Crock Pot Teriyaki Chicken Recipe
You know that moment when you really don’t want to cook, but also can’t justify takeout for the third time this week?
Yeah. That.
Enter: this cozy, slow-cooked teriyaki chicken. It’s the kind of thing you can toss into a crock pot, go live your life, and come back to something that actually tastes like effort. Even though you barely did anything. Which, honestly, is the dream.
This is the kind of recipe that doesn’t ask for much. A few pantry staples, a little patience, and a chicken thigh or two that’s been hanging out in the freezer since that one time you tried to meal prep. We’ve all been there.
And just in case you’re wondering—yes, it’s healthier than takeout. Yes, it’s flavorful. And yes, it might become your new default when you “accidentally” ignore your fridge for too long.
Let’s get into it.
Ingredients You’ll Actually Use
None of that “¼ tsp of an obscure spice you’ll never use again” nonsense. This recipe is all about stuff you probably already have—or can easily get.
| Ingredient | Why it’s here |
|---|---|
| Chicken thighs (1½ lbs) | Juicy, flavorful, impossible to mess up |
| Soy sauce (⅔ cup, low sodium) | Salty, savory, the base of the sauce |
| Rice vinegar (3 tbsp) | Adds brightness and cuts through richness |
| Honey (3 tbsp) | Natural sweetness without going overboard |
| Brown sugar (3 tbsp) | Boosts that deep teriyaki flavor |
| Garlic (1 clove, minced) | Because garlic makes everything better |
| Fresh ginger (1 tbsp, minced) | Warmth + zing, very necessary |
| Cornstarch (1 tbsp) | Thickens the sauce like a pro |
| Water (2 tbsp) | Helps the cornstarch do its thing |
| Toasted sesame seeds + green onions | Fancy toppings that make you look like you tried |
| Cooked rice or quinoa | You’ll want something to soak up that sauce |
Optional but good idea: Steamed broccoli, snap peas, or roasted veggies if you’re into balance.
How to Make Crock Pot Teriyaki Chicken (Without Overthinking It)
Here’s the beauty of this recipe: it’s not fussy. You could do it half-awake and it would still taste great. Which… might actually happen if you’re starting it in the morning.
Step 1: Assemble the cast
Place the chicken thighs in your slow cooker. No need to cut them up—just lay them in like they’re settling in for a long nap.
In a bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour that mixture right over the chicken.
Step 2: Walk away
Cover and cook on HIGH for about 2 hours or LOW for about 4 hours. Either way, the chicken should be nice and tender by the end.
Don’t stress about exact timing. It’s pretty forgiving.
Step 3: Shred it up
Once it’s cooked, remove the chicken and shred it with two forks. If it’s resisting, give it 30 more minutes.
Then strain the cooking liquid into a saucepan. You don’t have to, but it makes the sauce smoother.
Step 4: Make it glossy
In a small bowl, stir together the cornstarch and water to make a quick slurry (you’re now officially a saucier).
Pour it into the sauce and cook over medium heat, whisking until it thickens. Should take 3 to 5 minutes.
Once it’s silky and coats a spoon, it’s ready.
Step 5: Bring it all together
Return the shredded chicken to the sauce, stir to coat, and boom: dinner is ready.
Serve over rice, sprinkle with sesame seeds and chopped green onions, and try to act like you didn’t just wing it with zero effort.
Pro Tips That’ll Make You Look Like a Pro (Even if You’re Not)
- Use thighs, not breasts – Chicken breasts dry out in slow cookers. Thighs don’t. Don’t make this harder than it needs to be.
- Don’t skip the vinegar – It’s not just filler. It balances the sweetness and makes everything pop.
- Meal prep bonus – This dish keeps in the fridge for up to 4 days. Just reheat and you’re golden.
- Freezer-friendly – Store in a zip bag (with sauce!) and freeze for up to 3 months. Reheat gently to keep the texture happy.
What to Eat With It (Because Teriyaki Deserves Friends)
You could totally eat this solo over rice and call it a night. But if you’re feeling a little extra (or you’re feeding people who get bored easily), here are some ideas:
| Side Dish | Vibe |
|---|---|
| Steamed broccoli | Basic but balances the sweet-savory sauce |
| Roasted carrots with sesame oil | Adds depth and makes it feel like you planned this |
| Cucumber salad | Light and crisp to cut through the richness |
| Fried eggs | Weird? Maybe. Delicious? Absolutely |
| Garlic sautéed kale | For when you want your nutrients with flavor |
The Flavor Rundown
This teriyaki chicken hits all the right notes:
- Sweet from honey and brown sugar
- Salty from soy sauce
- Bright from the vinegar
- Savory from the chicken and garlic
- Warm from the ginger
And the best part is how the sauce clings to every piece of chicken, especially once it’s shredded. You’re not just eating chicken. You’re eating sauce-delivered flavor bombs.
Frequently Asked (Or Silently Googled) Questions
Can I use chicken breasts instead of thighs?
You can, but they’re more likely to dry out. If you’re really set on it, just reduce the cooking time a bit and maybe add a splash of chicken broth.
Is it too sweet?
Nope. The vinegar and soy sauce balance it. But if you’re super sensitive to sugar, cut the brown sugar in half.
Can I skip the thickening step?
You can—but you’ll end up with a thin sauce. Not bad, just not as satisfying. The thick sauce makes it feel more like a real teriyaki.
What’s the best way to store leftovers?
Store in an airtight container in the fridge. Reheat gently on the stovetop or microwave in 30-second bursts with a splash of water to loosen the sauce.
What Makes This Recipe Work (Beyond the Obvious)
It’s low effort without tasting lazy. It’s crowd-friendly without trying too hard. It’s healthy-ish without tasting like a compromise.
Basically, this is the kind of meal that lets you be both the laid-back home cook and the person who still manages to eat something warm, balanced, and satisfying on a random Tuesday night.
That’s the energy we’re going for here.
One More Thing…
If you ever find yourself staring into your fridge thinking “I have nothing to cook,” just remember this recipe exists. You don’t need a ton of time, or energy, or even a great plan.
Just some chicken, a handful of ingredients, and a slow cooker that doesn’t judge.
You’ve got this. And if you make it, tell me what you paired it with—or how many times you’ve made it because it’s that easy.
