Chicken, Chicken Crockpot Recipe Teriyaki

Chicken Crockpot Recipe Teriyaki

Chicken Crockpot Recipe Teriyaki-Recipe 1


  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 teaspoons garlic minced
  • 2 teaspoons ginger minced
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 1/2 cup low sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions


  • Place the chicken breasts in a slow cooker.
  • In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce sesame oil and rice vinegar.
  • Pour the soy sauce mixture over the chicken.
  • Cover and cook on HIGH for 4-5 hours or LOW for 8 hours.
  • Remove the chicken from the slow cooker and shred with two forks.
  • Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
  • Place the saucepan on the stove over medium high heat and bring to a simmer.
  • In a small bowl, mix the cornstarch with the water until dissolved.
  • Pour the cornstarch into the pan and bring a boil. Cook for 1-2 minutes or until sauce has just thickened.
  • Pour the sauce over the shredded chicken and toss to coat the chicken. Sprinkle with sesame seeds and green onions, then serve.

Chicken Crockpot Recipe Teriyaki-Recipe 2


For 4 Servings

  • ½ cup soy sauce(125 mL)
  • ½ cup honey(150 g)
  • ¼ cup rice wine vinegar(60 mL)
  • ½ onion, chopped
  • 2 cloves garlic
  • pepper, to taste
  • 1 teaspoon ground ginger
  • 4 breasts chicken
  • 3 tablespoons corn flour
  • ¼ cup water(60 mL)
  • spring onion, to taste
  • sesame seed, to taste


  1. Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
  2. Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
  3. Remove and drain the chicken and set aside in a large bowl.
  4. Shred thoroughly with two forks.
  5. Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
  6. Add the chicken to the sauce and mix thoroughly.
  7. Serve over a bed of rice with spring onions and sesame seeds!

Chicken Crockpot Recipe Teriyaki-Recipe 3


  • 3-4 lbs boneless chicken thighs
  • 3/4 cup sugar
  • 1/4 cup soy sauce
  • 6 tbsp apple cider vinegar
  • 3/4 tsp ground ginger
  • 1 tsp minced garlic
  • 1/4 tsp pepper
  • 4 tsp corn starch
  • 4 tsp cold water
  • cooked rice


    1. Place chicken in crock pot on lowheat.

    2. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken.
    3. Cook on low for 4-5 hours until chicken is tender. Remove chicken, place on a plate and shred with a fork.

    4. Take the fat out of the reserve liquid left in the crock pot by pouring it through a mesh strainer into a saucepan (or scoop out the fat with a slotted spoon).

    5. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick.


Chicken Crockpot Recipe Teriyaki-Recipe 4


  • 1kg (2.2 lb) chicken thighs
  • 1 tsp garlic, crushed
  • 2 tsp ginger, crushed
  • ½ cup honey
  • ½ cup reduced-sodium soy sauce
  • ¼ cup rice wine vinegar
  • ¼ tsp black pepper


  1. In the slow cooker, add the garlic, ginger, honey, soy sauce, rice wine vinegar, and the pepper.
  2. Add the chicken and baste it with the sauce.
  3. Cook on low for 6 hours.
  4. Remove the chicken from the slow cooker and place it to the side.
  5. In a separate bowl, mix the cornstarch with the water until it forms a smooth paste.
  6. Pour the cornstarch mixture into the slow cooker and mix.
  7. Return the chicken to the slow cooker and cook for 15 minutes.
  8. Serve & Enjoy.

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