Crock Pot Teriyaki Chicken

Make this super easy crock pot teriyaki chicken in your slow cooker, and serve over warm white rice for a delicious teriyaki bowl!

Forget Friday night asian takeout! Make this teriyaki chicken in your slow cooker any day of the week. Serve it with some egg rolls and fried rice for a complete meal. You can also try our baked Teriyaki Chicken too!

Crock pot teriyaki chicken shredded and served over white rice
TRIED + TRUE TERIYAKI CHICKEN

I LOVE chicken and I LOVE Asian food, so it’s probably no surprise that I absolutely loved the Crock Pot Teriyaki Chicken my mom tried out a few weeks ago.

We’ve tried a few Teriyaki Chicken recipes and all were pretty good, but this one has been my favorite, by far. Even the hubby who doesn’t like Asian food liked this one {which is saying A LOT!}

And what’s great about this is it’s all made in the Crock Pot, which means – SUPER EASY!! I’m all about easy and yummy recipes, and this one is one of those.

Teriyaki sauce and chicken made in crock pot

Tips and FAQ

Can I cook frozen chicken in the crock pot? It’s not usually recommended to cook frozen meat in a slow cooker because harmful bacteria can have time to develop before the chicken reaches a safe temperature.

However, if you do decide to cook frozen chicken, you can use the following times as a reference. Once the chicken hits an internal temperature of 165 degrees F it’s safe to eat.

    • Thawed: high for 3-4 hours and low for 4-5 hours
    •  Frozen: high for 4-5 hours or low for 6-8 hours   

Adding Veggies. There are many vegetables such as broccoli, snap peas, bell peppers, and asparagus that can be added.  If you’re worried about them getting too soft, add the vegetables when there is about 2 hours left on High or 4 hours left on Low. You can also cook the vegetables in the microwave, or saute them, and add right before serving.

Keep leftovers fresh. Be sure you don’t leave the chicken out for more than two hours. Store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze it for later. Just use a freezer safe airtight container and freeze for up to 3 months. Reheat in the microwave or in a pan on the stove.

Shredded teriyaki chicken made in slow cooker

Make it in the Instant Pot!

Typically if you can make it in a slow cooker it can also be made in an instant pot, but much more quickly. So if you forgot to thaw that frozen chicken, don’t worry! You’ll have it cooked in no time. 

  • Place the chicken in the Instant Pot. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix it and pour over the chicken. 
  • Close and seal the lid. Set to “manual/pressure cook’’ on high. Cook for 7 minutes if chicken is thawed, 12 minutes if frozen.
  • Allow the pressure to release and carefully remove the lid. 
  • Take out the chicken and shred it. Use a mesh strainer or a spoon to remove any fat from the broth in the pot. 
  • Press Saute on your instant pot. In a separate bowl, combine the cornstarch and water. Mix until smooth then add it to the instant pot. Allow the liquid to come to a boil then add the shredded chicken back in.
  • If you are adding vegetables, cook separately and add it to the chicken.

Slow Cooker teriyaki chicken in white bowl

Hope you like it as much as we did! It really is so simple and so flavorful!

We like to serve our teriyaki chicken with:

For more Asian chicken recipes, check out:

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Crock Pot Teriyaki Chicken Recipe

4.77 from 13 votes
Make this super easy crock pot teriyaki chicken in your slow cooker, and serve over warm white rice for a delicious teriyaki bowl!
Course Main Course
Cuisine American, Chinese
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8
Calories 456 kcal
Author Lil' Luna

Ingredients

  • 3-4 lbs boneless chicken thighs
  • 3/4 cup sugar
  • 1/4 cup soy sauce
  • 6 tbsp apple cider vinegar
  • 3/4 tsp ground ginger
  • 1 tsp minced garlic
  • 1/4 tsp pepper
  • 4 tsp corn starch
  • 4 tsp cold water
  • cooked rice

Instructions
 

  • Place chicken in crock pot on lowheat.
  • Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken.
  • Cook on low for 4-5 hours until chicken is tender. Remove chicken, place on a plate and shred with a fork.
  • Take the fat out of the reserve liquid left in the crock pot by pouring it through a mesh strainer into a saucepan (or scoop out the fat with a slotted spoon). 
  • Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick.
  • Pour chicken over cooked rice and cover with your thickened teriyaki sauce. ENJOY!

Video

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Adapted from Scattered Thoughts of a Crafty Mom.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 4 stars
    I like this recipe a lot. It’s a bit heavy on the apple cider for my liking. I’d love to use fresh ginger next time as well. Is there a way to use mirin instead of so much sugar? I also wanted to add some broccoli. Do you think I could “steam” it the last 30 minutes in the crock pot? Do you think the broccoli flavored water that is released during cooking would change the taste of the sauce too much? Do you think I would need to add more sauce to accommodate for the broccoli? Anyway, love the recipe and have made this several times as is. I just wanted to see what you thought. My husband loves my cooking but hates the fact that they never taste the same because I substitute a lot with what I have and it’s sort of an art to me. But, I am making dinner tonight and have everything already going, just trying to see if I should do broccoli separate or not… don’t really feel like experimenting tonight lol.

    1. Love that you experiment!! Sorry to not have responded sooner! Adding broccoli would be a great idea. I don’t think it would change it too much 🙂 I haven’t tried adding mirin, so I am not sure about that. I’d love to know how it all turned out 🙂

      1. It worked out. I added 1/4 of sliced raw onion at the bottom. Then an hour before cooking was finished, I added 3 heads of broccoli florets. It was quite delicious. My husband said “You out did yourself!” #Win. Thanks for the recipe and replying.

  2. 5 stars
    I’ll be making the Teriyaki Chicken. Sounds and looks real good. Looks like you have some green onion on top. I will be using fresh ginger root. It is so much better then the canned stuff. If you don’t use it much, you can freeze it and slice it off when needed. YUM!

  3. I make this reciePe often! The family
    Loves it. If i needed to rUsh the reciepe and Cook onhigh how long Should i go?

  4. 5 stars
    I made this as a new recipe the same night we had company over — it was a hit! My husband told me that it’s going to have to become a staple recipe. He likes a lot, but not generally enough to eat it twice, so I KNOW this is good!

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