Crock Pot Teriyaki Chicken

5 from 4 votes
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This crockpot teriyaki chicken is bursting with flavor. Minimal ingredients and effort but maximum tastiness. Your family will want this dish weekly.

Crock Pot Teriyaki Chicken on rice with broccoli.
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Why Make This Cockpot Teriyaki Chicken.

This recipe is EASY. I can’t say it enough, you will be shocked at how easy it all comes together in the magic of the crockpot.

If it allergy friendly. Gluten free, dairy free and you can pair it with just about anything.

Once you cube or shred the chicken you can top it on salads, lettuce wraps, or over rice and make a teriyaki bowl. It is tasty and versatile.

Ingredients For This Recipe.

All the ingredients for teriyaki chicken.

Chicken. You will want boneless skinless chicken breast. I usually use a pound to 1.5 pounds. The more chicken you use the more sauce and seasoning you will need for this recipe. You may also use thighs.

Teriyaki. I love the Trader Joes Soyaki, it isn’t too sweet and it has lots of sesame seeds in it however ANY teriyaki sauce will go perfectly with this dish. I have used several brands.

Fresh ginger. This takes your crock pot teriyaki chicken from good to WOW. The fresh seasonings and ginger really uplift this dish.

Steps To Make This Recipe.

All ingredients piled into a crock pot.

Step 1: It doesn’t get any easier here. Pile all the ingredients into a clean crockpot set to high. Start with the chicken breasts on the bottom. Pour water or chicken broth over it so it doesn’t stick to the bottom and then add all other ingredients to the pot. Set it to high and leave it for 4 – 5 hours.

Step 2: You can take the chicken out and shred it, cube it or leave the breasts whole and serve it.

FAQs And Expert Tips.

Shred the chicken and put it back into the sauce for another 30 minutes for the most moist melt in your mouth experience.

Use any color bell pepper you prefer, and you can also add onions and carrots if you want to have more veggies in there.

You can also leave it on low and cook for 6 hours. You can’t really overcook this recipe, it can sit for a bit longer and it won’t go bad.

Leftovers will keep for up to 5 days in the fridge and 3 months in the freezer.

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Crock pot Teriyaki Chicken
5 from 4 votes

Crock Pot Teriyaki Chicken

Melt in your mouth flavorful teriyaki chicken with minimal ingredients and effort!
Prep: 5 minutes
Cook: 4 hours
Servings: 6


  • 1.5 lbs chicken breast
  • 1 cup teriyaki sauce
  • 2 cup chopped bell peppers
  • 1 tbsp fresh ginger; grated
  • ½ tbsp red pepper flakes, optional
  • cup water or broth


  • Chop peppers and grate ginger. Add thawed bonelss, skinless chicken breast to the bottom of the crockpot. Set it to high.
  • Pour water or broth over chicken followed by sauce, peppers, ginger, seasoning. cook for 4 – 5 hours. Optional to pull chicken out and shred it with a fork and knife, cube it or leave it as is and enjoy over rice or salad.


Calories: 190kcal | Carbohydrates: 11g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1984mg | Potassium: 650mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1787IU | Vitamin C: 65mg | Calcium: 24mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 4 hours
Course: Main Course
Cuisine: American
Servings: 6
Calories: 190
Keyword: easy dinner
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Recipe Rating


  1. Saw this on Instagram and just made it yesterday it was delightful. I skipped the red peppers and did Jalapeños instead. Really easy and good!

  2. 5 stars
    Made this last night. My husband and I loved it!

    1. So happy to hear that! We love this meal weekly. Thank you for coming back to let me know!