Easy Crock Pot Teriyaki Chicken Recipe with delicious homemade teriyaki sauce is a recipe that's perfect for make-ahead meals and once a week cooking. You'll love the flavor of the garlic, ginger and fresh orange juice. Want more take out at home? Try my Slow Cooker Beef and Broccoli.
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I really love Teriyaki Chicken recipes - they're just so flavorful and versatile. We've come up with a simple but scrumptious teriyaki sauce that you're going to just fall in love with! It's loaded with all the ingredients you'd expect like fresh ginger and garlic along with soy sauce and fresh orange juice.
Serve this chicken with a veggie stir fry over rice, or part of a noodle bowl. They even make tasty little sliders! You're going to want to save this for later because this recipe is a great addition to any meal plan. If you love once a week or once a month cooking, this is super easy to double or triple.
Ingredients
- boneless skinless chicken breasts
- granulated AND light brown sugar
- fresh garlic
- fresh ginger
- cider vinegar OR rice vinegar
- soy sauce
- oranges (to juice)
- cornstarch
Store-bought Teriyaki sauce is often high in sugar and sodium. Now, I'm not saying that this sauce is healthy, but making it yourself means you can control things like sugar and salt in your recipe.
Instructions
- In a medium bowl, combine the granulated and brown sugars with the minced garlic and ginger.
- Whisk in the cider vinegar OR rice vinegar, soy sauce, and freshly-squeezed orange juice until well-combined.
- Place the boneless, skinless chicken breasts into the Crock Pot and pour the sauce over them.
- Cook on LOW for 4-6 hours until the chicken reaches an internal temperature of 165-degrees F ( as per FoodSafety.gov).
- Remove the chicken and set aside while you thicken the sauce.
- Add the sauce to a small saucepan over medium heat.
- In a small jar, combine the water and cornstarch and shake until the mixture is smooth.
- When the sauce is heated through, add the cornstarch slurry into the sauce, whisking constantly to combine.
- Cook the sauce for 10 minutes until it thickens - about 10 minutes. Be sure to whisk throughout.
- Slice or pull the chicken as desired.
- Add the sauce and chicken to a serving bowl and serve immediately with rice and vegetables.
How do you keep chicken from drying out?
Like all appliances, slow cookers vary from one model to another meaning that some cook hotter than others. If this is an issue for you, try cooking chicken thighs instead of chicken breasts. Thighs have more fat so they don't dry out as quickly, and they are more economical than breasts.
Can you put frozen chicken in a slow cooker?
Yes and no... experts disagree on this point. Some day it is not safe, and others say as long as the internal temperature of the chicken reaches 165-degrees it is fine. Keep in mind that if you choose to use frozen chicken in this Crock Pot Teriyaki Chicken Recipe, the chicken may take longer to become tender.
Serving Suggestions
Since this chicken is so versatile, you can serve it with white rice, brown rice, noodles, or even make sliders with it. You might like to try it with our Asian cabbage slaw, too.
For a little extra flavor, serve the chicken with sweet and spicy teriyaki sauce on the side.
Similar Recipes
Find more delicious Weeknight Recipes that the whole family will love!
Slow Cooker Chicken Teriyaki
Not ready to make this yummy slow cooker chicken yet? Don’t forget to pin the delicious recipe for later!
Crock Pot Teriyaki Chicken
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Equipment
- Small Saucepan
Ingredients
- 2 pounds boneless skinless chicken breast
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon minced garlic
- ½ teaspoon fresh ginger, minced
- ½ cup soy sauce
- ¼ cup cider vinegar or rice vinegar
- ¼ cup fresh orange juice
- 2 tablespoons cornstarch
- 3-4 teaspoons water
Instructions
- In a medium bowl, combine the granulated and brown sugars with the minced garlic and ginger.
- Whisk in the cider vinegar OR rice vinegar, soy sauce, and freshly-squeezed orange juice until well-combined.
- Place the boneless, skinless chicken breasts into the Crock Pot and pour the sauce over them.
- Cook on LOW for 4-6 hours until the chicken reaches an internal temperature of 165-degrees F.
- Remove the chicken and set aside while you thicken the sauce.
- Add the sauce to a small saucepan over medium heat.
- In a small jar, combine the water and cornstarch and shake until the mixture is smooth.
- When the sauce is heated through, add the cornstarch slurry into the sauce, whisking constantly to combine.
- Cook the sauce for 10 minutes until it thickens – about 10 minutes. Be sure to whisk throughout.
- Slice or pull the chicken as desired.
- Add the sauce and chicken to a serving bowl and serve immediately with rice and vegetables.
Notes
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