🍲 Crock-Pot Chicken Teriyaki Recipe

Here’s a detailed recipe + FAQs for Crock-Pot Chicken Teriyaki 🍗🍍🥢

🍲 Crock-Pot Chicken Teriyaki Recipe

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 cup low-sodium soy sauce
• ½ cup honey or brown sugar
• ⅓ cup rice vinegar (or apple cider vinegar)
• 2 tbsp sesame oil (or olive oil)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• ¼ cup water
• 2 tbsp cornstarch (for thickening)
• 1 cup pineapple chunks (optional, for sweetness)
• Sesame seeds + chopped green onions (for garnish)

Instructions:

1. Prepare Sauce: In a bowl, whisk together soy sauce, honey (or sugar), vinegar, sesame oil, garlic, and ginger.
2. Layer Chicken: Place chicken in the Crock-Pot. Pour sauce mixture over the chicken.
3. Cook:
   • Low: 5–6 hours
   • High: 2½–3 hours
     (Until chicken is tender and fully cooked.)
4. Shred & Thicken Sauce: Remove chicken and shred with two forks. Mix cornstarch with ¼ cup cold water, stir into sauce in Crock-Pot, and cook on high for 10–15 minutes until thickened.
5. Combine & Serve: Return shredded chicken to sauce, stir in pineapple (optional), and cook for 5 more minutes. Garnish with sesame seeds and green onions.
6. Serve with: Steamed rice, noodles, or stir-fried veggies.

❓ FAQs

1. Can I use frozen chicken?

Yes, but increase cooking time by 1–2 hours. For food safety, thawing beforehand is recommended.

2. Chicken breasts or thighs—what’s better?

Thighs stay juicier, but breasts work if you prefer leaner meat.

3. How can I make this recipe healthier?

• Use low-sodium soy sauce.
• Swap honey for a smaller amount of maple syrup or coconut sugar.
• Add extra vegetables (broccoli, bell peppers, carrots) in the last hour of cooking.

4. Can I add vegetables directly?

Yes! Add firm veggies (carrots, peppers, broccoli stems) in the last 1–2 hours. Add softer veggies (broccoli florets, snow peas) in the last 30 minutes to avoid mushiness.

5. How do I thicken the sauce without cornstarch?

You can reduce the sauce by simmering it in a saucepan uncovered, or use arrowroot powder or xanthan gum.

6. Can this be prepped ahead of time?

Yes. Mix the sauce ingredients and store them with raw chicken in a freezer bag. Freeze for up to 3 months. Thaw overnight before cooking in the Crock-Pot.

7. How long does it last in the fridge?

• Fridge: 3–4 days in an airtight container.
• Freezer: Up to 3 months (best if frozen without rice).

8. What’s the best way to serve leftovers?

Reheat gently on the stove or microwave. Tastes great in lettuce wraps, over fried rice, or even in sandwiches/sliders.

9. Can I make it spicy?

Yes! Add sriracha, crushed red pepper flakes, or fresh chili when mixing the sauce.

10. Can I double the recipe?

Yes—just make sure your Crock-Pot has enough room. Cooking time will stay about the same.

Would you like me to also make a one-pot version with rice cooked directly in the Crock-Pot for easy meal prep?