Name: Crockpot Teriyaki Chicken Recipe: Sweet and Savory
Prep time: 10 min
Cook time: 255 min
Total time: 265 min
Ingredients: 1 1/2 lbs boneless (skinless chicken thighs); 1/2 cup low-sodium soy sauce; 1/4 cup honey; 1/4 cup brown sugar (packed); 2 tbsp rice vinegar; 2 cloves garlic (minced); 1 tbsp grated fresh ginger; 1 tbsp sesame oil; 1/4 tsp black pepper; 2 tbsp cornstarch; 2 tbsp water; Optional: Sliced green onions (sesame seeds); Suggested Pairings: White rice (green tea)

Introduction

Table of Contents

Crockpot Teriyaki Chicken is a classic Asian-inspired main dish, perfect for family dinners, meal prep, or flavorful meals with minimal effort. This tender dish, featuring juicy chicken thighs simmered in a sweet-savory teriyaki sauce, delivers a rich, umami-packed flavor with a sticky, glossy texture. Presented in a white ceramic bowl, optionally garnished with sliced green onions or sesame seeds, this Crockpot Teriyaki Chicken recipe offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a simple, slow-cooker version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings Asian-inspired charm to any occasion.

Ingredients

For the Crockpot Teriyaki Chicken:

1 1/2 lbs boneless, skinless chicken thighs
1/2 cup low-sodium soy sauce
1/4 cup honey
1/4 cup brown sugar, packed
2 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp sesame oil
1/4 tsp black pepper
2 tbsp cornstarch
2 tbsp water

For Serving:

Optional: Sliced green onions, sesame seeds
Suggested Accompaniments: Cooked white rice, steamed broccoli
Suggested Pairings: Green tea, sparkling water
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Slow cooker (4–6 quart), mixing bowl, whisk, measuring cups/spoons, knife, cutting board

Step-by-Step Process

Prepare Sauce: In a mixing bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and black pepper until combined.
Add Chicken to Crockpot: Place chicken thighs in the slow cooker. Pour the sauce over the chicken, ensuring all pieces are coated.
Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Thicken Sauce: Remove chicken and set aside. In a small bowl, mix cornstarch and water to form a slurry. Stir into the sauce in the slow cooker. Cook on high for 10–15 minutes until thickened.
Taste and Adjust: Shred chicken or leave whole. Return to the slow cooker and stir to coat in sauce. Taste the sauce and adjust with a splash of soy sauce or honey for balanced flavor.
Serve: Transfer Crockpot Teriyaki Chicken to a white ceramic bowl. Optionally garnish with sliced green onions or sesame seeds. Serve with white rice, steamed broccoli, green tea, or sparkling water.

Tips for Better Crockpot Teriyaki Chicken

Use low-sodium soy sauce to control saltiness; adjust seasoning at the end.
Taste the sauce before serving to balance sweet, savory, and umami flavors; adjust cautiously.
Use chicken thighs for juicier results; breasts work but may be slightly drier.
Grate fresh ginger for the best flavor; avoid powdered ginger.
Present in a white ceramic bowl to highlight the glossy sauce and garnishes.
Make ahead: Prepare sauce and marinate chicken in the fridge up to one day in advance; cook fresh.
For a thicker sauce, add an extra 1 tsp of cornstarch to the slurry.
Enhance aesthetic: Garnish with green onions or sesame seeds for a vibrant, fresh look.

Variations and Customization

Gluten-Free Teriyaki Chicken: Use tamari or gluten-free soy sauce; ensure all ingredients are gluten-free certified.
Low-Sodium Teriyaki Chicken: Use low-sodium soy sauce and reduce brown sugar to 2 tbsp.
Spicy Teriyaki Chicken: Add 1 tsp sriracha or 1/4 tsp red pepper flakes to the sauce.
Vegetarian Teriyaki: Replace chicken with 1 1/2 lbs firm tofu or mushrooms; cook on low for 3–4 hours.
Pineapple Teriyaki Chicken: Add 1/2 cup diced pineapple or 1/4 cup pineapple juice to the sauce.
Low-Sugar Teriyaki Chicken: Replace honey and brown sugar with 3 tbsp sugar-free sweetener.
Sesame Teriyaki Chicken: Increase sesame oil to 2 tbsp and add 1 tbsp toasted sesame seeds to the sauce.
Teriyaki Chicken with Vegetables: Add 1 cup sliced bell peppers or carrots to the slow cooker with the chicken.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in the microwave or on the stovetop, adding a splash of water if needed.
Freeze in a freezer-safe container for up to 3 months; thaw in the fridge and reheat to preserve texture.
Serve warm for the best flavor and tender chicken.
Use as a main dish with rice or in wraps for a versatile meal.
Pair with green tea or sparkling water to complement the sweet-savory flavors.
Present in a white ceramic bowl with garnishes for an appetizing, vibrant charm.

Nutritional Information

Based on 4 servings (1 cup chicken with sauce each, without rice):

Calories: 340 kcal
Total Fat: 12g
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 110mg
Sodium: 980mg
Total Carbohydrates: 28g
Dietary Fiber: 0g
Sugars: 22g
Protein: 30g
Vitamin A: 2% Daily Value
Vitamin C: 4% Daily Value
Calcium: 4% Daily Value
Iron: 10% Daily Value

Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium to ~600mg). High in protein; enjoy vegetables for balance.

Conclusion

This Crockpot Teriyaki Chicken recipe delivers a sweet, savory dish perfect for any occasion, transforming simple ingredients into an Asian-inspired classic. Its low-effort preparation and vibrant presentation make it a favorite. The tender chicken and glossy sauce delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing ease.