If you haven’t pulled out your crockpot in a while, tonight is the night. I’ve had this Easy Crockpot Teriyaki Chicken recipe sitting on my computer for ages because I needed to take better pictures.
I wanted better shots that accurately portray just how easy and delicious this recipe is, but let’s be honest, chicken meals in the crockpot don’t pop out looking like a magazine picture and don’t believe the ones you see all over pinterest.
Most bloggers spend a whole lot of time garnishing and propping the sauce up just so, but most often, it’s not a reality because slow cooked chicken meals often all look very similar. Let’s just chuckle together about this and agree to never feel bad when your end result doesn’t look just like the picture, well, except for this time. 😉
Your recipe will look like this (or you can shred it a bit more to get it looking extra pretty.)
Any time I make chicken in the crockpot, I make extra because the shredded chicken offers so many additional C.O.S.T. (Cook once, serve twice) meals. When I have time, there’s nothing better than using a homemade Teriyaki Sauce. It allows you to control the ingredients, but does take a bit longer. I keep storebought on hand just for those busy days, which are most of them. 😉
Remember, crockpot meals are always flexible. Since I list a store bought teriyaki sauce, your favorite spice flavors may not come through. My family always likes tiny bite to our recipes, so I might add a teaspoon or two of red pepper flakes, ginger and garlic powder, but they aren’t in the ingredients list since this has lots of flavor as is.
For the first meal, I typically serve this recipe over rice with steamed veggies and we enjoy the extra sauce this makes. Sometimes I add the veggies in the final hour for ease. I want to note that I offer the option to remove the chicken to thicken up the sauce. If I’m in a hurry, sometimes I will push the chicken to the side and just thicken it with the chicken right in the crock pot. Crock pot times vary and so it’s difficult to say an exact amount of time. I have kept it on low for 8 hours before when I’m gone for the day. Very rarely does it dry out due to the amount of liquid, but it can happen (as with any crockpot chicken recipes.) I find that using fresh chicken breasts makes a huge difference with that, but since frozen tends to be cheaper, you find me using those as well.
If you tweak the recipe a bit, I’d love to hear what you do.
Recipe: Easy Crockpot Teriyaki Chicken
Summary: This easy and flavorful Crockpot Teriyaki Chicken comes together in minutes.
- 1 cup teriyaki sauce (I love this simple homemade teriyaki sauce.)
- 1 cup chicken broth
- 2/3 cup brown sugar, packed (you can reduce this if you don’t like it too sweet or are watching sugar content)
- 1/2 cup low sodium (my preference) soy sauce
- 4-5 garlic cloves, minced (or storebought)
- 3 teaspoon sesame oil
- 6 boneless, skinless chicken breasts (typically about 3 pounds)
- 2TB cornstarch *
- 2TB cold water *
- 1 green onion, thinly sliced for garnish* optional
- Sesame seeds, garnish*
- In a large bowl, whisk together teriyaki sauce, chicken broth, brown sugar, soy sauce, garlic and sesame oil.
- Line the chicken breasts into the bottom of the crockpot. Pour teriyaki mixture over the top of chicken and gently toss to combine.
- Cover and cook on low heat for 4+ hours. (Crock pots vary so much.)
- *To thicken sauce, remove chicken breasts. (The next three steps are optional.)
- In separate bowl, whisk the cornstarch and cold water together, then pour into sauce and stir together.
- Turn crockpot on high for 30 minutes until thickens.
- Shred the chicken before returning to the sauce.
- Cover and keep warm.
- Serve immediately over rice or Asian noodles. Garnish with green onions and sesame seeds, if desired.
Preparation time: 8 minute(s)
Number of servings (yield): 8