Tired of rushing home after a long day only to spend hours in the kitchen making dinner? We’ve all been there. But what if you could have a delicious, tender, and flavorful meal waiting for you when you walk through the door? That’s exactly what this Crock-Pot Teriyaki Chicken and Rice recipe delivers – juicy chicken infused with sweet and savory teriyaki flavors, perfectly paired with fluffy rice.

In this guide, I’ll walk you through everything you need to know about making this family-favorite slow cooker meal, from selecting the best chicken cuts to clever serving suggestions that will make dinner a hit with everyone at the table. Whether you’re a busy parent, a meal-prep enthusiast, or just looking to expand your slow cooker repertoire, this recipe is about to become your new go-to weeknight solution.

Why This Crock-Pot Teriyaki Chicken Recipe Works

This Crock-Pot Teriyaki Chicken and Rice recipe isn’t just another slow cooker dish – it’s a weeknight dinner game-changer for several compelling reasons:

Uses budget-friendly chicken thighs that stay moist and tender during slow cooking
Requires just 15 minutes of prep time before your slow cooker does all the work
Creates a perfect balance of sweet and savory flavors that even picky eaters love
Makes excellent leftovers for lunch the next day
Offers a healthier alternative to takeout teriyaki chicken
Perfect for busy weeknights when you don’t have time to babysit dinner

Choosing the Right Chicken for Your Crock-Pot Teriyaki Recipe

Best Cuts for This Recipe

When making Crock-Pot Teriyaki Chicken, your choice of chicken cut makes all the difference in the final dish’s texture and flavor. Boneless, skinless chicken thighs are the gold standard for this recipe for several reasons:

They contain more fat than breasts, resulting in juicier, more flavorful meat
They’re nearly impossible to overcook in the slow cooker
They absorb the teriyaki marinade beautifully
They shred easily for serving over rice

If you prefer white meat, boneless chicken breasts can work too, but be careful not to overcook them as they can dry out more easily.

Buying Tips

For the best Crock-Pot Teriyaki Chicken:

Look for chicken with a pinkish color and no gray spots
Choose packages without excess liquid at the bottom
Consider buying in bulk and freezing portions for future use
When possible, opt for free-range or organic chicken for better flavor
Fresh is ideal, but thawed frozen chicken works well too

Substitutions

Don’t have the recommended chicken cuts? No problem! This Crock-Pot Teriyaki recipe is flexible:

Bone-in chicken thighs work well (remove skin first and add 30-45 minutes to cooking time)
Turkey thighs make an excellent alternative with similar fat content
For a vegetarian version, substitute firm tofu or tempeh (reduce cooking time by half)

Ingredients & Prep for Crock-Pot Teriyaki Chicken

Crock-Pot Teriyaki Chicken and Rice: Easy Weeknight Dinner!

Chicken Prep Essentials

Before your chicken goes into the slow cooker, these simple preparation steps ensure the best results:

Trim any excess fat from chicken thighs using kitchen shears
Pat chicken dry with paper towels (this helps the marinade adhere better)
If using larger pieces, cut them into similar-sized portions for even cooking
Allow chicken to come to room temperature for 15 minutes before adding to the Crock-Pot

Teriyaki Sauce Ingredients

The heart of this recipe is the irresistible teriyaki sauce. Here’s what you’ll need:

Soy sauce: ½ cup (low-sodium recommended)
Brown sugar: ¼ cup (packed)
Honey: 2 tablespoons
Rice vinegar: 2 tablespoons
Sesame oil: 1 tablespoon
Garlic: 3 cloves, minced
Ginger: 1 tablespoon, freshly grated
Red pepper flakes: ¼ teaspoon (optional for heat)
Cornstarch slurry: 2 tablespoons cornstarch mixed with 2 tablespoons water (added later)

Pantry Staples

Beyond the chicken and teriyaki sauce, gather these additional ingredients:

White or brown rice (for serving)
Sesame seeds (for garnish)
Green onions (for garnish)
Vegetable oil (if searing chicken first)
Salt and pepper (for seasoning)

For more delicious recipes like this one, check out our main recipe collection for endless mealtime inspiration!

Step-by-Step Cooking Instructions for Crock-Pot Teriyaki Chicken

Pre-Cooking Chicken Prep

Starting your Crock-Pot Teriyaki Chicken with proper preparation ensures the best flavor development:

If time allows, sear chicken thighs in a hot skillet with 1 tablespoon oil for 2 minutes per side (optional but adds deeper flavor)
Mix all teriyaki sauce ingredients (except cornstarch slurry) in a bowl
Season chicken with a pinch of salt and pepper
Place chicken in a single layer at the bottom of your slow cooker

Cooking Method for Teriyaki Chicken

Follow these simple steps for perfect Crock-Pot Teriyaki Chicken:

Pour the teriyaki sauce mixture over the chicken in the slow cooker
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours (chicken should reach 165°F)
During the last 30 minutes, remove chicken and shred with two forks
Stir the cornstarch slurry into the sauce in the slow cooker
Return shredded chicken to the Crock-Pot, stir to coat with sauce
Cover and cook for an additional 15-30 minutes until sauce thickens

Doneness Check for Chicken

To ensure your Crock-Pot Teriyaki Chicken is perfectly cooked:

Chicken should reach an internal temperature of 165°F
Thighs should be tender enough to shred easily with forks
If using chicken breasts, be especially careful not to overcook – they’re done when they reach 165°F
The sauce should coat the back of a spoon when properly thickened

Rice Preparation

For perfect rice to accompany your teriyaki chicken:

Rinse 2 cups of rice until water runs clear
Cook according to package directions (typically 1:2 ratio of rice to water)
Fluff with a fork before serving
For a complete one-pot meal, add rice and an additional 1½ cups water to the slow cooker during the last 30-45 minutes of cooking

Pro Tips for Perfect Crock-Pot Teriyaki Chicken

Avoiding Dry Chicken

Keep your Crock-Pot Teriyaki Chicken moist and tender with these expert tips:

Use chicken thighs instead of breasts whenever possible
Don’t lift the lid during cooking (this releases heat and moisture)
If using chicken breasts, check them earlier in the cooking time
Add a tablespoon of chicken broth if your slow cooker runs hot
For extra insurance, brush chicken with a bit of the teriyaki sauce before serving

Need more cooking inspiration? Discover our Creamy Garlic Chickpea Soup for another easy weeknight meal option!

Tool Recommendations

The right equipment makes preparing Crock-Pot Teriyaki Chicken even easier:

6-quart slow cooker (optimal size for 2-3 pounds of chicken)
Meat thermometer for checking doneness
Silicone-tipped tongs for handling hot chicken
Microplane grater for fresh ginger
Garlic press for quick mincing
Quality kitchen shears for trimming chicken

Storage & Reheating

This Crock-Pot Teriyaki Chicken makes excellent leftovers:

Store chicken and rice separately in airtight containers for up to 4 days
Freeze portions in freezer-safe containers for up to 3 months
Thaw overnight in refrigerator before reheating
Reheat in microwave with a splash of water to maintain moisture
For best results, reheat chicken on stovetop over medium-low heat

Looking for more recipe inspiration? Find our delicious creations on Pinterest where we share our favorite family-friendly meals!

Flavor Variations for Crock-Pot Teriyaki Chicken

Spicy Twist

Add some heat to your Crock-Pot Teriyaki Chicken:

Stir in 1-2 tablespoons of sriracha to the sauce
Add sliced jalapeños during the last 30 minutes of cooking
Include 1 teaspoon of Korean gochujang paste for complex spicy flavor
Garnish with thinly sliced fresh chilis

Healthy Adaptations

Make your Crock-Pot Teriyaki Chicken fit your dietary needs:

Substitute coconut aminos for soy sauce (gluten-free and lower sodium)
Replace brown sugar with monk fruit sweetener for a low-carb version
Use cauliflower rice instead of regular rice for a grain-free meal
Add extra vegetables like broccoli, bell peppers, or snap peas during the last 30 minutes

Global Flavors

Take your Crock-Pot Teriyaki Chicken in exciting new directions:

Variation	Key Ingredients	Serving Suggestion
Korean-Inspired	Add gochujang, pear juice	Serve with kimchi
Hawaiian Style	Add pineapple chunks, bell peppers	Serve in pineapple boats
Chinese Five Spice	Add five spice powder, orange zest	Serve with steamed bok choy
Thai Influence	Add coconut milk, Thai basil	Serve with lime wedges

Serving Suggestions for Crock-Pot Teriyaki Chicken

Elevate your Crock-Pot Teriyaki Chicken dinner with these perfect pairings:

Classic: Serve over steamed white or brown rice sprinkled with sesame seeds and sliced green onions
Low-carb: Offer with cauliflower rice or zucchini noodles
Bowl-style: Create a teriyaki bowl with rice, shredded chicken, avocado, edamame, and sliced cucumber
Wrap it up: Roll in large lettuce leaves for a fresh, hand-held option
Side dishes: Pair with steamed broccoli, roasted Brussels sprouts, or a simple Asian slaw
Appetizer version: Serve smaller portions in lettuce cups for party appetizers

For a complete meal plan, try serving this with our Creamy Macaroni Salad with Egg as a side dish for a balanced dinner.

FAQs About Crock-Pot Teriyaki Chicken

Can I use frozen chicken in this Crock-Pot recipe?

While it’s always best to use thawed chicken for safety and even cooking, you can use frozen chicken in a pinch. If using frozen chicken:

Add 1-2 hours to your cooking time
Make sure chicken reaches 165°F internal temperature
Be aware the sauce may be more watery (you may need additional cornstarch)

How do I make this teriyaki chicken recipe ahead of time?

This recipe is perfect for meal prep:

Prepare the sauce and store in refrigerator up to 3 days in advance
Trim and prepare chicken up to 24 hours ahead
Combine in slow cooker when ready to cook
Alternatively, freeze raw chicken with sauce for a ready-to-go slow cooker meal

Can I make this recipe without a slow cooker?

Absolutely! Try these alternatives:

Instant Pot: Use pressure cook setting for 10 minutes with quick release
Oven: Bake covered at 350°F for approximately 30-40 minutes
Stovetop: Simmer covered in a Dutch oven for about 25-30 minutes

Conclusion

This Crock-Pot Teriyaki Chicken and Rice recipe proves that delicious, homemade meals don’t have to be complicated or time-consuming. With minimal prep and hands-off cooking, you get tender, flavorful chicken in a sweet-savory teriyaki sauce that’s perfect for busy weeknights.

Whether you stick to the classic recipe or experiment with one of our suggested variations, this dish is bound to become a regular in your meal rotation. The combination of convenience, flavor, and versatility makes it a winner for families, meal-preppers, and anyone looking to enjoy a satisfying homemade meal without the fuss.

Pull out your slow cooker and give this Crock-Pot Teriyaki Chicken recipe a try tonight! Your future self will thank you when you walk through the door to the mouthwatering aroma of dinner ready and waiting.

Crock-Pot Teriyaki Chicken and Rice: Easy Weeknight Dinner!

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Author: Olivia
Total Time: 4 hrs 10 mins
Yield: 6 servings 1x

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Description

This Crock-Pot Teriyaki Chicken and Rice is the ultimate easy weeknight dinner — tender, juicy chicken slow-cooked in a flavorful homemade teriyaki sauce, served over fluffy rice. Sweet, savory, and perfectly satisfying, it’s comfort food made simple.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs

1/2 cup low-sodium soy sauce

1/3 cup honey or brown sugar

1/4 cup rice vinegar

2 cloves garlic, minced

1 tbsp grated fresh ginger

1/4 cup water

2 tbsp cornstarch (for thickening)

1 tbsp sesame oil (optional)

2 cups cooked jasmine or brown rice

1 tbsp sesame seeds, for garnish

2 green onions, sliced, for garnish

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Instructions

1. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.

2. Place chicken in the Crock-Pot and pour the sauce mixture over it.

3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender and fully cooked.

4. Remove chicken from the Crock-Pot and shred with two forks.

5. In a small bowl, mix cornstarch and water to form a slurry. Stir it into the sauce in the Crock-Pot.

6. Turn heat to HIGH and cook for 10–15 minutes until sauce thickens.

7. Return shredded chicken to the pot and mix well to coat in sauce.

8. Serve over warm cooked rice and garnish with sesame seeds and green onions.

Notes

Add steamed broccoli, snap peas, or carrots for a full meal.

Use chicken thighs for extra tenderness and flavor.

Great for meal prep — leftovers taste even better the next day!

For a gluten-free version, use tamari instead of soy sauce.

Prep Time: 10 mins
Cook Time: 4 hrs
Category: Dinner
Method: Slow Cooker
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl with rice
Calories: 460
Sugar: 18g
Sodium: 780mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 38g
Cholesterol: 95mg