I make this on busy days when I want dinner to cook itself. This dish fits right into my list of easy crockpot recipes with few ingredients, and it never lets me down. If you love 3 ingredient crockpot recipes, best crockpot recipes, or even quick 3 hour crockpot recipes, this one will feel like home. I use boneless skinless chicken thighs since they stay tender and rich. The sauce turns into a glossy slow cooker teriyaki chicken glaze that coats every bite. It smells sweet and savory as it cooks, and by the time we sit down, the whole kitchen feels warm and calm. I call it one of my best crockpot meals since it works for weeknights, meal prep, or a lazy Sunday. We spoon it over rice, scoop up the extra sauce, and go quiet for a few minutes. That first bite hits sweet, salty, and just a bit sticky. It tastes like takeout, though I barely had to lift a finger. Some nights, that feels like a small win I will gladly take.

1) Key Takeaways
2) Easy Crockpot Teriyaki Chicken Recipe
3) Ingredients for Crockpot Teriyaki Chicken
4) How to Make Crockpot Teriyaki Chicken
5) Tips for Making Crockpot Teriyaki Chicken
6) Making Crockpot Teriyaki Chicken Ahead of Time
7) Storing Leftover Crockpot Teriyaki Chicken
8) Try these Main Course next!
9) Crockpot Teriyaki Chicken
10) Nutrition

1) Key Takeaways

I make this recipe when I need dinner to handle itself. This is one of those easy crockpot recipes with few ingredients that saves my evening. You get tender chicken, a sticky glaze, and bold flavor with very little prep. We use boneless skinless chicken thighs for rich taste and soft texture.

The sauce blends sweet honey, soy sauce, garlic, and ginger. It cooks low and slow, then thickens into a glossy finish. It fits fans of 3 ingredient crockpot recipes and even works if you love 3 hour crockpot recipes on busy days.

This meal lands on my list of best crockpot meals since leftovers taste even better the next day. If you search for slow cooker teriyaki chicken that feels homemade yet simple, this one checks every box.

2) Easy Crockpot Teriyaki Chicken Recipe

Hi, I am Elena, and I share simple dinners at Elena Cooks. I lean on easy crockpot recipes with few ingredients when life feels full. Some days I just want to toss food in the pot, close the lid, and move on.

This dish gives you that calm feeling. The scent fills the kitchen. Garlic warms first. Ginger follows. Then sweet soy rises up and makes everyone ask what is cooking. I smile every time.

I call this one of my best crockpot recipes. It uses pantry staples. It feels like takeout, though we never left the house. That is my kind of win.

3) Ingredients for Crockpot Teriyaki Chicken

Boneless Skinless Chicken Thighs bring deep flavor and stay tender through slow cooking. I prefer thighs over breasts since they hold moisture and shred with ease.

Teriyaki Sauce builds the base of our glaze. Choose one you enjoy on its own. A balanced sauce gives sweet and salty notes in each bite.

Soy Sauce adds depth and color. I use low sodium so we control salt. It blends with honey and creates that rich finish.

Honey gives gentle sweetness. It melts into the sauce and helps it cling to the chicken.

Garlic and Fresh Ginger wake up the whole dish. I mince them fine so their flavor spreads fast.

Cornstarch and Water thicken the sauce at the end. That final step turns liquid into glaze.

Sesame Seeds and Green Onions add crunch and color. They make the plate look fresh and inviting.

4) How to Make Crockpot Teriyaki Chicken

Step 1 Place chicken thighs in the crockpot in one even layer. This helps them cook at the same pace.

Step 2 Stir teriyaki sauce, soy sauce, honey, garlic, and ginger in a bowl. Pour the mixture over the chicken.

Step 3 Cover and cook on low for four to five hours or on high for about three hours. The chicken will turn soft and easy to shred.

Step 4 Remove the chicken and shred with two forks. The meat should pull apart with little effort.

Step 5 Mix cornstarch and water, then stir into the sauce. Cook on high until the sauce thickens.

Step 6 Return the chicken to the pot and coat it well. Serve over rice and top with sesame seeds and green onions.

5) Tips for Making Crockpot Teriyaki Chicken

I keep the lid closed during cooking. Each peek releases heat and slows the process. Patience pays off here.

If you like extra sauce, double the liquid ingredients. The glaze tastes great over rice or steamed vegetables.

This recipe fits anyone who loves simple slow cooker dinners. It works as one of those crockpot dinners with minimal ingredients that still feels special. Adjust sweetness by adding less honey if you prefer a stronger soy flavor.

6) Making Crockpot Teriyaki Chicken Ahead of Time

I often cook this a day early. The flavor deepens overnight. The sauce sinks into every shred of chicken.

Store the chicken and sauce together in a sealed container. Reheat on the stove or in the microwave until hot.

Meals like this prove why I trust hands off slow cooker meals for weekly planning. They reduce stress and keep dinner simple. It stands strong among fuss free crockpot dishes that hold up well in the fridge.

7) Storing Leftover Crockpot Teriyaki Chicken

Place leftovers in an airtight container and refrigerate for up to four days. The glaze will thicken more as it cools.

Reheat gently and add a splash of water if needed. Stir to loosen the sauce.

I use leftovers in wraps, rice bowls, or even spooned over noodles. It saves time and keeps lunch interesting all week.

8) Try these Main Course next!

9) Crockpot Teriyaki Chicken