Crockpot Teriyaki Chicken

Quick and easy crockpot teriyaki chicken. Skinless boneless chicken breasts tossed together with all ingredients and slowly cooked in a crockpot.


What a great weekend it’s been. Did you all have a great Labor day weekend? It was my nephew’s 3rd birthday and it was wonderful. The only sad thing about these weekends is that they have to end.

I also made this crockpot teriyaki chicken this weekend which was a great success. I just love teriyaki chicken and I wanted to try it in the slow cooker. As usual, anytime you make chicken in a slow cooker, it turns out so tender, the chicken literally melts in your mouth. I served the chicken over some jasmine rice, poured some extra teriyaki sauce over the chicken, sprinkled it with sesame seeds and garnished with some green onions. It’s fabulous, simple and delicious.


5.0 from 1 reviews
Slow Cooker Teriyaki Chicken
Prep time
Cook time
Total time
Serves: 4
  • 3 chicken breasts, skinless and boneless
  • ½ cup chicken broth
  • ½ cup teriyaki sauce
  • ½ cup brown sugar
  • 5 garlic cloves, minced
  • ¼ cup soy sauce
  • 1 tsp sesame oil
  • sesame seeds
  1. Combine chicken broth, teriyaki sauce, brown sugar, soy sauce, sesame oil and garlic cloves in large bowl.
  2. Add chicken to sauce, and toss to combine.
  3. Pour chicken mixture into the slow cooker.
  4. Cook on low 4-6 hours, or until chicken is cooked through.
  5. Shred the chicken with a couple forks and serve over hot cooked rice and spoon extra sauce if desired. Sprinkle with sesame seeds and serve with additional veggies if preferred.



  1. Alee says

    Hi, just wondering about a more exact cooking time? 4-6 hours is quite a window! If I am using thawed chicken, what would the cooking time be specifically? Thanks!

  2. Monica Vargas says

    My family loves this recipe….however, could you package and freeze? I’m taking the crockpot on vacation and this would be excellent to already have it prepackaged and dumped while we are on the beach!

  3. Ali says

    We had this tonight and everyone devoured it! Is it possible to double the recipe and if so, would the cooking time change?

    • says

      You could certainly double the recipe, but I don’t think I’d change the cooking time, you could always try it after 6 hours to see if it’s cooked, but it should be fine.

  4. Cathy says

    Just place in crock pot.. used Splenda Brown Sugar.. no sesame oil…excited to try it.. got stir fry veggies to place in last hour…

  5. Kate says

    I usually add fresh vegetables at the end of the cooking process- 30-40 min (throw veggies on top after shredding chicken) and 30ish minutes later – voila! Delish!

  6. Nicole says

    Just wondering can I make this the night before and put it in fridge in a bag and just put it in the crockpot in the morning before I leave for work?

  7. Dorian C. says

    This has become a regular dish in my house! EVERYONE loves it, including my picky eater. I always use frozen chicken breasts and it turns out PERFECT every time! Thanks for sharing!

  8. Tracey says

    Just wanted to say that I’ve made this recipe about 4 times since getting my slow cooker a couple of months ago, and my 5 year old son LOVES it! We serve it in a few ways – with brown rice (for me) or on tortillas with sour cream, cheese, tomato & avocado (for him) … and it also makes a great sandwich or burger on a nice bread roll. I usually add about half the brown sugar but it’s still wonderful – and today I didn’t realise till the last moment that I only had 1/4 cup teriyaki sauce so I just added a little more soy & some plum sauce instead, and it’s still delicious. Next time I will make a batch and turn it into teriyaki chicken & avocado sushi – or maybe even use it in Vietnamese rice paper rolls. Thanks for sharing – love it! :)

  9. Nicole says

    This looks wonderful! One question: because of work I am away from the house for 9-10 hours. Do you think this recipe would work using frozen chicken breasts and cooking for a longer period of time?

    • Dorian C. says

      Nicole, I always use frozen chicken! Never have a problem. Just like Jo says, turn your crockpot to low and come home to dinner!!!

  10. Kathy says

    This recipe sounds so good! I don’t keep fresh garlic… but I use minced in a jar. Could this be substituted for the fresh, and what would the amount be? Thank you!!

  11. Chris says

    Hi Jo – Just wondering about the Teriyaki sauce. When I went to the grocery store, they had a thin version – similar to soy sauce, and also a thickened version – more of a sauce than a liquid. Which one should I buy ?

    • says

      Hi Chris,
      Mine was the thinner version, but not quite as thin as the soy sauce, basically if you put a spoon in it, it should coat the spoon.

  12. Suelin says

    How much meat in pounds? Chicken breasts can be so different in size. Do you put them in whole? This sounds really good, and I’m anxious to try it.

    • says

      Oh it doesn’t really matter, this isn’t an exact science. Mine were medium size I’d guess. Let me know how it turns out if you make it. Thanks for stopping by. :)

    • says

      Hi Brandi
      I use Teriyaki Experience, which we find at the Teriyaki Experience restaurant here in Calgary. Love this brand, but that’s the only place we can find it.

  13. Stephanie says

    This may sound like a silly question, but I never use my slow cooker and my friend told me you could put the chicken breasts in raw? Is this true for this recipe?

    • Jane says

      Now this, too, could be a silly question. When/how did you add the chestnuts, mushrooms and sugar snap peas? Assume not in slow cooker process, but did you precook those ingredients?

    • fran says

      hi, this sounds great, I will make it today..
      Brent, did you put the sugar snap peas in at the beginning or add at the end? Seems to me they would overcook and not be bright green?? or is it fine??
      sounds like a great addition…

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