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The Ultimate 5-Ingredient Dump-and-Go Crockpot Teriyaki Chicken

Close-up of shredded crockpot teriyaki chicken coated in glossy sauce, served in a white bowl.
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This recipe delivers tender, flavorful Crockpot Teriyaki Chicken with minimal effort, perfect for busy weeknights and family dinners. You use just five ingredients for a sweet and savory meal that avoids a watery sauce.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup quality teriyaki sauce (store-bought is fine)
  • 1/4 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar, packed
  • 1 tablespoon cornstarch

Instructions

  1. Place the chicken breasts or thighs into the basin of your slow cooker.
  2. In a separate bowl, whisk together the teriyaki sauce, soy sauce, and brown sugar until the sugar dissolves.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker.
  6. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth to create a slurry.
  7. Stir the cornstarch slurry into the sauce in the slow cooker.
  8. Cover and cook on HIGH for an additional 15 to 20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. This step prevents a watery sauce.
  9. Serve the tender teriyaki chicken over rice or with your favorite steamed vegetables.

Notes

  • For meal prep, divide the finished chicken and sauce into airtight containers for up to four days of easy lunches.
  • If you want to add vegetables, stir in 1 cup of broccoli florets during the last hour of cooking.
  • To achieve a richer flavor, you can substitute the brown sugar with honey.

Nutrition

Find it online: https://kingscook.com/crockpot-teriyaki-chicken-easy-recipe/