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About This Recipe
If you’ve been looking for the perfect asian-inspired protein, look no further! This Crock-Pot Teriyaki Chicken is seriously so good and so easy. Just dump everything in, let it cook for 4-5 hours and done.
Not only is this chicken recipe easy, but it’s packed with so much good flavor! I love using this chicken with for rice bowls, salads, or with sides!
I swear prepping bulk protein is one of the easiest and best ways to stay on track! Just like my Salsa Verde Chicken, Pork Carnitas, or Cream Cheese Salsa Chicken, you can prep this protein in just a few minutes and enjoy all week (or freeze for later!).
Why You’ll Love This Crockpot Teriyaki Chicken
- The perfect, easy protein for all your asian-inspired dishes!
- Great for meal-prep.
- Super easy to make! Let the Crock-Pot do all the work!
- Low carb, low fat, high protein.
- Delicious on salads, sandwiches, wraps, bowls!
- Chicken – boneless, skinless chicken breast. Fresh or frozen will work.
- Garlic – I love using the frozen cube for convenience but fresh works great too.
- Onion – I used white onion in this recipe.
- Honey
- Soy-sauce – I used low-sodium but you can use regular.
- Rice Vinegar
- Ginger paste – you can typically find this with the refrigerated herbs in the produce section.
- Cooking essentials – salt, pepper, water, and cornstarch.
- Garnish – I used green onions and sesame seeds, but those are optional for garnish!
How To Make
- Add chicken breads to Crock-Pot.
- In a mixing bowl, combine garlic, honey, soy sauce, rice vinegar, ginger, salt and black pepper. Whisk until combined, then pour the mixture over the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork.
- When done, remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer remaining teriyaki sauce from the Crock-Pot to a medium saucepan.
- In a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch mixture into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened.
- Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
- Prepare Teriyaki Chicken according to directions.
- Cool to room temperature.
- Add chicken to a freezer size plastic bag OR portion into smaller size sandwich bags.
- Press bag flat, squeeze out excess air to prevent freezer burn.
- Seal, label and freeze for up to 3 months.
What are the benefits of prepping protein in bulk?
Having protein prepped and ready that you can use all week long makes meals and staying on track with your goals SO much easier! You don’t have to worry about what you are going to eat for dinner each night of the week. And you don’t have to slave in the kitchen every night of the week! Just take 5 minutes to throw the ingredients in the Crock Pot and you have delicious teriyaki chicken you can eat all week!
Can I double or triple this recipe?
Yes! This Crock Pot chicken can easily be doubled or tripled depending on how many meals you want to make out of it and how many mouths you need to feed!
Can I cook this chicken in the instant pot?
Yes, just add all your ingredients to the instant pot (instead of the crockpot) and let cook for 30 minutes on high, then allow to naturally release. Once done, transfer extra teriyaki sauce to saucepan, mix with cornstarch and bring to a boil. Once thickened, pour over chicken and stir.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Crock-Pot Teriyaki Chicken
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 2 cloves garlic minced
- 1/2 cup chopped onion (60g)
- 1/4 cup honey (84g)
- 1/2 cup low-sodium soy sauce (120g)
- 1/4 cup rice vinegar (60g)
- 1 Tbsp ginger paste (15g)
- 1/2 tsp salt omit if not using low-sodium soy sauce
- 1/8 tsp freshly ground black pepper
- 1/4 cup cold water
- 3 Tbsp cornstarch
- 2-3 green onions chopped, for garnishing
- Sesame seeds for garnishing
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Instructions
- Add chicken breads to Crock-Pot.
- In a mixing bowl, combine garlic, honey, soy sauce, rice vinegar, ginger, salt and black pepper. Whisk until combined, then pour the mixture over the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork.
- When done, remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer remaining teriyaki sauce from the Crock-Pot to a medium saucepan.
- In a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch mixture into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened.
- Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
