Description
Crock-Pot Chicken Teriyaki is a simple, five-ingredient recipe featuring tender chicken coated in a sweet and savory teriyaki sauce. Perfect for busy weeknights and meal prep, this slow cooker dish offers minimal effort and maximum flavor.
Ingredients
Scale
- 2 pounds boneless chicken thighs or breasts
- 1 cup teriyaki sauce
- ½ cup honey
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Instructions
- Place chicken thighs or breasts into the bottom of your Crock-Pot.
- In a separate bowl, combine teriyaki sauce, honey, minced garlic, and minced ginger. Stir until well mixed.
- Pour the sauce mixture over the chicken, ensuring it is fully coated.
- Cover the Crock-Pot and cook on low for 4-6 hours or on high for 2-3 hours.
- About 30 minutes before the cooking time is complete, check the chicken’s internal temperature with a meat thermometer. It should reach at least 165°F (75°C).
- Once cooked, use two forks to shred the chicken directly in the Crock-Pot, mixing it with the sauce.
- Allow the shredded chicken to rest in the sauce on the ‘warm’ setting for an additional 15 minutes before serving.
- Optionally, garnish with sesame seeds or sliced green onions for added flavor and visual appeal.
Notes
- For enhanced flavor, marinate the chicken in teriyaki sauce overnight before cooking.
- Experiment with adding vegetables like bell peppers or carrots during the last hour of cooking.
- For a spicy version, add red pepper flakes or sriracha to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg