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For a great Crockpot Teriyaki Chicken, you need the following items: - 4 boneless, skinless chicken thighs - 1 cup low-sodium soy sauce - 1/2 cup honey - 1/4 cup rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon sesame oil - 1 cup bell peppers, sliced (mix of red and yellow) - 1 cup broccoli florets - 2 tablespoons cornstarch - 2 tablespoons water - Sesame seeds, for garnish - Sliced green onions, for garnish These ingredients make a sweet and savory sauce that coats the chicken well. The bell peppers and broccoli add color and crunch. To make this dish, you will need: - A crockpot - A mixing bowl - A whisk or spoon - Two forks for shredding chicken - A small bowl for the cornstarch slurry - A measuring cup and spoons Using the right tools makes cooking easier and fun. The crockpot does all the hard work, allowing you to enjoy your time. This meal serves four and provides a balanced mix of protein and veggies. Each serving has: - Calories: Approximately 320 - Protein: 25 grams - Carbohydrates: 30 grams - Fat: 10 grams This dish is not only tasty but also healthy. The chicken gives you protein, while the veggies add vitamins and fiber. Enjoy this hearty meal guilt-free! {{ingredient_image_1}} To start, grab a bowl. In it, mix together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Stir until everything blends well. This sauce gives the chicken its sweet and savory taste. It’s easy to make and only takes a few minutes. Next, take your crockpot. Place the chicken thighs inside. Pour the teriyaki sauce over the chicken, making sure it gets fully coated. Then, add the sliced bell peppers and broccoli florets on top. Cover the crockpot and set it to low for 6-7 hours or high for 3-4 hours. The chicken will cook until it’s tender and juicy. Once the chicken is done, remove it from the crockpot. Use two forks to shred the chicken into bite-sized pieces. In a small bowl, mix the cornstarch and water to make a slurry. Pour this into the sauce left in the crockpot. Stir well to thicken the sauce. Return the shredded chicken to the pot and mix it all together. Let it sit for 15-20 minutes to soak up all the flavors. To make your chicken super tender, choose boneless, skinless thighs. They stay moist as they cook. Cooking on low for 6-7 hours gives the best results. If you're short on time, cooking on high for 3-4 hours works too. The key is to check the chicken's doneness. It should reach an internal temperature of 165°F. Shredding the chicken after cooking helps it soak up the sauce. This makes each bite flavorful and juicy. If you want to tweak the taste, adjust the honey and soy sauce. More honey will make it sweeter. If it’s too sweet, add extra soy sauce. Use low-sodium soy sauce to control saltiness. You can also add some rice vinegar. It adds a nice tang and balances the flavors. Tasting the sauce before serving is a smart move. This way, you can adjust to your liking. What if my chicken is dry? If the chicken turns out dry, it may have cooked too long. Always check the time and temperature. Can I make it spicy? Yes! Add a bit of red pepper flakes or sriracha to the sauce. This will give a nice kick. What if I run out of soy sauce? You can use tamari or coconut aminos as a substitute. Both add a nice flavor too. How do I thicken the sauce? To thicken the sauce, mix cornstarch with water. Stir this into the sauce after cooking. Let it sit for a few minutes to thicken. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic can elevate the flavor profile of your teriyaki chicken. Whenever possible, opt for fresh over dried. Customize Your Vegetables: Feel free to add or substitute other vegetables like snap peas or carrots based on your preference or what you have on hand. Adjust the Sweetness: If you prefer a less sweet dish, reduce the amount of honey or use a sugar substitute to control the sweetness of the sauce. Leftover Magic: This teriyaki chicken makes for great leftovers! Use it in salads, wraps, or even as a topping for pizzas for a quick meal. {{image_2}} You can easily switch up the protein in this dish. Here are some ideas: - Use chicken breasts for a leaner option. - Try pork tenderloin for a unique twist. - Ground turkey works well too; adjust cooking time as needed. - For beef lovers, flank steak can add a rich flavor. You can make this recipe plant-based with simple swaps. Consider these options: - Use firm tofu instead of chicken. Press it first to remove excess water. - Tempeh is another great option that absorbs flavors well. - Seitan offers a meaty texture for a satisfying meal. - For a lighter choice, use cauliflower or mushrooms. To elevate your teriyaki chicken, try these flavor boosters: - Add pineapple chunks for a sweet touch. - Sprinkle in red pepper flakes for heat. - Use fresh herbs like cilantro or basil for freshness. - Swap the soy sauce for coconut aminos for a different umami flavor. - A splash of orange juice can brighten the dish. These variations keep the meal exciting and cater to different diets. Enjoy experimenting! After enjoying your meal, store any extras in an airtight container. Let the chicken cool down first. Then, place it in the fridge. It can stay fresh for up to four days. Make sure to cover the sauce well. This helps keep the flavors strong. If you want to save some for later, freezing is a great option. Just put the chicken and sauce in a freezer-safe bag. Remove as much air as you can. Label the bag with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, you can use the microwave or the stovetop. If using the microwave, place the chicken in a bowl and cover it. Heat in short bursts, stirring in between. If using the stovetop, put the chicken in a pan over low heat. Add a splash of water to keep it moist. Heat until warmed through, stirring often. Enjoy your meal again! You can store crockpot teriyaki chicken in the fridge for up to four days. Make sure to keep it in an airtight container. This helps keep it fresh and tasty. If you want to store it longer, you can freeze it. In the freezer, it stays good for about three months. Just remember to thaw it in the fridge before you heat it up. Yes, you can make this dish ahead of time. Cook it in the crockpot as usual. After it cools, place it in the fridge. You can also prep the sauce and chicken the night before. Just pour the sauce over the chicken in the morning. This makes the cooking process fast and easy when you're ready to eat. Teriyaki chicken pairs well with several sides. Here are some tasty options: - Steamed rice or cauliflower rice - Stir-fried vegetables - A fresh salad with a light dressing - Noodles tossed in sesame oil These sides balance the sweet and savory flavors of the chicken. Enjoy your meal! Crockpot teriyaki chicken is easy, tasty, and full of flavor. You learned about ingredients, tools, and nutrition. I shared step-by-step cooking tips to make tender chicken and rich sauce. We explored variations for different tastes and helpful storage methods. I hope these tips help you cook delicious meals with ease. Enjoy your cooking journey!

Crockpot Teriyaki Chicken

A delicious and easy teriyaki chicken made in a crockpot, perfect for a weeknight dinner.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 cup low-sodium soy sauce
  • 1 2 honey
  • 1 4 cup rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions
 

  • In a bowl, mix together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.
  • Place the chicken thighs in the crockpot and pour the teriyaki sauce mixture over them, ensuring the chicken is well-coated.
  • Add the sliced bell peppers and broccoli florets on top of the chicken.
  • Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
  • Once cooked, remove the chicken from the crockpot and shred it using two forks.
  • In a small bowl, mix the cornstarch and water to create a slurry. Pour this into the sauce remaining in the crockpot and stir well to thicken the sauce.
  • Return the shredded chicken to the crockpot, mix until well combined, and let it sit for an additional 15-20 minutes to absorb the flavors.
  • Serve the teriyaki chicken over a bed of steamed rice or cauliflower rice, drizzled with the thickened sauce.
  • Garnish with sesame seeds and sliced green onions before serving.

Notes

Serve over steamed rice or cauliflower rice for a low-carb option.
Keyword chicken, crockpot, dinner, easy, teriyaki