Easy Tender Crockpot Teriyaki Chicken Recipe for Perfect Weeknight Dinners

Name: Easy Tender Crockpot Teriyaki Chicken Recipe for Perfect Weeknight Dinners
Prep time: 10 min
Cook time: PT-491103H31M1S
Total time: PT-491103H31M1S
Cuisine: Asian
Ingredients: 1.5 pounds boneless, skinless chicken breasts; 1/3 cup soy sauce (low-sodium preferred); 1/4 cup honey; 2 tablespoons rice vinegar; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated (optional but recommended); 1/4 cup water; 1 tablespoon cornstarch; 2 tablespoons water (for cornstarch slurry); 1 teaspoon toasted sesame seeds (optional, for garnish); 2 green onions, sliced thin (optional, for garnish)

Written by

lara

Posted on January 8, 2026

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Crockpot Recipes

January 8, 2026

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Let me tell you, the aroma of sweet and savory teriyaki sauce mingling with tender chicken as it slowly cooks in the crockpot is downright irresistible. The first time I made this Easy Tender Crockpot Teriyaki Chicken, I was honestly hooked from the moment I lifted the lid. That kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a chilly evening, perfect for slow-cooked comfort, and this recipe became an instant favorite in my kitchen.

Years ago, when I was knee-high to a grasshopper, my grandma would make a version of teriyaki chicken that felt like a warm hug after a long day. This crockpot version brings back that same nostalgic comfort but without the fuss or constant stirring. My family couldn’t stop sneaking bites off the serving platter (and I can’t really blame them). Honestly, this recipe is dangerously easy and delivers pure, nostalgic comfort every single time.

You know what’s great? It’s perfect for weeknight dinners when time is tight, or for potlucks when you want to impress without stress. I’ve tested this recipe multiple times—in the name of research, of course—and it’s now a staple for family gatherings and last-minute meals. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

This Easy Tender Crockpot Teriyaki Chicken isn’t just any slow cooker meal—it’s a game-changer for busy nights and taste buds alike. Here’s why it stands out:

Quick & Easy: Comes together in under 10 minutes of prep, then the crockpot does all the work while you relax.
Simple Ingredients: No fancy grocery runs; you likely already have soy sauce, honey, and garlic on hand.
Perfect for Weeknight Dinners: Ideal for busy households craving something comforting and flavorful without the fuss.
Crowd-Pleaser: My kids and their friends always ask for seconds, and my husband swears it’s better than takeout.
Unbelievably Delicious: The chicken turns out tender and juicy, soaking up the sweet-savory teriyaki glaze just right.

What makes this recipe different? Well, it’s the balance of flavors and the slow cooking that turns chicken breasts—often tricky to keep moist—into succulent, fork-tender bites. Plus, I toss in a little cornstarch slurry at the end for that perfect glossy, thick sauce that clings lovingly to every piece. This isn’t just another teriyaki chicken; it’s the version you’ll crave and repeat.

Honestly, this recipe feels like comfort food reimagined—healthier, hands-off, but with all the soul-soothing satisfaction you want from takeout. Whether you’re impressing guests or just feeding your family on a busy night, this is a no-fail winner.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most are pantry staples, and substitutions are easy if needed.

Chicken breasts (boneless, skinless, about 1.5 pounds / 680 grams) – the star protein, tender when slow-cooked
Soy sauce (1/3 cup / 80 ml) – I prefer low-sodium for a balanced saltiness
Honey (1/4 cup / 85 grams) – adds natural sweetness and helps caramelize the sauce
Rice vinegar (2 tablespoons / 30 ml) – for a subtle tang that brightens the flavor
Garlic cloves (3, minced) – fresh garlic packs the punch; no shortcuts here
Fresh ginger (1 tablespoon, grated) – optional but highly recommended for that authentic zing
Water (1/4 cup / 60 ml) – to loosen the sauce and help it simmer nicely
Cornstarch (1 tablespoon) mixed with water (2 tablespoons) – for thickening the sauce at the end
Sesame seeds (1 teaspoon, toasted) – optional for garnish and a nutty crunch
Green onions (2, sliced thin) – also for garnish, adding freshness and color

If you want to swap chicken breasts for thighs, go for it—dark meat stays juicy and adds extra richness. For a gluten-free option, use tamari instead of soy sauce. And if you’re out of honey, brown sugar or maple syrup work fine too, but I find honey gives it the best natural shine and flavor.

Equipment Needed

Here’s what you’ll want on hand to make this Easy Tender Crockpot Teriyaki Chicken:

Crockpot/Slow cooker: A 4-6 quart (3.8-5.7 liters) slow cooker works perfectly. I use a Crock-Pot brand that I’ve had for years—it’s reliable and easy to clean.
Measuring cups and spoons: To get those sauce ratios just right without guesswork.
Mixing bowl: For whisking the sauce ingredients together before adding to the crockpot.
Knife and cutting board: For mincing garlic, grating ginger, and slicing green onions.
Small bowl or cup: To mix the cornstarch slurry before thickening the sauce.
Spoon or spatula: For stirring the sauce and coating the chicken.

If you don’t have a slow cooker, a heavy-bottomed Dutch oven over low heat can work, but you’ll need to watch it more closely. For budget-friendly options, many stores carry affordable slow cookers that get the job done without breaking the bank.

Preparation Method

Prep the chicken: Pat dry 1.5 pounds (680 grams) of boneless, skinless chicken breasts and place them in the crockpot in a single layer. This helps even cooking and keeps the chicken tender.
Make the sauce: In a medium bowl, whisk together 1/3 cup (80 ml) soy sauce, 1/4 cup (85 grams) honey, 2 tablespoons (30 ml) rice vinegar, 3 minced garlic cloves, and 1 tablespoon (grated) fresh ginger. Add 1/4 cup (60 ml) water to loosen it up. This sauce is the magic that will soak into the chicken over hours.
Pour sauce over chicken: Evenly coat the chicken breasts with the sauce mixture, making sure every piece is bathed in flavor. Resist the urge to stir too much once it’s cooking; the slow cooker will do the rest.
Cook low and slow: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The chicken should be fork-tender and easily shredded. Avoid lifting the lid too often—each peek releases heat and slows cooking.
Thicken the sauce: About 15 minutes before serving, remove the chicken and set aside on a plate. Mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl until smooth. Stir this slurry into the crockpot sauce, then cover and cook on HIGH for 10-15 minutes until the sauce thickens to a glossy glaze.
Coat the chicken: Return the chicken breasts to the crockpot and gently spoon the thickened teriyaki sauce over them. Let it sit for a few minutes to soak up even more flavor.
Garnish and serve: Sprinkle with toasted sesame seeds and sliced green onions before serving. The contrast of nutty seeds and fresh onions adds a pop of texture and color.

Pro tip: If you want shredded chicken, simply shred with two forks after cooking and toss with the sauce. This recipe is great both ways!

Cooking Tips & Techniques

Slow cooking teriyaki chicken is honestly pretty forgiving, but here are some things I’ve learned that make it even better:

Don’t skip the fresh garlic and ginger: They add that authentic teriyaki punch you just can’t get from powders or pastes.
Use low heat for tender results: Cooking on LOW for 4-5 hours yields juicier chicken than rushing it on HIGH. Patience pays off here.
Thicken the sauce at the end: Adding cornstarch slurry after cooking prevents a watery sauce and gives you that restaurant-quality glaze.
Watch your liquid levels: Too much water will dilute flavor; too little can dry out the chicken. The 1/4 cup water in the sauce hits the sweet spot.
Resist the urge to stir during cooking: Slow cookers work best with minimal lid lifting and stirring. Let the magic happen undisturbed!
Use a meat thermometer if unsure: Chicken is done at 165°F (74°C). This helps avoid overcooking.

Honestly, I’ve had my share of dry chicken mishaps before nailing the timing and sauce balance here. Now, I multitask during cook time—dinner prep is sorted while I get other things done around the house. Total win!

Variations & Adaptations

This Easy Tender Crockpot Teriyaki Chicken is super flexible. Here are a few ways to mix things up:

Swap proteins: Try boneless chicken thighs for extra richness or use skinless turkey breasts for a leaner option.
Make it spicy: Add 1/2 teaspoon red pepper flakes or a dash of sriracha to the sauce before cooking for a little heat kick.
Vegetarian twist: Use firm tofu cubes or tempeh instead of chicken. Cook on LOW for 2-3 hours until flavors soak in.
Seasonal veggies: Toss in sliced bell peppers, snap peas, or broccoli in the last hour of cooking for a colorful, nutrient boost.
Low-sodium/gluten-free: Use tamari sauce instead of soy and substitute honey with pure maple syrup or agave.

One variation I tried recently was adding pineapple chunks during the last hour for a sweet tropical note. It was surprisingly delicious and brightened up the dish! You can totally customize this recipe to suit your mood and pantry.

Serving & Storage Suggestions

Serve this tender crockpot teriyaki chicken hot over steamed jasmine rice or fluffy quinoa to soak up every drop of that luscious sauce. A side of sautéed green beans or a crisp Asian slaw pairs beautifully and adds fresh texture.

Leftovers? No problem. Store in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after resting overnight—honestly, it tastes even better the next day. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.

If you want to freeze it, portion the chicken and sauce separately in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

This Easy Tender Crockpot Teriyaki Chicken offers a balanced meal with lean protein and minimal added sugars when made with low-sodium soy and natural honey. Per serving (about 4 ounces/115 grams of chicken with sauce), it typically contains around 220 calories, 28 grams of protein, and moderate carbs.

Key health perks come from fresh garlic and ginger, which have antioxidant and anti-inflammatory properties. Using boneless skinless chicken breasts keeps the fat content low while providing filling, muscle-supporting protein. Plus, this dish is naturally gluten-free when using tamari, and dairy-free—making it accessible for many diets.

It’s a solid choice for anyone wanting a wholesome, satisfying dinner without complicated ingredients or long prep.

Conclusion

This Easy Tender Crockpot Teriyaki Chicken recipe is a keeper for good reason. It’s effortless, flavorful, and comes together with minimal fuss, making it perfect for busy weeknights or casual weekend meals. The tender chicken soaked in a rich, sweet-savory sauce feels like a warm hug on a plate.

Feel free to tweak the ingredients or add your favorite veggies—this recipe is forgiving and flexible. I love how it brings my family together around the dinner table with smiles all around. Honestly, you’re going to enjoy making it as much as eating it.

Give it a try, and don’t forget to drop a comment sharing your own twist or how it turned out for you. Happy cooking, friends!

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs work wonderfully and tend to stay even juicier when slow-cooked. Just adjust cooking time slightly if needed.

How long can I keep leftover teriyaki chicken in the fridge?

Store leftovers in an airtight container for up to 4 days. The flavors develop nicely over time, so leftovers are great for next-day meals.

Is it possible to make this recipe gluten-free?

Yes! Use tamari or a certified gluten-free soy sauce to make the dish safe for gluten-sensitive diets.

Can I add vegetables to the crockpot with the chicken?

Definitely. Add quick-cooking veggies like bell peppers or snap peas during the last hour of cooking to keep them crisp and fresh.

What can I use instead of honey in the sauce?

You can swap honey for maple syrup or brown sugar, though honey gives the best natural sweetness and shine to the sauce.

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