Easy Crock Pot Teriyaki Chicken Recipe

Easy Crock Pot Teriyaki Chicken Recipe

Make this super simple crock pot teriyaki chicken in your slow cooker and eat it with hot white rice to make a delicious teriyaki bowl!

Forget the Asian takeaway on Friday night! This teriyaki chicken can be made in a slow cooker any day of the week. Serve with some egg rolls and fried rice as a complete meal. You can also try our grilled teriyaki chicken!

Try + real teriyaki chicken

I like chicken and Asian food, so it’s no surprise that I really like the Crock Pot Teriyaki Chicken my mother tried a few weeks ago.

We tried some teriyaki chicken recipes and they were all very good, but so far this is my favorite. Even the husband who doesn’t like Asian food likes this says a lot!

The best part is that it is made in Crock Pot, which means-super simple! ! I like simple and delicious recipes, and this is one of them.

Tips and frequently asked questions

Can I cook frozen chicken in a crock pot? It is generally not recommended to cook frozen meat in a slow cooker, because harmful bacteria may have time to develop before the chicken reaches a safe temperature.

However, if you decide to cook frozen chicken, you can use the following time as a reference. Once the chicken reaches an internal temperature of 165 degrees Fahrenheit, it is safe to eat.

• • Thawing: high 3-4 hours, low 4-5 hours
  • Freezing: 4-5 hours high or 6-8 hours low

Add vegetables. You can add many vegetables, such as broccoli, peas, bell peppers, and asparagus. If you are worried about them becoming too soft, add vegetables when there are 2 hours left for “High” or 4 hours for “Low”. You can also cook the vegetables in the microwave or sauté them and add them before eating.

Keep leftovers fresh. Make sure you don’t leave the chicken outside for more than two hours. Put leftovers in an airtight container and keep them in the refrigerator for 3-4 days. You can also freeze it for later use. Just use a freezer-safe airtight container and freeze for up to 3 months. Reheat in the microwave or in a pan on the stove.

Do it in the Instant Pot!

Usually, if you can make it in a slow cooker, you can also make it in an instant pot, but it’s much faster. So if you forget to defrost that frozen chicken, don’t worry! It’s ready in a while.

• Put the chicken in the Instant Pot. Combine sugar, soy sauce, vinegar, ginger, garlic, and pepper in a separate bowl. Stir well and pour over the chicken.
• Close and seal the lid. Set to “manual/pressure cooking” high. If the chicken is thawed, cook for 7 minutes, if it is frozen, cook for 12 minutes.
• Release the pressure and carefully remove the cover.
• Remove the chicken and chop it. Use a mesh strainer or spoon to remove any fat from the broth in the pot.
• Press saute on the Instant Pot. In a separate bowl, mix cornstarch and water. Stir until smooth, then add it to the Instant Pot. Let the liquid boil, then put the chicken shreds back.
• If you want to add vegetables, cook them separately and add them to the chicken.

Hope you like it as much as we do! It’s really that simple and so delicious!

We like to provide our teriyaki chicken:

For more Asian chicken recipes, please check:

Course main course

American, Chinese

Preparation time 5 minutes

Cooking time 4 hours

Total time 4 hours 5 minutes

8 servings

Calories 456 kcal

Author Little Luna

• 3-4 pounds boneless chicken thighs
• 3/4 cup sugar
• 1/4 cup soy sauce
• 6 tablespoons apple cider vinegar
• 3/4 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1/4 teaspoon ground pepper
• 4 teaspoons cornstarch
• 4 teaspoons cold water
• Cooked rice

• Put the chicken in a crock pot and heat it on low temperature.

• Combine sugar, soy sauce, vinegar, ginger, garlic, and pepper in a separate bowl. Mix and pour on the chicken.

• Cook on low heat for 4-5 hours, until the chicken is tender. Take out the chicken, put it on a plate, and chop it with a fork.

• Remove the fat from the remaining stock solution in the earthenware pot through a mesh filter and pour it into a pan (or use a colander to scoop out the fat).

• Put the liquid in a saucepan and bring to a boil. Mix cornstarch and water until smooth, then gradually pour into a saucepan and stir until thick.

• Pour the chicken over the cooked rice and cover with thick teriyaki sauce. Please enjoy!

Adapted from the scattered thoughts of a cunning mother.

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