Easy Sweet and Sour Crock Pot Teriyaki Chicken Recipe

Introduction

This easy Sweet and Sour Crock Pot Teriyaki Chicken recipe is perfect for busy nights when you want a flavorful homemade meal with minimal effort. Tender chicken breasts slow-cooked in a sticky, sweet, and tangy teriyaki sauce will quickly become a family favorite.

Ingredients

• 4 boneless, skinless chicken breasts
• ⅓ cup low-sodium soy sauce
• ⅔ cup water
• 2 tablespoons packed light brown sugar
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons ground ginger
• 2 teaspoons chopped garlic
• 3 tablespoons honey
• 3 tablespoons cornstarch
• ⅓ cup water (for cornstarch slurry)

Instructions

1. Step 1: In a medium bowl, combine the soy sauce, ⅔ cup water, brown sugar, rice vinegar, sesame oil, ground ginger, chopped garlic, and honey. Stir well to mix all the ingredients.
2. Step 2: Place the chicken breasts in your slow cooker and pour the prepared sauce over them. Cover and cook on low for 3½ to 4 hours, until the chicken is cooked through and tender.
3. Step 3: Remove the chicken from the slow cooker and shred it using two forks. Set aside.
4. Step 4: Pour the liquid from the slow cooker into a saucepan. In a separate small bowl, mix the cornstarch with ⅓ cup cold water to create a slurry.
5. Step 5: Bring the saucepan liquid to a boil over medium-high heat. Slowly whisk in the cornstarch slurry while stirring continuously until the sauce thickens and becomes glossy. Let it boil for about 1 minute, stirring occasionally.
6. Step 6: Pour the thickened sauce over the shredded chicken and stir to combine well.
7. Step 7: Serve the teriyaki chicken over rice and optionally garnish with sliced green onions and sesame seeds for extra flavor and texture.

Tips & Variations

• Build a cornstarch slurry before adding it to the sauce to prevent lumps and achieve a smooth, shiny finish.
• Avoid overcooking the chicken to keep it moist; slow cook on low for the best texture.
• Use boneless, skinless chicken thighs instead for richer flavor and juicier meat, but cooking times may be longer.
• Add vegetables like broccoli, carrots, snap peas, bell peppers, or pineapple for a colorful, nutritious twist.
• Try coconut liquid aminos as a soy-free alternative with less sodium.
• Use a crock pot liner or spray the slow cooker with nonstick spray to make cleanup easier.
• If the sauce gets too thick, thin it with a tablespoon of water added gradually until desired consistency.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the cooked chicken in a suitable container for up to eight weeks. To reheat, microwave on medium heat in short intervals until hot, or bake in a 350°F oven for 15–20 minutes. Thaw frozen leftovers in the fridge overnight before reheating for best results. You can also prepare the teriyaki sauce a day or two ahead and keep it refrigerated until ready to use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work great in this recipe. They add more flavor and stay juicy longer, though they may require a slightly longer cooking time.

How do I prevent lumps when thickening the sauce with cornstarch?

Mix the cornstarch with cold water first to create a slurry, then slowly whisk it into the boiling sauce while stirring constantly. This method ensures a smooth, lump-free glaze.

Easy Sweet and Sour Crock Pot Teriyaki Chicken Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

This Easy Sweet and Sour Crock Pot Teriyaki Chicken recipe is a simple, hands-off way to prepare tender, flavorful chicken with a perfectly balanced teriyaki sauce. Featuring boneless skinless chicken breasts cooked slowly in a sweet and tangy sauce made from low-sodium soy sauce, rice vinegar, honey, and a hint of sesame oil and ginger, the dish is finished by thickening the sauce with cornstarch on the stovetop. It’s perfect for busy nights, family dinners, or meal prepping, and can be served over rice with green onions and sesame seeds for a delicious homemade Asian-inspired meal.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 3 hours 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Asian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken and Main Ingredients

• 4 boneless, skinless chicken breasts
• ⅓ cup low-sodium soy sauce
• ⅔ cup water
• 2 tablespoons packed light brown sugar
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons ground ginger (or 3 teaspoons fresh minced ginger)
• 2 teaspoons chopped garlic (or ½ teaspoon garlic powder)
• 3 tablespoons honey

Sauce Thickening

• 3 tablespoons cornstarch
• ⅓ cup water

Instructions

1. Prepare the Teriyaki Sauce: In a medium bowl, combine the soy sauce, ⅔ cup of water, brown sugar, rice vinegar, sesame oil, ground ginger, garlic, and honey. Mix well until the sugar is dissolved and the ingredients are fully incorporated.
2. Cook the Chicken: Place the chicken breasts into the slow cooker. Pour the prepared teriyaki sauce evenly over the chicken. Cover and cook on low heat for 3½ to 4 hours, allowing the chicken to become tender and infused with the flavors.
3. Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Set shredded chicken aside in a serving dish.
4. Thicken the Sauce: Pour the cooking liquid from the slow cooker into a medium saucepan. Bring the liquid to a boil over medium-high heat on the stovetop. Mix the cornstarch and ⅓ cup cold water in a separate small bowl to create a slurry. Gradually whisk the slurry into the boiling liquid while swirling the pan to prevent lumps. Continue to boil and stir the sauce for 1 minute until thickened and glossy.
5. Combine and Serve: Pour the thickened teriyaki sauce over the shredded chicken and mix thoroughly to coat. Serve the teriyaki chicken over rice and garnish with chopped green onions and sesame seeds, if desired.

Notes

• To avoid lumps in the sauce, always create a cornstarch slurry by mixing cornstarch with cold water before adding it to the hot liquid.
• Do not overcook the chicken in the slow cooker to prevent dryness; 3½ to 4 hours on low is ideal.
• Use a crock pot liner or coat the slow cooker with nonstick spray to make cleanup easier.
• If the sauce becomes too thick, add water one tablespoon at a time and whisk until desired consistency is reached.
• For extra flavor and texture, add vegetables like broccoli, carrots, snap peas, peppers, or pineapple to the slow cooker.
• Chicken thighs can be used instead of breasts for a moister and more flavorful dish, but may require longer cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 8 weeks.
• Reheat leftovers in the microwave or oven at 350°F for 15-20 minutes after thawing.
• The teriyaki sauce can be prepared ahead of time and stored in the fridge for up to two days.
• For soy-free option, substitute soy sauce with coconut liquid aminos.

Keywords: teriyaki chicken, slow cooker chicken, crock pot teriyaki, easy teriyaki recipe, sweet and sour chicken, Asian chicken recipe