Here is a great Crockpot Teriyaki Chicken recipe the whole family will love. Simple and delicious with a made-from-scratch teriyaki sauce. In this post, I am going to show you how to make teriyaki chicken in your crockpot along with how to make your teriyaki sauce from scratch.
Best crockpot teriyaki chicken recipe EVER!
Well, maybe not in the entire world. But it is seriously so delicious and so easy to make. You just dump the star of the party (the chicken and the base for your teriyaki sauce) in a crockpot and let it do most of the work for you.
The “hardest part” (and I say that in quotations because it’s really not hard, like, at all) making the sauce and rice. Oh and opening a can, WooHoo. HaHa!
Of course, there is always the super lazy way of “making” teriyaki sauce (no judgment, even I take the easy way out sometimes). Buy your favorite brand of bottled teriyaki sauce and use it instead, no cooking required. It’s totally fine. But I promise you it will not be the same.
This recipe is one the whole family will enjoy, or at least mine does anyways. It’s simple, it’s delicious, and if you don’t include the crockpot cooking time, it’s actually a “quick” meal to make. Like, dinner is made in less than 30 minutes. Sweet!
Let’s move on to the recipe itself, shall we?
Crockpot Teriyaki Chicken
- 3-4 Boneless Skinless Chicken Breast
- Sugar
- Soy Sauce
- Apple Cider Vinegar
- Ground Ginger
- Minced Garlic
- Black Pepper
- Corn Starch
- Cold Water
- Rice
- Pineapple or Broccoli (optional)
The first thing you are going to want to do is whip out that fantabulous Crockpot of yours. Because this is where all the magic happens.
Place 3 to 4 chicken breasts inside your crockpot.
Just an FYI (in case you are wondering by the picture below) I will buy my chicken breasts in bulk. That way I can separate them into the amounts I need per how many will be eating it and freeze them.
The chicken below is frozen.
It also makes it easier when it comes time to make a meal that calls for chicken. I just open the freezer and PLOP, into the crockpot it goes.
Alrighty then, moving on.
In a small bowl combine 3/4 cup sugar, 1/4 cup soy sauce, 6 tbsp apple cider vinegar, 3/4 tsp ground ginger, 1 tsp minced garlic (or 1/4 tsp garlic powder if you are out of minced like I am occasionally), and 1/4 tsp pepper. Stir all the things until they are well combined.
Then pour your liquid mixture all over your chicken.
Place the lid on top and cook on low for 6 to 8 hours (if your chicken is frozen) or 4 to 6 hours (if your chicken is fresh from the store aka already thawed).
Once your chicken is cooked all the way through, move it to another bowl so that you can shred, cut, chop, or however which way you had rather eat your chicken.
Right before you start making the sauce for your slow cooker teriyaki chicken dinner, go ahead and start boiling water to get the rice going. It doesn’t matter which white rice you use. For me, I always use the boil in a bag that takes 10 minutes to cook once the water starts boiling.
Now let’s move on to the homemade teriyaki sauce.
Homemade Teriyaki Sauce Recipe
The remaining juice from the crockpot is what you are going to use to make the teriyaki sauce.
First, you are going to strain out all the chicken leftovers before transferring the liquid to a pan. I use a mini fine mesh strainer and my glass measuring cup for easy pouring. I do this because, one, I only have so many hands, and two, I have no one around to help me.
Once the liquid is strained pour it into a pan and bring it to a boil. It will not take long for it to start boiling. It will seriously be boiling by the time you mix the cornstarch and water together which is the next step.
While that is coming to a boil, in a small cup or bowl combine 4 tsp cornstarch with 4 tsp cold water. Stir until the cornstarch has completely dissolved.
Pour this into the boiling teriyaki liquid and slowly whisk everything together until it thickens. You will see it thicken pretty quickly. Once it thickens you can then transfer it to a small bowl if you would like.
On a side note, it won’t look like it makes enough. But a little bit of teriyaki sauce goes a long way. With that being said, it does make enough. However, you are more than welcome to double the recipe.
There’s nothing special to doubling it, you literally double the sugar, soy sauce, apple cider vinegar, ginger, garlic, pepper, corn starch, and water. I have done this before and it all turns out the same (the chicken and the sauce).
That’s it on the sauce.
You can then open and drain a 10oz can of pineapple tidbits or heat up some small broccoli florets while you are making the sauce. This adds a little something extra to this easy dinner. In our house, we prefer pineapple over broccoli. To each his own!
Now start assembling your plate or bowl and get to chowing down.
Here are a few other simple and delicious Crockpot recipes you may like:
Crockpot Teriyaki Chicken
Equipment
- Crockpot
Ingredients
- 3-4 Boneless Skinless Chicken Breast
- ¾ cup Sugar
- ¼ cup Soy Sauce
- 6 tbsp Apple Cider Vinegar
- ¾ tsp Ground Ginger
- 1 tsp Minced Garlic
- ¼ tsp Black Pepper
- 4 tsp Cornstarch
- 4 tsp Cold Water
- Rice (cooked)
- 10 oz Can Pineapple Tidbits -OR- 12 oz Bag Small Broccoli Florets (both optional)
Instructions
- Place chicken breast inside crockpot.
- In a bowl whisk together: sugar, soy sauce, apple cider vinegar, ginger, garlic, and pepper. Then pour over the chicken.
- Add lid and cook on low for 4-6 hours. If you are using frozen chicken breasts then cook on low for 6-8 hours.
- Once the chicken is cooked through, remove from the crockpot and either shred, chop, or cut into slices.
- Strain the liquid from the crockpot and pour into a pan and bring to a boil.
- In a small bowl or cup mix together cornstarch and water. Slowly pour into boiling teriyaki liquid and whisk together until it thickens.
- Cook rice along with either heating up broccoli florets or opening a can of pineapple to go along with dinner.
- Enjoy!
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