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Asian Crock Pot Teriyaki Chicken

A delightful, easy-to-make dish that combines tender chicken with a sweet and savory teriyaki glaze, perfect for busy weekdays.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 1/2 cup Soy sauce Low-sodium for a healthier option
  • 1/4 cup Brown sugar Substitute with honey for a lighter touch
  • 1/4 cup Mirin Substitute with rice vinegar mixed with sugar
  • 2 cloves Garlic, minced Fresh or powdered
  • 1 tablespoon Ginger, grated Fresh for a kick, or powdered
  • 1 tablespoon Sesame oil Try coconut oil for a twist
For the Chicken and Garnish
  • 2 pounds Chicken breast or thighs Boneless, skinless
  • 1 tablespoon Sesame seeds For garnish
  • 2 scallions Green onions, chopped For garnish

Method
 

Preparation
  1. In a bowl, combine soy sauce, brown sugar, mirin, garlic, and ginger. Whisk until blended.
  2. Place chicken breasts or thighs in the crock pot. Pour the teriyaki sauce over the top, ensuring all pieces are coated.
Cooking
  1. Cover and set your crock pot on low for 4-6 hours or high for 2-3 hours.
  2. Check the chicken at the halfway mark. If it’s cooking too fast, lower the setting to keep it juicy.
Finishing Touches
  1. Once cooked, shred the chicken with two forks in the pot and stir it back into the sauce.
  2. Garnish with sesame seeds and chopped green onions before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 2-3 months. If the sauce is too sweet, add a splash of apple cider vinegar for balance.