this Crock Pot Teriyaki Chicken It’s a better meal than takeout and ready in minutes. It’s made with tender chicken dipped in a sweet and salty tangy teriyaki sauce.
Easy Slow Cooker Chicken Teriyaki
My favorite meals are slow cooker meals. Especially ones where all you have to do is pour everything into your pot.
This Crockpot Teriyaki Chicken is one of those recipes. It tasted like it was bought at a restaurant, but you actually spent 5 minutes prepping it and letting the slow cooker do its thing.
Just walk away and come back hours later for a mouthwatering home cooked meal the whole family will love!
materials needed:
- chicken: You can use chicken breasts or chicken thighs. See the recipe card below to adjust the cooking time according to the chicken pieces you are using.
- Teriyaki sauce: We are making a homemade teriyaki sauce using coconut aminos, rice vinegar, coconut sugar, honey, garlic and ginger. Coconut aminos is a gluten-free soy sauce substitute. If you don’t cook gluten-free, feel free to use regular soy sauce instead.
- mud: To thicken the sauce, we combine a slurry made of arrowroot and water.
- Side dishes: Sesame seeds, cilantro, green onions, red pepper flakes.
How to Make Crockpot Chicken Teriyaki
It’s so easy to make classic chicken teriyaki in the slow cooker! All it takes is a few minutes of hands-on time.
- Combine and cook: Combine chicken and sauce ingredients in slow cooker, then cover and cook on high for 3-4 hours or low for 6-8 hours.
- Add slurry: Mix arrowroot powder and water together. Twenty minutes before the end of cooking time, mix half of the slurry into the sauce. Cover and cook for another 10 minutes, then check for consistency. If still not thick enough, add remaining slurry and cook for another 10 minutes.
- To slice and serve: When the chicken is cooked, shred it with two forks, or remove it from the saucepan and chop into bite-sized pieces. Mix it back into the sauce, and enjoy!
Can I put raw chicken in the slow cooker?
Yes! Chicken can be put in the slow cooker raw and comes out perfectly cooked, deliciously tender, and juicy. No additional steps are required.
Is it better to cook chicken slowly on high heat or slowly?
While both options cook chicken well, I always recommend cooking the meat in a saucepan over low heat.
The longer cooking time and lower heat really give the chicken enough time to become tender and flavorful without completely drying out.
Should the teriyaki sauce be used before or after cooking?
forward!Teriyaki sauce acts as the liquid in the saucepan and Infuses chicken with tons of flavor during the long, slow cook time. It’s a win-win!
Tips and Considerations for Crockpot Teriyaki Chicken
- Add vegetables. Feel free to add your favorite sautéed veggies to add extra nutrition to your slow cooker chicken teriyaki.
- If you do add vegetables, Do this towards the end of the cooking time so they don’t get overcooked. For long-cooking vegetables such as broccoli and cauliflower, add within the last hour (two hours if frozen.) For quick-cooking vegetables such as peas, green beans, or peppers, add within the last 30 minutes (if frozen , then one hour).
- Season it. Want to turn the heat up a notch? Try adding a little red pepper flakes or a tiny drop of Sriracha.
- Looking for a way to use leftovers? Try adding it to lettuce wraps or hamburgers!
service suggestion
I recommend serving teriyaki chicken over white rice, Cauliflower Fried Riceor coconut rice Serve with a delicious side dish or two. Here are some ideas:
how to store
Leftover Slow Cooker Chicken Teriyaki will keep in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
To reheat, if frozen, thaw overnight in the refrigerator, then heat on the stove over medium-low heat. You can also microwave smaller portions to warm them up, but this may dry out the chicken a bit.
More Slow Cooker Chicken Recipes You’ll Love
- 1-1/2 pound Boneless Skinless Chicken Thighs diced
- 1/3 cup coconut aminos
- 2 tablespoon rice vinegar
- 1 tablespoon coconut candy
- 2 tablespoon Honey
- 2 clove garlic
- 2 tablespoon chopped fresh ginger
- 1 tablespoon Pueraria
- 1 tablespoon water
- Optional side dishes:
- sesame seeds
- coriander
- green onions
- red pepper flakes
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If preparing ahead and storing in the freezer: Gather your ingredients and place everything except arrowroot and water into a gallon-sized freezer bag and seal. Store flat in the refrigerator. To thaw, place in the refrigerator the night before.
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Cooking: Combine all ingredients in slow cooker. Cook the chicken breasts on high for 3 hours and the chicken thighs for 4 hours on high.
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To make the slurry: Stir the arrowroot powder with 2 tablespoons of water. Pour half of the slurry mixture into the slow cooker. If not thick enough, add remaining slurry until sauce reaches your desired consistency.
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Serve hot with white or cauliflower rice. Garnish with sesame seeds, red pepper flakes, and cilantro.
