Easy Crockpot Teriyaki Chicken

Crockpot Teriyaki Chicken is a weeknight dinner champion. It’s incredibly simple, requires minimal effort, and delivers maximum flavor. This recipe is perfect for busy families, meal prepping, or anyone craving a delicious and satisfying meal without spending hours in the kitchen. Forget takeout; this homemade version is healthier, tastier, and budget-friendly!

Why You’ll Love This Crockpot Teriyaki Chicken

There’s a reason this recipe is a crowd-pleaser. Here are just a few of the things that make it so great:

• Effortless Cooking: Simply toss the ingredients into the slow cooker, and let it do its magic. No babysitting required!
• Big Flavor: The teriyaki sauce creates a sweet, savory, and slightly tangy glaze that coats the chicken perfectly.
• Versatile: Serve it over rice, noodles, or quinoa. Use it in lettuce wraps, salads, or sandwiches. The possibilities are endless.
• Meal Prep Friendly: This chicken keeps well in the refrigerator, making it ideal for meal prepping lunches or dinners throughout the week.
• Budget-Friendly: Chicken thighs are an economical protein choice, and the other ingredients are pantry staples.

The Secret to Perfect Crockpot Teriyaki Chicken

While the recipe is straightforward, a few key tips can elevate your dish from good to amazing:

• Use Chicken Thighs: Boneless, skinless chicken thighs are the best choice for crockpot cooking. They remain tender and juicy even after hours of slow cooking. Chicken breasts can dry out.
• Don’t Overcook: Overcooked chicken can become dry and stringy. Check for doneness after 4 hours on low or 2 hours on high.
• Thicken the Sauce (Optional): If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir it into the crockpot during the last 30 minutes of cooking.
• Add Vegetables (Optional): Incorporate vegetables like broccoli florets, bell peppers, or snap peas during the last hour of cooking for a complete meal.
• Fresh Ginger and Garlic: While ginger and garlic powder can work in a pinch, fresh ginger and garlic will deliver the most vibrant flavor.

Choosing Your Chicken: Thighs vs. Breasts

As mentioned earlier, boneless, skinless chicken thighs are the recommended choice. They have a higher fat content than breasts, which helps them stay moist and flavorful throughout the slow cooking process. Chicken breasts can be used, but be mindful of the cooking time. Check for doneness sooner and avoid overcooking.

Mastering the Teriyaki Sauce

The teriyaki sauce is the heart of this recipe. While you can use store-bought sauce, making your own allows you to control the sweetness and sodium levels. Here’s a basic teriyaki sauce recipe:

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger

Adjust the sweetness and tanginess to your liking by adding more brown sugar or rice vinegar.

Step-by-Step Instructions for Crockpot Teriyaki Chicken

This recipe is so simple, you’ll wonder why you haven’t been making it for years!

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/4 cup brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, grated)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons cold water (optional, for thickening)
• Sesame seeds and sliced green onions, for garnish (optional)

Instructions:

1. Combine Ingredients: In the crockpot, combine the chicken thighs, soy sauce, brown sugar, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes (if using).

2. Stir Well: Stir everything together to ensure the chicken is evenly coated in the sauce.

3. Cook: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.

4. Thicken Sauce (Optional): If you want a thicker sauce, mix the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the crockpot during the last 30 minutes of cooking.

5. Shred (Optional): If you prefer shredded chicken, use two forks to shred the chicken in the crockpot.

6. Serve: Serve the teriyaki chicken over rice, noodles, or quinoa. Garnish with sesame seeds and sliced green onions, if desired.

Variations and Add-Ins

This recipe is a great starting point for customizing your own teriyaki chicken. Here are some ideas:

• Pineapple: Add canned pineapple chunks (drained) to the crockpot for a tropical twist.
• Vegetables: Add broccoli florets, bell peppers, carrots, or snap peas during the last hour of cooking.
• Spicy: Increase the amount of red pepper flakes or add a dash of sriracha for extra heat.
• Citrus: Add a squeeze of fresh orange or lemon juice for a brighter flavor.
• Mushrooms: Add sliced mushrooms to the crockpot at the beginning of cooking.

Serving Suggestions and Complementary Dishes

Crockpot Teriyaki Chicken is incredibly versatile. Here are some serving suggestions:

• Over Rice: Serve it over steamed white rice, brown rice, or jasmine rice.
• With Noodles: Toss it with cooked noodles like udon, soba, or ramen.
• In Lettuce Wraps: Spoon the chicken into lettuce cups for a light and healthy meal.
• In Salads: Add it to a bed of mixed greens with your favorite vegetables and a light vinaigrette.
• In Sandwiches: Use it as a filling for sandwiches or sliders.

Complementary Dishes:

• Steamed broccoli
• Asian slaw
• Edamame
• Spring rolls
• Miso soup

Storage and Reheating Instructions

Storage:

• Refrigerator: Store leftover crockpot teriyaki chicken in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the chicken in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating:

• Microwave: Reheat individual portions in the microwave until heated through.
• Stovetop: Reheat the chicken in a saucepan over medium heat, adding a splash of water or chicken broth if needed to prevent it from drying out.
• Oven: Reheat the chicken in a baking dish in a preheated oven at 350°F (175°C) until heated through.

Frequently Asked Questions (FAQ)

• Can I use frozen chicken?

While it’s best to use thawed chicken for optimal flavor and texture, you can use frozen chicken in a pinch. However, add at least an hour to the cooking time, and ensure the internal temperature reaches 165°F (74°C) before serving. Be aware that the texture may be slightly different.

• How do I prevent the chicken from drying out?

Using chicken thighs instead of breasts is the best way to prevent the chicken from drying out. Also, avoid overcooking it. Check for doneness after 4 hours on low or 2 hours on high.

• Can I make this recipe in an Instant Pot?

Yes, you can adapt this recipe for the Instant Pot. Use the sauté function to brown the chicken lightly, then add the remaining ingredients. Cook on high pressure for 8-10 minutes, followed by a natural pressure release for 10 minutes.

• Is this recipe gluten-free?

No, traditional soy sauce contains gluten. To make it gluten-free, use tamari, which is a gluten-free soy sauce alternative.

• Can I add more vegetables?

Absolutely! Adding vegetables like broccoli, bell peppers, or carrots is a great way to make this a complete meal. Add them during the last hour of cooking to prevent them from becoming mushy.