Description
This easy Crock Pot Teriyaki Chicken is sweet, savory, and fall-apart tender—perfect for busy weeknights and meal prep lovers alike!
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.
Notes
- 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).
Keywords: crock pot teriyaki chicken, slow cooker chicken, easy asian chicken, honey soy chicken, shredded teriyaki chicken, healthy takeout alternative, meal prep chicken, slow cooker dinner, gluten-free teriyaki, dump and go recipe