Easy Crock Pot Teriyaki Chicken (Sweet, Saucy & So Simple)

There’s something magical about walking into your kitchen and being hit with the scent of slow-simmered teriyaki sauce. This easy crock pot teriyaki chicken isn’t just convenient — it’s sticky, savory, sweet, and incredibly comforting. Whether you’re feeding a busy family or meal prepping for the week, this cozy favorite makes dinnertime feel downright delicious.

Why You’ll Love This Easy Teriyaki Chicken

This recipe checks all the boxes: you toss everything into the slow cooker and walk away, the chicken turns out melt-in-your-mouth tender, and the sauce is sweet and glossy with just enough savory depth. It’s freezer-friendly too, making it perfect for batch cooking or easy weeknight dinners. If you’re already a fan of make-ahead comfort food like this creamy chicken lasagna soup, you’re going to love this one.

Ingredients You’ll Need

Here’s everything you’ll need to make this cozy crock pot meal:

• 2 pounds boneless, skinless chicken breasts (or thighs)
• ½ cup low-sodium soy sauce (or coconut aminos for gluten-free)
• ¼ cup honey (or brown sugar for deeper flavor)
• 2 tablespoons rice vinegar
• 2 tablespoons mirin (adds that authentic Japanese flavor)
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger (or ½ tsp ground)
• 1 teaspoon onion powder
• 2 tablespoons cornstarch + 2 tablespoons cold water (for thickening)

Ingredient Swaps & Notes

Prefer thighs over breasts? Go for it — they stay juicier and make great leftovers, especially tucked into wraps or grain bowls. Brown sugar gives a deeper, caramel flavor if you want to swap out the honey. If mirin’s hard to find, try a splash more vinegar with a pinch of sugar. Gluten-free eaters can easily sub in coconut aminos or tamari. And hey, if you love slow-cooked flavor bombs, this crockpot garlic parmesan chicken pasta should be on your radar too.

How to Make Crock Pot Teriyaki Chicken

Whisk Together the Sauce

Right in the crock pot, whisk together soy sauce, honey, vinegar, mirin, garlic, ginger, and onion powder. One bowl, zero fuss.

Add Chicken & Let It Cook

Nestle the chicken into the sauce. Cook on low for 6 hours or high for 3 hours until it’s fork-tender and juicy.

Shred the Chicken

Once it’s cooked through, transfer the chicken to a bowl and shred using two forks. Or let your stand mixer do the work in 30 seconds flat.

Thicken the Sauce

Strain the liquid into a small saucepan. Simmer and stir in a cornstarch slurry until it thickens into a glossy, sticky sauce.

Toss & Serve

Pour some of that sweet-savory magic over the shredded chicken and toss it all together. Save extra sauce for drizzling over rice or dipping.

What to Serve with Teriyaki Chicken

This chicken is begging for a cozy sidekick. Serve it over fluffy jasmine rice or tuck it into steamed bao buns. A handful of stir-fried veggies or a crunchy cucumber salad rounds it out perfectly. Got leftovers? They’re a delicious way to start this slow cooker cowboy casserole the next night.

Storage & Freezer Tips

Keep leftovers in an airtight container in the fridge for up to 5 days. To freeze, portion the chicken into containers or zip-top bags (with sauce!) and freeze for up to 2 months. Reheat gently in the microwave or on the stovetop with a splash of water to keep it juicy.

Recipe Tips & Tricks

Don’t skip the mirin it adds that subtle, restaurant-style depth. If you like it sweeter, add a touch more honey or brown sugar to taste. You can even broil the shredded chicken for 5 minutes if you want crispy, caramelized edges. For a creamy twist, mix a spoonful of the thickened sauce into some sour cream or mayo for a drizzle that’s great on wraps or noodles.

FAQs About Crock Pot Teriyaki Chicken

Let’s Make This Happen

This easy crock pot teriyaki chicken is saucy, sweet, and weeknight-ready.

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