Last Updated on January 23, 2022 by Anne-Marie
This crock pot teriyaki chicken recipe is so much better than takeout. It's also a terrific way to add some healthy vegetables to a flavorful meal.
Why this recipe works
When you make this easy slow cooker teriyaki chicken recipe for dinner you'll find that everyone will be asking for seconds.
Start this easy to make this crock pot teriyaki chicken recipe at lunchtime.
See below on how to make this slow cooker chicken recipe a quick and easy freezer meal, too!
(Looking for more Asian recipes? Check out 35 of the Best Recipes to Serve with Fried Rice! )
How do you make easy crock pot teriyaki chicken?
1. In a medium bowl, combine the sugar and brown sugar (or sugar substitutes) minced garlic, and minced ginger.
Then whisk in soy sauce, cider vinegar, and orange juice until well combined.
2. Prepare slow cooker liner by spraying it with cooking spray or lining it with a slow cooker liner.
3. Place chicken breasts in the slow cooker.
4. Pour the sauce over the chicken breasts.
5. Cover and cook on low for 4-6 hours or until the internal temperature of the chicken is 165 degrees.
6. Remove the chicken and set aside.
7. In a small bowl, combine the corn starch and water. Stir the corn starch slurry until well combined with no clumps.
8. Ladle or pour the sauce from the slow cooker into a small saucepan. Heat the sauce slightly, then slowly pour corn starch mixture into the teriyaki sauce, whisking constantly.
9. Cook while whisking until thick and heated, about 10 minutes.
10. Slice or pull the chicken and place it in a serving bowl. Pour the teriyaki sauce over the chicken.
11. Serve the recipe for crock pot teriyaki chicken immediately with vegetables, rice or quinoa.
12. Store crockpot chicken teriyaki leftovers in the refrigerator.
Shortcuts for an easier teriyaki chicken crock pot recipe
Slow cooker liners: use slow cooker liners for easy crock-pot cleanup.
Now that I use liners, I no longer have to soak my slow cooker overnight and scrub it using Bar Keepers Friend Cleanser and a scouring pad. Instead, I just rinse and dry it.
Jarred minced garlic: Save time using jarred minced garlic. I use it and love it, especially since I no longer throw out dried out cloves of garlic.
One teaspoon of minced garlic equals a clove of garlic. EASY!
Mincing ginger: The easiest way to mince fresh ginger by using a citrus zester. Just cut off the tough outside skin, then grate it on the zester.
I love the Zesty Citrus Lemon Zester & Cheese Grater. I’ve had it for over four years now and it works great for cheese, citrus, and ginger.
Vinegar: You can use either apple cider vinegar or rice vinegar. If you only have white vinegar in your pantry, you can use that in a pinch.
Can I use frozen chicken breasts?
Yes! Just make sure to use boneless skinless chicken breasts and not bone-in chicken breasts.
Or chicken breasts with the skin on. (Too fatty!)
That's because you'll be making shredded chicken and skin and bones will just interfere and make a mess of the whole situation.
Can this recipe be made ahead of time?
This recipe can be made ahead two ways.
Ziploc bag: Just place chicken in a large resealable bag. Then make the sauce and pour over chicken.
Place it in the refrigerator overnight.
Then dump the marinated chicken in your prepared slow cooker (either lined with a slow cooker liner or sprayed with cooking spray).
Cook on low for 4-6 hours or until the internal temperature of chicken is 165 degrees.
Right in your slow cooker: You can also prepare this crock pot chicken teriyaki recipe right in your slow cooker crock.
Then store the crock with the lid on in the fridge overnight.
Then just cook on low for 4-6 hours or until the internal temperature of chicken is 165 degrees.
Can I use chicken thighs instead of chicken breasts?
Yes, you probably can use chicken thighs instead of chicken breasts in this easy to make slow-cooked chicken teriyaki recipe.
My only hesitation is that chicken thighs are a bit fattier than breast meat. So it may as easy to shred the chicken.
Maybe do a mix of chicken thighs and chicken breasts just to be on the safe side.
Can I use sugar substitutes in the homemade teriyaki sauce?
If you're on a keto, low carb, or diabetic diet - or just want to health up the teriyaki sauce - and want to use a sugar substitute for the white and brown sugars, go ahead and do so!
My favorite no calorie, natural sweeteners:
I love Swerve Sweetener. I use it in my cooking and baking and feel it has no funky aftertaste.
You can also use powdered monk fruit sweetener, which is another natural no-calorie sweetener. No weird aftertaste with monk fruit either.
Here are two other low carb sugar-free brown sugars that get 4 stars and better reviews on Amazon:
What about the orange juice? You can use a lower carb orange juice like Tropicana Trop50.
Or use half 1/8 cup orange juice and 1/8 cup water to dilute the sugars, which is kind of what Trop50 does.
Making a gluten free chicken teriyaki crock pot recipe
Soy sauce: When making a gluten free homemade teriyaki sauce you must make sure that your soy sauce is gluten free.
Try to find a gluten free low sodium soy sauce for this teriyaki sauce recipe.
Or use low sodium tamari soy sauce.
What to serve with teriyaki chicken
You can serve slow cooker chicken teriyaki recipes with a variety of side dishes like steamed vegetables, rice or quinoa.
Rice: Make rice in a rice cooker. I love using rice cookers since you get perfect rice every time.
If you cook rice frequently, invest in the best rice cooker you can afford.
You can serve white rice or brown rice with slow cooker teriyaki chicken.
You can also add a few cups of cooked rice to the crock-pot 10 minutes before you serve up the crock-pot teriyaki chicken. (If you like adding in your rice directly to your Asian recipes.) Or serve the rice on the side if you don’t.
Quinoa: I like serving chicken teriyaki in crock-pot with quinoa for an extra boost of protein and fiber.
Some people find quinoa kind of bitter. That’s because you have to rinse your quinoa before cooking! You see, rinsing removes quinoa's natural coating, called saponin, which can make it taste bitter or soapy.
To remove the saponin, place the quinoa in a fine-mesh strainer and rinse under cold water for 2 minutes. Problem solved.
Vegetables: Serve up the teriyaki chicken in crock pot with your favorite vegetables. Save yourself some time by using frozen vegetables. You can try Asian stir fry, broccoli, cauliflower, or spiral cut zucchini or squash.
Just heat the veggies in the microwave and serve them on the side.
I find a vinegary side dish goes well with this recipe for slow cooker teriyaki chicken.
Can I add veggies to this?
You certainly can add some healthy vegetables directly to this slow cooker teriyaki chicken recipe.
Do this by:
- Microwaving a bag or two of stir fry veggies.
- Draining the bags of any extra moisture.
- Adding the vegetables to the serving bowl of chicken.
Then pour the sauce over the chicken and vegetables. Easy!
How to turn this into a freezer meal
You can turn this recipe into a freezer meal by storing it uncooked in a Ziploc freezer bag.
Just place the uncooked chicken in a large resealable bag. Then make the sauce and pour over the chicken.
Label and date the bag and store flat in the freezer. The uncooked meal should stay good for three months.
Defrost it on a plate in the refrigerator overnight and cook as directed in the recipe below.
More slow cooker chicken recipes
Looking for more slow cooker chicken recipes? Try these:
- 2 pounds boneless skinless chicken breast
- 1/4 cup white sugar or Swerve Sweetener
- 1/4 cup brown sugar or Swerve Sweetener, Brown, packed
- 1 teaspoon minced garlic
- 1/2 teaspoon fresh minced ginger
- 1/2 cup low sodium soy sauce or tamari sauce
- 1/4 cup cider vinegar or rice vinegar
- 1/4 cup fresh orange juice
- 2 tablespoons cornstarch
- 3-4 teaspoons water
- In a medium bowl, combine sugar, brown sugar, garlic, and ginger.
- Whisk in soy sauce, cider vinegar, and orange juice until well combined.
- Place trimmed chicken breasts in the slow cooker.
- Pour sauce over chicken.
- Cook on low for 4-6 hours or until the internal temperature of chicken is 165 degrees.
- Remove the chicken and set aside.
- In a small bowl, combine the cornstarch and water. Stir the cornstarch slurry until well combined with no clumps.
- Ladle or pour the teriyaki sauce from the slow cooker into a small saucepan. Heat the sauce slightly, then slowly pour corn starch mixture into the teriyaki sauce, whisking constantly.
- Cook while whisking until thick and heated, about 10 minutes.
- Shred the chicken and place it in a serving bowl. Pour the teriyaki sauce over the chicken.
- Serve the chicken immediately with vegetables, rice, or quinoa.
- Store the leftovers in the refrigerator.
Amount Per Serving: Calories: 344Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 129mgSodium: 1047mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 49g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.