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Simple Slow Cooker Teriyaki Chicken Recipe – 3 Ingredients & So Easy (& Delicious)!

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Slow Cooker Chicken Teriyaki Recipe

This  Slow Cooker Teriyaki Chicken Recipe is so easy I am almost embarrassed to share it with you. Whenever I make it though, I am always asked for the recipe, so I figured I would just let the whole world know how easy it really is. It only requires three ingredients for this teriyaki chicken breast recipe, so not only is it quick and easy – but that also makes it frugal.

The trick to this recipe (in my humble opinion) is that you MUST use the brand of Teriyaki Sauce and Sticky Rice I have included in the recipe for the best result for this slow cooker chicken teriyaki. If you use the same brands we mention below then it will taste as good as any take-out Teriyaki Chicken (and no, neither of the brands have sponsored this post, nor have any idea I am writing it – that is just my honest opinion).

teriyaki chicken crock pot

The brand of Teriyaki Sauce I use is Yoshidas Original Teriyaki Sauce. You can get a decent price on Amazon, but they also sell it in many local grocery stores (I have seen it in Safeway and Costco to name two).

crockpot teriyaki chicken

The rice is Niko Niko Calrouse Rice (you have to buy in bulk on Amazon to make it a good price). They sell it in most grocery stores, and its easy to make. If you have not cooked with it before its different then long grain rice in that the finished product has a much more “sticky” texture to it, like take-out rice!

Slow Cooker Teriyaki Chicken Breast Recipe – 3 Ingredients & So Easy!

Ingredients

  • Boneless Chicken Breasts (I use one chicken breast per person)
  • Yoshidas Teriyaki Sauce
  • Niko Niko Calrose Rice

Instructions

  1. Start by pounding out the chicken breasts to make them a little thinner. You can skip this step if you don’t mind your chicken being meatier.

  1. Simply layer your chicken breasts in the bottom of your crock pot (salt and pepper lightly if you want)

Cover the chicken with the Yoshidas Teriyaki Sauce so that all of your chicken is saturated in the sauce.

Mix it around slightly, so the sauce gets under the chicken too

Set your crockpot for whatever cycle is most convenient for you and walk away

About 30 minutes before dinner, make the Nikkos sticky rice per instructions on the package

Remove the chicken breasts and place onto a cutting board and slice into strips

Serve over rice with a little extra sauce (I use the sauce it cooked in, but you can warm up some from the Yoshida bottle if you prefer)

You can make this teriyaki chicken slow cooker recipe in a frying pan too (and then its not a slow cooker recipe, but will still be very tasty). It will only take you about 30 minutes if you cook it up over the stove. Or throw it on the grill after marinating in the sauce to get the grill marks. You can use it for a stir fry too, here are some ideas on vegetable you can dice up and add if you are cooking in a wok or frying pan (cook your chicken through, and then add vegetables at the end):

  • Carrots
  • Onions
  • Peas
  • Bean Sprouts 
  • Bell Peppers
  • Broccoli 

Printable Recipe for 3 Ingredient Slow Cooker Teriyaki:

crock pot teriyaki chicken

Make sure to print this recipe off to put in your recipe binder.

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Slow Cooker Teriyaki Chicken – 3 Ingredients & So Easy!

Ingredients

  • Boneless Chicken Breasts (I use one chicken breast per person)
  • Yoshidas Teriyaki Sauce
  • Niko Niko Calrose Rice

Instructions

  1. Start by pounding out the chicken breasts to make them a little thinner. You can skip this step if you don’t mind your chicken being meatier.
  2. Simply layer your chicken breasts in the bottom of your crock pot (salt and pepper lightly if you want)
  3. Cover the chicken with the Yoshidas Teriyaki Sauce so that all of your chicken is saturated in the sauce.
  4. Mix it around slightly, so the sauce gets under the chicken too
  5. Set your crockpot for whatever cycle is most convenient for you and walk away
  6. About 30 minutes before dinner make the Nikkos sticky rice per instructions on the package
  7. Remove the chicken breasts and place onto a cutting board and slice into strips
  8. Serve over rice with a little extra sauce (I use the sauce it cooked in, but you can warm up some from the Yoshida bottle if you prefer)

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Whole Chicken Slow Cooker Recipe

Be sure to check out our Whole Chicken Slow Cooker recipe and this Slow Cooker Southwest Chicken too!

A few more of our favorite chicken recipes include:

Chicken Gyros

Chicken Gyros Recipe

Chicken Enchiladas

Chicken Enchiladas Recipe (only 5 ingredients)

Asian Chicken Wrap 2

Easy Asian Chicken Wraps

Chicken Parmesan Sandwich Final

Chicken Parmesan Sandwiches

For more frugal recipe ideas check out our recipe page here!

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7 Comments

  1. I’ve done this with boneless, skinless thighs, and it also works well.
    I think you’re right about the sauce!

    1. Hi Maegen, I also love to use the mini chicken drummettes (and my kids love those). I through a package in the slow cooker with the sauce and let them simmer all day – and the chicken just falls off the bone, and the kitchen smells great. I have not been able to find a comparable sauce – so let me know if you are hip to one :) Thanks!

    1. Hi Lee – Since they are thinner chicken breasts (if you pound them out some) you can really cook them on whatever setting your slow cooker has that works with your scheduled (mine has 4 hours, 6 hours and 8 hours, and all three settings work). As long as the chicken is not pink your good to go :) You can also slice up the chicken ahead of time and cook it in a frying pan with a table spoon of oil (and that takes about 10 minutes – again until chicken is not pink). Let us know what you think of the sauce if you try it out :)

  2. this sauce is definitely the best, its great on grilled salmon atleast my family loves it

  3. Haven’t made this in a crockpot before, but makes for a quick skillet dinner! I cut up the chicken breasts before (less messy!) cook it quickly in a skillet and pour the sauce on. Works great as a freezer meal as well, I always make a double batch and freeze half of it.

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