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The Ultimate 5-Ingredient, Dump-and-Go Crockpot Teriyaki Chicken

Close-up of tender, shredded crockpot teriyaki chicken generously coated in a thick, glossy teriyaki sauce.

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This slow cooker teriyaki chicken recipe uses only five ingredients for a hands-off, sweet and savory weeknight dinner. You get tender chicken with a thick, flavorful sauce that avoids the watery texture common in slow cooker meals.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup quality teriyaki sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar

Instructions

  1. Place the chicken breasts or thighs into the basin of your slow cooker.
  2. In a separate bowl, whisk together the teriyaki sauce, brown sugar, soy sauce, and rice vinegar until the sugar dissolves. This creates your simple teriyaki sauce.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker. Stir to coat completely.
  6. If the sauce seems too thin for your liking, remove the lid and set the slow cooker to HIGH for the last 30 minutes to allow some liquid to evaporate, thickening the sauce slightly.
  7. Serve this easy crockpot chicken over steamed rice or with your favorite vegetables for a complete meal prep slow cooker chicken dinner.

Notes

  • For the best flavor and texture, use chicken thighs instead of breasts; they stay more tender during the long cook time.
  • If you want a thicker glaze that tastes like takeout, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl. Stir this slurry into the sauce during the last 30 minutes of cooking on HIGH.
  • This recipe is excellent for meal prep; portion the finished chicken and sauce into containers for quick lunches.

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