I love prepping healthy meals quickly so I tried creating a Healthy Crockpot Chicken Teriyaki dish. I marinated boneless chicken breasts in low sodium soy sauce, honey, and rice vinegar with garlic and ginger. The slow cooker works wonders with these simple ingredients into a delicious, family-friendly meal served with stir-fried veggies and rice.
I’ve been experimenting with quick and healthy recipes for a while now, and this Crock Pot Teriyaki Chicken recipe really surprised me. I tossed in 4 boneless, skinless chicken breasts with a mix of 1/2 cup low sodium soy sauce, 1/2 cup water, 1/3 cup honey, and 1/4 cup rice vinegar.
I added 1 clove garlic minced and 1 tsp grated fresh ginger along with a pinch of 1/4 tsp ground black pepper. The best part is that it only takes about 5 minutes to mix everything together before letting the slow cooker do all the work.
Its simplicity and rich flavor make it a great option for busy weeknights. I often serve it with some stir-fried veggies and rice for a complete meal.
It’s a twist on a healthy crockpot dish where every bite packs a ton of flavor, making it a new favorite in my recipe collection.
Why I Like this Recipe
I like this recipe because it’s so easy to throw together even when Im super busy. I just mix all the ingredients in the crock pot and let it do its thing while I do other stuff.
I love how the teriyaki sauce has this cool mix of sweet and tangy flavors. The combination of honey, soy sauce, ginger, and garlic just makes the chicken taste amazing and fills the whole house with a yummy smell.
I also like that the chicken turns out really tender and juicy after slow cooking. When I shred it and let it soak up the thick sauce, it makes every bite so satisfying.
Plus, it’s a one-pot meal so cleanup is a breeze, and I feel like Im making something special for my family without spending hours in the kitchen.
Ingredients
- Chicken breasts: Lean protein that builds muscle and supports a healthy body.
- Soy sauce: Adds a rich umami flavor, with just a hint of saltiness.
- Honey: Acts as a natural sweetener giving energy and a yummy taste.
- Rice vinegar: Offers a tangy, light sour note that balances the overall flavor.
- Garlic: Brings a punch of flavor and various health benefits, even if a bit strong.
- Ginger: Provides a warm, spicy kick that helps soothe digestion sometimes.
Ingredient Quantities
- 4 boneless, skinless chicken breasts
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup honey
- 1/4 cup rice vinegar
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1/4 tsp ground black pepper
- 2 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- Optional: 1 tbsp sesame seeds
- Optional: 2 green onions, chopped
How to Make this
1. In a bowl, mix together the soy sauce, water, honey, rice vinegar, minced garlic, grated ginger and ground black pepper.
2. Place the chicken breasts into the Crock Pot and pour the sauce mixture evenly over them.
3. Cover the Crock Pot and let it cook on low for about 4-6 hours or on high for 2-3 hours until the chicken is tender.
4. When the chicken is done, remove it from the Crock Pot and set aside for a few minutes.
5. In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry.
6. Stir the cornstarch slurry back into the Crock Pot with the existing sauce.
7. Change the Crock Pot setting to high and let the sauce simmer for about 15 minutes, stirring occasionally until it thickens.
8. Shred or slice the chicken into bite-sized pieces, then return it to the Crock Pot so it can soak up some more of that thick teriyaki sauce.
9. If you want, sprinkle sesame seeds and chopped green onions over the top before serving.
10. Serve your Crock Pot Teriyaki Chicken over stir-fried veggies and rice and enjoy your meal!
Equipment Needed
1. A medium bowl for mixing the soy sauce, water, honey, rice vinegar, garlic, ginger and black pepper.
2. A Crock Pot slow cooker for cooking the chicken.
3. Measuring cups and spoons for getting the sauce ingredients right.
4. A small bowl for whisking the cornstarch and water together.
5. A whisk to make a smooth cornstarch slurry.
6. A spatula or wooden spoon for stirring the sauce.
7. A cutting board and sharp knife for slicing or shredding the chicken.
FAQ
Crock Pot Teriyaki Chicken Recipe Substitutions and Variations
- Try swapping out the low sodium soy sauce for tamari or even coconut aminos if you want a gluten free option
- If you dont have honey on hand, maple syrup or agave nectar can work just fine
- You can replace rice vinegar with apple cider vinegar or white wine vinegar to get a similar tang
- If fresh ginger is missing, use about 1/4 tsp of ground ginger instead, just be careful cause its more potent
- Out of garlic? A pinch of garlic powder can substitute for the minced clove
Pro Tips
1. If you want extra flavor, try using a bit more fresh ginger and garlic, cuz the flavors really pop when they’re on the fresher side.
2. Keep an eye on the sauce after you add the cornstarch slurry so it doesn’t get too gloopy – stir it regularly to avoid any lumps.
3. For a more even cookin’, you can sear the chicken in a hot pan for a couple minutes per side before putting it in the Crock Pot – it helps lock in the juices and adds an extra depth of flavor.
4. Dont be afraid to add a pinch of red pepper flakes if you like a little heat in your dish and a sprinkle of extra sesame seeds at the end for that perfect finishing touch.
Crock Pot Teriyaki Chicken Recipe
I love prepping healthy meals quickly so I tried creating a Healthy Crockpot Chicken Teriyaki dish. I marinated boneless chicken breasts in low sodium soy sauce, honey, and rice vinegar with garlic and ginger. The slow cooker works wonders with these simple ingredients into a delicious, family-friendly meal served with stir-fried veggies and rice.
4
servings
320
kcal
Equipment: 1. A medium bowl for mixing the soy sauce, water, honey, rice vinegar, garlic, ginger and black pepper.
2. A Crock Pot slow cooker for cooking the chicken.
3. Measuring cups and spoons for getting the sauce ingredients right.
4. A small bowl for whisking the cornstarch and water together.
5. A whisk to make a smooth cornstarch slurry.
6. A spatula or wooden spoon for stirring the sauce.
7. A cutting board and sharp knife for slicing or shredding the chicken.
Ingredients
-
4 boneless, skinless chicken breasts
-
1/2 cup low sodium soy sauce
-
1/2 cup water
-
1/3 cup honey
-
1/4 cup rice vinegar
-
1 clove garlic, minced
-
1 tsp grated fresh ginger
-
1/4 tsp ground black pepper
-
2 tbsp cornstarch
-
2 tbsp water (for cornstarch slurry)
-
Optional: 1 tbsp sesame seeds
-
Optional: 2 green onions, chopped
Directions
- In a bowl, mix together the soy sauce, water, honey, rice vinegar, minced garlic, grated ginger and ground black pepper.
- Place the chicken breasts into the Crock Pot and pour the sauce mixture evenly over them.
- Cover the Crock Pot and let it cook on low for about 4-6 hours or on high for 2-3 hours until the chicken is tender.
- When the chicken is done, remove it from the Crock Pot and set aside for a few minutes.
- In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry.
- Stir the cornstarch slurry back into the Crock Pot with the existing sauce.
- Change the Crock Pot setting to high and let the sauce simmer for about 15 minutes, stirring occasionally until it thickens.
- Shred or slice the chicken into bite-sized pieces, then return it to the Crock Pot so it can soak up some more of that thick teriyaki sauce.
- If you want, sprinkle sesame seeds and chopped green onions over the top before serving.
- Serve your Crock Pot Teriyaki Chicken over stir-fried veggies and rice and enjoy your meal!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 320kcal
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2g
- Cholesterol: 90mg
- Sodium: 280mg
- Potassium: 400mg
- Carbohydrates: 25g
- Fiber: 0g
- Sugar: 23g
- Protein: 30g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 1mg