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Crock Pot Chicken Teriyaki

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Do your family love Asian flavored foods as much as mine?  Forget take out, this slow cooker Chicken Teriyaki Recipe can’t be beat!!

One of the best Easy Crock Pot Chicken Teriyaki recipes out there! (the secret is chicken thighs- not breasts...)

I’ve been on the hunt for a better tasting easy Chicken Teriyaki recipe (the 1st one I tried wasn’t the greatest.)  This recipe certainly did the trick!  It was excellent and got the thumbs up from the entire family, including my picky 7 year old.

What I liked most was that I was able to prepare almost the entire dish in the crock pot.  (Once the chicken is cooked, you will need to thicken the sauce on the stove top.)

I won’t keep you in suspense any longer (wink)… Here’s the recipe:

Crock Pot Teriyaki Chicken

(adapted from Lake Lure Cottage Kitchen)

Ingredients:

  • 3 to 4 lbs of boneless skinless chicken thighs
  • 3/4 cup sugar
  • 3/4 cup soy sauce
  • 6 tablespoons apple cider vinegar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 4 1/2 teaspoons cornstarch
  • 4 1/2 teaspoons cold water
  • Cooked rice (Whatever type you like, I used brown rice.)

Directions:

  1. Place chicken in the slow cooker.
  2. In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.
  3. Pour over chicken.
  4. Cover and cook on low for 4 to 5 hours or until chicken is tender.
  5. Remove chicken from the slow cooker.
  6. Skim fat from cooking liquid. (Wow, who knew there is so much fat in chicken thighs!  Now I know why they taste so good.  This is another reason I need a fat separator, I just used a spoon to skim the fat…)
  7. Place liquid in a saucepan and bring to a boil.
  8. Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.
  9. To serve, top rice with chicken and cover with the Teriyaki Sauce.

If you enjoy cooking in your crock pot, you might also like these recipes:

Slow Cooker Mexican Chicken Chowder

Slow Cooker Cashew Chicken
Slow Cooker Shredded BBQ Beef

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Comments

  1. Fantastic recipe! I love that you use a slow cooker. It makes it really great not only for convenience, but also for the summer (heat). Can't wait to try this – thank you for sharing!

    Reply

  6. I love that you actually made a sauce. I see so many of these types of "recipes" where someone literally pours a bottle of store bought sauce over chicken and thinks they discovered something new. And with only a few ingredients, it would not take someone very long to make it from scratch.

    Reply

  8. I love cooking in the crockpot! I can't wait to try this recipe it looks delicious! New follower from tinytots-and-polkadots.blogspot.com! Would love for you to check it out =) Thanks for the recipe!

    Reply

  15. This looks fabulous! I might be adding this to my menu for next week. Do you think that veggies could be added in crock pot while the chicken cooked?

    Reply

    • I am afraid the veggies might get really mushy if you add them too soon. Maybe just in the last 30 minutes? If I were to add veggies, I might just microwave them and just add them when mixing everything together. If you try it, let us know what works…
      ~Jamie

      Reply

  23. I will definitely be trying this recipe. It looks delicious and now it's getting colder here in Australia I am ready to bring out my slow cooker! Hope you don't mind if I pin this!

    My weekly Say G'Day Saturday Linky Party has just started and I would be honoured if you could join in and link up this fabulous post!

    Best wishes and I hope you have a great weekend!
    Natasha in Oz

    Reply

  25. Oh WOW!! The chicken looks like it would melt in your mouth! YUMMY!

    Thanks for sharing at The DIY Dreamer.. From Dream To Reality!! I can't wait to see what you link up tomorrow!

    Reply

  26. Great recipe and I love that it's made in the slow cooker. I'm always on the lookout for slow cooker recipes. I hope you post more.

    Reply

  27. Oh my word – that looks delicious! I am so happy you shared this recipe – I will definitely have to try this sometime!
    Stacey of Embracing Change

    Reply

  29. I made this tonight. DELICIOUS! I was too lazy to thicken the sauce (and also didn't want another dish to wash) so I added the cornstarch mixture straight to the crock pot after removing the chicken. I shredded the chicken and put it back in and let it all heat up. The mixture didn't thicken, but the rice soaked it up and it was sooooo good.

    Reply

  30. Sounds delicious!! I will definitely have to give this one a try. Thank you for sharing at Sharing Saturday! I hope you have a fabulous weekend!

    Reply

  31. What a lovely recipe. I love cooking in my crocpot (or slow cooker as we call it in South Africa). Go and have a look on my blog for a recipe for lovely soup. It's winter here in SA and got a pot going right now….. junebugsa.blogspot.com
    Happy cooking and I absoloutely love your blog!!!!

    Reply

  35. Just made this tonight – it was REALLY GOOD! My 2 yr old and 4 yr old both asked for seconds. Thanks for
    Posting!!!

    Reply

  36. Gosh!
    You should get arrested for making us hungry, LOL
    The Crock Pot Teriyaki look so fresh on the pancake.

    We're really impressed with your creation, may we share your photos in our food photography site
    http://www.foodporn.net ?

    Just in case you haven't heard about it, Food porn is food photography site where foodies and bloggers around the world submit their best creation and get featured.

    Reply

  38. I put in a can of crushed pineapple w/ the juice and left out the sugar. It wasn't sweet enough but the pineapple was a nice addition. Will definitely try this again. Quick and easy.

    Reply

  40. I tried making this today and when I opened the crockpot to get the chicken out, there was a black layer on the bottom of the breasts. Not sure if I burned the sugar or what? I used a crockpot liner (one of those plastic bag kind…do you think THAT could make a difference? Well now I have been smelling it all day and Im sad… Panda Express will have to do for tonight. I WILL be trying this again… Any advice you can give me would be awesome.

    Reply

    • That bites, I'm sorry… I used a crock pot liner too, all I can think is maybe it is because you used breasts instead of thighs and breasts don't have as much fat in them. Also, the recipe call for you to cook them on low for 4 to 5 hours and any more than that might cause them to burn. I am no expert though…
      ~Jamie

      Reply

  41. Alright… We are gonna chalk this one up to mom brain… I was even thinking as I prepped my chicken "I bet this would be etter with thighs". Thing is I re-read the recipe more than once and every time I saw "breasts"… Oh the joys of a busy life… I can't wait to try it again… As for now, I sit here grumpily eating Chick-Fil-A because Panda Express was voted down… Blah… 😉

    Reply

  42. I am usually a bit doubtful whenever I try a new recipe – it rarely turns out exactly as it says. However, I was very pleasantly surprised with this one! I doubled the recipe since my family includes a teen with an insatiable appetite. It turned out exactly as described and the cornstarch "slurry" did its job perfectly. This recipe is definitely a keeper! Thank you!

    Reply

  44. We tried this tonight. Must have goofed with cooking it on high instead of low. Despite adding more and more cornstarch, the sauce never thickened. We sampled a few bites and are now waiting on pizza.

    Reply

  45. Awesome! We've been looking for a good crock pot chicken teriyaki recipe!

    Ironically, even though other commenters have reported bad luck in getting the sauce to thicken in the crock pot, when I turn mine on high it will start to boil and I can get cornstarch to thicken a sauce that way. It's how I thicken up the gravy on my crock pot pot roast.

    I know there is a HUGE difference between crock pots, though, because if you go searching for the numerous crock pot candy recipes that are out there they warn you not to try the recipe if you have a high heat crock pot. You will end up with burnt sugar instead of delicious candy. :

    Reply

  46. I made this with chicken breasts to cut down on the fat. I did it on high for 2.5 hours in my West Bend Slow Cooker. It came out well and my boys ate it up! I served it with a side of shrimp fried rice.

    Reply

  48. Made this for dinner tonight and I loved it. It's definitely on my list of make again. Thanks for sharing the wonderful recipe.

    Reply

  49. Second time making this one. Its delicious and not greasy like the takeout we used to get. The kids love it and its easy to throw together for me, especially since I usually have the ingredients at home anyway. I use boneless thighs and serve over white minute rice and steamed broccoli on the side:)

    Reply

    • Use whatever type of sugar you have on hand. I suppose you could use frozen chicken, if you choose, but I do not recommend using frozen chicken in the slow cooker for this reason: slow cookers don’t reliably get frozen meat up to a safe temperature (above 140°F) evenly enough or quickly enough. Your meat will likely spend too much time hovering in the danger zone (from 40°F – 140°F), which opens the door for bacteria to flourish. (I’m a stickler for food safety.)

      Reply

  51. Fun fact: I made this in my electric pressure cooker and it was great! I tried to scale back the sugar a little, but that was the only change I really made (aaand I’ll probably scale it back up the next time I make it). I cooked it for six minutes on high pressure and let it naturally release (and I cooked a bowl of rice in there for fun), then took the chicken out and thickened the sauce. I love this recipe.

    Reply

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