Crockpot Teriyaki Chicken

Crockpot Teriyaki Chicken

If you like Asian food as much as I do, then this Crockpot Teriyaki Chicken recipe is for you. Very good and very easy to fix in you Crockpot. The blend of the spices and oil and soy sauce, combined with the other ingredients, compose a delicious flavor only achievable when using these Asian ingredients. I am sure that if you try it just once, you and your family will enjoy this dish as much as my family and I do.

Crockpot Teriyaki Chicken


  • 2 lb of Skinless Chicken thighs
  • 1/3 cup of Soy Sauce
  • 1/3 cup of Water
  • 1 Clove of Garlic, minced
  • 1 Tsp of Grated Ginger
  • 2 Tbsp of Brown Sugar
  • 2 Tbsp of Honey
  • 2 Tbsp of Rice Vinegar
  • 1 Tbsp of Mirin
  • 1/4 tsp of Sesame Oil
  • 2 Tbsp of Cornstarch
  • 2 Tbsp of Water
  • Optional:
    3 cups of Broccoli Florets
    1 Bell Pepper, chopped
    1 Yellow Onion, chopped


  1. In a small measuring cup or small bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, rice vinegar, mirin and sesame oil.
  2. Place the chicken in the Crockpot, add the sauce on top, place a lid on and cook on high for about 4 hours or low for 6 to 8 hours.
  3. If you’re adding the veggies to this, do so at the very last 45 minutes of cooking to prevent them for getting too soggy.
  4. When ready, remove the chicken and veggies, place the sauce in a skillet, heat it over medium heat.
  5. Meanwhile, in a small bowl mix together the water and cornstarch, add it to the simmering sauce, cook for a few minutes or until it thickens, stir it with the chicken and veggies and serve over rice.

Let’s thank Laura for this great recipe and the very good and handy video.

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