Crock-Pot Chicken Teriyaki
Tender chicken cooked low and slow in a sweet and savory teriyaki sauce. This Crock-Pot Chicken Teriyaki is easy, flavorful, and perfect for busy weeknights.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs, diced
- ½ cup chicken broth
- ¾ cup thick teriyaki sauce
- ¼ cup brown sugar
- 3 cloves garlic minced
- Optional: 1 tbsp cornstarch + 1 tbsp water for thickening
- Optional Add-ins: bell peppers snap peas, broccoli, pineapple chunks
- Optional Garnish: sesame seeds sliced green onions
Instructions
- Whisk chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl.
- Add diced chicken and toss to coat.
- Transfer to Crock-Pot. Cook on low for 4–6 hours. Stir once if possible.
- Thicken (Optional): Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) during the last 30 minutes if you want a thicker sauce.
- Serve over rice, noodles, or in lettuce wraps. Top with sesame seeds and green onions.