Crock-Pot Chicken Teriyaki

Why You’ll Love This Recipe

I love how easy this recipe is—just toss everything in the Crock-Pot and walk away. The chicken comes out so juicy and flavorful, and the teriyaki sauce thickens up perfectly with a quick slurry at the end. I can customize it with veggies or pineapple if I’m feeling creative, and it reheats like a dream, which makes it perfect for meal prep. It’s the kind of recipe that works just as well for a busy weeknight as it does for a relaxed weekend dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs boneless, skinless chicken breasts or thighs, diced into bite-sized pieces

• 1/2 cup chicken broth

• 3/4 cup thick teriyaki sauce

• 1/4 cup brown sugar

• 3 cloves garlic, minced

Optional:

• 1 tbsp cornstarch + 1 tbsp water (to thicken sauce)

• Chopped bell peppers, snap peas, broccoli, or pineapple chunks (add-ins)

• Sesame seeds and sliced green onions (for garnish)

Directions

1. In a large bowl, I whisk together the chicken broth, teriyaki sauce, brown sugar, and minced garlic until the sugar is mostly dissolved.

2. I add the diced chicken and toss it in the sauce to coat everything evenly.

3. I pour the chicken and sauce into the Crock-Pot and cover it.

4. I cook on low for 4–6 hours, until the chicken is tender and cooked through.

5. If I want the sauce thicker, I stir together a cornstarch slurry and mix it into the Crock-Pot during the last 30 minutes of cooking.

6. I serve the chicken over rice, noodles, or lettuce wraps and garnish with sesame seeds and sliced green onions.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 4–6 hours (on low)
Total Time: 4 hours 10 minutes

Variations

• I often use chicken thighs instead of breasts—they stay juicier and more flavorful.

• I add broccoli, snap peas, or bell peppers in the last hour of cooking to turn it into a complete meal.

• For a tropical twist, I toss in pineapple chunks during the last 30 minutes.

• A drizzle of sriracha or chili flakes gives it a spicy edge.

• I sometimes serve it with jasmine rice or over soba noodles for something different.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: I reheat on the stovetop over medium heat or in the microwave until warmed through.
Freezer: This dish freezes well. I portion it out into freezer containers and freeze for up to 3 months. I thaw overnight in the fridge and reheat when ready to eat.

FAQs

Can I cook this on high instead of low?

Yes, I can cook it on high for 2–3 hours, but I find the chicken is more tender when cooked on low.

What’s the best cut of chicken for this recipe?

I prefer using chicken thighs because they stay juicy and tender, but chicken breasts work great if I want a leaner option.

Do I have to thicken the sauce?

No, it’s optional. I like my sauce a little thicker, so I use a cornstarch slurry. But it’s still delicious without it—just a little looser in texture.

Can I add vegetables?

Yes, I add bell peppers, broccoli, snap peas, or even shredded carrots during the last hour of cooking so they stay crisp-tender.

Is this recipe good for meal prep?

Absolutely. I make a big batch and portion it into containers with rice or noodles. It holds up well in the fridge or freezer.

Conclusion

Crock-Pot Chicken Teriyaki is one of those effortless meals that always delivers. I love how it fills the house with the warm, savory aroma of garlic and teriyaki while I go about my day. It’s customizable, reheats beautifully, and tastes even better the next day. Whether I’m cooking for my family or stocking the freezer, this recipe is one I keep coming back to.

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