Crock-Pot Chicken Teriyaki

Description

Crock-Pot Chicken Teriyaki is a set-it-and-forget-it dish that combines tender, slow-cooked chicken with a sweet and savory teriyaki sauce. Perfect for busy days, it delivers restaurant-style flavor with minimal effort. Serve it over steamed rice or noodles, and you’ve got a wholesome meal the whole family will love.

Ingredients for Crock-Pot Chicken Teriyaki

• 2 lbs (900g) boneless, skinless chicken breasts or thighs

• 1 cup teriyaki sauce (store-bought or homemade)

• 1/3 cup low-sodium soy sauce

• 1/4 cup honey or brown sugar

• 2 tbsp rice vinegar (or apple cider vinegar)

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)

• 1/4 cup water

• 2 tbsp cornstarch (for thickening)

• 2 tbsp cold water (for cornstarch slurry)

• Optional garnish: sesame seeds, chopped green onions

Instructions

1. Prepare the Sauce

   • In a bowl, whisk together teriyaki sauce, soy sauce, honey, rice vinegar, garlic, ginger, and water.

2. Layer in Crock-Pot

   • Place chicken in the crock-pot and pour sauce mixture over it.

3. Cook

   • Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is fully cooked and tender.

4. Shred or Slice

   • Remove chicken from crock-pot, shred or slice, then return to pot.

5. Thicken Sauce

   • In a small bowl, mix cornstarch and cold water into a slurry. Stir into the sauce in the crock-pot, then cook for another 15 minutes on HIGH until thickened.

6. Serve

   • Spoon chicken and sauce over rice or noodles. Garnish with sesame seeds and green onions.

Notes

• Chicken thighs stay juicier than breasts in slow cooking.

• If using store-bought teriyaki sauce, adjust the soy sauce and honey to taste (some are already sweet and salty enough).

• Sauce will thicken more as it cools slightly.

Tips

• Meal Prep Friendly: Make a double batch and freeze half for an easy future dinner.

• Veggie Boost: Add bell peppers, carrots, or broccoli during the last hour of cooking.

• Extra Flavor: Toast sesame seeds before adding as garnish for a nuttier taste.

• Make It Spicy: Add sriracha or red pepper flakes for heat.

Servings

Serves: 6
Serving Size: ~1 cup chicken with sauce (without rice)

Nutritional Info (per serving, without rice)

• Calories: 220 kcal

• Protein: 26g

• Carbs: 14g

• Fat: 6g

• Fiber: 0g

• Sugars: 11g

• Sodium: 780mg

Benefits

• Time-Saver: Minimal hands-on time thanks to the crock-pot.

• High Protein: Great for muscle maintenance and satiety.

• Customizable: Adjust sweetness, saltiness, and spice to your taste.

• Family-Friendly: Mild flavor that appeals to both kids and adults.

Q & A

Q1: Can I make this with frozen chicken?
A: Yes, but thaw first for best texture and to ensure even cooking.

Q2: Can I make this without cornstarch?
A: Yes, simmer the sauce uncovered on the stovetop after cooking to reduce and thicken naturally.

Q3: How long will leftovers last?
A: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

Q4: What’s the best side dish?
A: Steamed rice, fried rice, lo mein noodles, or stir-fried vegetables pair perfectly.