Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken - this dinner recipe is so good and simple! Delicious flavors!!

I LOVE chicken and I LOVE Chinese 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 {adapted from HERE} 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 – EASY!! I’m all about easy and yummy recipes, and this one is one of those.

What’s not to love? I was especially happy that the kids liked this recipe too. I’m really trying to find more of these kinds of recipes (the ones that the whole family will eat).

Crock Pot Teriyaki Chicken - this dinner recipe is so good and simple! Delicious flavors!!

Teriyaki Chicken recipe

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken - this dinner recipe is so good and simple! Delicious flavors!!

Hope you like it as much as we did!

For more Asian chicken recipes, check out:

Here are the video instructions to make the Crock Pot Teriyaki Chicken:

 

 

How to make this Teriyaki Chicken recipe:

Crock Pot Teriyaki Chicken

4.58 from 7 votes

Crock Pot Teriyaki Chicken - this dinner recipe is so good and simple! Delicious flavors!!

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

  1. Place chicken in crock pot on lowheat.

  2. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken.
  3. Cook on low for 4-5 hours until chicken is tender. Remove chicken and take the fat out of the reserve liquid in the crock pot.
  4. Place liquid in a saucepan and bring to a boil.
  5. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick.
  6. Pour chicken over cooked rice and cover with your sauce. ENJOY!
Crock Pot Teriyaki Chicken - this dinner recipe is so good and simple!

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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. Mmmm…looks SO good! Is it shameful to say that I’ve never tried cooking my own teriyaki sauce?? It always intimidates me. But, this one looks relatively simple compared to some of the weird ones out there, and looks absolutely delicious. I’m going to have to try it! (great photos, too!)

    1. Teriyaki chicken is a really, really basic thing in Japan (it isnt Chinese). The “weird ones” are westerners who don’t know anything about Japanese cuisine thinking that putting their messy fingerprints all over everything will make it better. This isn’t teriyaki sauce, either. The essential ingredients are soy sauce, sake, and mirin and you can add brown sugar, honey, ginger, and/or garlic if you want. But without sake and mirin, it isn’t teriyaki.

  2. We love chinese food! I can’t wait to try this!! Love that it is a crock pot recipe. Thanks for the recipe!!

  3. Love this kind of thing. Something I can let it cook all afternoon. But we don’t like rice so what else would you used to put this over top of.

  4. Do you do step 3 before step 2 (does the sauce go into the slow cooker with the chicken)? I’m also confused about the liquid that goes into step 4 and how you get that.

  5. Just made this and it came out AMAZING!! I subbed refined sugar for organic coconut sugar, and added a can of “La Choy Fancy Mixed Chinese Vegetables” about an hour before serving. I served it over brown rice and topped with La Choy crunchy chinese noodles, and it was better than any takeout I’ve had!! Thanks for the great recipe!!

  6. Made this for dinner tonight and it was awesome!! The only thing I did different was that I used bone-in chicken thighs. It made it really flavorful and the chicken fell right off the bone once it was done! Served this with broccoli mixed in and sauce poured overtop. Yum!

      1. Recipe looks delicious!! I am making this tonight for dinner but had a quick question…. I opted to use boneless/skinless chicken breasts vs. thighs, so I am wondering if I should still cook on low for 4-5 hours? or if I should bump crock pot to High? Thanks!

  7. If I use boneless skinless breasts does the cooking time and level change? If so, how?
    Do you think it will still be as good w breasts??

  8. oh em gee, I added cornstartch into the crock with all the ingredients. It is still cooking, but I hope I didnt mess it up. ughh…..

  9. I have a child who is allergic to garlic. Do you have a suggestion for a substitution or do you think I could just leave it out?

    1. Hi, Laura,
      I use a powder called [gonna spell it like it sounds cuz I don’t know how to spell it] ass-o-tevia powder. I buy it at my local health food store. It takes the place of onion and garlic in cooking. Onion and garlic are in the same family. BEWARE- It stinks! It taste better than it smells. Hope this helps.
      Sincerely, Laura

  10. I just made this recipe and used 1/2 the amount of chicken the recipe called for and it was way too dry. Next time I will double the sauce recipe….. very disappointed.

    1. Hi Barbara. I’m sorry you didn’t like it. We’ve made it several times and it’s turned out perfect. If you like more sauce I definitely recommend doubling the sauce recipe. 😉

  11. This was delicious! My whole very picky family liked this one, so I’ll definitely be making it again. I think next time, though, I’ll double the sauce, since we like a lot of it on our rice. I might also add some broccoli.

    1. I’ll have to double the sauce too because my kids LOVE it and sometimes just want the sauce with rice. Adding broccoli would be great too – will have to try that myself. Thanks for stopping by. 😉

  12. I’ve made this twice and both times were so good!! I used frozen chicken breasts and cooked them on low for 5 hours and they turned out great!

  13. I made this for my family’s dinner tonight. Now the chicken was absolutely very tender. But the taste itself was really really sweet. It smelt delicious but a little too on the sweet side for my family. Idk maybe lessen the sugar amount if you plan to make this. Good luck.
    BTW I said 2 stars my phone won’t let me undo

  14. My first Pinterest recipe! SUCCESS!
    I added 1/4 cup water and used flour instead of corn starch and it turned out perfect!! It had to sit for 8 hours because of work but it made it SO flavorful!

  15. This was awesome! My family loved it. Came home for lunch and started it. Chicken was tender an juicy just 4 hours on low. Thanks! Will be having this several times over the next year.

  16. For the slow cooker teriyaki chicken can you substitute boneless chicken breasts? My family doesn’t like dark chicken meat. Thanks!

  17. 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.

  18. 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!

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