Can I use frozen chicken in the Crock Pot for Teriyaki Chicken?

It is not recommended to use frozen chicken in a Crock Pot. When frozen chicken is added to a slow cooker, it doesn’t cook evenly and could lead to a rubbery texture. For best results, use thawed chicken breasts or thighs.

How can I make Crock Pot Teriyaki Chicken gluten-free?

To make this recipe gluten-free, substitute the regular soy sauce with a gluten-free soy sauce or use coconut aminos. The rest of the ingredients are naturally gluten-free, so you can enjoy this dish without worry.

Can I double this recipe?

Yes, you can easily double this Crock Pot Teriyaki Chicken recipe. Just make sure your slow cooker is large enough to accommodate the increased volume of ingredients. Adjust the cooking time slightly if necessary, but typically the same time will work.

Crock Pot Teriyaki Chicken – Easy Recipe in 5 Minutes

Description

This Crock Pot Teriyaki Chicken recipe is the ultimate easy and flavorful dinner option. With just a few ingredients and minimal prep time, you can have a delicious meal that is perfect for busy weeknights. The chicken is cooked in a savory-sweet homemade teriyaki sauce, making it a hit with the entire family. Serve it with rice, stir-fried vegetables, or an Asian salad for a complete meal.

Ingredients

Scale

2 pounds chicken breasts
½ cup honey
¾ cup soy sauce
2 Tablespoons rice vinegar
¼ cup mirin
½ teaspoon powdered ginger (or minced ginger)
½ teaspoon garlic powder (or minced garlic)
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper
1 teaspoon sesame oil
1 Tablespoon cornstarch
1 Tablespoon water

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Instructions

In the base of your slow cooker, combine the soy sauce, honey, rice vinegar, mirin, ginger powder, garlic powder, onion powder, sesame oil, and a pinch of black pepper. Whisk together until well mixed.
Place the chicken breasts into the slow cooker, turning them to coat them evenly with the sauce.
Cover the slow cooker and cook on high for 3 hours or low for 6 hours until the chicken is fork-tender.
Remove the chicken from the slow cooker and shred it using two forks. You can also use a stand mixer to shred it quickly with the paddle attachment.
Strain the sauce through a fine mesh strainer into a saucepan. Mix cornstarch and water, then add it to the sauce. Bring the sauce to a boil, stirring constantly until it thickens.
Mix half of the thickened sauce into the shredded chicken, and save the remaining sauce for serving.
Serve with rice, stir-fried vegetables, or an Asian salad.

Notes

For a gluten-free version, use gluten-free soy sauce or coconut aminos.
If you don’t have cornstarch, you can substitute it with arrowroot powder or tapioca flour.
Chicken thighs can be used as a substitute for chicken breasts for a juicier result.
If you’re using fresh garlic and ginger, you can replace the powdered versions with about 1-2 cloves of minced garlic and 1 teaspoon of minced ginger.
Make sure to store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.

Nutrition

Serving Size: 1/2 cup
Calories: 228
Sugar: 20g
Sodium: 1404mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 26g
Cholesterol: 73mg