CROCKPOT TERIYAKI CHICKEN RECIPE
Crockpot teriyaki chicken is a family favorite recipe that is a dump & go crockpot dinner that takes just minutes to prepare. Chicken breasts cook all day in an easy and sweet homemade teriyaki sauce.
My favorite part of this recipe is when you shred the chicken. You almost don't even have to shred it at all because it's fall apart tender. Let the shredded chicken soak in the teriyaki sauce and then serve it over rice.
It's been so fun to go back and revisit old recipes (first published when I started this blog in 2015) and update the pictures and republish them in front of all the new eyes.
I've been making this teriyaki chicken for years and it's one of those tried & true recipes that I know I can count on. It's a dump & go recipe that you can throw in the slow cooker in the morning and then when it's dinnertime, cook up some rice and serve.
This recipe is great with fresh chicken or even frozen chicken breasts.
HOW TO MAKE TERIYAKI CHICKEN IN THE SLOW COOKER OR CROCKPOT
Boneless, Skinless Chicken Breasts- You can substitute with chicken thighs if that's the meat you prefer. My family likes the chicken breasts so that's what I always use.
Low Sodium Chicken Broth & Low Sodium Soy Sauce - Even with low sodium there is plenty of flavor in this chicken. I have tried this recipe with regular salt broth and/or soy sauce and it's way too salty for our liking. If you want to do one regular then I would stick with full salt chicken broth and use low-sodium soy sauce.
Brown Sugar - Yes I realize that some cookies don't even call for this much brown sugar but unless you are chugging all the liquid out of the slow cooker, then no one is going to be eating 1 full cup of sugar 🙂
Sesame Oil & Garlic- Don't skip the sesame oil! Even if you have to add it to your grocery list, then do it. Don't try to make this without because it won't taste the same. For the garlic you can use fresh garlic cloves that have been minced or pressed, use chopped garlic from a jar, or garlic paste from the tube.
MY TIPS FOR THIS EASY DINNER RECIPE
- The green onions on top make such a big difference! I highly recommend garnishing with green onions and serving over rice of your choice. I prefer to make some jasmine rice in the rice cooker.
- Don't be nervous about the long cook time. I promise the chicken won't dry out. I love cooking chicken for awhile in the crockpot because it's so tender and just falls apart. Plus, this recipe makes plenty of sauce so there is enough liquid to keep the shredded teriyaki chicken moist and plenty to serve over each portion as well.
TRY THESE OTHER TERIYAKI DINNER RECIPES
- pineapple teriyaki chicken stir fry
- teriyaki chicken rice bowls
- one pan teriyaki chicken
- pineapple teriyaki chicken meatballs
- salmon teriyaki
- beef teriyaki and vegetables
- teriyaki chicken casserole
Crockpot Teriyaki Chicken
- 4 boneless, skinless chicken breasts
- 1 cup brown sugar
- 1 cup low-sodium chicken broth
- ½ cup water
- ½ cup low-sodium soy sauce
- 3 cloves garlic
- 1 teaspoon sesame oil
- 3 tablespoons cornstarch
- 4 tablespoons cold water
- Spray the insert of the crock pot with cooking spray. Lay the chicken breasts on the bottom.
- In a small mixing bowl, or glass measuring cup, whisk together brown sugar, chicken broth, water, soy sauce, garlic, and sesame oil. Pour over the chicken. Cover with the lid and cook on LOW heat for 6-8 hours.
- Take the chicken out of the crock pot and shred it with two forks. In a small bowl mix together the cornstarch and cold water. Pour into the broth in the crock pot and whisk it to combine. Add the shredded chicken back in. Cover with the lid and let cook for 30 minutes so the sauce can thicken and the chicken can get coated in the sauce.
- Serve over cooked rice and garnish with green onions.
- ** I actually prefer the longer cook time on this recipe because the chicken literally falls apart and because of all the teriyaki sauce the chicken won't dry out. Especially once you put the shredded chicken back into the teriyaki sauce. If you're gone all day, no worries, just let it cook the full time and when you get home shred the chicken and put it back in the sauce, which is about the same amount of time you need to cook some rice.