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Home / Recipes
6 hours 10 minutes
4 from 29 votes
76 Comments

Crockpot Teriyaki Chicken

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  • 948
by: Joanna Cismaru
03.29.22

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

Crockpot Teriyaki Chicken on a bed of rice

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.

Crockpot Teriyaki Chicken on a bed of rice

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a bowl of rice topped with teriyaki chicken

Slow Cooker Teriyaki Chicken

4 from 29 votes
Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
Quick and easy crockpot teriyaki chicken. Skinless boneless chicken breasts tossed together with all ingredients and slowly cooked in a crockpot.

Ingredients

  • 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 teaspoon sesame oil
  • sesame seeds
US Customary – Metric

Instructions

  • Combine chicken broth, teriyaki sauce, brown sugar, soy sauce, sesame oil and garlic cloves in large bowl.
  • Add chicken to sauce, and toss to combine.
  • Pour chicken mixture into the slow cooker.
  • Cook on low 4-6 hours, or until chicken is cooked through.
  • 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.

Nutrition Information:

Serving: 1servingCalories: 261kcal (13%)Carbohydrates: 35g (12%)Protein: 22g (44%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 54mg (18%)Sodium: 2068mg (90%)Potassium: 528mg (15%)Fiber: 1g (4%)Sugar: 32g (36%)Vitamin A: 26IU (1%)Vitamin C: 2mg (2%)Calcium: 49mg (5%)Iron: 1mg (6%)
Course:Dinner
Cuisine:American, Japanese
Keyword:crockpot chicken teriyaki, teriyaki chicken
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Enjoy!

  • 948

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Susan Crossley says

    May 21, 2022 at 5:59 pm

    Hi, we aren’t huge chicken breast fans. Have you ever done this recipe with chicken thighs? Think it would work with same cook time?

    Reply
    • Joanna Cismaru says

      May 22, 2022 at 2:13 pm

      Yes, you can easily substitute the breasts with chicken thighs.

      Reply
  2. Imani says

    January 8, 2019 at 8:58 am

    You do not cut or dice the chicken breasts at all before cooking? You shred it all after?

    Reply
    • Nicole Beaulieu says

      January 8, 2019 at 10:17 am

      No need! It’s much easier to shred when they’re whole.

      Reply
  3. Christina Terneus says

    September 20, 2018 at 7:23 am

    cook on high or low for six hours?

    Reply
    • Nicole Beaulieu says

      September 20, 2018 at 2:24 pm

      The recipe says low for 4-6 hours

      Reply
  4. Diana says

    November 26, 2017 at 11:01 am

    Hi, if cooked on high setting is 4hours enough time.?
    Thank you in advance

    Reply
    • Joanna Cismaru says

      November 26, 2017 at 4:58 pm

      Yes, it should be enough.

      Reply
  5. Barbara Craig says

    May 11, 2017 at 6:47 pm

    Looks like something that our family would like. I just started a cook book for my y9oungest daughter, of her favorite things that, I make. Then like a monster, my lists of requests have grown out of control. I include pictures so the end results have something to compare it to. I sent the spices as well for the meatloaf recipe. I sent a carton of beef stock for the gravy.

    She said it was an awesome recipe.

    Reply
    • Fenne Kieken says

      May 12, 2017 at 11:53 am

      Thanks for your comments Barbara and what a great idea setting up a cookbook for your daughter. We hope you will find a few more recipes to add to the book. Thanks for commenting and sharing your story.

      Reply
  6. Mary says

    January 18, 2017 at 1:42 pm

    3 chicken breasts equals about how many lbs of chicken in your recipe? Breasts at my store vary quite a bit.

    Reply
    • Joanna Cismaru says

      January 18, 2017 at 2:44 pm

      About a pound, Mary, but it doesn’t have to be exact.

      Reply
      • Precious t says

        December 21, 2019 at 8:07 pm

        How can I thicken the sauce to more of a glaze?

      • jo says

        December 22, 2019 at 12:03 pm

        You can cook it in a saucepan over medium-low heat, it should reduce after about 20 to 30 minutes and thicken up nicely.

  7. Roberta Atkins says

    September 10, 2016 at 7:21 pm

    What vegetables did you use?

    Reply
    • Joanna Cismaru says

      September 11, 2016 at 8:52 am

      I like to serve this with steamed broccoli. 🙂

      Reply
      • Val Wright says

        October 14, 2017 at 9:21 am

        Or whatever veggies your family likes but cook all together for great blend.

Older Comments

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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