Ultimate 5-Ingredient Dump-and-Go Crockpot Teriyaki Chicken
Make tender, flavorful teriyaki chicken with minimal effort using your slow cooker. This recipe avoids watery sauce and creates perfect weeknight meals.
- Prep Time: 5 min
- Cook Time: 6 hours
- Total Time: 6 hours 5 min
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup teriyaki sauce (bottled)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons brown sugar, packed
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Pour the teriyaki sauce and soy sauce over the chicken. Sprinkle the brown sugar on top.
- 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.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker.
- In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
- Stir the slurry into the sauce in the slow cooker. Cover and cook on high for 10 to 15 minutes, stirring occasionally, until the sauce thickens to a glaze consistency.
- Serve the teriyaki chicken over rice or with steamed broccoli.
Notes
- For meal prepping, divide the finished chicken and sauce into airtight containers for up to 4 servings.
- If you prefer a thicker glaze, increase the cornstarch slurry amount to 1.5 tablespoons of cornstarch mixed with 3 tablespoons of water.
- Use chicken thighs instead of breasts for richer flavor, adjusting cook time by 30 minutes on low setting if needed.
Nutrition
- Serving Size: 1 serving (approx 6 oz cooked)
- Calories: 350
- Sugar: 25
- Sodium: 850
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 0
- Protein: 45
- Cholesterol: 130
