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Crockpot teriyaki chicken
Isla Marie

Crockpot Teriyaki Chicken

Crockpot Teriyaki Chicken is a tender, juicy slow-cooker meal made with chicken simmered in a sweet and savory homemade teriyaki sauce. This hands-off recipe delivers classic takeout-style flavor with minimal effort and is perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 4 hours
Servings: 6 people
Course: Dinner, Main Dish
Cuisine: American, Asian-Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken breasts or thighs
  • ½ cup soy sauce
  • ⅓ cup brown sugar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Optional: sliced green onions and sesame seeds for garnish

Equipment

  • Crockpot / Slow Cooker
  • Mixing bowl
  • Measuring cups and spoons
  • Tongs or forks (for shredding)
  • Small bowl (for slurry)

Method
 

  1. Place chicken in the bottom of the crockpot in an even layer.
  2. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil.
  3. Pour the sauce evenly over the chicken.
  4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is fully cooked and tender.
  5. Remove chicken and shred with two forks, then return it to the crockpot.
  6. In a small bowl, mix cornstarch with water to form a slurry. Stir into the crockpot.
  7. Cover and cook on HIGH for 15–20 minutes, until the sauce thickens and coats the chicken.

Notes

  • Chicken thighs stay juicier, but breasts work well too
  • Thicken sauce at the end to avoid over-reduction
  • Add vegetables like broccoli during the last 30 minutes if desired
  • Sauce thickens more as it cools