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Easy Crockpot Teriyaki Chicken Recipe for Busy Families

Imagine coming home to a house filled with the sweet and savory aroma of homemade teriyaki chicken, tender and ready to serve. This easy crockpot teriyaki chicken recipe is perfect for busy families wanting a delicious meal without the fuss. After perfecting this dish through numerous family dinners, I assure you it will become a weeknight favorite.

Using a slow cooker not only saves time but also brings out the flavors of the ingredients beautifully. The chicken becomes tender, almost falling off the bone, while the teriyaki sauce coats each piece with a glossy glaze. Let’s dive into how to make this delightful dish that will satisfy your family’s cravings.

Why This Recipe Works

Slow cooking enhances flavors: The longer cooking time allows the chicken to absorb the teriyaki sauce, creating a rich flavor profile.
Minimal hands-on time: Set it and forget it! Just prep your ingredients and let the crockpot do the work.
Customizable: Easily adjust the sweetness or saltiness of the sauce to fit your family’s taste preferences.
Perfect for meal prep: Make a large batch and enjoy leftovers for lunches or dinners throughout the week.

Ingredients Breakdown

Chicken breasts: 680 g (1.5 lbs) boneless chicken breasts provide lean protein that’s easy to shred after cooking.
Soy sauce: 120 ml (½ cup) adds umami flavor. For a gluten-free version, use tamari.
Brown sugar: 100 g (½ cup) adds sweetness and balance to the salty soy sauce.
Rice vinegar: 60 ml (¼ cup) contributes acidity and a light tang. Avoid using balsamic vinegar as it will overpower the dish.
Garlic: 4 cloves, minced. Fresh garlic is essential for its aromatic punch.
Ginger: 1 tablespoon, grated. Fresh ginger adds a zesty warmth; powdered ginger can be used in a pinch but won’t be as vibrant.
Cornstarch: 1 tablespoon for thickening the sauce. Honey or maple syrup is not a good substitute here as they won’t thicken the sauce effectively.

Essential Equipment

Slow cooker: A standard 6-quart (5.7 liters) model works best for this recipe. If you have a smaller or larger cooker, adjust cooking times accordingly.
Measuring cups and spoons: Accurate measurements are key for balanced flavors in cooking.
Tongs or a fork: For shredding the chicken easily after cooking.

Step-by-Step Instructions

Prep Time: 10 minutes
Cook Time: 4 hours (on high) or 6 hours (on low)
Inactive Time: None
Total Time: 4–6 hours
Servings: 4

Step 1: Prepare the Sauce

In a medium bowl, whisk together 120 ml (½ cup) soy sauce, 100 g (½ cup) brown sugar, 60 ml (¼ cup) rice vinegar, 4 minced garlic cloves, and 1 tablespoon of grated ginger until well combined. This will be your teriyaki sauce.

Step 2: Add the Chicken

Place 680 g (1.5 lbs) of boneless chicken breasts in the slow cooker. Pour the prepared sauce over the chicken, ensuring each piece is coated evenly.

Step 3: Start Cooking

Cover and set your slow cooker on high for 4 hours or low for 6 hours. Cook until the chicken is tender and the internal temperature reaches 74°C (165°F).

Step 4: Shred the Chicken

Once cooked, carefully remove the chicken from the slow cooker using tongs. Place it on a cutting board and shred the chicken with two forks, returning the shredded chicken to the sauce in the cooker.

Step 5: Thicken the Sauce

To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Stir this mixture into the slow cooker and cook on high for another 15-30 minutes until the sauce thickens.

Expert Tips & Pro Techniques

Don’t overcook the chicken: Check doneness at the lower end of the cooking time to avoid dry chicken.
Make-ahead: You can prep the chicken and sauce the night before. Store everything in the fridge and cook it the next day.
Use thighs for more flavor: Chicken thighs can be used instead of breasts for a richer taste. Adjust cooking time slightly, as they can be juicier.
Avoid soggy chicken: Always remove the chicken once it’s cooked to prevent it from stewing in the liquid. Return it only after shredding.

Storage & Reheating

Refrigerator: Store leftover chicken in an airtight container in the fridge for up to 4 days.
Freezer: This dish freezes well. Portion it into freezer-safe containers and store for up to 3 months. Thaw it in the fridge overnight before reheating.
Reheating: Reheat in a 175°C (350°F) oven for 10-12 minutes or gently on the stove over low heat until warmed through. Avoid microwaving to maintain texture.

Variations & Substitutions

Gluten-Free Version: Use tamari instead of regular soy sauce and ensure all ingredients are gluten-free.
Sweet and Spicy: Add 1 teaspoon of red pepper flakes to the sauce for a kick.
Vegetarian Version: Substitute the chicken with firm tofu. Cook until golden before adding sauce.
Additional Veggies: Toss in bell peppers, snap peas, or broccoli during the last hour of cooking for added nutrition and color.

Serving Suggestions & Pairings

Serve this teriyaki chicken with steamed jasmine rice, sautéed vegetables, or a fresh side salad. Pair it with a light cucumber salad or a ginger ale for a refreshing drink. For a complete meal, try it with garlic roasted potatoes.

Nutrition Information

Per serving (1 cup, 4 servings):
Calories: 320
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 80mg
Sodium: 900mg
Total Carbohydrates: 33g
Dietary Fiber: 1g
Sugars: 14g
Protein: 35g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my teriyaki chicken turn out dry?
It likely overcooked. Always check the internal temperature and remove it from the slow cooker once done.

Can I make this without soy sauce?
For a soy-free option, try a coconut aminos substitute, though the flavor will differ slightly.

Can I double this recipe?
Yes, simply double all the ingredients and ensure your slow cooker can accommodate the larger volume.

Can I prepare this the night before?
Absolutely! Prep everything the night before and refrigerate. Cook it the next day for a hassle-free meal.

How long does this keep in the fridge?
This dish will keep well in the fridge for up to 4 days. Store it in an airtight container for best results.