Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken


Crock Pot Teriyaki Chicken


  • 4 Boneless, Skinless Chicken Breasts (I like to use 8 chicken thighs instead of breasts too!)
  • 1/2 Cup Honey
  • 1/2 Cup Soy Sauce
  • 1/4 Cup Rice Wine Vinegar
  • 1 small chopped yellow or red onion
  • 1 glove Garlic, minced
  • 1 Tablespoon fresh grated ginger
  • Pepper to taste
  • 1/4 Cup Cold Water
  • 3 Tablespoons Cornstarch
  • Sesame Seeds


  1. Place the chicken breasts/thighs in the slow cooker/crock pot
  2.  Mix together the honey, soy sauce, rice vinegar, garlic, onion , ginger and pepper and pour over the chicken breasts
  3. Cook on low for 6 hours
  4. After the  6 hours remove the chicken breasts from the slow cooker/crock pot and place in a bowl, shred with forks
  5. In a separate bowl mix the cold water and cornstarch until it is smooth and not lumpy
  6. Pour the Teriyaki sauce from the slow cooker into a sauce pan and add the cornstarch mixture
  7. Bring to a boil and cook for 1-2 minutes or until the sauce thickens.
  8. Pour the sauce over the chicken and toss.
  9. We love chicken teriyaki over white or brown rice but you can also put it into sandwiches, pitas, over potato etc etc    It’s so yummy!
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