About Lacy and Nathan Engels

Crockpot Chicken Teriyaki

If you are looking for a Crockpot Chicken Teriyaki recipe, look no further. This delicious recipe is sure to be a hit! Slow cooking is the way to go!
We absolutely love Chinese food in our house;  so much so we can pretty much order our favorites by memory.    I love this Crockpot Chicken Teriyaki recipe so much we have taken chicken teriyaki off our normal takeout must haves and with a recipe this quick and easy, why not?
If you are looking for a Crockpot Chicken Teriyaki recipe, look no further. This delicious recipe is sure to be a hit! Slow cooking is the way to go!
Four hours in my crock pot and fifteen minutes for the rice in the rice steamer and dinner is all but done.   With the time in the crock pot the sauce has had the time to permeate the chicken with all the encompassing flavors.
If you are looking for a Crockpot Chicken Teriyaki recipe, look no further. This delicious recipe is sure to be a hit! Slow cooking is the way to go!
We love to double this recipe so we can have lots of leftovers for lunch the next day!  We enjoy adding a little sriracha to the mix for a little extra heat and variety.   Who doesn’t enjoy a little spice?
If you are looking for a Crockpot Chicken Teriyaki recipe, look no further. This delicious recipe is sure to be a hit! Slow cooking is the way to go!
5.0 from 1 reviews

Crockpot Chicken Teriyaki
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main Dish
Serves: 4-6

Ingredients
  • 1 lb of Chicken cut into bite size pieces
  • ½ cup of teriyaki sauce or marinade
  • 2 tablespoons light soy sauce
  • l teaspoon grated ginger
  • 1 tablespoon minced garlic
  • ⅓ cup brown sugar
  • 1 cup low sodium chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon cornstarch
  • Sesame Seeds (optional)

Instructions
  1. In your crock pot combine all the ingredients with the exception of the cornstarch. Cook on high for four hours or low for six hours.
  2. When you are ready to serve remove the cooking liquid and place in a sauce pan with the corn starch to thicken the cooking liquid into a sauce for the chicken.
  3. Add the chicken to the pan and toss to coat.
  4. Serve with steamed broccoli and brown rice. Sprinkle with sesame seeds to serve.

 

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Comments

  1. How did you make the rice?

    • I made fried rice using leftover brown rice from the night before and this is how I did it:

      In a saute pan over medium heat, I added a tablespoon of butter and a small diced onion and cooked until translucent. I added one minced garlic clove and cooked for just another minute. In a small bowl on the side I scrambled two eggs and then moved all the onions and garlic to the edge of my wok shaped pan. I then scrambled the eggs until they were nearly done and tossed my cold rice from the night before on top as well as about 1/4 cup frozen corn, carrots and peas. Closed the lid and let the veggies begin to warm. After about 5 minutes, I combined all the ingredients and added 1/4 cup of chicken broth (low sodium). Stirring every couple of minutes the last ingredient was 3 tablespoons of soy sauce or teriyaki sauce if you prefer it.

  2. Nathan, I just got home from China. This isn’t real Chinese food… it looks delicious and edible :)

    Haha just playing..

    Well, sort of. Lets just say if I never ate authentic Chinese again I’d be alright.

    I love, love, love this blog :)

  3. just making sure you didn’t make a mistake-do you have to add the 1/2 cup teriyaki sauce plus all these other ingredients?
    2 tablespoons light soy sauce
    l teaspoon grated ginger
    1 tablespoon minced garlic
    ⅓ cup brown sugar
    1 cup low sodium chicken broth
    1 teaspoon onion powder
    1 teaspoon cornstarch
    Thanks!
    And can I use chicken breast?

    • You do use the 1/2 cup of teriyaki sauce in addition to the rest of the ingredients listed. While simmering in the crock pot the ingredients usually reduce and form a much thicker sauce depending on the length of time you allow them to cook. You can absolutely use chicken breast instead of chicken thighs I just used what I had on hand that day. “Happy Crocking”

  4. I know this will sound a little stupid – but I’m not a very good cook – are you saying that I cook the chicken before adding it to the crockpot? Then I pour the liquid out of the crockpot to thicken?

    • The chicken should be raw and cut up into bite size pieces when you place it in the crockpot. After the cooking time has elapsed you can add the liquid to a sauce pan to make it a thicker consistency. To keep the corn starch from clumping up in the remaining sauce add the tablespoon of cornstarch to a small bowl with a small amount of the liquid to form a loose paste, turn the sauce on medium heat, add your cornstarch paste and then watch the sauce closely stirring often. It shouldn’t take more than five minutes to thicken. Good luck and happy crocking!

  5. Lois Showalter says:

    If you double the amount of chicken do you also double the amount of sauce ingredients?

    • We love extra sauce for the top of the rice I make to accompany the chicken so I would suggest doubling it however it isn’t absolutely necessary. When you place the chicken in the crock pot just make sure there is enough liquid to cover the poultry otherwise it might dry out.

  6. I made this yesterday! it was great, and the flavour was just what i was looking for! about an hour and a half before it was done I added broccoli, ,cauliflower, peppers, mushrooms, onions, carrots and celery, and it turned out fantastic! thanks so much for sharing this recipe!

  7. Chicken Teriyaki is Japanese food, not Chinese …….

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