridge” days. I had chicken thighs, a splash of soy sauce, and a little jar of honey I brought back from my trip to Vermont. I threw them together with a few pantry staples—and wow, the result was better than takeout!

🍽️ Why You’ll Love This Crock Pot Teriyaki Chicken

Effortless: Just dump, set, and forget!
Flavor-packed: Rich umami from soy and sweet honey notes.
Versatile: Works great in bowls, wraps, or sandwiches.
Healthy twist: Homemade sauce means no preservatives or MSG.

Crock Pot Teriyaki Chicken served over rice with sesame seeds and green onions. — Sweet, sticky, and slow-cooked to perfection—Crock Pot Teriyaki Chicken!

🍯 Ingredients

For the Chicken:

2 lbs boneless, skinless chicken thighs (or breasts)
½ cup low-sodium soy sauce
⅓ cup honey
¼ cup rice vinegar
1 tablespoon sesame oil
2 teaspoons fresh garlic, minced
1 teaspoon fresh ginger, grated
¼ teaspoon black pepper

Optional Slurry (for thickening sauce):

1 tablespoon cornstarch
2 tablespoons cold water

Garnish:

Sesame seeds
Sliced green onions

👩‍🍳 Instructions

Step 1: Prep the Teriyaki Sauce

In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and pepper.

Step 2: Add to Crock Pot

Place the chicken in the Crock Pot.
Pour the sauce mixture over the chicken, making sure it’s well-coated.

Step 3: Slow Cook It

Cook on low for 5–6 hours or high for 3–4 hours until the chicken is tender and easily shredded.

Step 4: Thicken the Sauce (Optional)

Remove chicken and set aside.
Mix the cornstarch with cold water and stir into the sauce.
Cook on high for 10–15 minutes until thickened, then return shredded chicken to the pot.

Step 5: Serve and Garnish

Sprinkle with sesame seeds and green onions.
Serve over steamed rice, noodles, or a veggie stir-fry.

Shredded Crock Pot Teriyaki Chicken in a bowl with steamed rice and broccoli. — Easy Crock Pot Teriyaki Chicken—your new favorite slow cooker dinner!

🔁 Substitutions & Variations

Make it spicy: Add sriracha or crushed red pepper flakes.
Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Add veggies: Toss in bell peppers, broccoli, or snap peas during the last hour of cooking.
Swap the protein: Try pork or even tofu (just reduce cook time).

🧊 Storage Tips

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze shredded chicken with sauce for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or microwave.

🥢 Perfect Pairings

Rice options: Jasmine, brown, or even cauliflower rice.
Quick sides: Steamed edamame, roasted bok choy, or a crunchy slaw.
Leftover magic: Make teriyaki chicken tacos, lettuce wraps, or Asian-style sliders.

❓ FAQ: Crock Pot Teriyaki Chicken

Can I use frozen chicken?
Yes, but make sure it’s fully thawed before adding it to the Crock Pot for food safety.

How do I keep the sauce from getting watery?
Use the cornstarch slurry to thicken, or reduce it on the stovetop if needed.

Can I use bottled teriyaki sauce?
Absolutely! If you’re in a pinch, just pour it over the chicken—but homemade gives the best flavor.

Does it work for meal prep?
Yes! Portion into containers with rice and veggies for easy weekday lunches.

🧡 A Family Favorite

This Crock Pot Teriyaki Chicken is a weeknight warrior and a meal prep MVP. Once you try it, it’ll become part of your regular rotation—promise. Let me know if you add your own twist—I’m always curious how others flavor their favorites!

Crock Pot Teriyaki Chicken