I first made this crock pot teriyaki chicken on a chaotic weeknight and it instantly became a staple. It’s a hands-off, saucy chicken dish that tastes like takeout but takes minutes to prep. If you want an easy family dinner that pairs with rice, stretches to leftovers, and plays well with quick swaps, this is one to keep in rotation. (If you like slow-cooker comfort meals, you might also enjoy this Crock Pot Angel Chicken for another simple weeknight option.)

What makes this recipe special

This crock pot teriyaki chicken shines because it delivers deep, caramelized-sweet flavor with almost no hands-on time. The slow cooker gently infuses the breasts with teriyaki, brown sugar, garlic, and ginger so you end up with tender meat and a glossy sauce that clings to rice.

Great for busy evenings — prep in 5–10 minutes and walk away.
Budget-friendly — basic pantry ingredients and inexpensive chicken breasts.
Crowd-pleaser — the sweet-savory sauce is usually a win with kids and adults alike.
Versatile — serve it over rice, noodles, or in sandwiches and salads.

“A simple dump-and-go recipe that somehow tastes like you simmered it all afternoon. My kids ask for it every week.” — home cook review

Step-by-step overview

This recipe is intentionally straightforward. Here’s the quick process so you know what to expect:

Arrange the chicken in the slow cooker.
Whisk the teriyaki sauce with brown sugar, garlic, and grated ginger.
Pour the sauce over the chicken and cook low and slow (or on high for a shorter time).
Optionally thicken the sauce at the end with a cornstarch slurry.
Serve over hot rice and finish with green onions or sesame seeds.

The slow cooker does most of the work: no searing required, and the end result is moist chicken in a concentrated teriyaki glaze.

What you’ll need

4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
1 cup teriyaki sauce (store-bought or homemade)
2 tablespoons brown sugar (light or dark)
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger in a pinch)
2 tablespoons cornstarch (optional, for thickening)
3 tablespoons water (optional, to make the cornstarch slurry)
Cooked rice, for serving (white, brown, or jasmine)
Green onions and/or sesame seeds, for garnish

Substitutions/notes:

Chicken thighs: swap if you prefer darker meat — they stay juicier and can handle longer cooking.
Low-sodium teriyaki: use it if you’re watching salt; balance with a touch more brown sugar if needed.
To make it gluten-free, ensure your teriyaki sauce is gluten-free or use tamari.

(Ideas for other slow-cooked chicken meals can be found with a twist on pot pies like this Crock Pot Chicken Pot Pie.)

Step-by-step instructions

Place the chicken breasts in a single layer in the crock pot.
In a medium bowl, whisk together the teriyaki sauce, brown sugar, minced garlic, and grated ginger until the sugar is mostly dissolved.
Pour the sauce evenly over the chicken, making sure each breast is coated.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken reaches 165°F internally and is tender.
If you want a thicker sauce, mix the cornstarch and water to make a slurry. Stir it into the slow cooker and cook on HIGH for an additional 20–30 minutes until the sauce thickens.
Remove the chicken and slice or shred as desired. Spoon the sauce over cooked rice and garnish with sliced green onions and sesame seeds.

Best ways to enjoy it

Serve over steamed jasmine or brown rice for classic comfort.
Toss shredded chicken with noodles and steamed broccoli for a quick teriyaki noodle bowl.
Use leftovers in wraps or on top of a green salad for an easy lunch.
For a fancier plate, serve with stir-fried snap peas, sautéed bok choy, or roasted carrots, and finish with a sprinkle of toasted sesame seeds.

If you’re pairing with soups, this saucy chicken pairs nicely with creamy sides like this Crock Pot Creamy Chicken Parmesan Soup for a comforting meal rotation.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over medium-low heat until steaming, or microwave in 30–45 second bursts, stirring in between. Always reheat to at least 165°F.
Food safety: Never leave cooked chicken at room temperature longer than two hours. Use a food thermometer to confirm the initial cook reaches 165°F.

Pro chef tips

For deeper flavor, sear the chicken quickly in a hot pan before adding to the slow cooker. This step is optional but adds browned notes.
If your store-bought teriyaki is very thin, reduce the final sauce by removing the lid for the last 30 minutes on HIGH or thicken with the cornstarch slurry.
Grate fresh ginger instead of using powdered for brighter, fresher flavor.
If you like heat, add 1/2–1 teaspoon of chili paste or a pinch of red pepper flakes to the sauce.
Don’t over-thicken: cornstarch takes a minute or two to show full thickening power — give it time and stir before adding more.

Flavor swaps

Honey-Garlic Teriyaki: Replace brown sugar with 2 tbsp honey for a floral sweetness.
Sticky Sesame: Stir in 1–2 tbsp toasted sesame oil at the end and top with extra sesame seeds.
Tangy Citrus Twist: Add 1 tbsp rice vinegar and a teaspoon of orange zest for brightness.
Make it low-carb: Serve over cauliflower rice or spiralized zucchini noodles.
Swap proteins: Use boneless thighs, or try this technique on firm tofu for a vegetarian take.

For a lemony, brighter variation that leans Italian, try borrowing ideas from Crock Pot Lemony Chicken Piccata when experimenting.

Common questions

Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s best to use thawed chicken. Cooking from frozen can lead to uneven cooking and longer time in the temperature “danger zone.” If you must, increase cook time and ensure the internal temperature reaches 165°F throughout.

Q: How long will leftovers keep in the fridge?
A: Stored in an airtight container, leftovers stay good for 3–4 days. Freeze if you want to keep them longer.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are more forgiving and stay moist even with longer cooking. Reduce high-heat cooking times slightly if using thinner pieces.

Q: How do I make the sauce less salty?
A: Use a low-sodium teriyaki sauce or dilute the sauce with a little water and an extra tablespoon of brown sugar or honey. Adding a splash of rice vinegar can also balance saltiness.

Q: Is it safe to thicken the sauce in the slow cooker?
A: Yes. Mix cornstarch with cold water to make a slurry and stir it in during the last 20–30 minutes on HIGH. That avoids clumps and gives a glossy finish.

Conclusion

If you want more slow-cooker teriyaki ideas or alternate methods to compare, check out this detailed slow-cooker version from Slow Cooker Teriyaki Chicken – Dinner at the Zoo and this take from Crock Pot Teriyaki Chicken {Better Than Takeout!} – WellPlated.com. Both offer useful variations and timing notes that complement this simple, family-friendly recipe.

Crock Pot Teriyaki Chicken

A hands-off, saucy chicken dish that delivers deep, caramelized-sweet flavor with minimal prep time, perfect for busy weeknights.

Prep Time 10

Cook Time 6 30

Total Time 6 40

Serving Size servings

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds total)
1 cup teriyaki sauce (store-bought or homemade) Low-sodium option can be used.
2 tablespoons brown sugar (light or dark)
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger in a pinch) Use fresh for better flavor.
2 tablespoons cornstarch (optional, for thickening)
3 tablespoons water (optional, to make the cornstarch slurry)
cooked rice, for serving (white, brown, or jasmine)
green onions and/or sesame seeds, for garnish

Instructions

Preparation

Place the chicken breasts in a single layer in the crock pot.
In a medium bowl, whisk together the teriyaki sauce, brown sugar, minced garlic, and grated ginger until the sugar is mostly dissolved.
Pour the sauce evenly over the chicken, making sure each breast is coated.

Cooking

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken reaches 165°F internally and is tender.
If you want a thicker sauce, mix the cornstarch and water to make a slurry. Stir it into the slow cooker and cook on HIGH for an additional 20–30 minutes until the sauce thickens.
Remove the chicken and slice or shred as desired. Spoon the sauce over cooked rice and garnish with sliced green onions and sesame seeds.