Easy Crock Pot Teriyaki Chicken

This Crock Pot Teriyaki Chicken is made with just FIVE ingredients and cooks on low all day in the slow cooker – it’s perfect for meal prep!  

The teriyaki flavour always elevates this recipe to the next level! I’m sure you’ll be adding this one to your rotation soon enough.

Why you’ll love this recipe

• Effortless & minimal: Just five ingredients and a slow cooker – easy peasy!
• Perfect for meal prep: Cook once and enjoy all week with easy.

Ingredients and substitutions

• Olive oil – or another neutral cooking oil like canola or avocado oil.
• Boneless skinless chicken breasts – you can use boneless skinless chicken thighs, but you’ll want to cook on low for 6 hours instead of 8 hours.
• Low-sodium soy sauce – coconut aminos or tamari are the best substitutes here.
• Hoisin sauce – garlic teriyaki sauce would also work here.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Scallions – green onions would also work or you can leave this off altogether.
• Sesame seeds – black or white sesame seeds would both be good.
• Rice – serve your teriyaki chicken with a side of brown rice, quinoa or cauliflower rice instead.
• Broccoli – or another vegetable of your choice.

How to make teriyaki chicken in a crock pot

Step 1: Add everything to the crock pot.

Add olive oil, chicken, soy sauce, hoisin sauce and garlic to the crockpot.

Step 2: Turn on the crock pot.

Cook on high for 3 hours or low for 6 hours.

Step 3: Make your sides.

Cook rice and steam the broccoli.

Step 4: Shred the chicken, then serve.

Shred or dice the chicken into bite-sized pieces. Serve over rice with a side of broccoli and dig in!

Frequently asked questions

Can I use frozen chicken in the slow cooker?

I don’t recommend cooking the chicken from frozen for food safety reasons. It can lead to uneven results or extended cooking times.

How do I keep the sauce from burning in the slow cooker?

Avoid setting the cooker to high for extended periods. Stick to low heat, and make sure the sauce covers most of the chicken so it doesn’t stick to the bottom.

Why does my sauce separate or look oily after cooking?

This can happen if you’re using high-sugar or store-bought sauces with added oils. Give the dish a stir every now and then.

What to serve with this dish

I like to keep things simple by serving it with a side of rice and steamed broccoli. Here are some more side dish ideas you can try:

• Glazed carrots
• Bok choy
• Roasted red peppers or steamed veggies

How to store and reheat

Store: Store the leftovers in the fridge for up to 5 days.

Reheat: Reheat in the microwave for 1-2 minutes.

Freeze and reheat: Freeze the chicken cooked or raw in the marinade for up to 3 months. Defrost in the fridge then cook as normal, or reheat the cooked chicken right from frozen for 4-5 minutes in the microwave.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this crock pot chicken teriyaki into your weekly lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!
• Here is the crock pot I use.