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Crockpot Teriyaki Chicken

A simple and delicious slow-cooked teriyaki chicken recipe that requires minimal effort, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts Can substitute with thighs for richer flavor.
  • 1 cup teriyaki sauce Low-sodium option recommended.
  • 1/4 cup brown sugar Can substitute with a low-sugar alternative.
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce Use low-sodium if desired.
  • 1 teaspoon garlic powder Can use fresh garlic instead.
  • 1 teaspoon ginger powder Can use fresh ginger instead.
  • Salt and pepper to taste
For Serving
  • Cooked rice or noodles For serving.
  • Chopped green onions and sesame seeds For garnish, optional.

Method
 

Preparation
  1. Place the chicken breasts in the crockpot. Arrange them in a single layer if possible.
  2. In a separate bowl, mix together the teriyaki sauce, brown sugar, rice vinegar, soy sauce, garlic powder, ginger powder, salt, and pepper. Whisk until the sugar dissolves.
  3. Pour the mixture over the chicken in the crockpot, coating each piece.
Cooking
  1. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
  2. Use an instant-read thermometer to confirm a safe internal temperature of 165°F.
  3. Shred the chicken directly in the sauce using two forks or kitchen tongs. Stir to combine so the sauce evenly coats the meat.
Serving
  1. Serve over rice or noodles, garnished with chopped green onions and sesame seeds if desired.

Notes

For a thicker sauce, remove the lid for the last 30 minutes of cooking or simmer the sauce with cornstarch. This recipe is adaptable for various dietary preferences, including gluten-free and low-sugar options.