Let me tell you about my absolute favorite weeknight hero—this crazy simple Crockpot Teriyaki Chicken! I discovered it during one of those “I’m too tired to cook but we need real food” nights, and wow—it became an instant family favorite. Just toss everything in the slow cooker and let magic happen while you go about your day.

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The best part? That rich, sticky-sweet teriyaki flavor develops beautifully as it cooks low and slow. By dinner time, you’ve got tender chicken swimming in this glossy sauce that makes plain rice taste like a gourmet meal. Trust me, your future self will thank you when you come home to this ready-to-eat masterpiece!

Why You’ll Love This Crockpot Teriyaki Chicken

This recipe checks all the boxes for busy cooks (and let’s be real—who isn’t busy these days?). Here’s why it’s become my go-to:

Zero fuss prep: Literally dump everything in the pot—no browning, no babysitting
Hands-off magic: Your crockpot does all the work while you tackle life
Flavor bomb: The slow cooking makes the sauce rich and clingy-perfect
Super versatile: Serve over rice, noodles, or even stuff it in lettuce wraps
Leftover gold: Tastes even better next day—if it lasts that long!

Seriously, this is the kind of recipe that makes you look like a kitchen rockstar with barely any effort. My kids think I’m a teriyaki wizard now!

Crockpot Teriyaki Chicken Ingredients

Here’s everything you’ll need for this flavor-packed dish (seriously, check your pantry—you might already have most!):

4 boneless, skinless chicken breasts (about 2 lbs total)
1 cup teriyaki sauce (my favorite brand is Soy Vay)
1/4 cup packed brown sugar – dark or light both work
2 cloves garlic, minced (about 2 tsp)
1 tsp fresh ginger, grated – peel and all!
1 tbsp cornstarch + 2 tbsp water (for thickening)
2 green onions, sliced – for that pretty finish

Ingredient Notes & Substitutions

No stress if you need to swap things! Chicken thighs work great (just add 30 mins cook time). Use low-sodium teriyaki if watching salt. Fresh ginger gives the brightest flavor, but 1/4 tsp powdered ginger works in a pinch. Feeling fancy? Add a splash of pineapple juice with the sauce!

How to Make Crockpot Teriyaki Chicken

Okay, let’s get cooking! This is so easy you’ll laugh—but the results taste like you spent hours in the kitchen. Here’s exactly how I make it:

Toss the chicken in: Just plop those chicken breasts right into your crockpot—no need to arrange them neatly or anything. They’ll cook down perfectly.
Mix the magic sauce: In a bowl, whisk together teriyaki sauce, brown sugar, garlic, and ginger until the sugar dissolves. Pour this glorious mixture over the chicken.
Set it and forget it: Cook on low for 4-5 hours (my preference) or high for 2-3 hours if you’re in a rush. The chicken should shred easily with forks when done.
Shred & thicken: Remove chicken and shred or slice it. Now mix cornstarch with water and stir into the crockpot sauce. Let it bubble for 10 minutes until glossy-thick.
Bring it all together: Return chicken to the sauce, stir to coat every piece, and boom—dinner’s ready! Garnish with green onions for that pop of color.

Tips for Perfect Crockpot Teriyaki Chicken

Don’t peek! Every time you lift the lid, you add 15-20 minutes to cooking time.
Double the sauce if serving over rice—trust me, you’ll want extra!
Taste before thickening—adjust sweetness with more brown sugar if needed.
Stop cooking as soon as chicken shreds easily to keep it juicy.

Serving Suggestions for Crockpot Teriyaki Chicken

This teriyaki chicken is ridiculously versatile! My family loves it piled high on steamed jasmine rice to soak up all that glorious sauce. For crunch, add quick-pickled cucumbers or roasted broccoli. Need heartier? Toss with udon noodles—the thicker the better! And don’t forget extra green onions for that fresh finish.

Storing and Reheating Crockpot Teriyaki Chicken

This dish keeps like a dream! Store leftovers in an airtight container—they’ll stay fresh in the fridge for 3 days (though ours never lasts that long). For longer storage, freeze portions for up to 2 months.

My favorite reheating trick? Warm it gently on the stovetop with a splash of water to revive the sauce. The microwave works too—just cover and stir every 30 seconds to avoid drying out that tender chicken!

Crockpot Teriyaki Chicken Nutrition

Just so you know—nutritional values are estimates and will vary based on your specific ingredients (especially the teriyaki sauce brand!). Here’s the scoop per serving:

320 calories
38g protein (hello, muscle fuel!)
18g sugar (mostly from that delicious brown sugar glaze)
6g fat – nice and lean

Want it lighter? Use low-sodium sauce and cut the brown sugar in half—still crazy tasty!

FAQs About Crockpot Teriyaki Chicken

Got questions? I’ve got answers! Here are the things people ask me most about this recipe:

Can I use frozen chicken? Absolutely! Just add 1 hour to cook time (no need to thaw).
How to reduce sodium? Use low-sodium teriyaki sauce and cut the brown sugar to 2 tbsp.
Can I make it spicier? Toss in 1/2 tsp red pepper flakes with the sauce—so good!
Why cornstarch at the end? It thickens the sauce without making it gummy like flour can.
Can I prep this ahead? Yes! Mix sauce ingredients night before and store separately—just dump everything in the morning.

Crockpot Teriyaki Chicken – Your Turn!

Okay, now it’s your turn to work some slow-cooker magic! I can’t wait for you to try this ridiculously easy Crockpot Teriyaki Chicken recipe. Once you taste that sticky-sweet sauce clinging to tender chicken, you’ll understand why this dish never leaves my regular rotation.

Pro tip: Make a double batch because I promise you’ll want leftovers. Nothing beats coming home to that incredible aroma filling your kitchen – instant happiness in every bite!

Drop a comment below telling me how it turned out – did your family go crazy for it like mine does? Any fun twists you added? I love hearing your kitchen adventures!

4-Ingredient Crockpot Teriyaki Chicken That Melts in Your Mouth

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A simple and delicious crockpot teriyaki chicken recipe that requires minimal effort.

Author: Kitchen Hub
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: Asian
Diet: Low Lactose

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup teriyaki sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp cornstarch
2 tbsp water
2 green onions, sliced (for garnish)

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Instructions

Place chicken breasts in the crockpot.
In a bowl, mix teriyaki sauce, brown sugar, garlic, and ginger.
Pour the sauce over the chicken.
Cook on low for 4-5 hours or high for 2-3 hours.
Remove chicken and shred or slice.
Mix cornstarch and water in a small bowl, then stir into the crockpot sauce.
Cook for 10 more minutes until thickened.
Return chicken to the sauce and stir.
Serve garnished with green onions.

Notes

Use low-sodium teriyaki sauce if preferred.
Chicken thighs work well as a substitute.
Serve over rice or with steamed vegetables.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 18g
Sodium: 1200mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 38g
Cholesterol: 90mg