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The Ultimate 5-Ingredient Dump-and-Go Crockpot Teriyaki Chicken (No Watery Sauce!)

Close-up of shredded crockpot teriyaki chicken generously topped with a thick, glossy teriyaki sauce on a white plate.
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This hands-off slow cooker teriyaki chicken recipe is perfect for busy weeknights. You combine simple ingredients in your crock pot and let it cook, resulting in tender, sweet, and savory chicken ideal for meal prep or family dinners.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup quality teriyaki sauce (store-bought is fine)
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. Pour the teriyaki sauce and soy sauce directly over the chicken.
  3. Cover the slow cooker and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker.
  5. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
  6. Stir the cornstarch slurry into the sauce in the slow cooker.
  7. 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 a glaze consistency. This step prevents a watery sauce.
  8. Serve the thickened Crockpot Teriyaki Chicken over rice or alongside steamed vegetables.

Notes

  • For meal prep, divide the finished chicken and sauce into airtight containers. It keeps well in the refrigerator for up to 4 days.
  • If you prefer a sweeter flavor, increase the brown sugar to 3 tablespoons.
  • If you want to add vegetables, stir in 1 cup of frozen broccoli florets during the last 30 minutes of cooking.

Nutrition

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