Can I Just Say Crockpot Teriyaki Chicken Is a Lifesaver?
I swear, this dump and go crockpot teriyaki chicken has rescued me more times than I'd care to admit. You know those days when you walk in the door and your stomach is making whale noises and you’re like, “There is nothing to eat”? Yeah, that's me every other Monday. This recipe was a happy accident from one of those days. I tossed a bunch of things into the slow cooker, prayed for the best and—miracle of miracles—even the teens liked it. (Although one complained about the carrots. There’s always one.)
Anyway, now it’s kind of my hail-mary, look-like-I-tried dinner. Plus, this sauce? I once found myself sneaking leftover chicken out of the fridge with my fingers at midnight. Oops.
Why You'll Love This—For Real
I make this when there’s a pile of laundry I’m ignoring and about zero energy left for fancy cooking. My family? They go nuts for this because it’s sweet enough for the kids but still has some savory depth. (Even picky Uncle Bob asks for seconds. True story.)
Sometimes I’ve been known to just toss in tofu instead of chicken if I'm feeling all vegetarian—didn’t fool anyone though. And, honestly, I used to dread homemade sauce because it’d get weirdly gloopy or way too salty. After a few hiccups, though, this one’s foolproof. It’s honestly harder to mess up than it is to get right!
So, What’s Going In? Ingredients List!
- About 2 pounds of boneless, skinless chicken breasts (or thighs if you're feeling it—sometimes I mix both or grab whatever’s on sale; even frozen works, just add a bit of time)
- ¾ cup low-sodium soy sauce (my grandmother swore by Kikkoman, but I’ll use the store brand if I’ve let the bottle run out again)
- ½ cup honey (or brown sugar in a pinch... even maple syrup that one time, and it was oddly delicious!)
- ¼ cup rice vinegar (white vinegar is fine if it’s all you have, it’ll just be a tad zippier)
- 3 cloves garlic, minced (I do a huge scoop of the jarred stuff when I can't be bothered – some weeks that’s every week)
- 1 tablespoon fresh ginger, grated (dried ginger? Sure, use about a teaspoon, it still works)
- 2 tablespoons cornstarch (for thickening; sometimes I get distracted and forget and it's still tasty, just saucier)
- 3 tablespoons water (for the cornstarch slurry; I never measure this exactly)
- Optional: ½ cup chopped carrots or bell peppers (I add these if I want to pretend I’m a little healthier or to sneak veggies past the kids)
- Optional toppings: sesame seeds, green onions, a squirt of Sriracha if you're into that
How To Actually Make This—My Way
- Plop your chicken into the crockpot. Really—no need to cut it up unless you want to. If it's frozen, just press it down so it’s mostly flat.
- Grab a bowl (or, in a pinch, mix right in a big measuring cup) and whisk together the soy sauce, honey, vinegar, garlic and ginger. Pour all that goodness over the chicken.
- If you're including carrots or peppers, toss them in now. Don’t stress if the crockpot looks a bit of a mess—trust me, it all comes together after a few hours of cozy bubbling.
- Cook on low for 4-5 hours if the chicken was fresh, maybe 6-7 if it started frozen. Go live your life (or, um, scroll recipes online).
- About 30 minutes before you want to eat, whisk the cornstarch with the water—no lumps!—and stir it into the slow cooker. This is where I get impatient and sneak a piece of chicken because it smells too good.
- Shred the chicken right in the crockpot (forks, tongs, whatever’s handy), stir everything up, and let it hang out for a bit so the sauce thickens.
- Serve over rice, noodles, or on its own. Shower with sesame seeds or scallions. Maybe both.
Pitfalls. Or Just Little Notes From Me
- The sauce thickens as it cools—but I once totally forgot the cornstarch and ended up with Teriyaki Soup. Still yummy with rice but, you know, not as planned.
- Chicken thighs give a juicier result, but breasts work fine if that's what's lurking in your freezer.
- A splash of pineapple juice (if you happen to have that can hiding in your pantry!) gives it a sweet-tart kick I love.
- Sometimes, I open the crockpot too often just because it smells good. Don’t! It messes with the timing.
Variations I’ve Messed With
- Added broccoli in the last 30 minutes—delish. But once I tried adding baby corn and it went weirdly mushy and kind of sad. Would not repeat!
- Made it spicy with a big squirt of chili garlic sauce. My kids were not amused, but I liked it.
- Used tofu instead of chicken once (not firm enough!) but probably better if you press it first. Oops.
- Left out the honey and swapped for apricot jam, just because. Honestly, not my favorite, but hey, now I know.
If You Don't Have All the Gear
No slow cooker? Actually, you can use a Dutch oven on the lowest stove setting—it’s not quite the same, but it works if you’re desperate. I’ve done it when my crockpot was stuck behind a pile of donations in the garage (long story!).
Storing Leftovers—If There Are Any
Transfer extras to an airtight container, pop it in the fridge, and you’re golden for up to 3 days. It reheats fine in the microwave or in a little saucepan, but honestly, in my house it never lasts more than a day unless I hide it behind the yogurts. Freezes well, too—just be sure to thaw fully or the sauce can be a bit runny.
Serving Ideas (Plus My Family’s Weird Habits)
I love this over fluffy jasmine rice, but sometimes I scoop it over stir-fried veggies when I’m pretending to be virtuous. Or you can pile it into sandwich buns and add some slaw (strangely addictive). One time my kid ate it cold, right form the bowl, and said it was ‘better than pizza.’ Your mileage may vary.
Things I Only Learned By Messing Up: Pro Tips
- Don’t skip shredding the chicken—it soaks in the sauce. I tried skipping it once (so lazy that day!) and it just didn’t hit right.
- If you use high heat instead of low, the sauce can get too thick and the chicken dries out fast. Low and slow really is the way.
- And don’t forget to ACTUALLY make the cornstarch slurry. Without it, the sauce will just run all over your plate. I speak from experience.
FAQ: Odds and Ends (and Funny Questions I’ve Had)
- Can I use frozen chicken? Yep! Just expect it to take an hour or two longer. I do it all the time because I never remember to thaw things in advance.
- What if I don’t have rice vinegar? White vinegar or even apple cider vinegar works fine—it's a little more tangy but kinda nice.
- Can you double this? Sure thing, but only if you’ve got a big enough crockpot. (I learned this the hard way... messy overflow.)
- Does it really taste better the next day? I think so, especially after the sauce soaks in. But sometimes the sauce thickens more, so add a splash of water when reheating.
- Any sauce recommendations? If you’re in a pinch, I really like the batch from Gimme Some Oven too—super reliable if you want a homemade sauce for other dishes. For rice, Mahatma’s jasmine rice guide saves me every time.
- Wait, what if I don’t have a slow cooker at all? Oh! See above, use a heavy pot on the stove, or try the oven at about 300°F, covered, stirring a couple times. Not exactly set-and-forget, but it’ll do in a pinch.
And if you make this, let me know how it goes—or if you discover an even more shortcutty way of making it, seriously, don’t keep it to yourself. Happy (lazy) cooking!
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ¼ cup rice vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Instructions
-
1Place the chicken breasts in the bottom of the crockpot.
-
2In a medium bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger. Pour the mixture over the chicken in the crockpot.
-
3Cover and cook on low for 4 hours, or until chicken is tender and cooked through.
-
4Remove chicken from the crockpot and set aside. Mix cornstarch with water to form a slurry, then stir into the sauce in the crockpot.
-
5Return chicken to the crockpot, coat with thickened sauce, and cook on high for an additional 10 minutes.
-
6Serve chicken over rice, garnished with sesame seeds and green onions if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!