Easy Crockpot Teriyaki Chicken
One recipe that never fails to impress is this easy Crock pot Teriyaki Chicken. With its sweet and savory flavors and tender, juicy chicken, it's an instant family dinner winner!
Servings: 6 Servings
Calories: 360kcal
Ingredients
- 3-3 ½ pounds boneless, skinless chicken thighs or breasts cut into ½-inch strips
- 10 ounces regular or low-sodium teriyaki sauce
- 1 cup regular or low-sodium chicken broth divided
- 1-2 tablespoons Asian seasoning see note
- 2 tablespoons cornstarch
Instructions
- To a Crockpot, whisk together teriyaki sauce, ¾ cup of the chicken broth and 1 tablespoon of the Asian seasoning.
- Fold chicken into the sauce.
- Cover and cook on high 3-4 hours or low 5-6 hours.
- When 1 hour of cook time remains, in a small bowl, whisk together the remaining chicken broth and cornstarch. Mix the cornstarch slurry into the Crockpot. If desired, add broccoli florets and additional Asian seasoning on top. Cover and cook the remaining hour.
- Serve as is or on top of rice, noodles, vegetables or zoodles.
Video
Notes
Tips and Substitutions
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- Homemade Teriyaki Sauce: If you prefer making your own teriyaki sauce, whisk together these sauce ingredients to make your own: ½ cup low sodium soy sauce, ¼ cup honey, ¼ cup rice vinegar, 2 tablespoon hoisin sauce, 2 garlic cloves or ½ teaspoon garlic powder, 1 tablespoon grated fresh ginger or ½ teaspoon ground ginger
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- Asian Seasoning: If your store doesn’t have an Asian seasoning blend, here’s a homemade version you can make: 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 ½ teaspoon black pepper, 1 ½ teaspoon salt, 1 ½ teaspoon ground ginger, 1-2 teaspoon crushed red pepper flakes
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- Garnish Options: It will add a pop or freshness and flavor by adding sliced green onions or minced chives. Toasted sesame seeds are a great option as well.
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- Spice It Up: If you want to add a spicy kick, add crushed red pepper flakes, cayenne pepper, or a spicy teriyaki sauce brand.
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- Make It Sweeter: If you prefer a sweeter sauce, you can add brown sugar, maple syrup, or pineapple juice to the chicken and teriyaki sauce.
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- Cook Time: For best results, cook on low for more tender chicken; however, if you’re short on time, cooking on high works just fine.
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- Add Veggies: Besides broccoli, bell peppers, mushrooms, onion, or snap peas are also a great addition. Add them during the last hour of cooking for a delicious stir-fry effect!
Storage
Store any leftover teriyaki chicken in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave or warm it on the stovetop until heated through. You can also freeze leftovers for up to 3 months—thaw in the refrigerator before reheating.Nutrition
Calories: 360kcal | Carbohydrates: 10g | Protein: 60g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 169mg | Sodium: 2129mg | Potassium: 1119mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg
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