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Crock Pot Teriyaki Chicken

This Crock Pot Teriyaki Chicken recipe will become a staple in your house. It’s easy to make, comes together in a flash, the crock pot does all the work and it’s so full of flavor. You can serve the chicken shredded or cubed. Either way it’s fantastic!

Plated Crock Pot Teriyaki Chicken

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Crock Pot Teriyaki Chicken

I’m really excited to share this crock pot teriyaki chicken recipe with you guys. I don’t use my crock pot enough and I say that EVERY time I make something in it.

I’ve got several crock pot recipes on my blog, such as slow cooker chili, slow cooker ranch potatoes, and healthy slow cooker taco chili. I’m sure you’ll find something that you’ll love for lunch or dinner. It’s like, I love it for two days and then it’s back in the cabinet for two months. Funny how that happens.

Well guess what, its back. My crock pot is hard at work again – which means less work for me! Let me tell you though, one thing that I hadn’t been making much in my crock pot is chicken. I always found crock pot chicken to be so severely dried out and waaay over cooked.

I thought it was my crock pot that just sucked and didn’t know how to cook chicken properly (as if it really has control over that kind of stuff). But really, it was me that sucked. I sucked at recognizing that it was my fault I was over cooking my chicken.

I was just always following the directions in recipes that I was following. Recipe after recipe called for boneless skinless chicken breasts to be cooked for 4-6 hours or (gasp!) even LONGER.

Crock Pot Teriyaki Chicken in a bowl with white rice

Being the crock pot novice that I was, I blindly followed along, failing to adapt EVERY. SINGLE. TIME. And every single time, my crock pot produced failed chicken dish after failed chicken dish. Then it fiiiinally hit me, duh don’t cook it as long!

It’s really kind of sad and pathetic how long it took me to realize that, but I guess I could blame it on the fact that I only actually cooked chicken in it about once every 6 months. Long enough to kind of forget your mistakes.

So, I’ve been doing some crock pot chicken experiments. Just how long do I really need to cook the chicken for? Much less then you’d think! On low, my crock pot cooks my chicken in about 3-4 hours depending on how large the chicken breasts are.

Usually, it’s closer to 3 hours. On high, my chicken cooks in just over 2 hours. See how short of a cooking time that is?! No wonder my chicken was always awful, I was over cooking it by hours. UGH.

top view of slow cooker teriyaki chicken

Now, as I mentioned earlier, crock pots cook differently. So your cooking times might be a little longer than mine, or even a little shorter. Check the internal temperature of the chicken around 3-3 ½ hours into the cooking time.

You want it to be 165 degrees. If it’s not quite there, cook it longer. If it’s there, you’re done! Figure out the best cooking time for your crock pot and you’ll hit it out of the chicken park every time.

So now that we’ve gone through that painfully long explanation about cooking times, let’s get down to the crock pot teriyaki chicken. This chicken is so good, it’s moist (!!), it’s paired with a wonderfully sweet and tangy homemade teriyaki sauce and it’s crazy easy to make. You can throw these ingredients together and get your chicken cooking in 10 minutes.

I love that this sauce is made up of homemade ingredients instead of using bottled sauce – homemade is just better. Better taste, better quality, more control over your ingredients. Double the sauce ingredients if you want extra to pour over your rice!

Crock Pot Teriyaki Chicken up close shot

Delicious, simple crock pot teriyaki chicken

I made this chicken two different ways when I made this crock pot teriyaki chicken. The first time I made it, I cut the chicken into cubes before serving it. The second time, I shredded it. It’s really just up to whatever your preference is.

I liked it better shredded, I thought it mixed with the rice better. Plus, the shredded crock pot chicken teriyaki made a killer sandwich the next day. Enjoy!

BE SURE TO WATCH THE VIDEO BELOW TO SEE JUST HOW EASY IT IS TO MAKE THIS DISH

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Crock Pot Teriyaki Chicken from What The Fork Food Blog

Crock Pot Teriyaki Chicken

4.91 from 11 ratings
This Crock Pot Teriyaki Chicken recipe will become a staple in your house. It’s easy to make, comes together in a flash, the crock pot does all the work and it’s so full of flavor. You can serve the chicken shredded or cubed, either way it’s fantastic!
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 25 minutes
Servings: 8 servings
Print Rate Pin

Ingredients

  • 3 pounds Boneless Skinless Chicken Breast About 3 large
  • 1/8 teaspoon Black Pepper Fresh ground
  • 1/2 cup Brown Sugar Packed
  • 1/2 cup Soy Sauce Gluten free if necessary
  • 2 tablespoons Rice Wine Vinegar
  • 2 teaspoons Fresh Ginger Minced
  • 2 cloves Garlic Crushed
  • 1-2 tablespoons Cornstarch
  • 1-2 tablespoons Water
  • Toasted Sesame Seeds For garnish, optional

Instructions

  • Place the chicken in the crock pot and season with the black pepper.
  • In a medium bowl, whisk together the brown sugar, soy sauce, vinegar, ginger and garlic. Pour over the chicken.
  • Cook the chicken on high for 2 hours and 15 minutes or low for 3-4 hours or until the internal temperature of the chicken reaches 165°F.
  • Remove the chicken from the liquid and shred or dice, set aside.
  • Pour the sauce in to a saucepan and heat until boiling. In a small bowl, combine the water and cornstarch. Use 1 tablespoon water and cornstarch for a thinner sauce, 2 for a thicker sauce. I prefer using 2 tablespoons of cornstarch and water. When the sauce begins to boil, whisk in the cornstarch slurry until it thickens. Add the chicken and sauce back into the crock pot and toss until the chicken is completely coated in the sauce.
  • Serve with rice and garnish with toasted sesame seeds.

Video

Notes

  • The cook time listed is for cooking on high. If you'd prefer to cook on low, do so for 3 hours and 30 minutes
  • Nutrition Information

    Serving: 1g | Calories: 362kcal | Carbohydrates: 15g | Protein: 55g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 145mg | Sodium: 1006mg | Fiber: 1g | Sugar: 11g

    Disclaimers

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

    Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

    I developed this recipe and first published it on my website What the Fork Food Blog; this Crock Pot Teriyaki Chicken Recipe can also be found on Food Fanatic.

    Crock Pot Teriyaki
    Crock Pot Teriyaki Chicken on a bed of rice.

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    Shay

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    Recipe Rating




    1. Randi says:

      5 stars
      My husband is a very picky eater and I thought well lets give this a try. He absolutely loved it and went back for seconds which is a total win in my book! This meal was so delicious and full of flavor! A new recipe in the books!

    2. Sara says:

      Would the length of cook time double, if I double the recipe? or do you think less than that? thanks so much! Im excited to give this a try!

      • Sharon says:

        Hi Sara, you might have to increase the cooking time a bit but definitely don’t double the time or that will dry out the chicken 🙂
        The chicken is done when it reaches 165 degrees F.

    3. Megan says:

      5 stars
      Anyone use liquid aminos instead of soy sauce? I find the aminos to be more salty than soy sauce. I’m just wondering if anyone had used it in this recipe as I don’t use regular soy sauce.

    4. Michelle Copeland says:

      5 stars
      How much powdered ginger could be used for this recipe?

    5. LeAnne says:

      If I wanted to use powder ginger, how much would I use??

    6. Stephanie says:

      I know this is an old recipe, but I have made it once before and LOVED it. My husband absolutely loves teriyaki anything and he asks for this recipe all the time. I’m so glad I found this one!

      I do have a question, though. I’m thinking about adding some frozen broccoli in with the chicken to try and get some green in. Any idea if I need to put it in at a different time or can I just put it all in together and cook it for the same amount of time?

      Thanks!

      • Sharon says:

        Hi Stephanie – thanks so much for the wonderful feedback! As far as the frozen broccoli goes, I’ve never tried it like that. I wouldn’t add it in the beginning as I’m sure it would over cook but I can’t tell you for sure when you should add it, maybe the last hour? I usually just make some steamed broccoli or sautéed snow peas on the side for serving 🙂

    7. Shannon says:

      Soo good!!!! I’ll have to dbl the sauce next time though.lol My boys wanted more sauce 😉