Crockpot Teriyaki Chicken (Better-Than Takeout)

If you’re craving the rich, savory-sweet flavors of your favorite Asian takeout but want something homemade, comforting, and effortless, this Crockpot Teriyaki Chicken (Better-Than Takeout) is your new go-to meal. Using simple pantry staples and juicy chicken thighs, this recipe delivers tender, flavorful chicken drenched in a luscious teriyaki sauce that’s perfect over rice or noodles. It’s an easy slow cooker recipe that requires minimal prep and cooks low and slow, so you can come home to a mouthwatering dinner without the hassle.

Why You’ll Love This Recipe

• Hands-off cooking: Toss everything in the crockpot, set it, and forget it until dinner time.
• Better than takeout: The fresh ingredients and homemade sauce elevate this beyond typical restaurant versions.
• Juicy, tender chicken thighs: Boneless, skinless chicken thighs stay moist and soak up all the flavor.
• Customizable heat level: Add red pepper flakes for a little kick or leave them out for mild sweetness.
• Perfect for meal prep: Make a big batch and enjoy it all week or freeze portions for later.
• Simple pantry ingredients: No need for hard-to-find items—everything is easy to source.

What Goes In

• 2 lbs boneless, skinless chicken thighs – the star protein of this recipe
• 1 cup low-sodium soy sauce – provides the salty, umami base
• 1/2 cup honey – adds natural sweetness to balance the soy sauce
• 1/4 cup rice vinegar – brings a gentle tang and brightness
• 2 cloves garlic, minced – for aromatic depth
• 1 tablespoon fresh ginger, grated – essential for that classic teriyaki zing
• 1 tablespoon sesame oil – adds a toasty, nutty flavor
• 1 teaspoon red pepper flakes (optional) – for a subtle spicy kick
• 2 tablespoons cornstarch – used to thicken the sauce at the end
• 2 tablespoons water – to mix with cornstarch for a smooth slurry
• 1 green onion, sliced – for garnish and a fresh bite
• Sesame seeds – toasted for garnish and extra crunch

Tools of the Trade

• Crockpot or slow cooker: Essential for slow-cooking the chicken to tender perfection.
• Mixing bowl: To whisk together the delicious teriyaki sauce.
• Measuring cups and spoons: For precise ingredient amounts.
• Whisk: To combine the cornstarch slurry smoothly without lumps.
• Knife and cutting board: For mincing garlic, grating ginger, and slicing green onions.
• Serving spoon or tongs: To serve the chicken easily without breaking it apart.

Cook Crockpot Teriyaki Chicken (Better-Than Takeout) Like This

Step 1: Prepare the Sauce

In a medium bowl, combine the low-sodium soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Whisk everything together until the honey dissolves and the sauce is well blended.

Step 2: Add Chicken to Crockpot

Place the boneless, skinless chicken thighs in the crockpot in an even layer. Pour the prepared teriyaki sauce over the chicken, ensuring all pieces are coated well.

Step 3: Slow Cook

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through. The slow cooking allows the chicken to absorb the rich flavors of the sauce.

Step 4: Thicken the Sauce

Once the chicken is cooked, remove it from the crockpot and set aside. In a small bowl, whisk together the cornstarch and water to make a slurry. Pour this slurry into the crockpot and stir the sauce well. Turn the crockpot to high and cook for an additional 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Step 5: Combine and Garnish

Return the chicken thighs to the thickened sauce and stir gently to coat. Serve the Crockpot Teriyaki Chicken (Better-Than Takeout) over steamed rice or noodles. Garnish with sliced green onions and toasted sesame seeds for a beautiful presentation and added texture.

Vegan & Vegetarian Swaps

• Replace chicken thighs with firm tofu or tempeh, pressed and cubed.
• Add a mix of hearty vegetables like mushrooms, bell peppers, and snap peas for more texture.
• Use tamari or coconut aminos in place of soy sauce if gluten-free or soy-free options are needed.
• For thickening, arrowroot powder can be used instead of cornstarch.

Little Things that Matter

• Choosing chicken thighs: They’re juicier and more flavorful than chicken breasts, making them ideal for slow cooking.

• Fresh ginger and garlic: Grating fresh ginger and mincing fresh garlic elevate the sauce beyond bottled alternatives.

• Low-sodium soy sauce: Controls the saltiness so you can balance the sweet and tangy notes perfectly.

• Don’t skip the cornstarch slurry: Thickening the sauce gives it that luscious, glossy finish reminiscent of your favorite takeout.

• Optional heat: Red pepper flakes add a subtle warmth, but you can leave them out if you prefer milder flavors.

Make-Ahead & Storage

This Crockpot Teriyaki Chicken (Better-Than Takeout) is perfect for meal prep. You can prepare it a day ahead and refrigerate, allowing the flavors to deepen overnight. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm in a skillet or microwave until heated through. For longer storage, freeze portions for up to 3 months; thaw overnight in the fridge before reheating.

Your Questions, Answered

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts, but keep in mind they tend to be leaner and can dry out faster. Adjust the cooking time slightly and consider adding a bit more sauce to keep them moist.

How can I make this recipe gluten-free?

Simply swap the soy sauce for a gluten-free tamari sauce or coconut aminos. These alternatives maintain the umami flavor without gluten.

Is it possible to cook this in an Instant Pot?

Absolutely! Use the sauté function to combine the sauce and chicken, then cook on high pressure for 10 minutes followed by a natural pressure release. Thicken the sauce afterward using the cornstarch slurry on the sauté setting.

What sides pair well with this teriyaki chicken?

This dish is fantastic served over steamed jasmine rice, brown rice, or rice noodles. For veggies, steamed broccoli, snap peas, or a crunchy Asian slaw complement the flavors beautifully.

Serve with These

• Slow Cooker Sweet And Sour Pork – For an extra flavorful Asian-inspired meal variety.
• One Pot Thai Chicken – Another easy, delicious chicken recipe with bold flavors.
• Steamed jasmine or brown rice
• Garlic sautéed green beans or bok choy
• Fresh cucumber salad with a light vinaigrette

In Closing

This Crockpot Teriyaki Chicken (Better-Than Takeout) is the ultimate weeknight dinner that brings the restaurant experience home without any fuss. The sweet and tangy sauce, infused with ginger and garlic, clings perfectly to tender chicken thighs slow-cooked to juicy perfection. Whether you’re feeding a family or meal prepping for the week, this recipe delivers on flavor, simplicity, and convenience. Give it a try, and you’ll find yourself skipping takeout for good.

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