I’ve mentioned it before….I have this crazy love affair with my crock pot. It truly is a beautiful thing, and the dinner savior for every busy mom or working professional. I absolutely LOVE crock pot meals, and this one couldn’t get any easier, or any more delicious if it tried. This was, and I kid you not, the hands-down BEST chicken I’ve ever made. (And I don’t say something like that lightly.) EVERYONE at our table LOVED this chicken (and that is saying A LOT!)

When we moved a few years ago, along with saying goodbye to some dear friends, we also left quite possibly the best little teriyaki restaurant in the Northern Hemisphere. I haven’t found anything like it since….until now. Seriously ladies, who needs take-out, when you can make super-tasty teriyaki at home….in your crock pot?!

This I’m telling ya, will knock your socks off. Make it. Today. Go to the store now. Your taste-buds and family will thank you.

Here is what you’ll need to make this life-changing (okay, maybe not…but close..) chicken!

Teriyaki chicken


boneless skinless chicken breasts or tenders (You can use frozen or thawed!) *For this amount of sauce, I used 4 breasts. You can double the sauce if you are cooking more chicken!

1/2 c sugar

1/2 c soy sauce

5 T apple cider vinegar

freshly grated ginger (I didn’t measure…but used probably about a T or so)

2 garlic cloves minced

4 t corn starch

4 t cold water

To Prepare

Mix together the sugar, soy sauce, vinegar, ginger, and garlic.

Place your chicken in your crock pot and pour the sauce on top.

Cook on high for 4-6 hours. (Mine was done in 4, but crock pot cooking times and temps can vary.)

Right before you are ready to serve, shred the chicken with a fork. (Mine came apart SUPER easily.) Mix together the cornstarch and water, and stir into the crock pot, thickening the sauce. Serve the chicken in sauce over rice.

*This recipe was adapted from a recipe found at The Recipe Critic