Ingredients
Scale
Base Ingredients
- 2–3 lbs boneless, skinless chicken thighs or breasts
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 3 tbsp honey
- 2 tsp minced garlic
- 1 tsp grated fresh ginger or ½ tsp ground ginger
- 1½ tbsp rice vinegar
- 2 tsp sesame oil
- 1½ tbsp cornstarch + ¼ cup water (for thickening)
Optional Add-Ins
- 8 oz canned pineapple chunks
- 6 cups frozen or fresh broccoli
- ¼ cup sweet chili sauce
- 1½ tbsp sriracha
- 4 cups stir-fry veggies (bell peppers, carrots, snap peas)
Instructions
Make the Sauce: Whisk soy sauce, brown sugar, honey, garlic, ginger, vinegar, and sesame oil in a bowl.
Add to Crockpot: Place chicken in slow cooker. Pour sauce over. Add any optional ingredients.
Cook: Cover and cook on low for 4–6 hours or high for 2–3 hours until chicken is fully cooked (165°F internal).
Thicken Sauce: Mix cornstarch with water and stir into the crockpot 30 minutes before serving.
Shred/Slice Chicken: Shred with forks or slice and return to sauce.
Serve: Serve over rice, noodles, or in bowls/sandwiches with optional toppings.
Notes
Pros
- Incredibly easy — true “dump and go” with no need to sauté or pre-cook
- Flavorful and customizable teriyaki sauce
- Versatile — works with rice, noodles, sandwiches, or bowls
- Healthier than takeout with less sugar and sodium
- Family- and freezer-friendly
- Great for meal prepping or busy weeknights
- Can use fresh or frozen chicken
- Minimal cleanup
Cons
- Long cooking time may not suit last-minute meals
- Sauce may be too sweet for some tastes without adjustments
- Vegetables can get mushy if overcooked in the slow cooker
- Needs cornstarch slurry step at the end for proper sauce texture
- Not a traditional Japanese teriyaki flavor profile (more Westernized)
- Prep Time: PT10M
- Cook Time: PT6H
- Category: Main Course
- Cuisine: Asian, Japanese-inspired
Nutrition
- Calories: ~350–400 kcal per serving