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The Best Dump and Go Crockpot Teriyaki Chicken: No Watery Sauce Ever

Close-up of tender, shredded crockpot teriyaki chicken smothered in glossy teriyaki sauce on a white plate.
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This recipe delivers tender, juicy crockpot teriyaki chicken with a savory-sweet glaze that is perfect for busy weeknights. It is a true set-it-and-forget-it meal that pleases the whole family and is great for meal prep.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup low-sodium soy sauce
  • 1 cup brown sugar, packed
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 cup cornstarch
  • 1/4 cup cold water (for slurry)
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. Place the chicken breasts or thighs into the basin of your slow cooker.
  2. In a separate bowl, whisk together the soy sauce, brown sugar, 1/2 cup water, rice vinegar, grated ginger, minced garlic, and sesame oil until the sugar dissolves. This creates your quick teriyaki sauce.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker.
  6. In a small bowl, whisk together the cornstarch and 1/4 cup cold water to create a slurry. Stir this 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 into a rich glaze.
  8. Serve the crockpot teriyaki chicken immediately over rice or noodles, garnished with sesame seeds and green onions.

Notes

  • For the thickest sauce, do not skip the cornstarch slurry step at the end. This prevents a watery result common in slow cooker Asian recipes.
  • This recipe works well for meal prep; store the chicken and sauce in airtight containers for up to four days.
  • If you prefer dark meat, use chicken thighs; they remain juicier during the long cooking time.

Nutrition

Find it online: https://dishicious.com/crockpot-teriyaki-chicken-easy-weeknight-dinner/