If you are craving a meal that’s bursting with sweet, savory, and comforting flavors without spending hours in the kitchen, this Crock-Pot Chicken Teriyaki Recipe is a total game-changer. Imagine tender chunks of chicken slowly simmered in a luscious blend of teriyaki sauce, brown sugar, and garlic, all melding together to create a sticky, flavorful glaze that wraps each bite in pure comfort. Whether you’re cooking for family or friends, this recipe promises a deliciously simple way to enjoy a classic Asian-inspired dish with minimal effort, making your dinner both stress-free and crowd-pleasing.
Ingredients You’ll Need
Gathering a handful of straightforward yet flavorful ingredients is all it takes to whip up this dish. Each one plays a vital role: the chicken forms the hearty base; chicken broth keeps everything moist and tender; teriyaki sauce brings that irresistible sweet and salty punch; brown sugar deepens the sweetness with a caramel touch; and garlic adds a fragrant, savory boost that ties it all together.
- 1 lb chicken, diced: Choose boneless, skinless chicken breasts or thighs for juicy, tender pieces that soak up the sauce perfectly.
- 1 cup chicken broth: Adds moisture and richness, helping the chicken stay tender through slow cooking.
- ½ cup teriyaki sauce: The star of the dish, providing that signature sweet-savory flavor.
- ⅓ cup brown sugar: Balances the tanginess with its deep molasses sweetness and helps create a glossy glaze.
- 3 garlic cloves, minced: Fresh garlic gives the sauce an aromatic kick that keeps every bite interesting.
How to Make Crock-Pot Chicken Teriyaki Recipe
Step 1: Mix the Sauce
Start by combining the chicken broth, teriyaki sauce, brown sugar, and minced garlic in a large bowl. This blend will become the flavorful bath that infuses your chicken with that signature taste. Stir everything until the brown sugar dissolves and the garlic is evenly distributed.
Step 2: Coat the Chicken
Add your diced chicken into the bowl with the sauce mixture. Use a spoon or your hands to toss the pieces, making sure each chunk is thoroughly coated. This step ensures every bite will be bursting with flavor after slow cooking.
Step 3: Transfer to Crock-Pot
Pour the chicken and sauce mixture into your Crock-Pot, spreading it out evenly. This even distribution helps the chicken cook uniformly and soak in the rich teriyaki glaze.
Step 4: Slow Cook to Perfection
Set your Crock-Pot to low heat and cook for 4 to 6 hours. The slow simmering tenderizes the chicken beautifully while thickening the sauce into a sticky, irresistible glaze. This hands-off cooking lets the flavors deepen without any fuss.
Step 5: Serve
Once cooked, serve your Crock-Pot Chicken Teriyaki over hot, fluffy rice, spooning extra sauce over the top for maximum flavor. At this point, your kitchen will smell incredible, and your taste buds will be tingling!
How to Serve Crock-Pot Chicken Teriyaki Recipe
Garnishes
Adding a few simple garnishes can elevate your Crock-Pot Chicken Teriyaki Recipe from tasty to visually stunning and extra flavorful. Consider sprinkling toasted sesame seeds for a delightful crunch and nutty aroma. Fresh sliced green onions add a pop of color and a subtle sharpness that complements the sweet sauce perfectly. If you like a bit of heat, a light drizzle of sriracha or a few red pepper flakes can boost the flavor even more.
Side Dishes
This dish pairs wonderfully with steamed white or brown rice, which soaks up all the luscious teriyaki sauce. For added nutrition, toss in a side of stir-fried vegetables like broccoli, snap peas, or bell peppers to balance the meal with some earthy freshness. A simple cucumber salad or even pickled ginger can offer a cool, crisp contrast to the warm, rich chicken.
Creative Ways to Present
Want to impress with your Crock-Pot Chicken Teriyaki Recipe? Serve it in a bento box-style arrangement with compartments filled with rice, chicken, and colorful veggies. Alternatively, pile the chicken in lettuce wraps for a low-carb, fun way to enjoy it. You might even use it as a delicious topping for a noodle bowl or a baked potato to switch things up.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, simply transfer any leftovers into an airtight container and refrigerate. The chicken teriyaki stays delicious for up to 3 days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
This Crock-Pot Chicken Teriyaki Recipe freezes beautifully. Portion out the cooled chicken and sauce into freezer-safe containers or bags, removing as much air as possible. It will keep well for up to 2 months, so you can always have this tasty meal on hand whenever you need a comforting dinner.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave, adding a splash of chicken broth or water if the sauce has thickened too much. Stir occasionally to ensure even warming and to bring back that glossy, saucy goodness before serving.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are actually fantastic in this Crock-Pot Chicken Teriyaki Recipe because they stay wonderfully juicy and tender during slow cooking.
Do I need to brown the chicken before adding it to the Crock-Pot?
No need to brown the chicken beforehand; the slow cooker does all the work for you, infusing the meat with flavor and keeping it moist.
Can I make this recipe without brown sugar?
While brown sugar adds a lovely caramel note, you can substitute with honey, maple syrup, or even white sugar if needed; just adjust to taste.
Is this dish gluten-free?
Teriyaki sauce often contains soy sauce, which usually has gluten. To keep this recipe gluten-free, use a gluten-free teriyaki or tamari sauce.
Can I double this recipe for a bigger crowd?
Yes! Just be sure your Crock-Pot is large enough to handle the increased volume, and expect the cooking time to remain roughly the same.
Final Thoughts
There is something so comforting about a meal that’s easy to prepare but delivers on bold, luscious flavors — that’s exactly what this Crock-Pot Chicken Teriyaki Recipe offers. It has become one of my go-to recipes for busy nights because it requires minimal ingredients, minimal prep, and hands-off cooking without compromising taste. Give it a try, and I promise you’ll find yourself coming back to this warm, savory dish time and again.
Print
Crock-Pot Chicken Teriyaki Recipe
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Description
This Crock-Pot Chicken Teriyaki recipe offers a simple and flavorful way to enjoy tender chicken slow-cooked in a savory teriyaki sauce. Perfect for a hands-off dinner, the chicken simmers for hours to absorb the sweet and garlicky sauce, making it delicious served over steamed rice.
Ingredients
Chicken and Sauce
- 1 lb chicken, diced
- 1 cup chicken broth
- ½ cup teriyaki sauce
- ⅓ cup brown sugar
- 3 garlic cloves, minced
Instructions
- Prepare Sauce: In a large bowl, combine chicken broth, teriyaki sauce, brown sugar, and minced garlic cloves, mixing well to form the flavorful base for the chicken.
- Coat Chicken: Add the diced chicken into the sauce mixture and toss thoroughly until every piece is evenly coated, ensuring maximum flavor infusion.
- Transfer to Crock-Pot: Pour the chicken and sauce mixture into the Crock-Pot, spreading it out evenly for consistent cooking.
- Slow Cook: Cook on low heat for 4 to 6 hours, allowing the chicken to become fully cooked and tender while absorbing the rich teriyaki flavors.
- Serve: Once cooked, serve the chicken hot over freshly cooked rice and optionally spoon additional sauce over the top for extra taste.
Notes
- For best results, avoid opening the Crock-Pot during cooking to maintain temperature and moisture.
- You can add vegetables such as bell peppers or broccoli during the last hour of cooking for added nutrition and color.
- Adjust brown sugar to your taste preference for sweetness.
- Use low-sodium teriyaki sauce if you want to control salt levels.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
