Description
This Crock Pot Chicken Teriyaki recipe is a delicious and easy 5-ingredient meal perfect for busy families and meal preppers. The slow cooker ensures tender, juicy chicken infused with a sweet and savory teriyaki sauce. It’s a versatile dish that can be served over rice, noodles, or with vegetables, and is great for make-ahead lunches.
Ingredients
Scale
- 2 pounds boneless chicken thighs or breasts
- 1 cup teriyaki sauce
- 1/2 cup honey
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Instructions
- Place the boneless chicken thighs or breasts into the bottom of the Crock-Pot.
- In a bowl, combine the teriyaki sauce, honey, minced garlic, and minced ginger. Stir until well mixed.
- Pour the sauce mixture over the chicken in the Crock-Pot, ensuring the chicken is well-coated.
- Cover the lid and set your Crock-Pot to low for 4-6 hours or high for 2-3 hours.
- About 30 minutes before cooking time is up, check the internal temperature of the chicken. It should reach at least 165°F (75°C).
- Once cooked, use two forks to shred the chicken right in the Crock-Pot, mixing it with the sauce.
- Allow the shredded chicken to absorb the flavors for an additional 15 minutes on warm before serving.
- Optional: Garnish with sesame seeds or sliced green onions for added flavor and presentation.
Notes
- For deeper flavor, marinate the chicken in teriyaki sauce overnight.
- Add chopped bell peppers, carrots, or sugar snap peas during the last hour of cooking for added nutrition.
- For a spicy kick, add red pepper flakes or sriracha to the sauce.
- This dish can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
- To make this recipe gluten-free, ensure you use a gluten-free teriyaki sauce.
- Prep Time: 10 minutes
- Cook Time: 2-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 320 kcal
- Fat: 8g
- Protein: 28g