Crockpot Chicken Teriyaki & Noodles
Savor the delightful fusion of flavors with our Crockpot Chicken Teriyaki & Noodles! Juicy chicken thighs are slowly simmered in a luscious homemade teriyaki sauce, packed with hints of ginger and garlic, then served atop a bed of tender ramen or fluffy rice. This effortless slow-cooker meal is a fantastic weeknight solution that outshines your favorite takeout!
Prep
10
min
Cook
240
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 head broccoli, cut into florets
- 1 tablespoon minced garlic (15 ml)
- 1 teaspoon ground ginger (5 ml)
- ½ onion, sliced
🥩Meat & Seafood(1)
- 1½ pounds boneless, skinless chicken thighs or chicken breasts (680 g)
🥛Dairy & Eggs(1)
- 2 tablespoons butter (for an extra silky sauce) (28 g)optional
🫙Pantry Staples(7)
- ¾ cup brown sugar (150 g)
- 2-3 tablespoons cornstarch (30-45 ml)
- ¼ cup honey (60 ml)
- 8 ounces Japanese-style ramen noodles, cooked according to package directions (227 g)
- 1 tablespoon rice vinegar (15 ml)
- 1 teaspoon sesame oil (5 ml)
- 4 cups cooked white rice (960 ml)optionalcan substitute for ramen noodles
🍯Sauces & Condiments(1)
- ¾ cup soy sauce (180 ml)
📦Other(3)
- Sliced green onions, for garnishoptional
- Peanuts, for garnishoptional
- Sesame seeds, for garnishoptional
Nutrition (per serving)
Calories
1044
Protein
48g
Carbs
157g
Fat
25g
👨🍳 Instructions
- 1
Add the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, honey, and cornstarch directly to your crockpot. Whisk until well combined.
- 2
Add the chicken and sliced onion to the crockpot, turning the chicken to coat it in the sauce.
- 3
Cover and cook on LOW for 4 hours or until the chicken is tender and fully cooked.
- 4
Shred your chicken directly in the crockpot with two forks. If using butter, stir it in at this time until melted.
- 5
Add the broccoli florets to the crockpot during the last 20–30 minutes of cooking, or steam separately if you prefer a firmer texture.
- 6
While the broccoli cooks, prepare the ramen noodles or rice according to package directions. Drain well.
- 7
Serve the teriyaki chicken and broccoli over the cooked noodles or rice. Spoon extra sauce over top and garnish with sesame seeds and green onions if desired.
💡 Pro Tips
- ✓Bloom your cornstarch in the cold soy sauce mixture for 2-3 minutes before adding to the crockpot to prevent clumping; cornstarch granules need to fully hydrate before heat application, or they'll form lumps that won't thicken the sauce evenly.technique2-3 minutes blooming
- ✓Use chicken thighs instead of breasts and cook on LOW for 4 hours rather than HIGH for 2 hours; dark meat's higher fat content (8-10% vs. 1-2% in breast) stays moist at lower temperatures and prevents the stringy texture that occurs when breast proteins denature above 165°F.ingredientLOW 4 hours vs. HIGH 2 hours
- ✓Drain the noodles thoroughly (spin in a colander or pat dry) before plating because excess starch water will dilute your teriyaki sauce by 15-20% and create a watery final dish instead of a glossy coating.technique15-20% sauce dilution risk
- ✓Add sesame oil only in the raw sauce base (don't stir it in at the end), as its volatile compounds break down above 350°F; this preserves the nutty aroma and prevents the bitter, harsh flavors that develop when sesame oil is heated for extended periods.technique350°F volatilization threshold
- ✓Steam broccoli separately rather than adding to the crockpot for the last 20-30 minutes if you want to serve immediately; the moist crockpot environment will soften broccoli past al dente in that timeframe due to the residual heat (160-170°F) continuing to cook the florets even after turning off.timing20-30 minutes additional cooking
Share this recipe
Prep
10
min
Cook
240
min
Serves
4
people
Level
beginner
Share this recipe
Crockpot Chicken Teriyaki & Noodles
Savor the delightful fusion of flavors with our Crockpot Chicken Teriyaki & Noodles! Juicy chicken thighs are slowly simmered in a luscious homemade teriyaki sauce, packed with hints of ginger and garlic, then served atop a bed of tender ramen or fluffy rice. This effortless slow-cooker meal is a fantastic weeknight solution that outshines your favorite takeout!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 head broccoli, cut into florets
- 1 tablespoon minced garlic (15 ml)
- 1 teaspoon ground ginger (5 ml)
- ½ onion, sliced
🥩Meat & Seafood(1)
- 1½ pounds boneless, skinless chicken thighs or chicken breasts (680 g)
🥛Dairy & Eggs(1)
- 2 tablespoons butter (for an extra silky sauce) (28 g)optional
🫙Pantry Staples(7)
- ¾ cup brown sugar (150 g)
- 2-3 tablespoons cornstarch (30-45 ml)
- ¼ cup honey (60 ml)
- 8 ounces Japanese-style ramen noodles, cooked according to package directions (227 g)
- 1 tablespoon rice vinegar (15 ml)
- 1 teaspoon sesame oil (5 ml)
- 4 cups cooked white rice (960 ml)optionalcan substitute for ramen noodles
🍯Sauces & Condiments(1)
- ¾ cup soy sauce (180 ml)
📦Other(3)
- Sliced green onions, for garnishoptional
- Peanuts, for garnishoptional
- Sesame seeds, for garnishoptional
Nutrition (per serving)
Calories
1044
Protein
48g
Carbs
157g
Fat
25g
👨🍳 Instructions
- 1
Add the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, honey, and cornstarch directly to your crockpot. Whisk until well combined.
- 2
Add the chicken and sliced onion to the crockpot, turning the chicken to coat it in the sauce.
- 3
Cover and cook on LOW for 4 hours or until the chicken is tender and fully cooked.
- 4
Shred your chicken directly in the crockpot with two forks. If using butter, stir it in at this time until melted.
- 5
Add the broccoli florets to the crockpot during the last 20–30 minutes of cooking, or steam separately if you prefer a firmer texture.
- 6
While the broccoli cooks, prepare the ramen noodles or rice according to package directions. Drain well.
- 7
Serve the teriyaki chicken and broccoli over the cooked noodles or rice. Spoon extra sauce over top and garnish with sesame seeds and green onions if desired.
💡 Pro Tips
- ✓Bloom your cornstarch in the cold soy sauce mixture for 2-3 minutes before adding to the crockpot to prevent clumping; cornstarch granules need to fully hydrate before heat application, or they'll form lumps that won't thicken the sauce evenly.technique2-3 minutes blooming
- ✓Use chicken thighs instead of breasts and cook on LOW for 4 hours rather than HIGH for 2 hours; dark meat's higher fat content (8-10% vs. 1-2% in breast) stays moist at lower temperatures and prevents the stringy texture that occurs when breast proteins denature above 165°F.ingredientLOW 4 hours vs. HIGH 2 hours
- ✓Drain the noodles thoroughly (spin in a colander or pat dry) before plating because excess starch water will dilute your teriyaki sauce by 15-20% and create a watery final dish instead of a glossy coating.technique15-20% sauce dilution risk
- ✓Add sesame oil only in the raw sauce base (don't stir it in at the end), as its volatile compounds break down above 350°F; this preserves the nutty aroma and prevents the bitter, harsh flavors that develop when sesame oil is heated for extended periods.technique350°F volatilization threshold
- ✓Steam broccoli separately rather than adding to the crockpot for the last 20-30 minutes if you want to serve immediately; the moist crockpot environment will soften broccoli past al dente in that timeframe due to the residual heat (160-170°F) continuing to cook the florets even after turning off.timing20-30 minutes additional cooking