Crockpot Teriyaki Chicken

Slow-cooked, tender chicken breasts bathed in a savory-sweet halal-approved teriyaki glaze. Ready in 4-6 hours with minimal prep, this dish delivers authentic Asian flavors for busy home cooks.

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Course: Dinner

Cuisine: Asian

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Servings: servings

Calories: 220kcal

Author: Eva Stoner

Ingredients

1.5 lbs boneless skinless chicken breasts (4-5 pieces)
3 tbsp soy sauce (gluten-free optional)
2 tbsp honey or corn syrup
1 tbsp rice vinegar
1 tbsp minced garlic
1 tbsp grated ginger
1 tsp halal molasses or brown sugar
2 tbsp arrowroot powder
2 tbsp water

Instructions

1. Place chicken breasts in crockpot.
2. In a bowl, mix soy sauce, honey, rice vinegar, garlic, ginger, and molasses.
3. Pour glaze over chicken, ensuring complete coverage.
4. Cook on LOW 4-6 hours (HIGH 2-3 hours) until chicken reaches 165°F (74°C).
5. Remove chicken; strain cooking liquid into saucepan.
6. Add arrowroot (cornstarch substitute) and water to sauce mixture. Thicken over low heat 5-7 minutes, stirring constantly.
7. Return chicken to sauce for even basting or serve separately.

Notes

For extra moisture, substitute 1-2 chicken thighs for breast. Replace soy sauce with tamari for gluten-free. Sauce keeps 5 days refrigerated; freeze up to 2 months. Serve with rice, quinoa, or snapper.

Nutrition