Crockpot Teriyaki Chicken

A simple and delicious recipe for teriyaki chicken made in the crockpot with minimal prep time, ensuring tender chicken coated in a sweet and savory glaze.

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Prep Time 10

Cook Time 7

Total Time 7 10

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 400

Ingredients Method Notes

Ingredients

For the Chicken

2 pounds boneless, skinless chicken thighs Thighs ensure tenderness, but breasts can be substituted.
1 tablespoon olive oil Optional, for browning.

For the Teriyaki Sauce

1 cup teriyaki sauce Look for low-sodium options for a healthier choice.
1/4 cup honey Adjust based on sweetness preference.
2 tablespoons rice vinegar Adds tanginess.
2 cloves garlic, minced For depth of flavor.
1 teaspoon fresh ginger, grated Optional but highly recommended for an aromatic kick.

For Garnish

2 stalks green onions, chopped For freshness.
sesame seeds For that authentic touch.

Method

Preparation

If desired, sauté the chicken thighs in olive oil for 2-3 minutes on each side to brown them.
In a bowl, whisk together the teriyaki sauce, honey, rice vinegar, minced garlic, and grated ginger.
Place the chicken thighs in the crockpot, and pour the sauce over them. Ensure the chicken is fully coated.

Cooking

Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and shreds easily with a fork.

Serving

Before serving, sprinkle the chopped green onions and sesame seeds on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in the microwave or stovetop until heated through.