I love recipes that are easy and fast, require little brain power (I suffer from serious “mom brain”), and result in food that everyone in my family will eat. Today’s recipe for crock pot teriyaki chicken is one of those very recipes!
My fabulous sister-in-law made crock pot teriyaki chicken for our family after our third child was born. The chicken was a hit with children and adults alike, and I love a good crock pot recipe that requires simply dumping everything in and forgetting about it for a few hours. Perfect for busy parents!
I would imagine you could make this recipe even easier by simply cooking chicken breasts in the crock pot with store-bought teriyaki sauce, but honestly, it’s so easy to make this teriyaki chicken from scratch you might as well just go for it. Plus, it is beyond delicious!
Serve the chicken with rice and stir-fried veggies and you’ll have a quick meal that I swear everyone at your dinner table will eat.
Crock Pot Teriyaki Chicken
From Jane Maynard, adapted from a recipe from my sister-in-law’s friend Carol
- 3-4 boneless skinless chicken breasts
- 1 cup soy sauce
- 1 cup sugar
- 1 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 3 tablespoons red wine vinegar OR 1 1/2 tbsp. rice vinegar and 1 1/2 tbsp. grape juice
- 4 tbsp oil (canola, vegetable, or olive will all work fine)
- Place chicken breasts in the crock pot. Mix all other ingredients together in a bowl then pour over the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through.
- Remove chicken from crock pot and shred with two forks. The sauce is quite thin but will thicken up when the chicken is added back in. If you want to thicken the sauce beyond that, mix equal parts cornstarch with cold water and whisk into the hot liquid in the crock pot until desired thickness is achieved. Add shredded chicken back into the sauce, stir, and serve!