This crock pot chicken teriyaki turns a few pantry items into a saucy, tender dinner that cooks while you handle the rest of your day. It takes about 15 minutes of prep and about 4 hours on low, with the vegetables added near the end so they stay bright.
Diced chicken breast simmers in a sweet and savory sauce built from teriyaki sauce, chicken broth, garlic, and fresh ginger. Spooned over fluffy rice, it tastes like a favorite from a neighborhood Asian spot, and cleanup is one slow cooker insert and one pot for the rice.
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Why This Crock Pot Chicken Teriyaki Recipe Works
Cutting the chicken into small even pieces is the secret to even cooking. Small cubes absorb the sauce, finish in a few hours instead of all day, and turn tender enough to cut with a spoon.
Teriyaki sauce, broth, garlic, and ginger make a balanced sauce that is salty, sweet, and a little sharp. Using low sodium teriyaki sauce and low sodium broth lets you control the salt, which matters because both are concentrated in a slow cooker.
Adding the broccoli and bell pepper during the last 30 minutes keeps them crisp tender and colorful.
Ingredients for Crock Pot Chicken Teriyaki
- 1 lb boneless skinless chicken breast, diced into 3/4 inch pieces
- 1 cup low sodium chicken broth
- 1/2 cup low sodium teriyaki sauce
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 tsp black pepper
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 3 cups cooked white rice for serving
- 1 tbsp cornstarch mixed with 2 tbsp cold water, optional for a thicker sauce
Chicken breast. Boneless skinless breast stays lean and soaks up the sauce. Thighs also work and stay juicier during a long cook, so use them if you prefer darker meat.
Teriyaki sauce. Choose a low sodium bottle with a thick, glossy texture. Thin sauces water down in the cooker and taste weaker at the end.
Fresh ginger. Peel the ginger with the edge of a spoon and grate it on a fine grater. Fresh ginger tastes brighter than ground ginger and blends into the sauce.
Broccoli and bell pepper. Cut the florets to a similar size so they cook at the same pace.
Cooked rice. Steam the rice while the sauce finishes, or use leftover rice from the refrigerator.
How to Make Crock Pot Chicken Teriyaki
1. Prep the chicken Pat the chicken dry and cut it into even 3/4 inch pieces. Do not rinse the raw chicken, since rinsing spreads bacteria around the sink.
2. Build the sauce Pour the broth and teriyaki sauce into the slow cooker, then stir in the garlic, ginger, and pepper until the sauce looks even.
3. Add the chicken Add the chicken and stir until every piece is coated. Use thawed chicken only, since frozen chicken stays too long in the unsafe temperature range.
4. Cook on low Cover and cook on low for about 3 1/2 hours, until the chicken is tender and reads 165 degrees F on an instant read thermometer.
5. Add the vegetables Stir in the broccoli and bell pepper, cover again, and cook for another 30 minutes, until the vegetables are crisp tender.
6. Thicken the sauce If the sauce looks thin, stir the cornstarch and water together, mix it into the sauce, and cook uncovered for 10 minutes, until glossy.
7. Serve Spoon the chicken and vegetables over hot rice and ladle extra sauce on top.
How to Serve Crock Pot Chicken Teriyaki
Spoon the chicken over steamed rice, or serve it beside cilantro lime rice for a brighter side. A bowl of hoisin cauliflower fried rice turns it into a full Asian style spread, and a cold crunchy ramen noodle salad or creamy cucumber salad adds crunch next to the warm sauce.
How to Store and Reheat Crock Pot Chicken Teriyaki
Let the chicken cool, then refrigerate it in an airtight container for up to 3 days. Freeze it with the sauce for up to 3 months and thaw it in the refrigerator overnight. Reheat in a saucepan or the microwave until it reaches 165 degrees F, adding a splash of broth if the sauce has thickened.
Tips and Variations for Crock Pot Chicken Teriyaki
Use thawed chicken. Do not put frozen chicken in the slow cooker. Thaw it in the refrigerator first so it passes through the unsafe temperature range quickly.
Do not lift the lid. Each peek adds up to 20 minutes to the cook time, so leave the lid on until the vegetables go in.
Flag the allergens. Teriyaki sauce usually contains soy and wheat, and some brands add sesame. Check labels and tell guests before serving.
Thicken at the end. Slow cookers trap moisture, so the sauce will not reduce. Use the cornstarch mixture at the end if you want it thick.
Swap the vegetables. Carrots, snap peas, and sliced mushrooms all work. Add firm vegetables with the chicken and tender ones with the broccoli.
Add heat. A teaspoon of chili garlic sauce or a pinch of red pepper flakes brings a little spice without changing the base flavor.
Cook on high if needed. Cook for about 2 hours on high instead, then add the vegetables for the last 30 minutes. The chicken tastes slightly firmer on high.
Check trusted guidance. For safe slow cooker use and temperature guidance, read the Clemson slow cooker food safety fact sheet.
Frequently Asked Questions About Crock Pot Chicken Teriyaki
How long does crock pot chicken teriyaki take on low?
Diced chicken breast is done in about 3 1/2 hours on low. Check that the pieces reach 165 degrees F, and add the vegetables for the last 30 minutes.
Can I use chicken thighs in crock pot chicken teriyaki?
Yes. Boneless thighs stay juicier and can cook a little longer, closer to 4 hours on low. Trim the extra fat before dicing.
Can I freeze crock pot chicken teriyaki?
Yes, freeze it with the sauce in a freezer bag for up to 3 months. Thaw it in the refrigerator, then reheat until steaming hot.
Why is my teriyaki sauce thin?
Slow cookers trap steam, so the sauce stays loose. Stir in the cornstarch mixture at the end and simmer uncovered for 10 minutes.
Can I make it with a bag of frozen vegetables?
Yes, add the frozen vegetables in the last 30 minutes. They release water, so thicken the sauce afterward if needed.
Crock Pot Chicken Teriyaki
Equipment
- 6-quart slow cooker
- Cutting board
- Chef knife
- Instant read thermometer
- Saucepan for rice
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast diced into 3/4 inch pieces
- 1 cup low sodium chicken broth
- ½ cup low sodium teriyaki sauce
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- ¼ tsp black pepper
- 1 cup broccoli florets
- 1 medium red bell pepper sliced
- 3 cup cooked white rice for serving
- 1 tbsp cornstarch optional, mixed with 2 tablespoons cold water
Instructions
Cooking
- Load the cooker. Stir the broth, teriyaki sauce, garlic, ginger, and pepper in the slow cooker, then add the diced chicken and coat it well.
- Cook low. Cover and cook on low for 3 1/2 hours, until the chicken is tender and reaches 165 degrees F.
- Add vegetables. Stir in the broccoli and pepper and cook 30 more minutes, until crisp tender.
- Thicken. Whisk the cornstarch with the cold water, stir it in, and cook uncovered 10 minutes until the sauce turns glossy.
- Serve. Spoon over hot rice and top with extra sauce.
