If you have been searching for a delightfully simple yet irresistibly flavorful dinner idea, look no further than this Crock-Pot Chicken Teriyaki Recipe. It combines tender chunks of chicken simmered slowly in a perfectly balanced mix of savory teriyaki sauce, rich brown sugar, aromatic garlic, and a splash of chicken broth. The result is a comforting dish packed with that crave-worthy sweet and savory goodness that effortlessly melts in your mouth. Trust me, this recipe is a game changer for anyone who loves hassle-free meals that don’t compromise on taste or texture.
Ingredients You’ll Need
The magic of this Crock-Pot Chicken Teriyaki Recipe starts with a handful of simple, pantry-friendly ingredients. Each one plays a crucial role, from building layers of flavor to creating that signature glossy sauce that coats every bite.
- 1 lb chicken, diced: Using diced chicken ensures even cooking and maximum sauce absorption for tender, juicy pieces.
- 1 cup chicken broth: This adds moisture and depth to the sauce, keeping the chicken succulent during the slow-cooking process.
- ½ cup teriyaki sauce: The star of the dish, this provides the classic umami and sweet soy flavor that’s essential for teriyaki.
- â…“ cup brown sugar: Adds a caramelized sweetness that balances the saltiness and creates that iconic sticky glaze.
- 3 garlic cloves, minced: Fresh garlic brings a fragrant kick and warmth that elevates every mouthful.
How to Make Crock-Pot Chicken Teriyaki Recipe
Step 1: Prepare the Sauce Mixture
Start by whisking together the chicken broth, teriyaki sauce, brown sugar, and minced garlic in a large bowl. This combination will form the succulent sauce that tenderizes and flavors the chicken throughout the slow cooking.
Step 2: Coat the Chicken
Add the diced chicken into the sauce mixture, then toss everything gently but thoroughly until each piece is fully coated. This ensures every morsel soaks up the savory sweetness of the sauce as it cooks.
Step 3: Transfer to Crock-Pot
Pour the chicken and sauce mixture into your Crock-Pot. Spreading it evenly allows for consistent cooking and helps the sauce thicken beautifully.
Step 4: Cook Low and Slow
Set your Crock-Pot on low and let it work its magic for 4 to 6 hours. The slow heat softens the chicken to tender perfection while melding the flavors into an irresistible teriyaki glaze.
Step 5: Serve and Enjoy
Once cooked, spoon the chicken over hot cooked rice and drizzle extra sauce on top if you like. The rice soaks up every bit of the sauce, making each bite heavenly.
How to Serve Crock-Pot Chicken Teriyaki Recipe
Garnishes
Adding fresh garnishes can really brighten the dish and add texture contrasts. Sprinkle some toasted sesame seeds or finely sliced green onions over the top for a nutty crunch and a fresh burst of flavor.
Side Dishes
While this recipe shines on its own with rice, pairing it with steamed vegetables like broccoli, snap peas, or bok choy adds vibrant color and nutritional balance. A fresh cucumber salad can also provide a refreshing crispness that complements the warm, saucy chicken perfectly.
Creative Ways to Present
For a fun twist, serve the chicken teriyaki stuffed inside warm pita pockets or over a bed of noodles. You can even use it as a filling for lettuce wraps to create a light, handheld meal that’s a hit at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Crock-Pot Chicken Teriyaki Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great option for next-day meals or quick lunches.
Freezing
This dish freezes well if you want to prepare in advance. Portion the chicken and sauce into freezer-safe containers or bags and freeze for up to 2 months. Just be sure to thaw fully in the fridge before reheating to maintain the best texture.
Reheating
Reheat leftovers gently in a saucepan over medium heat or in the microwave. Add a splash of chicken broth or water if the sauce is too thick to help it loosen up and keep the chicken moist.
FAQs
Can I use chicken thighs instead of diced chicken breast?
Absolutely! Diced chicken thighs work wonderfully in this Crock-Pot Chicken Teriyaki Recipe because they stay juicy and tender even after slow cooking, adding a rich flavor to the dish.
Is it necessary to brown the chicken before adding it to the Crock-Pot?
Not at all. One of the beauties of this recipe is its simplicity—just toss everything in the Crock-Pot and let it cook low and slow. Browning is optional but not required.
Can I make this recipe with other proteins?
Yes! You can try this recipe with tofu, pork, or even salmon. Adjust cooking times accordingly to avoid overcooking and maintain that delicious teriyaki flavor.
How thick should the sauce be when serving?
The sauce should be thick enough to coat the chicken pieces nicely without being runny. If it seems thin after cooking, you can remove the chicken and reduce the sauce on the stovetop for a few minutes to thicken.
What can I use if I don’t have teriyaki sauce on hand?
If you don’t have pre-made teriyaki sauce, you can mix soy sauce, a little honey or sugar, ginger, and garlic to create a quick homemade version that works just as well in this recipe.
Final Thoughts
This Crock-Pot Chicken Teriyaki Recipe is truly one of those comforting meals that’s simple enough for busy weeknights yet flavorful enough to impress your family or guests. The slow cooker does all the heavy lifting, so you get tender, juicy chicken bathed in that signature sweet and savory sauce with minimal effort. Give it a try, and I promise it will become one of your treasured go-to recipes that you reach for time and time again.
Print
Crock-Pot Chicken Teriyaki Recipe
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Description
This Crock-Pot Chicken Teriyaki recipe offers a flavorful and easy slow-cooked meal featuring tender chicken simmered in a rich teriyaki sauce made from chicken broth, teriyaki sauce, brown sugar, and garlic. Perfect for a hands-off dinner, it’s served best over hot cooked rice, making it a comforting and delicious dish for any weeknight.
Ingredients
Chicken and Sauce
- 1 lb chicken, diced
- 1 cup chicken broth
- ½ cup teriyaki sauce
- â…“ cup brown sugar
- 3 garlic cloves, minced
Instructions
- Prepare the sauce mixture: In a large bowl, combine chicken broth, teriyaki sauce, brown sugar, and minced garlic cloves, stirring well to form the flavorful base sauce.
- Coat the chicken: Add the diced chicken to the sauce mixture and toss thoroughly to ensure every piece of chicken is evenly coated with the teriyaki sauce.
- Transfer to Crock-Pot: Pour the chicken and sauce mixture into the Crock-Pot, spreading it out evenly for consistent cooking.
- Cook the chicken: Set the Crock-Pot to low heat and cook for 4-6 hours until the chicken is fully cooked, tender, and infused with the teriyaki flavors.
- Serve: Spoon the cooked chicken with extra teriyaki sauce over hot cooked rice, making sure to drizzle extra sauce on top for enhanced flavor if desired.
Notes
- For thicker sauce, you can remove the lid for the last 30 minutes to let some liquid evaporate.
- Serve with steamed vegetables for a balanced meal.
- You can substitute chicken thighs for chicken breast for a juicier texture.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
