Crock-Pot Chicken Teriyaki

November 8, 2018

Crock-Pot Chicken Teriyaki

Chicken teriyaki is probably one of the most well known and liked Japanese dishes in the US and for sure one of the classic takeout recipes we all love.
Most people don’t think about making it at home because they either have a restaurant they love or because they buy teriyaki sauce like they buy ketchup.
But I do love making it from scratch.
In fact I have not one, not two, not three, but four different recipes for chicken teriyaki on this blog: Baked Honey-Teriyaki Chicken, Teriyaki Glazed Chicken Kebabs, Beer-Flavored Chicken Teriyaki, and Pineapple Teriyaki Glazed Chicken Skillet
And today I have a fifth.
*drumroll please*
Crock-Pot Chicken Teriyaki -> one word: uh-mazing.

Crock-Pot Chicken Teriyaki

It takes a matter of minutes to throw everything into the slow cooker and it is so incredible delicious you won’t believe it.
Juicy and tender chicken chunks glazed to perfection in a flavorful and bold sauce.
The sauce is actually made from pantry staples so you don't need to run to the store to snag forgotten ingredients.

Crock-Pot Chicken Teriyaki

Believe me when I say that this is one of the best thing you can ever make in your Crock-Pot.
The teriyaki sauce has the most amazing flavor — perfectly sweet, savory, and just a tiny bit spicy. The chicken becomes perfectly tender and melts in your mouth.
This Crock-Pot Chicken Teriyaki is a meal that the whole family will love but fancy enough for a dinner party.
You will make it again and again. Trust.

Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki                                                                                                                Print this recipe!

Serves 6

2 lbs / 900 gr chicken breast, cut into 1½-inch chunks
⅔ cup soy sauce (or coconut aminos)
3 tablespoons rice vinegar (or cider vinegar)
3 tablespoons honey (pick one with a mild taste)
3 tablespoons brown sugar (or coconut sugar to keep it paleo)
1 garlic clove, minced
1 tablespoon freshly grated ginger
2 tablespoons water
1 tablespoon cornstarch (or arrowroot powder)


Lightly grease the insert of your slow cooker and place chicken in the bottom.
In a bowl combine soy sauce, vinegar, honey, sugar, garlic, and ginger.
Pour over chicken, cover with the lid, and cook on high for 3 to 4 hours or low for 6 to 8 hours.
30 minutes before the chicken is cooked, in a small bowl combine water and cornstarch. Stir slurry into the chicken and sauce and finish cooking until the sauce thickens.
Serve over rice.

Nutrition facts

One serving yields 264 calories, 3 grams of fat, 23 grams of carbs, and 38 grams of protein.


  1. Whoo hoo! Hey Mike! Thanks for another winner recipe! I made this on Saturday and it was delicious. I've made a few of your recipes now and they have all been fantastic. I like how you mentioned the paleo ingredients for this recipe as I eat mostly paleo and appreciated that. I had everything in my house to make it except for the fresh ginger and chicken.
    My house smelled amazing while it was cooking, and I am pretty darn sure that I ate about three servings worth of chicken at dinner! (oh my) What was left over became lunch the next day, and then it was gone. I will be making this again and again. Thanks for another keeper! I loved it!