Entrees Recipes

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken 2Oh how I love when I find a new recipe that is a huge success and becomes a favorite of mine!  I’ve had a recipe for crock pot Teriyaki chicken bookmarked for over a year, but it called for chicken thighs.  The only chicken I cook is chicken breasts (I have a thing about bones in my food, weird I know!) so while you could make this recipe using thighs, I think my way is better (of course!)  I’ve also added some tips and tricks to make this a definite go-to recipe!

4.8 from 24 reviews
Crock Pot Teriyaki Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 4 chicken breasts
  • ¾ cup brown sugar
  • ¾ cup low-sodium soy sauce
  • 6 tablespoons cider vinegar
  • ¾ teaspoon grated ginger
  • ¾ teaspoon minced garlic
  • ¼ teaspoon pepper
  • 4½ teaspoons cornstarch
  • 4½ teaspoons cold water
  • Long grain rice
  • Green onion and cilantro to taste
  1. Place chicken in slow cooker.
  2. In a bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken.
  3. Cover and cook on low for 4 to 5 hours or until chicken is tender.
  4. If your slow cooker has a keep-warm setting, switch to that. Otherwise just turn it off for this next part. Using a large serving spoon, remove as much liquid as you can and place in a saucepan. Bring to a boil.
  5. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Start cooking the liquid on medium heat and after adding the first bit of cornstarch/water mixture, turn it up to high. It should thicken very quickly once it starts to bubble. Remove from heat.
  6. Remove chicken from slow cooker and slice into bite sized pieces. Serve over rice, topped with your thickened teriyaki sauce.
  7. Garnish with green onions and cilantro to taste. if you love cilantro you will absolutely devour this dish with the added flavor it brings! I also serve it with steamed veggies.
Use low-sodium soy sauce if possible - the regular version is just too salty for the amount used in this recipe. Grated ginger is amazing - so much better than dried. Use grated ginger root in this recipe if you can!


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