Easy Crock Pot Teriyaki Chicken | Slow Cooker Chicken Recipe

Did you remember the most famous Indo-Chinese dish Chilli Chicken? Here is the recipe for something like that chilli chicken. Teriyaki chicken is the same process as the chilli chicken, and only the difference is it’s keto-friendly, and you can make it in the slow cooker.
This one-pot chicken can be served with brown rice. Taste is just awesome, and all the ingredients are easily available in your kitchen. Without wasting time, let’s jump to the recipe.
You can make this Teriyaki Chicken in a crockpot (Slow Cooker Method) and frying or saute pan. Both of the processes are mentioned in the recipe card.

This teriyaki chicken is very flexible to make, so you can make it easily in whatever way you want. I also have another method to make this Japanese chicken recipe within 15 minutes. The taste will like restaurant-style, and your stomach will become happy.

Slow Cooker Teriyaki Chicken

Teriyaki Chicken in 15 Minutes:

  1. Heat a large frying Pan and add 1 tbsp of Refined oil.
  2. When the oil becomes very hot, add chicken pieces and some salt and fry until the chicken pieces become golden in colour.
  3. Take them out from the pan.
  4. In a separate mixing bowl, we need to make the teriyaki sauce separately. So add soy sauce, rice vinegar, brown sugar, honey, and whisk together nicely.
  5. Again heat the same pan with 1 tbsp of oil.
  6. When oil becomes very hot, add minced ginger and garlic and fry for a little.
  7. When you get a nice fragrance, add the sauce mixture into the pan and start sauteing on medium heat.
  8. After 2-3 minutes, add cornstarch mixture (Cornflour+water) and continue cooking.
  9. You can see the whole preparation become thicker and saucy consistency.
  10. Add roasted sesame seeds and chopped spring onions and serve it quickly.

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Slowcooker Teriyaki Chicken

Crock Pot Teriyaki Chicken

Teriyaki chicken is a super easy recipe cooked in 15 minutes in regular method and 4 hours in the slow cooker. This recipe where no marination is needed, and the crispy, tenderized chicken thighs are stir-fried in homemade teriyaki sauce.
3 from 2 votes
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Course: Dinner, Main Course, Main Dish
Cuisine: Japanese
Keyword: Teriyaki Chicken
Prep Time: 12 minutes
Cook Time: 4 hours 8 minutes
Total Time: 4 hours 20 minutes
Servings: 4 people
Calories: 250kcal
Author: Abhijit Dey


  • 700 grams Chicken boneless thighs
  • cup Light Soy Sauce
  • 3 tbsp Rice Vinegar
  • 3 tbsp Honey
  • 3 tbsp Brown Sugar
  • 3 clove Garlic minced
  • 1 tsp Ginger minced
  • 2 tbsp Water
  • 1 tbsp Cornstarch
  • 1 tbsp Sesame Seeds light roasted
  • 1 tbsp Spring Onion chopped
  • Salt as per your taste


Slow Cooker Method

  • Some people prefer whole boneless thighs for this recipe, and some people prefer boneless curry cut pieces of chicken. It's your choice what you can use.
  • In a mixing bowl, gather soy sauce, rice vinegar, honey, ginger, garlic and sugar; whisk together to make teriyaki sauce.
  • Arrange the chicken pieces in the bottom of the slow cooker.
  • Pour the sauce mixture over the chicken pieces.
  • Cover and cook for 4 hours in low heat or until the chicken will be tenderized.
  • In a small mixing bowl, add cornstarch along with water and make a smooth mixture.
  • Open the crockpot lid and pour the cornstarch mixture into it.
  • Give a gentle mixture and continue cook at high temperature for about additional 5-8 minutes.
  • You can see the gravy become thicker and saucy consistency.
  • Remove them from the crockpot and serve with roasted sesame seeds and chopped spring onion garnishing.

Regular saute method

  • For this type of cooking, you just need an extra ingredient, and that is 1 tbsp of oil. You can use Olive oil also.
  • Heat a saute pan or frying pan with 1 tbsp of oil on high heat.
  • Add minced ginger and garlic and fry for a little until you get a nice aroma.
  • After that, add chicken pieces into the pan and stir continuously.
  • Now add soy sauce, rice vinegar, honey, sugar, salt and continue the frying process.
  • After 2 minutes of frying on high heat, add 1/3 cup of water and reduce the heat to medium-low and cover with a lid.
  • Let it cook for about 15-20 minutes or until the chicken comes to tender. Don't forget to stir occasionally.
  • In a small mixing bowl, add cornstarch along with water and make a smooth mixture.
  • Pour the cornstarch mixture into the pan and give a gentle mix.
  • Cook for another 5 minutes until you see all the preparations become thicker or a saucy consistency.
  • Your Teriyaki chicken is ready. Serve with roasted sesame seeds and chopped spring onion garnishing.


You can also add broccoli in this recipe.


Serving: 1person | Calories: 250kcal
Crockpot Chicken Teriyaki

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