Go Back Email Link
+ servings
Chicken Teriyaki with white rice and vegetables in a bowl.

Crock Pot Chicken Teriyaki

Arlene Mobley - Flour On My Face
Crock Pot Chicken Teriyaki served over white rice is an easy 3 ingredient chicken crock pot recipe for the family. Make this recipe instead of ordering takeout!
5 from 2 votes
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 5 mins
Course Main Dish
Cuisine Chinese
Servings 6 Servings
Calories 454 kcal


  • 3 lbs. boneless skinless chicken breasts skinless chicken breasts
  • 21 ounce bottle Teriyaki Sauce
  • 12- ounce bag frozen oriental vegetable mix
  • 2 teaspoons cornstarch
  • 3 teaspoons water
  • 2-3 cups cooked long-grain white rice
Follow Flour On My Face on Pinterest


  • Put the chicken breasts in the bottom of a 6 quart crock pot.
  • Pour the bottle of teriyaki sauce over the chicken. Flip chicken breasts over to cover with teriyaki sauce.
  • Cook on low for 6-8 hours or high 4-5 hours.
  • Once the chicken is done place the vegetables in a microwavable bowl and thaw in the microwave then drain well.
  • Mix the cornstarch and water then add to the crock pot and stir.
  • Pull the cooked chicken apart with a fork.
  • Stir the vegetables into the shredded chicken. Continue to cook until the vegetables are heated through.
  • Serve over white rice.


Serving: 1Serving | Calories: 454kcal | Carbohydrates: 39g | Protein: 57g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 4094mg | Potassium: 1201mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2947IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2