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    You are in: Home / Recipes / Easy Crock Pot Teriyaki Chicken Recipe
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    Easy Crock Pot Teriyaki Chicken

    Average Rating:

     20 Total Reviews

    Showing 1-20 of 20

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    • on January 28, 2009

      I thought this was very good. I used frozen chicken breasts and cut them up into bite-sized pieces and then put them in the crock pot, doubled the sauce, and cooked on low about three or four hours. I served over rice and thought it was very good. I used some cornstarch to thicken the sauce at the end.

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    • on February 08, 2010

      This was okay. I used dark and white meat and cooked as directed. I have to say that the white meat wasn't very good, so ONLY USE DARK MEAT for this recipe. The breasts actually got a bit hard after cooling.

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    • on January 10, 2010

      Husband tasted/tested and approved! Tasty and easy to throw together. I only had regular soy sauce, so I diluted it with some pineapple juice and water to cut down the saltiness (about 1.5 to 2 cups liquid altogether). I also doubled the brown sugar and used 1 T of ground ginger rather than fresh ginger. Cooked it on HIGH for 5 hours, and the chicken was tender and juicy. Served it over plain Basmati rice to sop up all the sauce.

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    • on September 10, 2009

      I aqccidentally bought thighs with skin, but these turned out great! And, as always, I used Bragg's Liquid Amino Acids instead of soy sauce. My husband ranked them a 5+ out of 5. That doesn't happen often!

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    • on March 01, 2010

      This was really easy, but was quite salty and like one other reviewer I did use low sodium soy sauce. Made for Zaar Cookbooks Tag.

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    • on February 21, 2010

      This was a great way to make chicken. It was simple and tasted great too. I put it on low for 8 hours since I was at work all day and the chicken was very tender by the time I got home. This is something I will make again. Thanks for posting.

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    • on February 19, 2010

      Fantastic idea, but even with low sodium soy, was very salty. Might consider diluting the soy and see how that works.

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    • on January 19, 2010

      Thank you for posting. It was quick, easy and very budget-friendly to make. Even my fussy-eaters (kids) licked their fingers off. Our landlord sent his wife to ask for the recipe - apparently the smell from the food I was cooking was divine.

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    • on July 06, 2009

      I added a little of sesame oil, flakes of onion and some chicken broth. I added honey cause the original recipe needed more sweetness to it. I also added the cornstarch as someone had done. DELICIOUS! I am always trying to find different crockpot meals cause I hate turning the oven on in the summer.

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    • on August 24, 2008

      This was good, but very salty! I used half regular and half low-sodium soy sauce...I would use all low-sodium next time and increase the amount of brown sugar, as it did not have the sweetness that I like in a teriyaki sauce. I used boneless skinless chicken breasts. They cooked for about 7 hours and were tender and juicy. I think this could be a really good recipe with some alterations...just a little to salty for my personal tastes.

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    • on June 20, 2007

      I left this to cook for about 3 hours on low and when I came back the chicken was bone dry. The taste was not bad, a little salty. Definately needs more to cover the chicken.

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    • on February 03, 2007

      I agree with some of the others. It needed more to cover. It was also too salty even for me a salt-aholic! I added more brown sugar and some orange juice. I also cooked chicken breast instead and cooked them on high for 2 hours. Pretty good all in all.

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    • on September 03, 2006

      I thought that this dish was salty. Next time I will use a low sodium soy sauce. Also, I had planned to cook this for the full 9 hours but had to cut my crockpot off after 5 hours so the chicken wouldn't burn.

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    • on August 12, 2006

      EASY recipe with great flavour! I did make some alterations to the recipe: 4 chicken breasts (cut into slices), 3/4 cup light soy, 4 garlic cloves, 1/2 tsp ginger, and 3 tbsp brown sugar substitute (Twin Sugar). I cooked it on low for 7 1/2 hours, removed the chicken to thicken the sauce, then added the chicken back to heat through. Served it on rice and it was a hit! Will be making this one again, thanks!

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    • on June 06, 2006

      We really enjoyed this. I used boneless chicken breasts as I don't care for dark meat. It came out wonderful. Will definatly make this again. Thank you.

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    • on May 23, 2006

      This was very good!! Quick to put together in the crockpot! We loved this, I made this with Egg Noodles and I thickend the sauce with about 1 T water and 1 T cornstarch. Thanks for posting!!

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    • on February 24, 2006

      This was good. Next time I will double the sauce though so it covers the chicken more and give it more flavor. Thanks for posting.

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    • on February 23, 2006

      I hate to give this such a low rating, but I honestly just did not like it at all. I followed the recipe exactly and my chicken was burned. I may give this a try some other time. Thanks for posting the recipe.

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    • on February 09, 2006

      Has a great flavor. My picky kids loved it.

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    • on February 06, 2006

      Very easy to make and tasted good even though I used ground ginger and garlic powder instead of the fresh ones. The meat was tender and very juicy.

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    Nutritional Facts for Easy Crock Pot Teriyaki Chicken

    Serving Size: 1 (105 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 227.6
     
    Calories from Fat 49
    21%
    Total Fat 5.4 g
    8%
    Saturated Fat 1.3 g
    6%
    Cholesterol 114.5 mg
    38%
    Sodium 1539.6 mg
    64%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 9.6 g
    38%
    Protein 29.5 g
    59%
    Detailed Nutrition Values About Nutrition Info

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