This easy and sticky crockpot teriyaki chicken with a kick of heat recipe is amazing and a healthy meal too! Keep it sweet or add a bit of spicy with just a pinch of Sriracha. Of course you can love our Instant Pot teriyaki chicken dish too but if you love low and slow prepping in the morning, this is the answer.
I always used bottled teriyaki sauce until I tinkered with the flavors I love and came up with an easy homemade teriyaki sauce. I used this to make our crockpot sticky teriyaki chicken recipe. A favorite crockpot recipe now. (affiliate links present)
Slow Cooker Teriyaki Chicken
It Crock pot teriyaki chicken just looks amazing right??!! I know…you can spice it up as much as you like or leave the Sriracha out and just have a sweet dish served over rice. We love to shred it and put into soft tacos with avocado and cheese. If you are forgetful you can even start with our Crockpot frozen chicken directions, shred when done, mix together this sauce and pour it in.
I first made these Instant Pot spicy teriyaki chicken thighs and they were so amazing I thought it would work just as well in the slow cooker. We all loved the little bit of heat to this one and the homemade sauce that was simple to throw together. You could use bottled too.
If you too love slow cooker recipes of all kinds, you’re going to go crazy over this one. First let’s go over a few resources:
- This 8 quart is my all time favorite model.
- For easier cleanup you can use these liners if you like.
- I love trying new things and this Crockpot cookbook has a TON of great ones in it.
For the best Crockpot recipes ever we have a bunch here on The Typical Mom blog.
Frozen Slow Cooker Teriyaki Chicken
Yes we have made a lot of different Crockpot chicken recipes and continue to add more week after week. If you are forgetful (like me) you may not remember to take your meat out the day before so it has time to defrost. If this happens you can still make this really with pieces that are frozen and still rock sold. Doesn’t even change the cook time.
Either way you do it the best thing to make for when it is done is a fluffy batch of brown rice. I mean we go with white too but the other is healthier. In our recipe card below you will find the homemade sauce we used. Veri Veri is one of our favorite bottled sauces if you just basically want to make a 2 ingredient recipe.
Want to use thighs with brown meat instead of breasts? NO problem. I would choose boneless skinless if possible. Since those are smaller and not as thick you could cut down the timing on that one too. You can check out our Slow Cooker boneless chicken thighs for that option.
Slow Cooker Teriyaki Chicken with Bottled Sauce
These are the ingredients I used to make this incredibly flavorful sauce. Yes you can buy already bottled but this doesn’t take long and it’s so worth whisking it together beforehand.
- 4 chicken breasts boneless skinless, thawed is best – you could use chicken thighs too
- 1/2 onion
- Homemade Teriyaki Sauce
- Soy sauce
- Minced garlic
- Brown sugar
- 2 tbsp Sriracha or more for added heat
- 1/4 c hoisin sauce
- Chopped fresh ginger is best, you can find jarred, ground ginger is last choice
- 1/4 c honey optional – added sweetness
Heat can easily be adjusted. I like just a little bit so if you like a lot of heat then use more than I recommend below. If you need it to be gluten free you’d need to check all ingredients to ensure that brand is. Alternatively you could use a labeled safe bottled sauce too. This is over the top delish though.
Crockpot Teriyaki Chicken Thighs
Once you make this easy homemade teriyaki sauce I guarantee you’ll never buy bottled again, but you could substitute for a jar of your favorite blend. I buy the jars of chopped ginger and minced garlic so I always have it on hand. If I have fresh it is great but it will likely go bad quickly.
I found this way is easier and it’s already chopped up for me so it speeds up the process too. Love my crockpots! Yes, I have many because depending on what I am making. I like to have the option of what size I use.
For this sticky teriyaki chicken I like my middle sized crockpot so the chicken is submerged as much as possible. Using a larger one will make it a bit drier. Want to try another one pot meal with a dry rub instead of a wet sauce? Try our Crockpot jerk chicken next.
Slow Cooker Teriyaki Chicken Breasts
Here’s a quick step by step look at how you’ll make this super easy meal. There is a printable recipe card below too though. Put chicken breasts on bottom of crockpot. Mix all other ingredients for your sauce together in a bowl well. Only use 2 tbsp of cornstarch (rest can be used at the end if desired).
Pour liquid over chicken. Cover and cook now. Remember that the timing will vary quite a bit depending on whether you used boneless, bone-in, thighs, breasts and how large they are. I prefer medium organic, cage free birds but that is up to you.
- Turn crockpot to cook on high for 3-4 hours or 6-8 hours on low until the chicken basically falls apart (timing will vary depending on how thick your pieces are).
- or low for 6 hours, cook time depends on sizing
- If you want sauce to be thicker remove breasts when done and in a small bowl whisk another 2 tbsp of cornstarch with some of your hot liquid.
- To get the chicken to be really soaked in the yummy sauce shred it in the pot about 30 minutes to an hour before it should be done and leave it in to simmer and soak up the juices.
Remove the chicken and you could shred, or leave whole. Serve over rice or quinoa with teriyaki sauce poured on top. Or if shredding the chicken serve in small tortillas with cheese and avocado, or on small rolls with coleslaw on top for sliders.
How to save leftover teriyaki chicken
You know how I hate wasting food so make sure you have an airtight container to use when done. If you do have leftovers save that sauce!! That is the key to keep it moist and tender. Coat the outside and store in a container in your fridge for up to 3 days. Transfer to a microwave safe dish and heat for 1 minute or so.
I would make a fresh pot of rice and not save those leftovers as there is not a great way to warm that back up. It is just going to get dry no matter what and fresh grains are always best, period. This is great just thrown on to small Hawaiian buns though, shredded. That is typically what we do on day 2.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Crockpot Teriyaki Chicken
- Put chicken breasts on bottom of crockpot.
- Mix all other ingredients together in a bowl well. Only use 2 tbsp of cornstarch (rest can be used at the end if desired).
- Pour liquid over chicken and turn crockpot to high for 3-4 hrs. or 6-8 hours on low or until the chicken basically falls apart and shreds easily with two forks (timing will vary with thickness of breasts)
- If you want sauce to be thicker remove breasts when done and pour into a pot over medium high heat on stovetop to render down and thicken. OR can whisk in another 1-2 tbsp of cornstarch as it bubbles to thicken faster.
- * If you want the chicken to be really soaked in the yummy sauce shred it in the pot about an hour before it should be done and leave it in to simmer and soak up the juices.
- Serve over rice with teriyaki sauce poured on top, or if shredding the chicken serve in small tortillas with cheese and avocado or on small rolls with coleslaw on top for sliders.
This easy crockpot sticky teriyaki chicken with a kick of heat recipe is amazing and a healthy meal too! Sweet with just a pinch of Sriracha makes it great!