Guide To Make Chicken Teriyaki Recipe Crock Pot The Best

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Craving a delicious and hassle-free meal? Look no further than this crock pot chicken teriyaki recipe! This recipe is perfect for busy weeknights, requiring minimal prep work and leaving you with a flavorful and satisfying dinner. Plus, it’s a crowd-pleaser that the whole family will love.


Crock Pot Teriyaki Chicken
Crock Pot Teriyaki Chicken

1 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup mirin (or rice vinegar)
  • 2 tablespoons pineapple juice
  • 1 tablespoon cornstarch
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1/2 teaspoon black pepper

  • Directions:

    1. Combine the Sauce: In a medium bowl, whisk together soy sauce, brown sugar, mirin, pineapple juice, cornstarch, garlic, ginger, and black pepper.
    2. Marinate (Optional): For extra flavor, marinate the chicken in the sauce for at least 30 minutes, or up to 4 hours, in the refrigerator.
    3. Transfer to Crock Pot: Add the chicken pieces (and any marinade) to the slow cooker. Pour the remaining sauce over the chicken, ensuring all pieces are evenly coated.
    4. Cook Low and Slow: Cook on low for 6-8 hours, or on high for 4-5 hours, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C) for safe consumption.
    5. Serve and Enjoy! Once cooked, serve the chicken teriyaki over rice, noodles, or vegetables. You can also garnish with chopped green onions or sesame seeds for an extra touch.

    Nutrition Facts (Per Serving)

    This recipe yields approximately 4 servings. Here’s a general estimate of the nutritional content per serving:

    Calories: 350

  • Protein: 30g
  • Fat: 15g
  • Carbs: 25g
  • Sodium: 800mg (depending on the soy sauce)

  • Please note: This is just an approximation. The actual nutritional content may vary depending on the specific ingredients you use and the size of your servings.


    This crock pot chicken teriyaki recipe is a lifesaver for busy weeknights. It’s easy to prepare, incredibly flavorful, and perfect for feeding a crowd. Plus, leftovers can be easily stored and reheated for another delicious meal.

    Frequently Asked Questions (FAQs)

    1. Can I use chicken thighs instead of breasts?

    Absolutely! Chicken thighs are a great alternative for this recipe. They tend to be more flavorful and juicy than breasts, making them perfect for slow cooker cooking. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.

    2. Do I have to marinate the chicken?

    Marinating is not required, but it does add extra flavor to the chicken. If you’re short on time, you can skip this step. However, if you have 30 minutes to spare, marinating will definitely enhance the taste.

    3. What can I serve with chicken teriyaki?

    This recipe is versatile and can be served with a variety of sides. Here are some ideas:

    Steamed rice or brown rice

  • Noodles (rice noodles, ramen, etc.)
  • Roasted vegetables
  • Stir-fried vegetables
  • Salad

  • 4. Can I thicken the sauce?

    Yes, you can thicken the sauce for a richer texture. Here are a couple of ways to achieve this:

    Cornstarch Slurry: Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Add this slurry to the slow cooker during the last 30 minutes of cooking, stirring occasionally until the sauce thickens.

  • Xanthan Gum: For a quicker thickening option, add a pinch of xanthan gum (about 1/4 teaspoon) to the slow cooker during the last few minutes of cooking. This will thicken the sauce instantly.

  • 5. Can I make this recipe in the Instant Pot?

    Yes, you can easily adapt this recipe for the Instant Pot. Simply follow steps 1 and 2, then add the chicken and sauce to the Instant Pot. Cook on high pressure for 4 minutes, then allow for a natural pressure release for 10 minutes, followed by a quick release.