Crock Pot Teriyaki Chicken

Homemade Chinese food is so tasty. My last experience with General Tso's Chicken went so well I decided to throw the crock pot into the mix. I originally located this basis for this recipe through Pinterest, and it was just a link to a photo and didn't include the cook time. So I set out to Google, and after a bit of searching I found one comment that suggested cooking it for 2 hours on high. That seemed a little short and so I found this version, which has a cook time of 4-6 hours on low. I decided to add the cornstarch slurry later, based on this recipe, after reading the reviews in the previously mentioned post about the sauce turning out extremely thin.

I decided to use a little more than a pound of chicken and so I increased some of the other ingredients to make up for it. I first mixed the sauce, using a mix of dark and light brown sugar, and added some crushed red pepper for some extra flavor.

I poured the sauce over the chicken in the crockpot and set it on high.

The chicken was cooked perfectly after 2 hours, so I removed it from the sauce and set it aside.  The sauce was quite thin, so I decided to try the cornstarch addtion.

I mixed the cornstarch and water together in a small bowl. It was a thin consistency, like milk.

After pouring the remaining sauce into a saucepan (I opted not to strain it so the garlic and crushed red pepper wouldn't be removed), I heated it to boiling and poured in the cornstarch mixture.

After simmering for a few minutes, I added the chicken the sauce. I served the chicken over white rice and steamed broccoli. Doesn't that look fantastic?

Wow! The chicken was fantastic and I was glad I added the cornstarch to the sauce. Next time I'll try stir-frying the broccoli in sesame oil for the side, and may toss some extra seasoning in with the chicken. This one gets a thumbs up from me and the hubby.  Next time I'm going to try adding the cornstarch and water directly to the crock pot and letting it cook a bit longer.  Now that would be even better!

Crock Pot Teriyaki Chicken Recipe


3 chicken breasts
1 14.5 ounce can of chicken broth
3/4 cup soy sauce
2/3 cup brown sugar
2 teaspoons minced garlic
2 teaspoons crushed red pepper
3 tablespoons cornstarch
1/3 cup water
Cooked white rice
Steamed broccoli


Mix chicken broth, soy sauce, brown sugar, minced garlic, and crushed red pepper in a large bowl. Cut chicken into cubes. Spray crock pot with non-stick spray. Pour about 1/4 of the soy sauce mixture into the crockpot, then place the chicken cubes inside. Pour the remaining sauce over the chicken and cook on high for 2-4 hours or low 4-6 hours.

After the chicken and teriyaki sauce is finished, remove the chicken pieces and pour the remaining liquid into a saucepan. In a small bowl, mix cornstarch and water. Heat sauce to boiling then mix in cornstarch and water and reduce heat. Simmer 3-5 minutes while sauce thickens. Remove from heat and toss in chicken. Serve over steamed broccoli and rice.

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