Skip to Content

Sticky Crockpot Teriyaki Chicken Breasts

This easy and sticky crockpot 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!

crockpot sticky teriyaki chicken 2

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.

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.

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:

For the best Crockpot recipes ever we have a bunch here on The Typical Mom blog.

crockpot

Teriyaki Chicken Slow Cooker

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.

Just follow our Crockpot frozen chicken recipe, shred when done, mix together this sauce and pour it in. Stir so meat is coated and put lid back on for 30 minutes so it warms everything. Then serve over brown rice.

crockpot frozen chicken breast

Crockpot teriyaki chicken

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.

  • 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
  • Cornstarch
  • 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 sticky teriyaki chicken 3

Slow Cooker Teriyaki Chicken with Bottled Sauce

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.

jerk chicken

Slow Cooker Teriyaki Chicken Breasts

Here’s a quick step by step look at how you’ll make this. 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 4 hours or 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 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.

pressure cooker teriyaki chicken

Yes you can make Instant Pot teriyaki chicken or air fryer marinated chicken faster but if you like low and slow cooking all day you’ll love this one.

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!

Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page?

Then sign up for my free newsletter, and follow me on Pinterest! 😉

***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉

the typical mom

Crockpot Teriyaki Chicken

This easy sticky crockpot 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!
Course Entree, Main Course
Cuisine American, Japanese
Keyword chicken, crockpot, easy, slow cooker, teriyaki
Prep Time 10 minutes
Cook Time 4 hours
Total Time 2 hours 10 minutes
Servings 6
Calories 210kcal
Author The Typical Mom

Ingredients

Instructions

  • 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 4 hrs. or until the chicken basically falls apart.
  • If you want sauce to be thicker remove breasts when done and whisk in another 2 tbsp of cornstarch. 
  • 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.
Nutrition Facts
Crockpot Teriyaki Chicken
Amount Per Serving (8 oz)
Calories 210 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 48mg16%
Sodium 1470mg64%
Potassium 370mg11%
Carbohydrates 28g9%
Sugar 23g26%
Protein 18g36%
Vitamin A 25IU1%
Vitamin C 4.8mg6%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Payten

Tuesday 24th of October 2017

Can you use frozen chicken?

This site uses Akismet to reduce spam. Learn how your comment data is processed.