Slow Cooker Chicken Teriyaki

This slow cooker chicken teriyaki is great for busy weeknight dinners, and can be frozen as a delicious and easy crock pot dump meal.

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I’ve tried a number of teriyaki chicken recipes over the years. They can vary quite a bit, and some have left me a little less than enthused.

Still, I love trying different variations of chicken teriyaki.

If you’ve been following me for a while, you’ll know that I’m a huge fan of meal prep and food preservation. Anything that keeps food waste down and saves money is right up my alley!

I’ve tried slow cooker chicken teriyaki thighs cooked on the stovetop, and I’ve even perfected my fried rice recipe to go along with it.

However, today I’m going to share my perfected crock pot chicken teriyaki recipe with honey.

I like to make this recipe with broccoli usually, but I was out of it when I was prepping this time. You can make it with vegetables of any kind, really. It will all freeze well.

When you’re really in a pinch for time, simply cut up chicken and pour bottled teriyaki sauce into the bag and mix to combine.

Then, freeze for an easy freezer crock pot dump meal. Easy peasy!

I usually make 2 batches of this slow cooker chicken teriyaki at a time.

I would love to buy chicken on sale in bulk, and freeze many meals at once for even cheaper. But, we don’t have a ton of freezer space.

So, for now, 2 batches is still really helpful!

Sometimes I cook one batch in the moment, and freeze the other for later in the month. It cuts down on the time I spend in the kitchen and makes for a happier mama.

How to Make Slow Cooker Chicken Teriyaki

Step 1: Cut chicken into chunks and add to a gallon ziploc bag

You can flip the top of the ziploc bag outwards to make it easier to add ingredients to it.

Step 2: Add all ingredients except cornstarch

Add all of the ingredients directly into the ziploc bag.

I even add MSG because it’s almost always found in Americanized asian food restaraunts, and it’s why homemade doesn’t taste the same. It’s safe! I ordered mine on Amazon. Think of it as a delicious spice.

Step 3: Make a cornstarch slurry

Take a tiny bit of the marinade and create a cornstarch slurry with a 1:1 ratio. This will thicken your sauce later when you cook it. If you add it directly into the bag without first creating a slurry, you’ll have little bits floating in your sauce.

I’ve definitely done this in a pinch, and it tastes just fine. It’s just not very asthetically pleasing.

Step 4: Freeze your dinner for later

Gently press all the air out of your bag by laying the food flat on the counter. Preferably you’ll want to freeze your food flat, but I didn’t have room in my freezer to lay it this way.

Step 5: Dump and go!

Throw your frozen chicken teriyaki dinner in a slow cooker and set it to low for 6-8 hours. If you thaw it in the fridge the day prior, you’ll be able to cook it in less time.

Step 6: Stir

Keep an eye on your chicken teriyaki dinner, and stir as needed so the top doesn’t dry out.

Enjoy over rice!

Do you like thick teriyaki sauce, or do you skip the cornstarch? Let me know in the comments below!

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