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To make the best Crockpot Teriyaki Chicken, you need fresh and simple ingredients. Here’s what you will need: - 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 mixed bell peppers (sliced red and yellow) - 1 cup broccoli florets - 2 tablespoons cornstarch - 2 tablespoons water - Sesame seeds, for garnish - Sliced green onions, for garnish Using boneless, skinless chicken thighs makes the dish tender and juicy. The teriyaki sauce has a mix of soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. This combination gives a sweet and savory flavor. Adding bell peppers and broccoli not only makes the dish colorful but also adds nutrients. Lastly, sesame seeds and green onions give a nice crunch and fresh taste when you serve the dish. Gather these ingredients, and you are ready to create a delightful meal! {{ingredient_image_2}} First, gather your sauce ingredients. You need: - 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 In a medium bowl, whisk these together. Mix until the sauce is smooth. This will give your chicken a rich, sweet flavor. Next, place the chicken thighs in the crockpot. Spread them out evenly. Pour the teriyaki sauce over the chicken. Ensure every piece is well-coated. This step is key for flavor. Now, layer the vegetables on top. You will use: - 1 cup mixed bell peppers (sliced red and yellow) - 1 cup broccoli florets Distribute the bell peppers and broccoli evenly. This adds color and crunch to your dish. Cover the crockpot with its lid. Set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should reach an internal temperature of 165°F. This ensures it is tender and fully cooked. Once cooking is done, take out the chicken. Place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. This makes it easy to mix with the sauce. To thicken the sauce, make a cornstarch slurry. In a small bowl, mix: - 2 tablespoons cornstarch - 2 tablespoons water Pour this slurry into the remaining sauce in the crockpot. Stir it well to combine. Cook on high for a few minutes to thicken. After thickening, return the shredded chicken to the crockpot. Mix it gently with the sauce, allowing it to soak up the flavors. To make your teriyaki sauce just right, you can tweak it. If you like it sweeter, add more honey. If you want it saltier, try more soy sauce. Always taste as you go. This way, you can find your perfect balance. Cooking chicken in a crockpot is easy, but timing is key. For juicy chicken, cook on low for 6-7 hours. If you're in a hurry, you can use high for 3-4 hours. Always check the chicken’s internal temperature. It should reach 165°F. This ensures it’s safe to eat. When it’s time to serve your teriyaki chicken, pair it with rice or cauliflower rice. Both options soak up the sauce well. For a colorful plate, add sliced bell peppers and broccoli. Finish with sesame seeds and sliced green onions. These garnishes add flavor and a nice crunch. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger can significantly enhance the flavor of your teriyaki sauce. Avoid using pre-minced versions for the best taste. Customize Your Veggies: Feel free to add other vegetables like snap peas, carrots, or mushrooms to the crockpot for more texture and nutrition. Adjust Sweetness: Depending on your taste preference, you can adjust the amount of honey in the recipe to make the sauce sweeter or less sweet. Thickening Tips: If you prefer a thicker sauce, let the cornstarch slurry cook a little longer in the crockpot while stirring frequently until it reaches your desired consistency. {{image_4}} You can swap out chicken for different proteins. Chicken breasts work well if you prefer a leaner cut. Tofu is a great option for a vegetarian meal. Just press it first to remove extra water. Pork also adds a nice twist. Use pork tenderloin for a juicy, flavorful dish. Adjust cooking time based on your choice of protein. Adding more veggies boosts color and nutrition. Carrots or snap peas are great additions. You can also use mushrooms for an earthy taste. Zucchini slices blend well with the sauce. Feel free to get creative! Mixing different vegetables keeps the dish fresh and exciting. Just ensure they are cut evenly for even cooking. If you're on a gluten-free diet, use tamari instead of soy sauce. It has a similar taste without gluten. To cut back on sodium, choose low-sodium soy sauce, as in the recipe. You can also replace honey with maple syrup for a vegan option. Adjust these ingredients to suit your diet while keeping it tasty. After you enjoy your Crockpot Teriyaki Chicken, let it cool to room temp. Store leftovers in an airtight container. Place the chicken in the fridge if you plan to eat it within three to four days. Always refrigerate leftovers within two hours of cooking to keep them fresh and safe. You can freeze Crockpot Teriyaki Chicken for longer storage. First, ensure it cools completely. Use freezer-safe bags or containers to avoid freezer burn. Remove as much air as possible before sealing. It can last up to three months in the freezer. To reheat, transfer the chicken to the fridge overnight before warming. To reheat, use your stove or microwave. If using the stove, add a splash of water to a pan and heat over low. Stir often until hot. In the microwave, place the chicken in a bowl and cover it. Heat in short bursts, stirring in between, until warm. This keeps the chicken moist and tasty. You can serve Crockpot Teriyaki Chicken over fluffy rice or cauliflower rice. This helps soak up the sauce. Add steamed veggies on the side, like carrots or snap peas. For a nice touch, sprinkle sesame seeds and sliced green onions on top. This adds flavor and color to your plate. Yes, you can cook this on high! If you choose high, it takes about 3 to 4 hours. Cooking on low takes longer, around 6 to 7 hours. Both methods work well, but low heat makes the chicken super tender. To check if the chicken is done, use a meat thermometer. The safe internal temperature should reach 165°F (75°C). The chicken should also be tender and easy to shred. If it is still tough, let it cook a bit longer. If you want to swap honey, try maple syrup or agave nectar. Brown sugar is a good option too, but mix it with a bit of water. This keeps the sauce smooth. Adjust the amount to fit your taste. Crockpot Teriyaki Chicken is easy and fun to make. You learned to prepare a tasty sauce, cook the chicken, and add fresh veggies. With tips for storing and serving, your meal can shine. Try different proteins and veggies for new flavors. Don't forget to use the right cooking times. Now, you have the tools to impress anyone at your table. Enjoy your delicious meal!

Crockpot Teriyaki Chicken

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

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup low-sodium soy sauce
  • 0.5 cup honey
  • 0.25 cup rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 cup mixed bell peppers, sliced red and yellow
  • 1 cup broccoli florets
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • none sesame seeds, for garnish
  • none sliced green onions, for garnish

Instructions
 

  • In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until all ingredients are thoroughly combined and the mixture is smooth.
  • Place the chicken thighs into the crockpot, ensuring they are evenly spread out. Pour the prepared teriyaki sauce mixture over the chicken, making sure each piece is well-coated with the sauce.
  • Layer the sliced bell peppers and broccoli florets over the chicken thighs, distributing them evenly.
  • Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature should reach 165°F/75°C).
  • Once the cooking time is complete, carefully remove the chicken from the crockpot and place it on a cutting board. Shred the chicken into bite-sized pieces using two forks.
  • In a small bowl, combine the cornstarch and water to create a smooth slurry. Pour this slurry into the remaining sauce in the crockpot and stir vigorously to combine and thicken the sauce, cooking on high for a few additional minutes if needed.
  • Return the shredded chicken to the crockpot and gently mix it with the thickened sauce until the chicken is evenly coated. Allow it to sit for an additional 15-20 minutes to soak up the rich flavors.
  • Serve the teriyaki chicken over a bed of fluffy steamed rice or cauliflower rice for a lighter option, drizzling generously with the thickened teriyaki sauce.
  • Finish with a sprinkle of sesame seeds and a handful of sliced green onions for a fresh and crunchy garnish before serving.

Notes

Serve over rice or cauliflower rice for a lighter option.
Keyword chicken, crockpot, dinner, easy, teriyaki