Crock Pot Teriyaki Chicken Better Than Takeout Wellplated Com

Along with General Tso’s Tofu, teriyaki chicken was my high school fast-food favorite. Whenever I was out running errands with my mom, I’d beg her to stop at Japan Express so that I could order their jumbo-sized bowl of teriyaki chicken with sticky rice. While it was absolutely a step up from the mall food court, that chicken, though tasty, never left me feeling particularly stellar afterward. I’d often experience a serious afternoon slump, which I now recognize as a sugar crash. I’m pleased to report that today’s homemade slow cooker honey teriyaki chicken recipe has the same takeout flavor I remember but is made with real, more wholesome ingredients you can feel good about enjoying any night of the week. You don’t even need bottled teriyaki sauce to make this teriyaki chicken.

The homemade teriyaki sauce recipe is only six ingredients, most of which I bet you have in your pantry right now: soy sauce, rice vinegar, honey, brown sugar, and garlic and ginger. (If you’re a fan of teriyaki sauce, you’ll love this Teriyaki Salmon recipe too.)Simply stir the sauce ingredients together, place the chicken in your crock pot, then pour the teriyaki sauce over the top. Bye-bye bottle.

How to Make Crock Pot Teriyaki Chicken

With easy prep and an even easier ingredients list, this crock pot teriyaki chicken recipe is one you’ll want to make on repeat. Teriyaki chicken sauce is made of soy sauce, garlic, ginger, vinegar, and sugar (I used a combination of brown sugar and honey for this recipe). While Teriyaki chicken is actually Japanese, what we order at takeout restaurants in America is typically a much sweeter version of a classic Japanese teriyaki chicken recipe. It’s family-friendly and tastes amazing leftover.

The Ingredients

Chicken Thighs. For max tenderness, I opted for slow cooker teriyaki chicken thighs. Even though I usually prefer white meat, by the time the chicken thighs are bathed in that wonderful homemade honey teriyaki sauce, the dark meat is undetectable.

Soy. The main flavor maker in our homemade teriyaki sauce. It adds delightful umami goodness. I used low-sodium soy sauce to keep the sauce from becoming too salty. Rice Vinegar. Acidity with a hint of sweetness. Honey + Brown Sugar. Teriyaki sauce needs some sweetness, so I chose to use a combination of honey and brown sugar. Both ingredients also help make the sauce thick and sticky. Garlic + Ginger. The classic duo that creates exceptional, can’t-be-missed flavor. Cornstarch. A teriyaki chicken cornstarch slurry helps thicken the sauce.

The Directions

Storage Tips

To Store. Refrigerate chicken in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze teriyaki chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Slow Cooker. Perfect for making slow cooker teriyaki chicken and vegetables. Instant Read Thermometer. A foolproof way to tell when your chicken is done. Measuring Spoons. Double-sided measuring spoons means less dishes to wash.