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A bowl of Crockpot Teriyaki Chicken served over rice, garnished with sesame seeds and sliced green onions.

Set and Forget Crockpot Teriyaki Chicken

An incredibly easy slow cooker recipe that transforms simple pantry staples into impossibly tender, shredded chicken coated in a rich, glossy, and deeply flavorful homemade teriyaki glaze. It's the perfect set-and-forget weeknight meal that tastes like it simmered for hours.
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Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: Japanese-inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup low-sodium soy sauce
  • 1/4 cup water
  • 1/2 cup brown sugar, packed
  • 2 tablespoons mirin
  • 1 tablespoon sesame oil
  • 4 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Toasted sesame seeds, for garnish optional
  • Sliced green onions, for garnish optional

Equipment

  • Slow Cooker (Crockpot)
  • Medium bowl
  • Small bowl
  • Whisk
  • Two forks
  • Cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. In a medium bowl, whisk together the low-sodium soy sauce, 1/4 cup of water, packed brown sugar, mirin, sesame oil, minced garlic, and grated ginger until the sugar is mostly dissolved.
  2. Place the chicken in a single layer at the bottom of the slow cooker. Pour the prepared teriyaki sauce evenly over the chicken.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
  4. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  5. In a small bowl, whisk together the cornstarch and 1/4 cup of cold water to create a smooth slurry with no lumps.
  6. Pour the cornstarch slurry into the sauce remaining in the slow cooker and whisk to combine.
  7. Cover the slow cooker, turn the heat to HIGH, and cook for 15-20 minutes, or until the sauce has thickened into a glossy glaze that coats the back of a spoon.
  8. Turn off the heat, return the shredded chicken to the slow cooker, and stir gently to coat all pieces in the thickened sauce.
  9. Serve immediately, garnished with toasted sesame seeds and sliced green onions if desired.

Notes

Ingredient Swaps: Use Tamari for a gluten-free option. Honey or maple syrup can replace brown sugar. In a pinch, use 1 tsp garlic powder and 1/2 tsp ground ginger instead of fresh. Rice vinegar with an extra tsp of sugar can substitute for mirin.
Flavor Boosts: Add 1/4 cup of pineapple juice for tangy sweetness, or a pinch of red pepper flakes for heat. Add vegetables like broccoli or bell peppers during the last 30-45 minutes of cooking.
Critical Tips: Always use low-sodium soy sauce to avoid an overly salty dish. Always make a cornstarch slurry with cold water before adding it to the hot liquid to prevent clumping. Check chicken at the lower end of the cook time to avoid overcooking.
Serving Suggestions: Serve over steamed rice, quinoa, or cauliflower rice. Add steamed vegetables like broccoli, edamame, or bok choy to make it a complete meal.