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4 hours hrs 10 minutes mins
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Need a new go-to dinner recipe? This Slow Cooker Chicken Teriyaki is SO simple - it takes just a few minutes to throw into the crock pot and it always tastes amazing!
We LOVE our crockpots. No, love is an understatement. We don’t know how we would survive without them! This Slow Cooker Teriyaki Chicken and Stir Fry Veggies is one of our favorite go-to meals.
With just 4 items, your dinner is ready to go. It’s so easy and it’salwaysa crowd pleaser, whether with your kids or your spouse. Here’s all you need:
- Boneless, skinless chicken breasts (you can use frozen or fresh – both will work)
- Teriyaki Sauce
- Bag frozen stir-fry vegetables
- Cooked rice
Looking for more Stir Fry Recipes?! Try our Instant Pot Chicken and Veggie Stir Fry!
Our favorite Teriyaki Sauce for this Slow Cooker Teriyaki Chicken and Stir Fry Veggies:
This isn’t sponsored, we just always love this teriyaki sauce (we use it for this recipe and this recipe, too). The less sodium tastes just as good as the full sodium, too.
You can use any type of teriyaki sauce or marinade, too.
How to make slow cooker teriyaki chicken
Spray your crock pot with non-stick cooking spray or use a slow cooker liner. Place your chicken in the crock pot (if you need a new one, this slow cooker is our favorite).
Pour the teriyaki sauce over all of your chicken (we usually use 1 to 1 1/2 cups).
Cook for about 4 hours on high or 6 hours on low. You want to make sure it is cooked, but don’t over cook it or the chicken will be dry. If you use chicken that isn’t frozen, it may cook quicker by about an hour or so and you may want to check it to make sure it doesn’t overcook.
About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). You could also throw them in your crock pot for the last 15 minutes of cooking. We would not recommend throwing your veggies into the crock pot to cook with the chicken at the beginning, because they tend to get mushy.
Place some rice in a bowl (don’t cook your rice in your crock pot – it will be too mushy) then place your veggies over top of the rice, and then top it with your chicken. The chicken should fall right apart from cooking (we don’t cube or chop it up before putting it in the slow cooker), and tastes great shredded.
If you need extra sauce to put on top, you can scoop whatever is leftover in the crock pot or use the last of the sauce from the bottle.
Related Recipe: This Teriyaki Beef Skillet Recipe is a winner. It is so easy to make and tastes absolutely amazing. If you need a quick dinner, for a crazy night, then this is your dish.
More Teriyaki Recipes:
- GRILLED TERIYAKI BURGERS RECIPE
- BAKED TERIYAKI PORK CHOPS RECIPE
- 5 STAR GRILLED TERIYAKI CHICKEN RECIPE
- SHEET PAN TERIYAKI CHICKEN AND VEGETABLES RECIPE
- INSTANT POT TERIYAKI CHICKEN BOWLS RECIPE
- INSTANT POT GROUND TURKEY TERIYAKI RICE BOWLS RECIPE
- TERIYAKI CHICKEN CASSEROLE RECIPE
- TERIYAKI BEEF AND BROCCOLI SKILLET RECIPE
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Serves: 8
Slow Cooker Teriyaki Chicken and Stir Fry Veggies Recipe
Need a new go-to dinner recipe? This Slow Cooker Chicken Teriyaki is SO simple – it takes just a few minutes to throw into the crock pot and it always tastes amazing!
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
PrintPin
Ingredients
- 6 boneless, skinless chicken breasts (frozen chicken breasts work great)
- 10 ounces teriyaki sauce 1 bottle
- 16 ounce stir fry vegetables frozen
- 4 cups rice
Instructions
Spray your crock pot with non-stick cooking spray. Place your chicken in the crock pot.
Pour the teriyaki sauce all over it (I use about 1/2-3/4 of the bottle).
Cook for about 4 hours on high or 6 hours on low (you want to make sure it is cooked, but don't over cook it or the chicken will be dry).
About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). I have thrown my veggies into the crock pot to cook with the chicken before, but I don't like it as much that way because they tend to get mushy.
Place some rice in a bowl, put veggies on next, then throw your chicken on top.
If you need extra sauce to put on top, you can use what is in the crock pot or what is leftover in your Teriyaki bottle.
Notes
- Don’t cook your rice in your crock pot. Works best if cooked separately.
Nutrition
Calories: 502 kcal · Carbohydrates: 87 g · Protein: 29 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 54 mg · Sodium: 1488 mg · Potassium: 620 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 2905 IU · Vitamin C: 7 mg · Calcium: 53 mg · Iron: 2 mg
Equipment
Slow Cooker
Recipe Details
Course: Main Course
Cuisine: American, Asian
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Join The Discussion
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Sarahdeee23 says:
Do you ever use frozen chicken breasts? And if you do... do you throw them in the crock pot still frozen? I'm young and just learning about cooking lol. This is probably a stupid question!
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Sarahdeee23 says:
Do you ever use frozen chicken breasts? And if you do... do you throw them in the crock pot still frozen? I'm young and just learning about cooking lol. This is probably a stupid question!
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Camille says:
Not a stupid question at all!! I use frozen chicken breasts in my crock pot all the time. I have heard something people say that you shouldn't, but I have never had a problem! If you are new to cooking, this is the perfect recipe to start with! You can't mess it up at all! :)
Let us know if you have any other questions! -
3LittleMonkeys says:
I usually always use frozen chicken breasts with no problem.
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Lara says:
I am just eating it and am so pleased! It's so yummi and easy to prepare! Thanks for this great recipe!
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Kayla K says:
The only problem with frozen chicken breasts in the crock pot is that bacteria is more likely to grow than if the chicken is defrosted because of the low temperatures and the extra time it takes to cook it from frozen. It's not incredibly common just be aware that it can lead to food poisoning!
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Unknown says:
Start it on high...sauce first, then chicken...get it hot then turn it down to medium after adding veggies.....cook, then turn down to low until dinnertime.
common sense! -
jes.nicole says:
I couldn't find a "sauce" but found a base/glaze, is this not going to work??
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Megan Thomas says:
I have alwasy used frozen, but this time they are thawed! Is the timing the same for the thawed chicken breasts?
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Cyd says:
Hi Megan, If your chicken is thawed it will not take as long to cook. Watch is closely. You may be able to cut an hour off of your cooking time. But be sure to make sure the chicken is done.
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Kristy says:
Sounds delicious!! Do you cook the rice in the crockpot too?
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Cyd says:
We did not put the rice in the crock pot. We cooked it separately and added the chicken and stir fry veggies on top.
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Jeni Lynch says:
Excellent recipes. However, I do thaw my chicken, in the refrigerator the night before. Bacteria does grow quickly with poultry. Just Beware!
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Christine says:
Could you use the Kikkoman Teriyaki Marinade & Sauce? Or no?
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Cyd says:
That will work great!
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Lesley Evans says:
I only have marinade,will that work?
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Cyd says:
Some teriyaki sauce says marinade and sauce on the bottle. It should work just fine! :)
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Breanna says:
I usually add the frozen vegetables last 10-15 minutes of cooking in the crockpot and have had no problems with it being mushy :) just a tip for lazy people like me who don't like washing extra dishes lol. Also the vegetables get a good coating of glaze on them ;)
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Alicia says:
Do you need to cut the chicken up or does it just break apart while cooking? I didn't see cubed chicken or a direction to cut up the chicken anywhere.
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Cyd says:
We left the chicken into bigger pieces, we didn't cube it.
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debbie barber says:
ive got 2 bone-in turkey thighs in crock pot right now, they were still a little frozen. i domt know how much meat i will yield though, any thoughts? i left the skin on for flavor. i have to lie to my 2 grown sons whom i live with due to health, i try to make my own usually but sent my son to look for store-bought. so funny, he brought me your preferred brand that i had never seen before and i didnt look at your recipe till i was preparing it. i have tell them its chicken so how long on high do you think before its cooked so i can pull the skin off and roughly cut to pretend its chicken, one doesnt like turkey! LOL i hope you answer soon thanks, ive never done this before.
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Brent says:
Would a raw egg or two make a good edition to the recipe? I love stir fry eggs but is a pan the only good way to make the egg fluffy? Just curious if you can get the same result from a crock pot that you get from a pan in that aspect. Thanks! :)
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Cyd says:
We haven't added eggs to this recipe, but it sounds amazing!
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Patty Gibson says:
I watch six sisters do a recipe on face book and now I can’t find it. It was six ingredients but had two cans of crushed pineapple in it. I’m trying to figure out do I add soy sauce or teriyaki sauce over it and do I add rice to it in my slow cooker.
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Lori Stark says:
What is the total weight of the chicken breasts. I buy really big fresh ones. They are about 12 oz. each.
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Serena says:
Hi! How would I do this in the instant pot?!
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Momma Cyd says:
This recipe is pretty close - https://www.sixsistersstuff.com/recipe/instant-pot-teriyaki-chicken-bowls-recipe/
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Momma Cyd says:
The ones we use are about 6 ounces each. Sometimes 8 ounces if there is a big one in the bag.
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Kristin says:
I can't wait to try this! Can you substitute shrimp in for the chicken? Obviously the cooking time would be different! Any ideas as to how long?
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Momma Cyd says:
Just be sure it's cooked through. There is precooked shrimp and raw shrimp. So it just depends on what you are using.
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Ginger says:
Does no one else think this is as horribly written and terribly instructed as I do? I mean what is this?? The wild overuse of the word ‘mushy’…gross. And just overall subpar articulation. The redundancy is aggravating. And the recipe itself! Who can fit SIX chicken breasts into their crock pot?! Someone please explain… Even the image associated with this recipe only has three pictured! As they say…I can’t even. How is this 10yo recipe still circulating? And if it’s going to…maybe it can get a little update?? Just a suggestion.
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Momma Cyd says:
Thanks for your input. We cater to beginner cooks, on up to very experienced cooks. This popular recipe has been around for over 10 years and is a favorite. We hope you have a wonderful week.
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Rhonda says:
Your are a class act, Momma Cyd! Well done!
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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