5-Ingredient Crock Pot Chicken Teriyaki (Easy Dump-and-Go Dinner)
Why Make This Recipe
If you’re searching for a quick and delicious dinner idea, look no further. The 5-Ingredient Crock Pot Chicken Teriyaki is an easy, dump-and-go meal that requires minimal prep time. With just five ingredients, you can create a flavorful dish that will satisfy the whole family. The slow cooker does the hard work, allowing you to enjoy tender, juicy chicken without spending hours in the kitchen.
How to Make 5-Ingredient Crock Pot Chicken Teriyaki
Ingredients:
- 1 ½ lbs boneless skinless chicken breasts
- ¾ cup teriyaki sauce
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch (I recommend using low-sodium soy sauce here—it gives you more control over the final seasoning.)
If your teriyaki sauce is very thick, don’t worry. The slow cooker heat loosens it before the cornstarch thickens everything back up. Chicken thighs can replace breasts for even juicier results. Maple syrup works in place of honey if that’s what you have.
Directions:
- Add the chicken breasts to the slow cooker in a single layer. (Pro tip: Laying them flat helps the sauce coat evenly.)
- In a bowl, whisk together teriyaki sauce, honey, soy sauce, and cornstarch until smooth. (You’re looking for no visible cornstarch lumps—30 seconds of whisking does it.)
- Pour the sauce evenly over the chicken.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F. (Don’t rush this—slow heat is what makes this a true crock pot chicken dinner.)
- Shred the chicken directly in the slow cooker using two forks and stir to coat with the thickened sauce. (You’ll know it’s ready when the chicken pulls apart easily.)
- Let sit uncovered for 5 minutes before serving to allow the sauce to thicken further.
How to Serve 5-Ingredient Crock Pot Chicken Teriyaki
Serve this tasty chicken teriyaki over rice or noodles for a complete meal. You can also add steamed vegetables on the side for a balanced dinner. Garnishing with sesame seeds or sliced green onions adds a nice touch!
How to Store 5-Ingredient Crock Pot Chicken Teriyaki
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days. To reheat, simply warm it in the microwave or on the stovetop until heated through.
Tips to Make 5-Ingredient Crock Pot Chicken Teriyaki
- For extra flavor, marinate the chicken in the sauce for a few hours before cooking.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe eating.
- If you prefer a thicker sauce, let it cook uncovered for an additional 30 minutes at the end.
Variation
You can swap the chicken breasts with chicken thighs for a richer taste. Additionally, if you’re looking for a sweeter option, use maple syrup instead of honey to change up the flavor profile.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time by about an hour.
2. Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce or tamari instead of traditional soy sauce.
3. Can I add vegetables to the slow cooker?
Absolutely! You can add vegetables like bell peppers, broccoli, or carrots in the last hour of cooking to keep them tender yet crisp.
Crock Pot Chicken Teriyaki
Ingredients
Method
- Place the chicken breasts in a single layer in the slow cooker.
- In a bowl, whisk together the teriyaki sauce, honey, soy sauce, and cornstarch until smooth with no lumps.
- Pour the sauce evenly over the chicken.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until the chicken is tender and reaches an internal temperature of 165°F.
- Shred the chicken in the slow cooker using two forks and stir to coat it with the thickened sauce.
- Let sit uncovered for 5 minutes to allow the sauce to thicken further.