Can I use frozen chicken?

Yeah, but it’ll take longer. Just make sure it hits 165° inside to be safe.

Can I double this recipe?

For sure. Just use a bigger crockpot and maybe go a tad easier on the soy sauce, so it doesn’t get overpowering.

Can I make this ahead?

Definitely. It tastes even better the next day, if you ask me.

Does this work with beef?

Why not? Cut beef into pieces, but keep an eye on cooking time.

Can I use bottled sauce from the store?

You could, but where’s the fun in that? The homemade sauce is what makes crockpot teriyaki chicken really sing.

Crockpot Teriyaki Chicken Recipe

Description

A hands-off, flavorful crockpot recipe that delivers restaurant-quality teriyaki chicken without the hassle of takeout.

Ingredients

Main Ingredients

2 pounds Chicken breasts or thighs (Use whatever is cheap or in the freezer.)
1/2 cup Soy sauce (Low sodium preferred.)
1/4 cup Honey (Can substitute with brown sugar.)
3 cloves Garlic (Fresh is best.)
1 tablespoon Ginger (Fresh or tube ginger works.)
1/4 cup Rice vinegar
2 tablespoons Cornstarch (For thickening the sauce.)
1/2 cup Water

Optional Toppings

2 tablespoons Sesame seeds (Sprinkle on top.)
2 stalks Green onions (Sliced for garnish.)

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Instructions

Preparation

Spray the crockpot with cooking spray.
Place the chicken in the crockpot.
In a bowl, mix together soy sauce, honey, garlic, ginger, rice vinegar, and water.
Pour the sauce mixture over the chicken.
Cover and set the slow cooker to low for 4-5 hours or high for 2-3 hours.
For a thicker sauce, mix cornstarch with a bit of water, stir in during the last 30 minutes of cooking.

Notes

Don’t overcook the chicken to avoid a stringy texture. For deeper flavor, sear the chicken in oil before adding to the crockpot. Always prefer fresh garlic over jarred.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: dinner, Main Course
Cuisine: asian, Japanese