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Crock pot chicken teriyaki recipe with sticky glaze and green onions

Crock Pot Recipes Chicken Teriyaki

This crock pot chicken teriyaki recipe is your go-to for sweet, sticky, and savory flavor with barely any effort. Just dump, cook, shred, and serve.
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Prep Time 10 minutes
Cook Time 6 hours
Resting Time 0 minutes
Total Time 6 hours 10 minutes
Servings: 6 people
Course: dinner, main
Cuisine: American, Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Chicken thighs Boneless skinless
  • ¾ cup Teriyaki sauce Store-bought or homemade
  • ¼ cup Honey Preferably raw
  • 2 cloves Garlic Minced
  • 1 tsp Ginger Fresh grated or ½ tsp dry
  • 1 tbsp Soy sauce Low-sodium recommended
  • 1 tbsp Cornstarch
  • 2 tbsp Cold water To make slurry
  • Green onions Optional garnish
  • Sesame seeds Optional garnish
  • Steamed rice For serving

Equipment

  • 1 Crock Pot At least 4–6 qt recommended
  • 1 Mixing Bowl For whisking sauce and slurry
  • 2 Forks For shredding chicken

Method
 

  1. Place chicken thighs at the bottom of the crock pot.
    Chicken layered in crock pot for teriyaki recipe
  2. In a small bowl, mix teriyaki sauce, honey, garlic, ginger, and soy sauce.
    Mixing teriyaki sauce and honey for chicken
  3. Pour the sauce mixture evenly over the chicken.
  4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  5. In the last 30 minutes of cooking, mix cornstarch and cold water to form a slurry. Stir it into the crock pot to thicken the sauce.
  6. Once cooked, shred or slice the chicken and stir to coat it in the thickened glaze.
  7. Serve hot over rice. Garnish with sesame seeds and green onions if desired.
    Served chicken teriyaki from crock pot over jasmine rice

Notes

Chicken breasts can be used but are leaner, monitor cook time.
Add pineapple or bell peppers in the last hour for variety.
Store leftovers in the fridge for up to 4 days or freeze up to 2 months.