Go Back
+ servings
overhead shot of teriyaki chicken with broccoli in blue bowl and chopsticks
Print Recipe
5 from 16 votes

The Best Dang Crock Pot Teriyaki Chicken

This crock pot teriyaki chicken recipe is seriously the BEST! With juicy chicken breasts simmered in a sticky sauce that is better than your favorite take out. Sprinkle with sesame seeds and enjoy!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dinner
Cuisine: Japanese
Servings: 8
Calories: 201kcal

Ingredients

  • 2 lbs boneless chicken breast 1
  • ½ cup reduced sodium soy sauce 2
  • cup honey 3
  • cup water
  • ¼ cup mirin 4
  • 2 cloves garlic minced
  • 2 teaspoons ginger chopped, or ½ teaspoon powdered

After cooking

  • 2 tablespoons cornstarch
  • 2-3 tablespoons water

Garnish

  • sesame seeds
  • green onions

Instructions

  • Add the soy sauce, honey, water, mirin, garlic and ginger to the insert of a 5-6 quart slow cooker. Stir until completely combined, then add the chicken and turn to coat.
  • Place the lid on the slow cooker, then cook on low for 3-4 hours.
  • Stir together the cornstarch and water, then add to the slow cooker. Stir it in as best as you can, and replace the lid quickly.
  • Turn slow cooker to high and cook for 30 min - 1 hour more, until cooking liquid is thickened.
  • Remove the chicken from the slow cooker, cut or shred, then return to the sauce. Serve over rice.

To assemble ahead and freeze

  • Combine all ingredients not marked 'after cooking' in a gallon-sized freezer bag.
  • Squeeze out extra air.
  • Freeze flat for up to 3 months.
  • Thaw completely before cooking as directed above.

Video

Notes

1- roughly 4 large chicken breasts; swap for boneless skinless chicken thighs and increase the cook time to 4-5 hours on low
2- you can use regular soy sauce, though your sauce may be saltier. Swap for tamari, coconut aminos or liquid soy seasoning for a gluten-free version
3- honey may be swapped for brown sugar or maple syrup; leave us a comment if you try a low carb sweetener!
4- mirin can occasionally be found in the Asian food aisle of the grocery store, in specialized Asian grocery stores, or online. If you can't find it, swap for dry white wine, sherry, or rice vinegar; adjust the sweetness of the sauce to taste.
Adding vegetables
  1. Do not add the vegetables at the start as they will overcook.
  2. Add longer cooking vegetables like broccoli or cauliflower during the last 1 hour (fresh) or 2 hours (frozen) of cook time. If you use quick cooking vegetables like peas or green beans, you’ll want to reduce the cook time to 30 minutes (fresh) and 1 hour (frozen).
  3. Consider adding extra cornstarch (½ tablespoon) to account for extra water that comes out of the vegetables while they cook).
Storage
After cooking, cool completely before storing.
  • fridge- store in an air tight container for up to 4 days
  • freezer- freeze for up to 3 months in a meal prep container, silicone or plastic freezer bag
Reheating
Heat in the microwave until steaming hot, or cook in a frying pan, using tongs to flip the pieces of chicken and heat through evenly. 
Do not reheat more than once.
 

Nutrition

Serving: 1/8 of batch | Calories: 201kcal | Carbohydrates: 18g | Protein: 24g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 72mg | Sodium: 720mg | Potassium: 455mg | Fiber: 0g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 1.6mg | Calcium: 10mg | Iron: 0.8mg