Crockpot Teriyaki Chicken

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Crockpot Teriyaki Chicken, the perfect blend of sweet and tangy. Tender chicken, carrots, onions and pineapple, serve over rice and dinner is done.

Crockpot Teriyaki Chicken, the perfect blend of sweet and tangy. Tender chicken, carrots, onions and pineapple, serve over rice and dinner is done.

I love meals that combine a lot of different flavors that blend well together.  Pineapple is always a hit with my kids, adding in the sweet taste of Teriyaki sauce makes the flavor pop even more.

This crockpot recipe could not be easier, the ease of adding some chicken, a bit of fruit and some veggies plus a little sauce results in a flavorful dish that both kids and adults will enjoy.  If you aren’t familiar with our 40 Meals 4 Hours Crockpot Freezer Cooking post, you may want to check it out for additional crockpot recipe inspiration.

Yield: 4 servings

Crockpot Teriyaki Chicken

Crockpot Teriyaki Chicken


  • 4 boneless skinless chicken breasts
  • small bag of baby carrots
  • 2 20 oz cans of pineapple, undrained
  • 4 garlic cloves, chopped
  • 1 medium red onion, cut into chunks
  • 1 cup Teriyaki Sauce (I used Sweet Baby Ray's)


  1. Add all ingredients into Crockpot
  2. Cook on low temperature 6-7 hours.

**If freezing, dump all ingredients into gallon sized freezer bag**

Crockpot Teriyaki Chicken, the perfect blend of sweet and tangy. Tender chicken, carrots, onions and pineapple, serve over rice and dinner is done.

Important Cooking Tips | Who Needs A Cape?


  1. This sounds so yummy with the carrots in it!

  2. Thanks for another Terrific recipe!! Pinned this one as well 😉

  3. Thanks so much for linking your yummy sounding (and looking) recipes to the Dinner Time Recipes linky! I hope that you continue linking your delicious recipes each week. You post has been pinned by me! 

  4. Looks delicious!! Would love for you to share at my linky party going on right now.

    Thanks, Nichi – The Mandatory Mooch

  5. Love the ease of this crock pot dish. Would be great with some rice to soak up the great sauce. Thanks for sharing on Thursdays Treasures

  6. I made the crockpot teriyaki chicken tonight just like instructed. Everyone, including me refused to eat it. Tasted like it had an alcohol base in it. I cooked it on low for 6 hours and the chicken breast were extremely dry. Sounded good. Not sure where I went wrong. Had to throw the whole pot out and ate the left overs from the chicken cacciatore that Iade off this website last night that was excellent!

    • That’s odd, perhaps it was the teriyaki sauce that was used. Have had no issues like that personally.

  7. I made this and no one would eat it. It had a very strange flavor like a previous poster said. I threw out the whole batch.

  8. I am confused – at what point do you put this in the freezer? After crockpot cooking and then reheat? Or do you assemble the ingredients and put them in a freezer and then take out the night before to thaw and put them in the crock pot to cook that day? Also, do you know if rice can be frozen – I hate to just make the main meal and then have side dishes to clean (rice cookers, etc)

  9. If it is frozen, how long and at what temp do you cook it in the crockpot?

    • We suggest thawing the freezer bag in the refrigerator overnight prior to adding to slow cooker. Recipe states temp is low for 6-7, but all slow cookers do vary. Enjoy 🙂

  10. Hi,

    I purchased some boneless, skinless chicken breasts today, assembled a few of the recipes (6 meals nicely tucked in the freezer tonight!), and was thinking about going back to the grocery store to buy more chicken breasts, since they are on sale this week. However, I wondered what your thoughts are on the pages after pages online about boneless skinless chicken breasts not being suited to slow-cooking because they inevitably dry out. One person said the only way to hope to retain any moisture at all is to cook on high so that the cooking happens fast rather than slow. I also noticed that some of the people leaving comments on some of the recipes here have experienced dry chicken. I’ve always preferred thighs, drumsticks and love the skin, but am dieting and went to the skinless chicken breast to reduce calories. Do you have any thoughts, recommendations or tips that could be useful in making sure that our boneless skinless chicken in your recipes are tender and juicy?

    • I think some people like chicken in the crock pot – and some don’t. I don’t think chicken in the crock pot is any drier than chicken in the oven (I detest dry chicken lol). I don’t do anything on high – just not my style.

      I would say go get some more chicken breasts – but I love a great sale 🙂 lol if you hate it in the crock pot – you could always do these meals in the oven 🙂

    • I have had dry chicken in the crock pot before but since I have been using Market Day (GFS) chicken steaks I have not had any problem. I think it all depends on how fresh the chicken is and the type.

    • I found with chicken meals, 3-4 hours on high comes out great. Moist and yummy.

  11. Shirley says

    How do you freeze rice and reheat it? Ove never heard that you could

    • Heather says

      Don’t freeze the rice 😉 make it the day of (I buy frozen rice that steams in the bag 😉 )


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