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Crockpot Teriyaki Chicken simmers in a slow cooker, ready to be served as a flavorful and easy meal.

Easy Crockpot Teriyaki Chicken

This crockpot teriyaki chicken recipe delivers restaurant-quality flavor with minimal effort. Boneless, skinless chicken thighs are slow-cooked in a flavorful teriyaki sauce, resulting in a tender and delicious meal. Perfect for a weeknight dinner served over rice with sesame seeds and green onions.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup low-sodium soy sauce
  • 1/2 cup mirin or 1/4 cup dry sake + 1/4 cup sugar
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish
  • Steamed rice, for serving

Equipment

  • Crockpot
  • Medium bowl
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Grater
  • knife
  • cutting board
  • Spoon
  • fork

Method
 

  1. Cut the chicken thighs into 1-inch pieces.
  2. In a medium bowl, whisk together the soy sauce, mirin (or sake and sugar), honey, brown sugar, garlic, ginger, and sesame oil.
  3. Place the chicken in the crockpot.
  4. Pour the teriyaki sauce over the chicken, ensuring it's evenly coated.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours. The chicken should be cooked through and easily shredded with a fork.
  6. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  7. Pour the slurry into the crockpot during the last 30 minutes of cooking. Stir well to combine.
  8. If the sauce is too thick, add a tablespoon or two of water until you reach the desired consistency.
  9. Serve the teriyaki chicken over steamed rice.
  10. Garnish with sesame seeds and chopped green onions.

Notes

For best results, use low-sodium soy sauce to control the saltiness. Add the garlic and ginger during the last hour of cooking for a more pronounced flavor. Adjust the amount of honey and brown sugar to your preference. Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm on the stovetop.