Crock Pot Teriyaki Chicken
Looking for a delicious, hassle-free dinner that your whole family will love? Say hello to Crock Pot Teriyaki Chicken! This dish brings together tender, slow-cooked chicken with a savory-sweet teriyaki sauce that’s packed with the flavors of soy sauce, garlic, ginger, and a touch of sweetness.
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This Chicken Teriyaki is the ultimate takeout fake-out! It’s every bit as delicious—if not better—than your favorite restaurant version, but it’s made at home for a fraction of the cost. Plus, you get to control the ingredients. Total win!
Using juicy chicken thighs brings rich flavor and tenderness that makes this dish feel truly authentic. They’re coated in a glossy, sweet-and-savory teriyaki sauce and paired with tender broccoli florets, all served over fluffy rice. It’s simple, satisfying, and seriously crave-worthy.
Even my 13-year-old—who calls everything “mid”—couldn’t stop eating it. And that says a lot!
Skip the takeout and let your slow cooker do the work. Your whole family is going to love this one!
What you need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Slow Cooker– 6 quart or larger
- ¼ cup dark brown sugar (light brown sugar can be used)
- ¼ cup honey
- ½ cup low sodium soy sauce
- 3 garlic cloves, minced
- ½ tbsp fresh ginger, grated (or 1 tsp ginger powder)
- 2 tsp toasted sesame oil
- 2 tbsp rice vinegar
- 3 pounds boneless, skinless chicken thighs, cut into pieces
- 2 tbsp cornstarch
- 2 tbsp cold water
- 12 ounce bag frozen broccoli florets
- Rice, for serving
- Sesame seeds, for serving
How to make it
Make the Teriyaki Sauce
Add the following to your crock pot:
- Brown sugar
- Honey
- Soy sauce
- Garlic
- Ginger
- Sesame oil
- Rice vinegar
Whisk everything together until well combined.
Add the Chicken
Place the chicken thighs into the crock pot with the sauce. Stir to coat the chicken evenly.
Cook the Chicken
Cover and cook on low for 5 hours or on high for 2 ½ hours
Thicken the Sauce and Add Broccoli
In a small bowl, whisk together cornstarch and cold water to make a slurry. Pour it into the crock pot and stir into the sauce. Add the broccoli florets.
Cover and cook for an additional 30 minutes, until the sauce thickens and the broccoli is tender.
Serve and Garnish
Spoon the teriyaki chicken into bowls over cooked rice and top with sesame seeds for the perfect finish.
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I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Don’t Overcook:
- Set the slow cooker on low for 5 hours or high for 2-3 hours for perfectly cooked chicken. Cooking for too long can make even dark meat chicken fall apart too much.
- Add Veggies:
- For a complete one-pot meal, toss other veggies such as, snap peas, carrots, or bell peppers during the last hour of cooking. They’ll cook just enough to stay crisp-tender.
- Serve with Style:
- Serve the teriyaki chicken over steamed rice, noodles, or quinoa. Garnish with sesame seeds and sliced green onions for a meal that’s better than take-out!
- Make It Ahead:
- Assemble the chicken and sauce in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight, then cook in the crock pot as directed.
- Leftovers:
- store leftovers in airtight containers for quick weeknight dinners.
- Store Bought Sauce:
- Save time and use your favorite store bought teriyaki sauce instead of making it.
- Instant Pot Instructions:
- Use the pressure cook setting for about 10 minutes, followed by a quick release. Thicken the sauce with a cornstarch slurry afterward if needed.
More Crock Pot Ideas
- Crock Pot Mississippi Pot Roast
- Mississippi Meatballs
- Three Packet Pot Roast
- Crock Pot Orange Chicken
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Crock Pot Teriyaki Chicken
Equipment
Ingredients
- ¼ cup dark brown sugar (light brown sugar can be used)
- ¼ cup honey
- ½ cup low sodium soy sauce
- 3 garlic cloves (minced)
- ½ tbsp fresh ginger (grated (or 1 tsp (1.5 g) ginger powder))
- 2 tsp toasted sesame oil
- 2 tbsp rice vinegar
- 3 pounds boneless (skinless chicken thighs, cut into pieces)
- 2 tbsp cornstarch
- 2 tbsp cold water
- 12 ounce bag frozen broccoli florets
- Sesame seeds (for serving)
Instructions
- Make the sauce: Add the brown sugar, honey, soy sauce, garlic, ginger, sesame oil, and rice vinegar to the crock pot and whisk together.
- Place the chicken thighs in the sauce and stir to coat.
- Cover and cook on low 5 hours or 2 ½ hours on high.
- In a small bowl, whisk together the cornstarch and cold water and pour into the crock pot. Mix into the sauce. Also add the broccoli, at this time. Cover and continue cooking for 30 more minutes.
- Spoon the chicken teriyaki over a bed of rice, garnish with a sprinkle of sesame seeds and enjoy!
Absolutely delicious- husband loved it.
Awesome! Thank you for sharing!