Last spring, after volunteering to help clean up the streets around our local library, I came home with sore knees, a dusty jacket, and the deep kind of tired that only a long day out in the sun brings.
My husband, bless his heart, had been working in the backyard garden, trimming the rosemary bush and battling the overgrown ivy near the fence. We both shuffled into the kitchen, quiet, a little achy, and certainly not in the mood to hover over a stove.
That’s when I remembered the chicken I’d tossed into the Crock-Pot that morning before heading out. The aroma hit me as soon as I opened the front door—sweet, savory, with a hint of garlic. I didn’t even need to set my purse down to know dinner was ready. It’s moments like that when slow cookers feel like magic.
This Crock-Pot Chicken Teriyaki has become a go-to recipe in our home, especially for days that feel full before they even begin. It’s warm, rich in flavor, and doesn’t ask much of you, which is just the kind of meal that brings peace at the end of a busy day.
That evening, we served it over sticky jasmine rice with a handful of snap peas tossed in at the last minute. We ate in silence, grateful, watching the sun dip behind the pines outside our kitchen window.
Short Description
Tender chicken pieces slowly simmered in a rich, garlicky teriyaki sauce with just a touch of sweetness. This Crock-Pot Chicken Teriyaki is perfect for busy weeknights or lazy Sundays, and comes together effortlessly.
Key Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 1/2 cup chicken broth
- 3/4 cup thick teriyaki sauce
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- Optional slurry: 1 tbsp cornstarch + 1 tbsp water
- Optional add-ins: chopped bell peppers, snap peas, broccoli, pineapple chunks
- Optional garnish: sesame seeds, sliced green onions
Tools Needed
- Crock-Pot (slow cooker)
- Cutting board + sharp knife
- Mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
Cooking Instructions
Step 1: Mix the Sauce
In a medium bowl, combine chicken broth, teriyaki sauce, brown sugar, and minced garlic. Stir well until the sugar begins to dissolve.
Step 2: Prep the Chicken
Dice chicken into bite-sized chunks. Toss the pieces into the sauce mixture and stir to coat evenly.
Step 3: Set It and Forget It
Transfer the chicken and sauce to your Crock-Pot. Cover with the lid and cook on LOW for 4–6 hours, or HIGH for 2.5–3.5 hours, until the chicken is tender and fully cooked through.
Step 4: Thicken the Sauce (Optional)
If you like a thicker glaze, stir in a slurry made from 1 tbsp cornstarch and 1 tbsp water during the last 30 minutes of cooking. Stir well and cover again.
Step 5: Add Veggies or Pineapple (Optional)
To make it a full meal, toss in your favorite chopped vegetables or pineapple chunks during the last hour of cooking so they stay crisp-tender.
Step 6: Serve and Garnish
Spoon the chicken and sauce over rice, noodles, or lettuce wraps. Sprinkle with sesame seeds and green onions if you’d like an extra pop of flavor and color.
Why You’ll Love This Recipe
Flavorful and Comforting: The sweet and savory teriyaki sauce clings to each piece of tender chicken, delivering bold taste in every bite.
Effortless Cooking: Prep takes under 10 minutes, and the Crock-Pot does all the heavy lifting.
Customizable: Great with veggies or fruit, served over rice, noodles, or even as a sandwich filling.
Meal Prep Friendly: Stores well and tastes even better the next day.
Kid-Approved: Mild, slightly sweet flavors make this a hit with picky eaters too.
Mistakes to Avoid & Solutions
Using watery teriyaki sauce:
Solution: Opt for a thick, syrupy version or reduce a thinner sauce by simmering it on the stovetop before adding.
Overcooking the chicken:
Solution: Stick to the lower range of cooking time, especially if using breast meat which dries out faster than thighs.
Skipping the cornstarch slurry and ending up with runny sauce:
Solution: Always check the sauce consistency 30 minutes before finishing and adjust with slurry if needed.
Adding vegetables too early:
Solution: Add veggies in the last hour to avoid mushy textures.
Not dicing chicken evenly:
Solution: Uniform chunks cook evenly. Uneven sizes can lead to dry or undercooked bits.
Serving and Pairing Suggestions
Serve over steamed jasmine rice, brown rice, or quinoa
Spoon over garlic noodles or toss into lo mein-style pasta
Make lettuce wraps for a lighter twist
Pair with miso soup, roasted edamame, or a crisp cucumber salad
Ideal for family-style meals, potlucks, or weeknight dinners
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Place cooled chicken in freezer bags or containers; freeze for up to 3 months.
Reheat on Stove: Simmer over low heat until warmed through, adding a splash of broth if needed.
Microwave: Heat in 30-second intervals, stirring in between, to avoid drying.
Avoid boiling: It can toughen the chicken, gentle heat is key.
FAQs
1. Can I use frozen chicken?
No, it’s safer to thaw chicken fully before placing in a Crock-Pot to ensure even cooking and avoid food safety risks.
2. Can I make this without added sugar?
Yes. Omit the brown sugar, but be aware the flavor will be more savory than sweet.
3. What’s the best cut of chicken to use?
Chicken thighs are juicier and more forgiving in slow cooking, but breasts work if diced and not overcooked.
4. Can I make this recipe gluten-free?
Yes, use a gluten-free teriyaki sauce and ensure your chicken broth is gluten-free.
5. How do I prevent the sauce from being too salty?
Use low-sodium teriyaki sauce and broth. Taste before adding any salt.
Tips & Tricks
For deeper flavor, marinate the chicken in the sauce overnight in the fridge.
Use a slow cooker liner for easy cleanup.
Add a splash of rice vinegar or lime juice at the end to brighten the flavor.
Toast your sesame seeds lightly before garnishing for extra nutty flavor.
If you’re using fresh pineapple, add it halfway through so it doesn’t break down too much.
Recipe Variations
Spicy Teriyaki Chicken
Add 1 tbsp sriracha or chili paste to the sauce in Step 1. For a bolder kick, throw in red pepper flakes.
Pineapple Teriyaki Chicken
Mix in 1 cup pineapple chunks during the last hour. Reduce brown sugar slightly to balance the natural sweetness.
Vegetable-Packed Teriyaki Chicken
Add 1 cup each of chopped bell peppers, broccoli, and snap peas during the final hour of cooking.
Ginger-Garlic Teriyaki Chicken
Add 1 tsp freshly grated ginger and double the garlic for a bold, aromatic twist.
Teriyaki Chicken Lettuce Wraps
Skip the rice and spoon chicken into crisp butter lettuce leaves. Top with shredded carrots and sesame seeds.
Final Thoughts
After all these years in the kitchen—teaching, experimenting, passing down family recipes—I still get a quiet thrill when a dish surprises me with how easy and satisfying it can be. This chicken teriyaki may not have come from my grandmother’s handwritten recipe cards, but it fits right in with the meals we’ve shared over time: dependable, full of flavor, and always welcomed at the table.
I’ve made this for potlucks at church, packed it into containers for my son’s freezer when he moved into his first apartment, and even brought it to a neighbor recovering from surgery. It’s become one of those recipes that travels well between homes, generations, and even moods. Sometimes a warm bowl of something simple is the comfort you didn’t know you needed.
That street-cleaning day may have left me aching, but the warm, sticky, garlicky teriyaki chicken more than made up for it. And somehow, when I cook it again, it brings back not just the taste but the peace that came with it.
Crock-Pot Chicken Teriyaki
Print ThisIngredients
- 2 lbs boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 1/2 cup chicken broth
- 3/4 cup thick teriyaki sauce
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- Optional slurry: 1 tbsp cornstarch + 1 tbsp water
- Optional add-ins: chopped bell peppers, snap peas, broccoli, pineapple chunks
- Optional garnish: sesame seeds, sliced green onions
Instructions
Step 1: Make the Sauce
Mix chicken broth, teriyaki sauce, brown sugar, and minced garlic in a bowl.
Step 2: Prep the Chicken
Cut chicken into chunks and toss with the sauce.
Step 3: Slow Cook
Add to Crock-Pot. Cook on LOW for 4–6 hours or HIGH for 2.5–3.5 hours.
Step 4: Thicken (Optional)
Stir in a slurry of 1 tbsp cornstarch + 1 tbsp water during the last 30 minutes.
Step 5: Add Extras (Optional)
Add chopped veggies or pineapple during the last hour.
Step 6: Serve
Serve over rice, noodles, or lettuce. Top with sesame seeds and green onions.
