Crock Pot Teriyaki Chicken Recipes

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CROCK POT TERIYAKI CHICKEN



Crock Pot Teriyaki Chicken image

An easy recipe for Crock Pot Teriyaki Chicken that takes less than 10 minutes to prep! Delicious, healthy, and so much better than takeout!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 4h10m

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken thighs
2/3 cup low-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons brown sugar
1 clove garlic (minced)
1 tablespoon minced fresh ginger
2 tablespoons water
1 tablespoon cornstarch
Toasted sesame seeds (for serving)
Chopped green onions (for serving)
Prepared brown rice

Steps:

  • Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
  • In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.
  • Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
  • In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.
  • Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

Nutrition Facts : ServingSize 1 (of 4), without rice, Calories 319 kcal, Carbohydrate 28 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 162 mg, Fiber 1 g, Protein 35 g, Sugar 22 g

EASY CROCK POT TERIYAKI CHICKEN



Easy Crock Pot Teriyaki Chicken image

From the "Fix it and Forget It" cookbook of crockpot recipes. Turns out with little effort. We enjoy it served over rice, with a salad on the side. I also use jarred ground ginger and jarred minced garlic--comes out just as well. I often double the sauce ingredients that go on top of the chicken--if you like it with more sauce, I suggest you do this. I also use low-sodium soy sauce, otherwise it will be really salty.

Provided by AndreaVT96

Categories     Chicken Thigh & Leg

Time 13m

Yield 3-4 serving(s)

Number Of Ingredients 5

6 -8 skinless chicken thighs
1/2 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons grated fresh ginger
2 garlic cloves, minced

Steps:

  • Wash and dry chicken. Place in slow cooker.
  • Combine remaining ingredients. Pour over chicken.
  • Cover. Cook on high 1 hours Reduce heat to low, cook 6-7 hours. (Again, I wanted to start this in the morning and have it for dinner that evening, so I cooked it only on low for about 9 hrs and it turned out perfectly--fall off the bone tender. I think you can adjust times as you see fit.).

SLOW COOKER TERIYAKI CHICKEN



Slow Cooker Teriyaki Chicken image

This is a very easy and delicious slow cooker recipe for teriyaki chicken with only 5 ingredients. Serve over rice.

Provided by Maria Labrador Harper

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 4h10m

Yield 5

Number Of Ingredients 5

1 cup chicken broth
½ cup teriyaki sauce
4 tablespoons brown sugar
3 cloves garlic, minced
1 pound chicken, diced

Steps:

  • Combine chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl. Add chicken and toss with the sauce until well mixed. Pour into the slow cooker.
  • Cook on Low until chicken is done, 4 to 6 hours.

Nutrition Facts : Calories 173.5 calories, Carbohydrate 16 g, Cholesterol 52.9 mg, Fat 2.3 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 0.6 g, Sodium 1385 mg, Sugar 14.9 g

SLOW-COOKER TERIYAKI CHICKEN



Slow-Cooker Teriyaki Chicken image

This slow-cooker teriyaki chicken is a snap to whip up on a workday, and it tastes just like Chinese takeout! My kids love it, and they don't even know it's healthy. —Rachel Ruiz, Fort Walton Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 8 servings.

Number Of Ingredients 13

2 pounds boneless skinless chicken thighs
1 medium onion, thinly sliced
4 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 cup chicken broth
1/4 cup soy sauce
1/4 cup honey
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice
Minced fresh cilantro and sesame seeds, optional

Steps:

  • Place chicken in a 3- or 4-qt. slow cooker. Top with onion, garlic and ginger. Combine broth, soy sauce, honey, pepper flakes and pepper; pour over chicken. Cook, covered, on low until chicken is no longer pink, 3-1/2 - 4 hours., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. When chicken is cool enough to handle, shred chicken with 2 forks; return to slow cooker. Serve with rice, if desired. Garnish with cilantro and sesame seeds.

Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 647mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SLOW COOKER HONEY TERIYAKI CHICKEN RECIPE BY TASTY



Slow Cooker Honey Teriyaki Chicken Recipe by Tasty image

Here's what you need: soy sauce, honey, rice wine vinegar, onion, garlic, pepper, ground ginger, chicken, corn flour, water, spring onion, sesame seed

Provided by Tasty

Categories     Dinner

Time 4h20m

Yield 4 servings

Number Of Ingredients 12

½ cup soy sauce
½ cup honey
¼ cup rice wine vinegar
½ onion, chopped
2 cloves garlic
pepper, to taste
1 teaspoon ground ginger
4 breasts chicken
3 tablespoons corn flour
¼ cup water
spring onion, to taste
sesame seed, to taste

Steps:

  • Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
  • Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
  • Remove and drain the chicken and set aside in a large bowl.
  • Shred thoroughly with two forks.
  • Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
  • Add the chicken to the sauce and mix thoroughly.
  • Serve over a bed of rice with spring onions and sesame seeds!
  • Enjoy!

Nutrition Facts : Calories 477 calories, Carbohydrate 58 grams, Fat 5 grams, Fiber 1 gram, Protein 49 grams, Sugar 50 grams

SLOW COOKER CHICKEN TERIYAKI RECIPE BY TASTY



Slow Cooker Chicken Teriyaki Recipe by Tasty image

Here's what you need: soy sauce, honey, onion, rice vinegar, ginger, garlic cloves, black pepper, chicken thighs, broccoli head, carrot, zucchini, water, cornstarch

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

½ cup soy sauce
½ cup honey
1 cup onion, chopped
¼ cup rice vinegar
1 tablespoon ginger, grated
2 garlic cloves, grated
¼ teaspoon black pepper
2 lb chicken thighs
1 broccoli head
1 carrot
1 zucchini
¼ cup water
3 tablespoons cornstarch

Steps:

  • Make the teriyaki marinade. In a medium bowl, mix soy sauce, honey, onion, rice vinegar, ginger, garlic, and black pepper, and set aside.
  • In the slow cooker, add chicken and teriyaki marinade.
  • Cook on high for 4 hours, or cook on low for 8 hours.
  • Cut vegetables into bite-size pieces.
  • Mix water into cornstarch and mix until cornstarch is melted.
  • Add cornstarch slurry and vegetables into the slow cooker for 30 minutes.
  • Serve by itself or in a bowl of brown rice.
  • Enjoy!

Nutrition Facts : Calories 550 calories, Carbohydrate 69 grams, Fat 9 grams, Fiber 4 grams, Protein 49 grams, Sugar 54 grams

TERIYAKI CHICKEN THIGHS



Teriyaki Chicken Thighs image

This slow cooker teriyaki chicken recipe always goes over big with my family. The chicken thighs turn out just right, every time. -Gigi Miller, Stoughton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 10

3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
4 teaspoons cornstarch
4 teaspoons cold water
Hot cooked rice, optional

Steps:

  • Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

Nutrition Facts : Calories 342 calories, Fat 12g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 958mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 33g protein.

SLOW-COOKER TERIYAKI CHICKEN



Slow-Cooker Teriyaki Chicken image

Everyone needs a teriyaki chicken recipe up their sleeve, and this slow-cooker version couldn't be easier. The sweet and savory classic gets a fresh flavor boost from pineapple and green onions.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 8

Number Of Ingredients 14

1 cup Progresso™ chicken broth (from 32-oz carton)
1/3 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon ground gingerroot
4 cloves garlic, finely chopped
2 packages (20 oz each) boneless skinless chicken thighs
1/4 cup cornstarch
1/4 cup cold water
2 cups chopped fresh pineapple
1/4 cup sliced green onions (about 4)
4 cups hot cooked white rice
1/4 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
  • In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions.
  • Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.

Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 11 g, TransFat 0 g

CROCK POT TERIYAKI CHICKEN



Crock Pot Teriyaki Chicken image

A great recipe for the football crowd, potluck, or family get-together. In lieu of broiling, I often grill the chicken for the specified broiling time to avoid clean-up and heating the house up with the broiler. Another tip, dependent upon how much chicken you intend to make, I usually make enough sauce to almost cover the meat.

Provided by Slim PA

Categories     Chicken Thigh & Leg

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 lbs chicken legs
1 large onion (diced)
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 minced garlic cloves
1/4 cup dry sherry (optional)

Steps:

  • Skin and rinse chicken and pat dry.
  • Broil (or grill) chicken 7 minutes each side.
  • Place chicken in crock pot.
  • Whisk all sauce ingredients together and pour over chicken.
  • Cook on low 5-6 hours or high 2-3 hours.

Nutrition Facts : Calories 909.2, Fat 41.4, SaturatedFat 11.7, Cholesterol 282.6, Sodium 4308.3, Carbohydrate 62.6, Fiber 1.4, Sugar 56.2, Protein 70

SLOW COOKER TERIYAKI PULLED CHICKEN



Slow Cooker Teriyaki Pulled Chicken image

Tender pulled teriyaki chicken, simple to make and perfect with rice and vegetables or in a crusty bun.

Provided by A Day In the Kitchen

Time 4h15m

Yield 8

Number Of Ingredients 9

4 medium skinless, boneless chicken breasts
2 medium skinless, boneless chicken thighs
¼ cup reduced-sodium tamari or low-sodium soy sauce
¼ cup honey
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 tablespoon rice vinegar
2 tablespoons tapioca flour (starch)
2 tablespoons water

Steps:

  • Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.
  • Cook until chicken is no longer pink in the centers, on Low, 6 to 8 hours, or High for 4 to 6 hours. Remove chicken to a cutting board and shred using 2 forks.
  • Pour liquid from the slow cooker into a small saucepan and heat over low heat. Mix tapioca flour and water in a small bowl to create a slurry and add to the liquid. Simmer until sauce has thickened to desired consistency, 3 to 5 minutes.
  • Pour sauce over pulled chicken and mix well.

Nutrition Facts : Calories 298 calories, Carbohydrate 11.4 g, Cholesterol 103.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 32 g, SaturatedFat 3.7 g, Sodium 591.7 mg, Sugar 8.9 g

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