Slow Cooker Teriyaki Chicken Recipe: Sticky & Tender

The easiest Crock Pot Teriyaki Chicken, made with a sticky, sweet homemade sauce and served over rice or quinoa — tastier and healthier than takeout.

This slow cooker teriyaki chicken is a must-try for weeknight dinners and meal prep. Juicy chicken breasts simmer in a flavorful homemade teriyaki sauce that becomes perfectly sticky and slightly sweet. The homemade sauce is simple to make, much healthier than many bottled options, and can be kept in the fridge to use on other meals. Leftovers are especially delicious, making this recipe a great choice for easy lunches or quick dinners throughout the week.

How to Make Crock Pot Teriyaki Chicken

This recipe is about as hands-off as it gets. Place 3–4 boneless, skinless chicken breasts in the slow cooker, pour about 1 cup of teriyaki sauce over the chicken and make sure each piece is evenly coated. Cover and cook on low for roughly 5 hours or on high for about 3 hours until the chicken is tender and easily shredded.

When the chicken is cooked, remove it to a bowl and shred with two forks. To thicken the sauce left in the crock pot, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, then stir it into the sauce and let it thicken for a few minutes. Return the shredded chicken to the pot, toss to coat in the thickened sauce, and serve.

The teriyaki sauce itself takes around five minutes to make on the stovetop and stores well in the refrigerator; keeping a jar in the fridge makes this and other quick dinners much simpler. If you prefer convenience, a cup of your favorite store-bought teriyaki sauce can be used in place of homemade sauce.

Ingredients

• 2 lbs boneless, skinless chicken breasts (about 4)
• 1 cup homemade teriyaki sauce (or store-bought)
• 1 Tbsp cornstarch + 1 Tbsp cold water (for slurry)
• Optional toppings: chopped green onions and sesame seeds

Teriyaki Sauce Notes and Substitutions

• Soy sauce: Lower-sodium soy sauce is a great choice if you prefer less salt. Coconut aminos can be used as a gluten-free alternative.
• Pineapple juice: Adds sweetness and bright fruit flavor.
• Garlic and fresh ginger: Fresh cloves and ginger yield the best flavor; garlic powder or ground ginger can be substituted in small amounts if needed.
• Honey or maple syrup: Honey gives a glossy glaze and unrefined sweetness; use maple syrup to keep the sauce vegan.
• Rice wine vinegar: Adds acidity; apple cider or white wine vinegar are acceptable alternatives.
• Sesame oil and sesame seeds: Optional, but they add depth and a nutty finish.

Can I Make this Spicy?

Yes—add sriracha, chili paste, or crushed red pepper flakes (about 1–2 teaspoons, to taste) to the sauce before cooking for a spicy version.

How to Serve Teriyaki Chicken

• Serve over steamed brown rice, white rice, or quinoa with vegetables. Spoon extra sauce over the rice and veggies.
• Use in lettuce wraps, tacos, or on slider buns for sandwiches.
• Serve on its own as a protein-packed meal — it’s flavorful enough to stand alone.

Tips, Storage, and Meal Prep

• Make the teriyaki sauce ahead of time and store it in the fridge; it keeps well and speeds up weeknight cooking.
• Shredding the chicken and mixing it with sauce while still warm helps the meat absorb more flavor.
• If the sauce becomes too thick after adding the slurry, whisk in a tablespoon or two of warm water to loosen it.
• Leftovers are convenient for lunches and quick dinners. Save extra sauce in a separate container if you like a saucier result when reheating.

Instructions

1. Place chicken breasts in the crock pot and pour the teriyaki sauce over them, ensuring even coverage.
2. Cover and cook on low for 5 hours or on high for 3 hours, until the chicken is tender and easily shredded.
3. Remove the chicken and shred with two forks. Set aside.
4. Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the sauce left in the crock pot and let it thicken.
5. Add the shredded chicken back into the crock pot, toss to coat evenly, and heat through. Top with green onions and sesame seeds if desired. Serve warm.

If you try this Crock Pot Teriyaki Chicken and enjoy it, leave a review or share a photo of your version — it’s always fun to see different takes on a great recipe!