Crockpot Teriyaki Chicken
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender chicken slow-cooked in a homemade teriyaki sauce until it's juicy and glazed. The sauce thickens into a sticky, savory-sweet coating that's perfect over rice.
By Mia HartwellUpdated November 16, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Sticky homemade teriyaki chicken made hands-off
- 36g of protein per serving
- A from-scratch glaze that beats the bottle
- Family-friendly over rice
Crockpot Teriyaki Chicken
4 hr 10 min totalServes 5
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 350kcal
- Protein
- 36g
- Carbs
- 22g
- Fat
- 12g
- Fiber
- 0g
- Sugar
- 16g
Step-by-Step Instructions
- 1
Place the chicken in the slow cooker.
- 2
Whisk together the soy sauce, honey, garlic, ginger, rice vinegar, and chicken broth, and pour over the chicken.
- 3
Cover and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours, until the chicken reaches 165°F (74°C).
- 4
Remove the chicken and slice or shred it. Whisk the cornstarch with 2 tbsp cold water, stir into the sauce, and cook on HIGH 10-15 minutes until thickened and glossy.
- 5
Return the chicken to the sauce to coat.
- 6
Garnish with green onion and sesame seeds and serve over rice.
Pro Tips for the Best Results
- Make the teriyaki sauce from scratch — it takes two minutes and beats the over-sweet bottled kind.
- Thighs stay juicy and soak up the glaze; breasts work but cook faster.
- Thicken with cornstarch at the end for that signature sticky teriyaki glaze.
- Thaw chicken fully before slow cooking for safe, even cooking.
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How to Cook Crockpot Teriyaki Chicken
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Whisk a scratch teriyaki sauce
Combine soy sauce, a sweetener, garlic, ginger, and vinegar for a balanced salty-sweet-tangy sauce. Making it yourself takes two minutes and avoids the cloying sweetness of most bottled versions.
Cook until tender
Slow cook the chicken in the sauce until it's tender and reaches a safe 165°F (74°C). Thighs are ideal, staying juicy while soaking up the savory-sweet flavor.
Thicken into a glaze
The slow-cooker liquid is thin, so stir in a cornstarch slurry at the end and cook until it turns glossy and sticky. Coat the chicken in the glaze, then serve over rice with green onion and sesame.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of water to loosen the glaze.
Serving Suggestions
This crockpot teriyaki chicken pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use chicken breasts?+
Yes — reduce the time slightly and pull them at 165°F (74°C) so they stay tender.
How do I make it gluten-free?+
Use tamari or coconut aminos instead of soy sauce.
What vegetables go well?+
Serve with steamed broccoli, snap peas, edamame, or carrots.
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