Easy Sweet and Sour Crock Pot Teriyaki Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
