Crock Pot Teriyaki Chicken Recipe

I adore how this Crockpot teriyaki chicken recipe effortlessly transforms simple ingredients into a truly mouthwatering meal. Tender chicken thighs, immersed in a tantalizing mix of soy sauce, honey, garlic, and ginger, slowly develop rich flavors. Each bite is a delightful balance of sweet and savory that satisfies every craving.

I think this Crock Pot Teriyaki Chicken is one of my absolute favs for busy weeknights. I like how its super simple to prep in just 5 minutes.

All you need is 2 1/2 lbs boneless, skinless chicken thighs, 1/2 cup low sodium soy sauce, 1/2 cup water, 1/3 cup brown sugar, and 1/4 cup honey. I mix in 2 tablespoons rice vinegar, 2 minced garlic cloves, and 1 tablespoon grated fresh ginger to bring a fresh kick to the dish.

A pinch of red pepper flakes is all you need if you like a little spice, and if you want your sauce thicker, just blend in 1 tablespoon cornstarch mixed with 1 tablespoon water. I love that this recipe is not only easy but also healthy with high protein and low fat, making it a perfect meal to serve with stir-fried veggies and rice.

My family always enjoys it.

Why I Like this Recipe

I really love how easy it is to throw this dish together. I only spend like 5 minutes mixing everything up and then I can just set it in the slow cooker and forget about it. It’s such a lifesaver on busy nights when I don’t have time to fuss over dinner.

I also love how the sauce turns out. The mix of soy sauce, honey, and brown sugar gives it a perfect sweet and tangy flavor that just makes the chicken taste amazing. Plus, if I feel like it needs a bit of a kick, those red pepper flakes add a nice little edge.

Another thing I really appreciate is that it’s a one-pot meal. All the flavors meld together in the slow cooker so I end up with tender chicken that practically falls apart and a sauce that sticks to everything. It really makes clean up super easy!

And finally, I like that it’s versatile. I can serve it with stir-fried veggies and rice, or even mix it into other dishes later on. It’s just an all-around great recipe that makes me feel like I’m eating something special even on the busiest days.

Ingredients

• Chicken Thighs: Rich in protein they bring juicy flavor and are an affordable lean meat.
• Soy Sauce: Adds umami flavor and saltiness; low sodium makes it a healthier option.
• Brown Sugar: Provides mild sweetness and caramel notes, giving the dish its classic taste.
• Honey: A natural sweetener that helps create a sticky sauce and adds a touch of healthiness.
• Garlic and Ginger: They add a zesty kick and boost the dish natural health benefits.

Ingredient Quantities

• 2 1/2 lbs boneless, skinless chicken thighs
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 1/3 cup brown sugar
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

How to Make this

1. Grab your crock pot and lay the chicken thighs at the bottom so they cover well.

2. In a big bowl, mix 1/2 cup of low sodium soy sauce, 1/2 cup of water, 1/3 cup brown sugar, 1/4 cup honey, and 2 tablespoons rice vinegar.

3. Now stir in the 2 minced garlic cloves, 1 tablespoon grated ginger, and if you like a bit of spice, add 1/4 teaspoon red pepper flakes.

4. Pour that sauce mix evenly over the chicken so all pieces get a good coating.

5. Put the lid on your crock pot and set it on low for 4-6 hours or on high for 2-3 hours until the chicken is really tender.

6. When the chicken is done, if you like extra saucy, stir it up in the pot.

7. If you want a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon water and stir it into the juices in the last 15-20 minutes of cooking.

8. Check the seasoning and give the whole dish a good stir so everything gets mixed.

9. Turn off the crock pot and let the chicken rest for a few minutes before serving.

10. Serve your teriyaki chicken with stir-fried veggies and rice, and enjoy your tasty meal!

Equipment Needed

1. Crock pot
2. Large mixing bowl
3. Measuring cups and spoons
4. Knife for mincing garlic and grating ginger
5. Stirring spoon
6. Small bowl for mixing the cornstarch and water
7. Frying pan for stir-frying veggies
8. Pot or rice cooker for cooking rice

FAQ

• Q: Can I use chicken breasts instead of thighs?
  A: Sure you can, but the thighs tend to be more juicy and fit the teriyaki style better. If you use breasts, just be careful not to overcook them or they might turn out dry.
• Q: Do I need a Crock Pot or can I cook this on the stove?
  A: The slow cooker really makes it easier by tenderizing the chicken and blending the flavours, but you can definitely try it on the stove, just be sure to lower the heat and stir often so it doesn’t burn.
• Q: What if I don’t have cornstarch for thickening?
  A: No worries at all, using the cornstarch is totally optional and you can leave it out if you prefer a runnier sauce, or you can use a little flour as a last resort.
• Q: How long should I let the chicken cook in the Crock Pot?
  A: Generally it cooks for about 4-6 hours on low. Every slow cooker is different so its a good idea to check around 4 hours and adjust if needed.
• Q: What’s a good side dish to serve with this?
  A: Rice is a classic, but you could also serve it with some steamed veggies or even noodles for a tasty meal.

Crock Pot Teriyaki Chicken Recipe Substitutions and Variations

• If you dont have low sodium soy sauce, you can use Tamari or coconut aminos. These add a similar savory flavor.
• Instead of brown sugar, you could use white sugar or even extra honey, but be careful with sweetness levels.
• If rice vinegar isnt on hand, apple cider vinegar works well in its place.
• You can swap fresh ginger with about 1/8 teaspoon of ground ginger if fresh isnt available.
• For thickening, arrowroot powder is a good alternative to cornstarch mixed with water.

Pro Tips

1. Try marinating the chicken in the sauce for a few hours or even overnight if you can, this really makes the flavors burst out more.
2. When you add the red pepper flakes, be careful at first cause it’s really easy to overdo it, you can always add some later if you want more kick.
3. Mix the cornstarch and water really well before you throw it in, you dont wanna end up with lumps in your sauce, which ruin the texture.
4. During the last part of cooking, give the pot a good stir now and then so everything cooks evenly and the sauce thickens up nicely.