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

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

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.

Store leftovers in an airtight container for 3–4 days in the refrigerator or freeze portions for up to 3 months. Reheat gently.