Description
A hassle-free, flavorful Crockpot Teriyaki Chicken recipe that’s perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 to 2.5 lb total)
- 1 cup teriyaki sauce
- 2 tablespoons honey
- 2 cloves garlic, minced (about 1 tsp)
- 1 teaspoon fresh ginger, grated (or 1/4 tsp ground ginger)
- Salt and pepper to taste
- Cooked rice or noodles, for serving
- Chopped green onions for garnish (optional)
Instructions
- Place the chicken breasts in the Crockpot in a single layer. Season lightly with salt and pepper.
- In a small bowl, whisk together the teriyaki sauce, honey, minced garlic, and grated ginger until smooth.
- Pour the sauce evenly over the chicken, ensuring each piece is coated.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken reaches 165°F and is easy to shred.
- Remove the chicken to a cutting board or shred it directly in the pot using two forks. Stir the shredded chicken into the sauce.
- Serve over hot cooked rice or noodles, garnished with chopped green onions if desired.
Notes
For added flavor, marinate the chicken in teriyaki sauce overnight. You can substitute chicken thighs for dark meat and adjust sweetness as desired.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian