Description
A simple, low-effort slow cooker recipe that produces tender, juicy chicken in a savory-sweet teriyaki glaze. Perfect for meal prep and busy weekdays.
Ingredients
Scale
- 1.5 to 2 lbs boneless, skinless chicken breasts
- 1 cup low-sodium soy sauce
- 1/4 cup honey
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for slurry)
- Pinch of red pepper flakes (optional)
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Pat chicken breasts dry and cut into 2-inch cubes or leave whole. Place in the bottom of a 4-6 quart slow cooker.
- In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, and red pepper flakes (if using). Pour over the chicken.
- Cover and cook on LOW for 6-7 hours until chicken is fork-tender.
- In a small bowl, mix cornstarch and cold water to create a smooth slurry.
- Stir the slurry into the hot sauce in the slow cooker. Turn heat to HIGH and cook uncovered for 15-20 minutes until sauce thickens into a glaze.
- Shred chicken with forks if desired. Garnish with green onions and sesame seeds. Serve over rice or quinoa.
Notes
Ensure chicken is fully thawed before cooking for even results. Use low-sodium soy sauce to control salt levels. The sauce thickens significantly after cooling; add water or broth when reheating if needed. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Category: Main Course
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cup chicken with s
- Calories: 275
- Sugar: 24
- Sodium: 900
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 28
- Protein: 28
Keywords: crockpot teriyaki chicken, slow cooker chicken, meal prep lunch, easy dump and go recipe, healthy chicken dinner, gluten-free crockpot