Valentina Ablaev
The easiest crockpot chicken teriyaki recipe. Juicy chicken, slow-cooked in a homemade teriyaki sauce. The best part? The slow cooker does all the work! Our recipe adds bright broccoli to the crockpot, making this dish packed with protein and veggies! Serve over fluffy white rice for an easy lunch or flavor-packed dinner!
The crockpot is the perfect kitchen tool for low-effort, delicious dinners. Set slow cooker recipes to cook at the beginning of the day, and dinner will be hot and ready! This teriyaki crockpot recipe joins our slow cooker alfredo and creamy crockpot potato soup as two of our favorite crockpot dishes.
What is Chicken Teriyaki?
Teriyaki chicken is a classic asian dish featuring tender chicken in a sweet and savory sauce. It’s traditionally made on the stovetop with a homemade teriyaki sauce, and this is a crockpot variation. Our homemade teriyaki sauce uses simple ingredients like soy sauce, brown sugar, garlic, and ginger. The sauce cooks with the chicken, creating a flavorful dinner that’s perfect served over rice.
Why You’ll Love This Recipe
- Easy crockpot dinner. Easy prep makes it the perfect family dinner for busy weeknights.
- Perfect for meal prep. Teriyaki chicken in the crockpot is a perfect high-protein meal prep for the week.
- Flavorful chicken. Hours of slow cooking in teriyaki sauce infuse the chicken with flavor and make it perfectly tender without overcooking.
Ingredients for Crockpot Chicken Teriyaki
- Chicken – We use chicken breast for a tender result, but chicken thighs work just as well.
- Teriyaki sauce – Our homemade teriyaki sauce is the perfect, easy, delicious sauce for this dish. You can also use your favorite store-bought teriyaki sauce.
- Butter – Sliced butter makes the sauce extra rich when slow cooking.
- Broccoli – Fresh broccoli florets add the perfect amount of veggies and cook in the crockpot, too!
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop Valentina’s favorite kitchen essentials, gadgets, and must-haves!
- You can’t make slow cooker teriyaki without a crockpot!
Substitutions and Variations
- Chicken: Use boneless, skinless chicken thighs instead of chicken breasts for a richer flavor and more tender texture.
- Soy sauce: Can’t have soy sauce? Coconut aminos are a soy-free alternative, while tamari is a gluten-free option.
- Brown sugar: Swap brown sugar for honey, cane sugar, or maple syrup. The flavor may be slightly different, but the results will still be delicious.
Expert Tips:
- Add broccoli at the end: To keep your broccoli from getting too soft and mushy, add it toward the end of cooking.
- Use fresh ginger. Freshly grated ginger adds a bright, warm flavor to the teriyaki sauce.
- Check the chicken for doneness: Use an instant-read meat thermometer. Once it reaches an internal temperature of 165°F, it is ready to serve.
- Serve with rice. Spoon the chicken and broccoli over fluffy white rice so it can soak up all the delicious teriyaki sauce.
Can I Use Store-Bought Teriyaki Sauce
Yes, you can substitute 2 cups of your favorite teriyaki sauce.
How to Make Crockpot Chicken Teriyaki
- Add ingredients. Add the chicken and butter to the crockpot. In a bowl, whisk the teriyaki sauce ingredients and add to the crockpot.
2. Cook. Cover and cook on low for 3-4 hours or on high for about 2 hours, or until the chicken is cooked through.
Add broccoli. Add the broccoli during the last 30 minutes of cooking and continue cooking until tender.
3. Serve. Serve the chicken and broccoli over white rice and enjoy!
Serving Suggestions
- Rice bowl: Make a delicious teriyaki bowl with a plate of fluffy white rice.
- Noodles: Enjoy teriyaki chicken over vegetable lo mein for the perfect combination.
- Salad: Serve teriyaki chicken with a spicy cucumber salad, the perfect asian side salad!
- Appetizer: Serve teriyaki with a classic asian appetizer such as crab rangoons or the homemade crispy shrimp rolls for a fun, takeout-style dinner.
Store & Reheat
- Storage. Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 4 days.
- Reheat. Reheat in the microwave until warmed through, or on the stovetop over medium-low heat. Add a splash of water if the sauce has thickened too much.
- Freeze. Freeze the chicken teriyaki in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Crockpot Recipes
If you enjoyed this chicken teriyaki recipe, be sure to try our other slow cooker recipes; here are some of our favorites:
If you tried this crockpot chicken teriyaki recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Crockpot Chicken Teriyaki Recipe
Ingredients
- 2 pounds chicken thighs or breast, cut into 2-inch pieces
- 4 Tbsp unsalted butter
- 2 cups broccoli florets large florets
teriyaki sauce-
- 1/2 cup low-sodium soy sauce
- 3/4 cup water
- 3 garlic cloves minced
- 1 tsp grated ginger
- 2 Tbsp cornstarch
- ¼ tsp red pepper flakes
- 1/2 cup brown sugar
Instructions
- Add the chicken to the crockpot with the butter.
- Whisk together the teriyaki sauce ingredients and cook over low heat until the sugar melts and the sauce comes to a soft boil. Pour over the chicken.
- Cook 3-4 hours on low or 2 hours on high.
- Add the broccoli 30 minutes before the cooking time ends.
- Serve over white rice and enjoy!
Notes
- Add the broccoli at the end. Add the broccoli toward the end of cooking to keep it tender without becoming too soft or mushy.
- Fresh ingredients. Use fresh garlic and ginger for the best flavor.
- Check the chicken for doneness. Use an instant-read thermometer to check the thickest part of the chicken. Once it reaches 165°F, the chicken is ready to serve.
- Store properly. Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 4 days.
- Reheat. Reheat in the microwave until warmed through, or on the stovetop over medium-low heat. If the sauce has thickened, add a splash of water to loosen it.
- Freeze for later. Freeze the chicken teriyaki in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
