Can I use frozen chicken in crockpot teriyaki chicken?

Technically, yes but it’s not the safest approach. Slow cookers heat gradually, and using frozen chicken can leave parts of the meat in the “danger zone” (40°F–140°F) for too long. For best results and food safety, always thaw chicken completely in the refrigerator before cooking.

What can I serve with crockpot teriyaki chicken?

This dish is incredibly versatile. Serve it over steamed jasmine rice , brown rice , or noodles . You can also pair it with stir-fried vegetables , roasted broccoli, or even stuff it into lettuce wraps for a low-carb version. For a full comfort food vibe, it even works with buttery mashed potatoes.

How do you thicken teriyaki sauce in the slow cooker?

Once the chicken is fully cooked, remove it from the Crockpot. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water , stir into the sauce, and cook on high (uncovered) for 20–30 minutes until thickened. Return the chicken to the pot and coat it in that glossy, sticky goodness.

Is crockpot teriyaki chicken healthy?

It can be! Use skinless chicken breasts or thighs , low-sodium soy sauce , and honey instead of refined sugar for a lighter version. Serve it with vegetables or in lettuce cups for a low-carb meal. It’s rich in protein and customizable to your health goals.

Crockpot Teriyaki Chicken – Easy 5-Step Recipe for Amazing Flavor

Description

Sweet, savory, and oh-so-easy! This Crockpot Teriyaki Chicken is a dump-and-go dinner recipe packed with flavor. Juicy chicken slow-cooked in a homemade teriyaki glaze – it’s perfect for busy weeknights or meal prep.

Ingredients

• 2 lbs boneless, skinless chicken thighs or breasts • 1/2 cup low-sodium soy sauce • 1/4 cup honey (or brown sugar) • 2 garlic cloves, minced • 1 tsp fresh ginger, grated (or 1/2 tsp ground) • 1 tbsp rice vinegar (optional) • 1 tbsp cornstarch • 2 tbsp cold water • Sesame seeds and green onions (for garnish)

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Instructions

1. Place chicken in slow cooker. 2. In a bowl, whisk soy sauce, honey, garlic, ginger, and vinegar. 3. Pour sauce over chicken. 4. Cover and cook on low for 4–5 hours or high for 2.5–3 hours. 5. Remove chicken. Mix cornstarch and water. Stir into sauce. 6. Cook sauce on high, uncovered, for 20–30 mins to thicken. 7. Slice or shred chicken, return to pot, and coat with sauce. 8. Serve over rice, noodles, or in lettuce wraps.

Notes

• Use chicken thighs for juicier results, but breasts work well too. • To add veggies, toss in bell peppers or pineapple during the last hour. • Double the recipe for meal prep or freezer-friendly leftovers.

Prep Time: 5 mins
Cook Time: 4 hrs
Category: Dinner
Method: Slow Cooker
Cuisine: Asian-Inspired