Teriyaki Chicken Slow Cooker – Crock‑Pot®
This savory and slightly sweet Teriyaki Chicken is made entirely in your slow cooker. Tender chicken simmered in a homemade teriyaki sauce with vegetables added toward the end for fresh texture. Perfect served with rice or noodles.
Teriyaki Chicken Slow Cooker – Crock‑Pot®
2
servings15
minutes4
hours230
kcalIngredients
12 oz boneless, skinless chicken thighs (3 to 4 pieces), cut into bite-size chunks
2 teaspoons minced garlic
4 teaspoons minced fresh ginger
2 tablespoons honey (hot honey or regular)
2 tablespoons brown sugar
½ cup low-sodium soy sauce
4 teaspoons toasted sesame oil
4 teaspoons rice vinegar
1 red bell pepper, sliced into 1-inch squares
1 hot long green pepper (about 2½ oz), sliced
4 small carrots, thinly sliced (≈2½ to 3 oz)
4 oz broccoli florets
8 shiitake mushrooms, or substitute button or cremini, sliced (≈1 oz)
2 tablespoons cold water
2 teaspoons cornstarch
Garnish:
2 teaspoons sesame seeds
3 green onions, sliced (white & light green parts only)
Optional: sliced red chili peppers
Directions
- Add Chicken and Sauce
- Place the bite-size chicken pieces into your Crock‑Pot® slow cooker. In a bowl, whisk together garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar. Pour this savory mixture evenly over the chicken.
- Slow Cook
- Cover the cooker and set it to HIGH. Cook for 3 hours and 45 minutes on HIGH.
- Add Vegetables and Continue Cooking
- After that time, stir in the sliced red bell pepper, hot green pepper, and carrots. Cover again and cook for another 20 minutes. Then add broccoli and mushrooms, stir gently, cover, and cook for an additional 20 minutes.
- Thicken the Sauce
- Once cooking is complete, remove the chicken and vegetables with a slotted spoon to a plate and keep warm. Strain the remaining sauce into a saucepan. Bring it to a simmer over medium-high heat. Mix cornstarch with cold water until dissolved and stir into the simmering sauce. Continue to boil and stir for about a minute until it thickens.
- Assemble and Garnish
- Return the chicken and vegetables to the sauce in the saucepan or back into the Crock‑Pot® on Warm setting. Stir to coat everything evenly. Sprinkle with sesame seeds, sliced green onions, and red chili peppers if using.
- Serve immediately over steamed rice, noodles, or cauliflower rice. Enjoy!
Tips for Best Results
- Cutting chicken into uniform bite-size pieces ensures even cooking and better sauce absorption.
- Adding vegetables late during the final 40 minutes keeps their color, texture, and nutritional value vibrant.
- Thicken the sauce separately to achieve a glossy, coat-everything consistency without watering down the flavor.
- Garnishing with sesame seeds and green onions adds a fresh aroma and a slight crunch.
Why You’ll Love It
This Teriyaki Chicken recipe transforms simple pantry ingredients into a flavorful, restaurant-style meal using only your slow cooker. The homemade sauce is rich and savory, while the chicken stays juicy and tender. Vegetables added toward the end offer bright, crisp contrast. Whether served over rice, noodles, or veggies, it’s a fuss-free dinner that doesn’t compromise on taste.
