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Ultimate Dump-and-Go Crockpot Teriyaki Chicken (Tender & Not Watery)

Close-up of tender, shredded crockpot teriyaki chicken generously drizzled with glossy teriyaki sauce on a white plate.
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Make tender, flavorful teriyaki chicken with this simple, hands-off slow cooker recipe. It is perfect for busy weeknights and results in a thick, savory sauce without extra stovetop work.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 cup low-sodium soy sauce
  • 1 cup brown sugar, packed
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 cup cornstarch
  • 1/4 cup cold water (for slurry)
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. In a medium bowl, whisk together the soy sauce, brown sugar, 1/2 cup water, rice vinegar, grated ginger, minced garlic, and sesame oil. This is your teriyaki sauce base.
  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 slow cooker.
  6. In a small bowl, whisk together the cornstarch and 1/4 cup cold water until smooth to create a slurry.
  7. Stir the cornstarch slurry into the sauce remaining in the slow cooker.
  8. Set the slow cooker to HIGH (if it was on LOW) and cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. This step prevents watery sauce.
  9. Stir the shredded chicken back into the thickened sauce until every piece is coated.
  10. Serve immediately over rice or noodles, garnished with sesame seeds and green onions.

Notes

  • For the best flavor infusion, use chicken thighs instead of breasts; adjust cooking time slightly if needed.
  • If you prefer a thicker sauce without using cornstarch, remove about 1 cup of the liquid halfway through cooking and simmer it on the stovetop until reduced, then return it to the slow cooker.
  • This recipe is excellent for meal prep; store the chicken and rice separately for best results.

Nutrition

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