Crockpot Teriyaki Chicken: Imagine coming home after a long day to the tantalizing aroma of sweet and savory teriyaki, knowing a delicious and effortless meal is ready and waiting. This isn’t just a weeknight dinner; it’s a culinary hug in a bowl!
Teriyaki, a cooking technique originating in Japan, traditionally involves grilling or broiling marinated meats. However, our modern twist utilizes the magic of the slow cooker to create an incredibly tender and flavorful dish. While the exact origins of teriyaki are debated, its popularity exploded worldwide, becoming a staple in countless restaurants and home kitchens.
What makes Crockpot Teriyaki Chicken so irresistible? It’s the perfect balance of sweet, salty, and umami flavors that dance on your palate. The chicken becomes incredibly moist and practically melts in your mouth, thanks to the slow cooking process. Plus, let’s be honest, the convenience factor is a major win! Simply toss the ingredients into your crockpot in the morning, and by evening, you’ll have a satisfying and healthy meal ready to enjoy. Whether you serve it over rice, noodles, or even in lettuce wraps, this recipe is guaranteed to become a family favorite.
Ingredients:
- For the Chicken:
- 2 lbs boneless, skinless chicken thighs (or breasts, cut into 1-inch pieces)
- For the Teriyaki Sauce:
- ¾ cup soy sauce (low sodium preferred)
- ½ cup water
- ½ cup brown sugar, packed
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- For Serving (Optional):
- Cooked rice, for serving
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Steamed broccoli or other vegetables, for serving
Preparing the Teriyaki Sauce:
Okay, let’s get started with the heart of this dish – the teriyaki sauce! This is where all the magic happens, and trust me, it’s super easy to whip up.
- Combine the Base Ingredients: In a medium-sized bowl, whisk together the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, minced garlic, ground ginger, and red pepper flakes (if you’re using them). Make sure the brown sugar is well dissolved. I like to use a whisk to really get everything incorporated nicely. The honey can sometimes be a bit stubborn, so give it a good stir!
- Taste and Adjust: Now, this is important! Give the sauce a little taste. Does it need a little more sweetness? Add a touch more honey or brown sugar. Want a bit more tang? A splash more rice vinegar will do the trick. Don’t be afraid to customize it to your liking. This is your teriyaki sauce, after all!
- Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until it’s completely smooth. This is crucial! You don’t want any lumps in your sauce. The cornstarch slurry is what will thicken the sauce beautifully in the crockpot. Set this aside for now; we’ll add it later.
Cooking the Chicken:
Now for the main event – the chicken! This is the easiest part, thanks to the crockpot. Just dump and go!
- Place Chicken in Crockpot: Add the chicken thighs (or breasts) to the bottom of your crockpot. If you’re using chicken breasts, I recommend cutting them into 1-inch pieces. This helps them cook more evenly and absorb more of that delicious teriyaki flavor.
- Pour Sauce Over Chicken: Pour the teriyaki sauce mixture over the chicken, making sure all the pieces are coated. Use a spoon or spatula to gently toss the chicken in the sauce to ensure everything is evenly covered.
- Cook on Low or High: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The cooking time will depend on your crockpot and the size of your chicken pieces. You’ll know the chicken is done when it’s easily shredded with a fork. I personally prefer cooking on low for a longer period because I think it makes the chicken more tender and flavorful, but high works great if you’re short on time.
- Shred the Chicken: Once the chicken is cooked through, use two forks to shred it directly in the crockpot. This is where you’ll really see how tender the chicken has become!
Thickening the Sauce:
Almost there! Now we need to thicken that sauce to make it nice and glossy.
- Add Cornstarch Slurry: Turn the crockpot to high. Pour the cornstarch slurry into the crockpot with the shredded chicken and sauce. Stir well to combine.
- Cook Until Thickened: Let the mixture cook for about 15-30 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking. You’ll notice the sauce gradually becoming thicker and more glossy. Keep an eye on it, as it can thicken quickly once it starts.
- Adjust Consistency (If Needed): If the sauce becomes too thick, add a tablespoon or two of water to thin it out. If it’s not thick enough, you can mix another teaspoon of cornstarch with a tablespoon of cold water and add that to the crockpot. Just remember to stir well and let it cook for a few more minutes until thickened.
Serving:
The moment we’ve all been waiting for! Time to serve up this delicious Crockpot Teriyaki Chicken.
- Serve Over Rice: Spoon the teriyaki chicken and sauce over cooked rice. I like to use jasmine rice, but any type of rice will work. Quinoa or even cauliflower rice are great low-carb options.
- Garnish: Sprinkle with sesame seeds and chopped green onions for a pop of color and flavor. These garnishes really elevate the dish and make it look extra appealing.
- Add Vegetables: Serve with steamed broccoli, stir-fried vegetables, or any other side dish you enjoy. Broccoli is a classic pairing with teriyaki chicken, but green beans, snap peas, or even a simple salad would be delicious too.
- Enjoy! Dig in and enjoy your homemade Crockpot Teriyaki Chicken! This is a dish that’s sure to please everyone at the table.
Tips and Variations:
Want to take your Crockpot Teriyaki Chicken to the next level? Here are a few tips and variations to try:
- Chicken Variety: While I prefer chicken thighs for their tenderness and flavor, you can definitely use chicken breasts. Just be sure to cut them into smaller pieces to prevent them from drying out. You could even use a combination of both!
- Spice It Up: If you like a little heat, add more red pepper flakes to the sauce. You could also add a dash of sriracha or a pinch of cayenne pepper.
- Add Vegetables to the Crockpot: For a complete one-pot meal, add some vegetables to the crockpot along with the chicken. Broccoli florets, sliced bell peppers, or even chunks of pineapple would be great additions. Just keep in mind that the vegetables will cook down quite a bit, so add them towards the end of the cooking time to prevent them from becoming mushy.
- Pineapple Teriyaki Chicken: Add a can of pineapple chunks (drained) to the crockpot for a sweet and tangy twist. The pineapple complements the teriyaki sauce beautifully.
- Make it Gluten-Free: To make this recipe gluten-free, simply use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative that tastes very similar.
- Sesame Seeds: Toast the sesame seeds before garnishing for a nuttier flavor. Just toss them in a dry skillet over medium heat for a few minutes until they’re lightly golden brown and fragrant.
- Ginger: Use fresh ginger for a more intense flavor. Grate about a tablespoon of fresh ginger and add it to the sauce.
- Garlic: Similarly, use fresh garlic for a more pungent flavor. Mince about 2-3 cloves of fresh garlic and add it to the sauce.
- Leftovers: Leftover teriyaki chicken is great for meal prepping! Store it in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the microwave or on the stovetop. It’s also delicious in wraps, salads, or even as a topping for pizza!
- Freezing: This recipe freezes well! Let the chicken cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Serving Suggestions:
Beyond the classic rice and vegetables, here are a few more serving suggestions to get your creative juices flowing:
- Teriyaki Chicken Bowls: Create a delicious and healthy bowl with rice, teriyaki chicken, avocado, edamame, shredded carrots, and a drizzle of sriracha mayo.
- Teriyaki Chicken Lettuce Wraps: Serve the teriyaki chicken in crisp lettuce cups for a light and refreshing meal. Top with shredded carrots, chopped peanuts, and a drizzle of sesame oil.
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Conclusion:
This Crockpot Teriyaki Chicken recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to try it! The ease of preparation alone makes it a winner – seriously, just dump everything in the crockpot and let it work its magic. But beyond the convenience, it’s the incredible depth of flavor that truly sets this dish apart. The sweet and savory teriyaki sauce, infused with the tender, juicy chicken, creates a symphony of tastes that will have everyone coming back for seconds (and maybe even thirds!).
Why is this Crockpot Teriyaki Chicken a Must-Try?
It’s simple: it’s delicious, it’s easy, and it’s incredibly versatile. Forget ordering takeout; this recipe delivers restaurant-quality teriyaki chicken right from your own kitchen, without all the added sodium and questionable ingredients. Plus, the slow cooking process ensures that the chicken is unbelievably tender and infused with flavor from the inside out. You’ll be amazed at how something so simple can taste so incredibly good.
Serving Suggestions and Variations:
The possibilities are endless when it comes to serving this delectable Crockpot Teriyaki Chicken. My personal favorite is serving it over a bed of fluffy white rice, garnished with sesame seeds and chopped green onions. But don’t stop there! You can also serve it with brown rice, quinoa, or even cauliflower rice for a healthier option.
Looking for some side dish inspiration? Steamed broccoli, stir-fried vegetables, or a simple Asian-inspired slaw are all fantastic choices. For a complete meal, consider adding a side of edamame or a refreshing cucumber salad.
And if you’re feeling adventurous, why not try some variations? Add a pinch of red pepper flakes for a little heat, or a splash of pineapple juice for a sweeter, more tropical flavor. You could even throw in some chunks of bell peppers and onions for added texture and nutrients. Another great variation is to add a tablespoon of grated ginger for a more pronounced ginger flavor. If you like a thicker sauce, whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the crockpot during the last 30 minutes of cooking.
Your Turn to Cook!
I’m so confident that you’ll love this Crockpot Teriyaki Chicken recipe that I urge you to try it this week. It’s the perfect solution for busy weeknights, lazy weekends, or any time you’re craving a flavorful and satisfying meal. Once you’ve made it, I’d love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and comments below – I can’t wait to see what you create! I truly believe that this recipe will become a staple in your household, just as it has in mine. So go ahead, give it a try, and prepare to be amazed by the incredible flavor and ease of this fantastic Crockpot Teriyaki Chicken. Happy cooking!
Crockpot Teriyaki Chicken: Easy Recipe for a Delicious Meal
Easy and delicious Crockpot Teriyaki Chicken! Tender chicken thighs (or breasts) simmered in a flavorful homemade teriyaki sauce. Perfect served over rice with your favorite vegetables.
By: LanaCategory: DinnerDifficulty: EasyCuisine: AmericanYield: 6-8 servingsDietary: VegetarianIngredients
Instructions
Recipe Notes
- Chicken thighs are recommended for tenderness, but chicken breasts can be used (cut into 1-inch pieces).
- Adjust the amount of red pepper flakes for desired heat.
- For a gluten-free version, use tamari instead of soy sauce.
- Add vegetables like broccoli florets or sliced bell peppers to the crockpot towards the end of cooking.
- Add a can of drained pineapple chunks for Pineapple Teriyaki Chicken.
- Toast sesame seeds before garnishing for a nuttier flavor.
- Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
