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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 so easy and SO GOOD. Seriously you’ll be surprised you made something so yummy at home!
I love prepping a bulk protein for the week and this crockpot chicken recipe is perfect for that. It’s makes a good amount and it goes with so much.
More of our favorite Crock-pot protein recipes: salsa verde chicken, pork carnitas, cream cheese salsa chicken.
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!
- Onion – white or yellow onions
- Honey
- Soy-sauce – I used low-sodium, regular works too. Use coconut aminos for gluten-free.
- Rice vinegar
- Ginger paste – you can typically find this with the refrigerated herbs in the produce section. Freshly minced ginger works too (or the frozen ginger cubes are great!) Ginger powder works in a pinch but it’s not going to give this sauce the most flavor.
- Cooking essentials – salt, pepper, water, and corn starch.
- Garnish – I used green onions and sesame seeds, but those are optional for garnish!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Whisk together the minced garlic, honey, soy sauce, rice vinegar, ginger, salt and pepper.
2. Place the chicken breasts in the Crockpot. Pour the sauce over the chicken.
3. Cover with a lid and cook on high for 4 hours or low for 7-8 hours, or until the chicken is cooked through and shreds easily with a fork.
4. Use a slotted spoon to transfer the chicken to a cutting board or plate. Shred the chicken with two forks.
5. Transfer remaining teriyaki sauce from the Crockpot to a saucepan. Whisk the water and corn starch together in a bowl. Pour the corn starch slurry into the saucepan. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Stir frequently.
6. Remove from heat and pour the sauce on top of the shredded chicken. Toss to combine. Serve with rice, stuffed in a bun or however sounds good! Garnish with green onions and sesame seeds and enjoy!
- 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 lb. boneless chicken breast
- 2 cloves garlic minced
- 1/2 cup yellow onion (60g) diced small
- 1/4 cup honey (84g)
- 1/2 cup low-sodium soy sauce (120g)
- 1/4 cup rice vinegar (60g)
- 1 Tbsp ginger paste or minced
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 cup cold water (60g)
- 2 Tbsp corn starch (16g)
Optional for garnish
- 2-3 green onions sliced thin
- sesame seeds
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Instructions
- Whisk together the minced garlic, honey, soy sauce, rice vinegar, ginger, salt and pepper.
- Place the chicken breasts in the Crockpot. Pour the sauce over the chicken. Cover with a lid and cook on high for 4 hours or low for 7-8 hours, or until the chicken is cooked through and shreds easily with a fork.
- Use a slotted spoon to transfer the chicken to a cutting board or plate. Shred the chicken with two forks. Transfer remaining teriyaki sauce from the Crockpot to a saucepan.
- Whisk the water and corn starch together in a bowl. Pour the corn starch slurry into the saucepan. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Stir frequently.
- Remove from heat and pour the sauce on top of the shredded chicken. Toss to combine. Serve with rice, stuffed in a bun or however sounds good! Garnish with green onions and sesame seeds and enjoy!
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.
