Crockpot Chicken Teriyaki
This crockpot teriyaki chicken has tender, juicy chicken breasts coated in a sweet and savory homemade teriyaki sauce. Just 5 minutes of prep, no bottled sauce needed, and a simple cornstarch trick to thicken the sauce.
Servings: 6
Calories: 268kcal
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3/4 cup low sodium soy sauce or coconut aminos
- 1/3 cup water
- 2 tablespoons packed brown sugar
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Sliced green onions for serving
- Sesame seeds for serving
Instructions
- Place the chicken breasts into the slow cooker in an even layer.
- Whisk the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic paste, ginger paste and black pepper until it is even and most of the sugar has dissolved.
- Pour the sauce over the chicken breasts. Secure the slow cooker lid and cook on high for 2-2 1/2 hours or on low for 3 1/2-4 hours.
- When the chicken has reached 165°F, remove it onto a cutting board. Stir the cornstarch slurry into the remaining sauce in the slow cooker.
- Chop the chicken into small pieces or shred it. Place it back into the sauce and mix so all the chicken is submerged in sauce. Place the lid back on. Allow the chicken to marinate in the sauce while it thickens for about 5-10 minutes.
- Serve the chicken over some cooked rice and top with sesame seeds and sliced greens onions. Drizzle some extra sauce over the top.
Notes
- Make sure to not over cook the chicken because it can become dry, even in the sauce. If you want to leave it in the slow cooker while you are at work, I recommend placing it on the lowest heat setting. It is ready when it reaches 165°F.
- Thicker sauce: If the sauce doesn't thicken sufficiently, pour it into a small saucepan and bring it to a gentle simmer while stirring to activate the cornstarch. It should thicken over medium heat in about 3-4 minutes on the stovetop.
- For richer and juicier chicken, you can use boneless, skinless chicken thighs or a combination of both. The chicken thighs can withstand a longer cooking time if necessary.
- If you want the classic stickiness of the teriyaki sauce, you can place the chicken and sauce into an oven safe dish and broil it for a few minutes. It will caramelize and turn a little darker, just do not walk away because it can burn quickly.
- If you prefer a more sweet teriyaki sauce, increase the amount of brown sugar to 1/3 cup. I recommend tasting it before you pour it over the chicken and adjust to your preference.
- You can use fresh ginger and garlic instead of paste. Just make sure it is finely minced or grated.
Nutrition
Calories: 268kcal | Carbohydrates: 15g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1757mg | Potassium: 447mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 37IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 2mg
