Crock-Pot Chicken Teriyaki

Sweet sticky and comforting this Crock-Pot chicken teriyaki is my go-to answer for those nights when everyone is hungry and I need dinner to cook itself It delivers all the bold takeout flavors but with simple prep and tender results every single time

I first made this dish on a hectic workday when I had zero time for fussing at the stove After tasting it my partner requested it again the very next week and now it is a staple We love using it for quick weeknight dinners or lazy Sunday lunches

Ingredients

• Boneless skinless chicken breasts or thighs: see which looks fresher or juicier at the store Both cook up super tender
• Chicken broth: choose low sodium for better control over the saltiness
• Teriyaki sauce: get a thick high quality brand or make your own for the deepest flavor
• Brown sugar: adds richness and boosts the caramel notes
• Garlic: use fresh for the biggest punch and never skimp
• Cornstarch: use for perfect takeout style glossiness if you want a thicker sauce
• Chopped bell peppers snap peas broccoli or pineapple chunks: these brighten up the dish with texture and color
• Sesame seeds sliced green onions: these make any serving restaurant worthy

Instructions

Mix Your Sauce:

In a large bowl whisk together chicken broth teriyaki sauce brown sugar and minced garlic until the sugar looks mostly dissolved and the mixture is silky

Marinate the Chicken:

Add diced chicken to the bowl and toss well with the sauce Make sure every chunk is coated so each piece soaks up the flavor while cooking

Load the Crock-Pot:

Dump everything from the bowl into your Crock-Pot Spread the chicken out evenly in the pot If you are adding chopped veggies or pineapple wait until later in the process so they stay crisp

Slow Cook the Chicken:

Cover and cook on low for four to six hours The chicken will turn meltingly tender and the sauce will develop deep savory notes If adding veggies or fruit stir them in during the last hour to keep them from turning mushy

Thicken the Sauce:

If you prefer a glossy stickier sauce whisk together a cornstarch slurry of one tablespoon cornstarch with one tablespoon water Stir this into the pot in the last thirty minutes and let things bubble gently until thickened

Serve and Garnish:

Spoon the sticky chicken over rice noodles or into lettuce cups Finish with green onions and sesame seeds for that irresistible crunch and pop of color

I absolutely cannot resist thick teriyaki sauce that hugs every sticky bite of chicken My kids beg to scoop up extra sauce over their rice and my kitchen always smells so warm and inviting when this is slow cooking

Storage Tips

Let leftovers cool before storing so condensation does not make things soggy Store in airtight containers in the fridge for up to four days For longer storage freeze portions in zip bags flattening them out so they stack better Reheat gently with a splash of water or extra teriyaki sauce to revive the glossy finish

Ingredient Substitutions

If you want to make this gluten free swap in tamari for teriyaki sauce For a twist with more depth add a splash of pineapple juice to the sauce and use fresh pineapple chunks in place of other veggies Vegetarians can swap out chicken for pressed extra firm tofu and reduce the cook time

Serving Suggestions

This chicken teriyaki absolutely shines on fluffy jasmine rice Rice soaks up all that glossy sauce in the best way Or serve it in bowls with steamed broccoli or carrots Lettuce wraps make it party ready and leftovers are fantastic wrapped up in a tortilla for a teriyaki chicken burrito

Cultural and Seasonal Context

Chicken teriyaki is a beloved Japanese American classic known for its savory sweet glaze and tender texture While true Japanese teriyaki uses grilled meat with a simple glaze this takeout style version is a cozy family adaptation Slow cooking allows every morsel to soak up flavor making it ideal for any chilly season When summer veggies are at their peak I love to add snap peas or use grilled pineapple for brightness

Seasonal Adaptations

Swap in fresh sugar snap peas or asparagus in the spring Roasted sweet potato cubes create a fall twist Grilled bok choy or summer squash work great in the warmer months

Success Stories

One friend made this for her holiday potluck and everyone left with the recipe My own kids will eat this cold out of the fridge and even request it in their school thermos You can even use leftovers as a flavorful pizza topping or tucked into bao buns

Freezer Meal Conversion

To make a freezer meal simply combine uncooked diced chicken with the measured sauce ingredients in a bag or container and freeze flat When ready to cook thaw overnight in the fridge Dump right in the Crock-Pot and continue with the recipe No extra prep needed for a busy night

This recipe is sure to become a family favorite for busy nights and cozy weekends alike Enjoy every sweet sticky bite and make it your own

Recipe FAQs

→ How long should chicken cook in a slow cooker?

Cook diced chicken on low for 4–6 hours until fully cooked and tender. Adjust timing based on thickness of pieces.

→ Can I use chicken thighs instead of breasts?

Yes, both chicken thighs and breasts work well. Thighs offer slightly more flavor and moisture.

→ How can I thicken the sauce?

Mix 1 tbsp cornstarch with 1 tbsp water to create a slurry. Stir it in during the last 30 minutes of cooking.

→ What are good side options?

Serve over steamed rice, noodles, or tuck into fresh lettuce wraps for a lighter meal.

→ Are vegetables or fruit good add-ins?

Absolutely! Bell peppers, snap peas, broccoli, or pineapple chunks add texture and flavor variety.