Crock Pot Teriyaki Chicken
Feb 16, 2021, Updated Jun 07, 2023
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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.
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.
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.
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.
Crock Pot Teriyaki Chicken
- 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
- ⅓ 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.
Nutrition information is automatically calculated, so should only be used as an approximation.