Can I double this recipe?

Absolutely. Just make sure your slow cooker is large enough to hold everything comfortably. Don't fill it more than two-thirds full. You might need to add 30 minutes to an hour to the cooking time for a larger batch.

What if my sauce is too thin?

If your sauce seems watery after cooking, remove the chicken and pour the sauce into a small saucepan. Whisk together 1 tablespoon of corn starch with 2 tablespoons of cold water, then stir it into the sauce. Simmer for a few minutes until it thickens.

Can I cook this on high instead of low?

Yes, but watch it carefully. Cook on high for 1.5 to 2 hours instead of 3 hours on low. The chicken can dry out more easily on high, so check it at the 1.5-hour mark.

Is this recipe gluten-free?

It can be. Simply swap regular soy sauce for tamari or a gluten-free soy sauce alternative. Everything else in the recipe is naturally gluten-free.

My chicken turned out dry. What happened?

This usually means it cooked too long or the temperature was too high. Chicken breasts can go from perfectly tender to dry pretty quickly. Start checking at 2.5 hours and pull it as soon as it hits 165°F.

Crockpot Teriyaki Chicken Proven Weeknight Winner

Description

This crockpot teriyaki chicken is the ultimate hands-off dinner—juicy chicken slow-cooked in a homemade teriyaki sauce that’s better than takeout and ready when you are.

Ingredients

Scale

1½ pounds boneless, skinless chicken breasts (about 3 breasts)
⅓ cup low sodium soy sauce
⅓ cup water (or no-salt-added chicken broth)
¼ cup honey (or brown sugar)
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon corn starch
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
⅛–¼ teaspoon red pepper flakes (adjust to taste)

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Instructions

In a medium bowl or measuring cup, whisk together soy sauce, water, honey, rice vinegar, corn starch, garlic, ginger, and red pepper flakes until fully combined.
Place chicken breasts in a slow cooker and pour the teriyaki sauce mixture over them. Turn chicken to coat on all sides.
Cover and cook on LOW for 3 hours or HIGH for 1.5 to 2 hours, until chicken reaches an internal temperature of 165°F.
Once cooked, shred the chicken directly in the slow cooker or remove and slice on a cutting board.
Stir the chicken back into the sauce, taste, and adjust seasoning if needed. Serve hot over rice, noodles, or in wraps.

Notes

Use low sodium soy sauce to keep it from being overly salty. Fresh garlic and ginger make a big flavor difference. Add steamed broccoli or vegetables during the last hour for a complete meal. Leftovers are great for meal prep or sandwiches.

Prep Time: 10 minutes
Cook Time: 3 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 11g
Sodium: 750mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 35g
Cholesterol: 85mg