Easy Crock Pot Teriyaki Chicken Recipe for Weeknights

A soy, ginger, and garlic sauce flavors chicken cooked in the slow cooker.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

• 4 boneless, skinless chicken breasts
• ⅓ cup low sodium soy sauce
• ⅔ cup water
• 2 tbsp light brown sugar (packed)
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tsp ground ginger
• 2 tsp garlic (minced)
• 3 tbsp honey
• 3 tbsp cornstarch
• ⅓ cup cold water (for slurry)
• Optional: Cooked rice, for serving
• Optional: Green onions, sliced, for garnish
• Optional: Sesame seeds, for garnish

How to make it

1. In a medium mixing bowl, whisk together the soy sauce, the ⅔ cup water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey until they are well combined.

2. Place the chicken breasts in the bottom of a 6-quart slow cooker and pour the sauce over the top. Cook the slow cooker teriyaki chicken on low for 3 ½ – 4 hours.

3. Once the chicken is cooked through, remove it from the crock pot and shred it using two forks. Then, set aside the shredded chicken.

4. Pour the liquid from the slow cooker into a saucepan. In a separate bowl, mix the 3 tbsp cornstarch and ⅓ cup cold water to make a slurry. Bring the liquid in the saucepan to a boil over medium-high heat. While stirring, slowly pour the cornstarch slurry into the sauce a little at a time. Let the sauce boil and thicken for about a minute as you stir.

5. Pour the thickened sauce over the shredded chicken and stir it to coat every piece of chicken.

6. Serve over rice and garnish with green onions and sesame seeds.

Tips and serving

Check the thickest chicken piece for 165°F (74°C); thicken the sauce only after the chicken is cooked.

For more ideas, try Easy Teriyaki Chicken Recipe for Quick Weeknight Dinners or Easy Crockpot Orange Chicken Recipe for Healthy Weeknight Dinners.