Tuesday, March 6, 2012

Crock Pot Teriyaki Chicken

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I feel like this recipe is kinda cheating because the sauce is the same as my Crock Pot Teriyaki Pork Tenderloin, but the difference is the meat.  It is amazing how the same sauce can be cooked with several different types of meat and they all turn out just a little different.

If you like Teriyaki sauce you'll love this recipe.  Give it a try and let me know what you think!

Here's what you need:

4 chicken breasts, boneless and skinless
1/2 cup reduced sodium soy sauce (it's all I ever use)
1/2 cup packed light brown sugar
3 tsp. fresh grated ginger (I use Dorot, fresh frozen in cube trays in the freezer veggie section of the store)
1 tsp. fresh grated garlic ( I use Dorot, fresh frozen here too, they are super convenient)

In the base of a 5 - 7 quart crock pot, place the soy and brown sugar and mix well.  Add the ginger and garlic and stir.  Add the chicken and turn to coat all the meat in the sauce.

Here is a picture of the frozen ginger and garlic I use.  Great for the crock pot.

Turn the crock pot on high and cook for 4 - 5 hours. (Mine cooks so hot it was done in about 3-1/2 hrs.)  Turning the meat once half way through the cooking.
Chicken will break apart easily when done cooking.  Serve over white rice.

Serves 4


Here's the handy printable - Crock Pot Teriyaki Chicken

Linking up with Fusion Friday at Jennifer Cooks

**Note:  I'm not sure if all crock pots cook the same that is why there is a variance in cooking time.  I have a brand new one and it is awesome and cooks really hot on high.  So just make sure you check to see if the chicken is done before serving.


  1. This looks delicious! I recently did a teriyaki marinade and it was great but didn't have ginger... I'll have to try this!! Thanks Michelle!


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