crock pot chicken teriyaki recipe
The Best crock pot chicken teriyaki recipe
I’ve been making crock pot chicken teriyaki for years, and it’s still a favorite in our household. The dish originated in Japan, where it’s known as ‘yakitori’ – grilled chicken skewers typically made with bite-sized pieces of meat and vegetables.
In the US, we’ve adapted the recipe to use a crock pot, which makes it incredibly easy to prepare and cook. The result is tender, juicy chicken with a sweet and savory teriyaki sauce that’s simply irresistible.
My kids love it when I serve the chicken over rice or noodles, and they always ask for seconds (and sometimes even thirds!) As for me, I appreciate how quickly this meal comes together – just throw all the ingredients into the crock pot in the morning, and come home to a ready-to-eat dinner.
Plus, it’s a great way to get some protein and veggies on the table without feeling like I’m sacrificing flavor or texture. And let’s be real – who doesn’t love a good excuse to break out the slow cooker on a busy day?
It’s become a staple in our house, whether we’re having a family dinner or just need something easy for a weeknight meal.
Crock Pot Chicken Teriyaki
Tender chicken thighs are slow-cooked in a sweet and savory homemade teriyaki sauce until they are fall-apart tender. This easy set-it-and-forget-it meal is perfect for busy weeknights and pairs beautifully with steamed rice and vegetables.
🥘Ingredients
For the Chicken and Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crock Pot Chicken Teriyaki Works
This crock pot chicken teriyaki recipe is always a good idea – whether you’re planning a family gathering or just need something easy for dinner.
One of my favorite things about this recipe is how versatile it is – you can serve it over rice, noodles, or even by itself with some steamed veggies on the side.
If you’re looking for ways to store leftovers or reheat this dish later on, here are some tips: once cooked through, let the chicken cool completely before refrigerating or freezing it; when reheating, try adding some fresh veggies like green onions or bean sprouts on top of the cooked chicken for added flavor; finally, consider portioning out individual servings into containers so everyone can grab what they need without having to dig through leftovers.
❓ Frequently Asked Questions About Crock Pot Chicken Teriyaki
Q: What type of chicken should I use for this recipe?
I prefer to use boneless, skinless chicken breasts for this recipe. You can also use thighs or a combination of breast and thigh meat if you prefer.
Q: Can I make this recipe in a traditional oven instead of a crock pot?
Yes, you can make this recipe in a traditional oven. Simply preheat your oven to 300°F (150°C) and cook the chicken for about 2-3 hours, or until it reaches an internal temperature of 165°F (74°C). Keep an eye on the chicken to make sure it doesn’t overcook.
Q: What if I don’t have soy sauce?
You can substitute soy sauce with tamari or coconut aminos if you’re looking for a gluten-free option. Keep in mind that these alternatives may change the flavor slightly.
Q: Can I add vegetables to this recipe?
Yes, you can add your favorite vegetables to this recipe. Some popular options include bell peppers, carrots, green beans, and mushrooms. Simply add them to the crock pot with the chicken and sauce.
Q: How do I store leftover teriyaki sauce?
You can store leftover teriyaki sauce in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months. When you’re ready to use it again, simply thaw it overnight in the fridge or reheat it on the stovetop until warm.
