This easy Crockpot Chicken Teriyaki Noodles recipe combines shredded chicken, broccoli and noodles with a sweet, savory homemade teriyaki sauce for an easy family friendly dinner.
From the recipe collection of Tara Ippolito
If you love an easy crockpot dinner that tastes way better than the effort you put into it, you’re going to love this one. The chicken cooks low and slow right in a homemade teriyaki sauce until it’s tender enough to shred with two forks.
Add some broccoli and toss everything with noodles, and you’ve got a complete dinner in one bowl. The sauce is sweet, savory, garlicky and just a little tangy
and there’s plenty of it to coat those noodles.
Why You’ll Love This Recipe
- Easy to make: The crockpot does almost all of the work.
- Homemade teriyaki sauce: No bottled sauce needed, and you can easily adjust the sweetness to your liking.
- Family friendly: Chicken, noodles and a sweet-savory sauce are usually an easy sell with kids.
- A complete meal: Protein, vegetables and noodles are all covered.
Ingredients
Heres everything you'll need to make this delicious meal. You can find the full ingredients list along with instructions on the recipe card below.
- Chicken – Boneless, skinless chicken breasts or thighs both work. Thighs will be especially tender and juicy.
- Soy sauce – Creates the salty, savory base of the homemade teriyaki sauce. I recommend low-sodium soy sauce if you prefer more control over the saltiness.
- Brown sugar – Adds that classic rich sweetness to the teriyaki sauce.
- Honey – Adds another layer of sweetness while helping create a glossy sauce.
- Garlic – Fresh minced garlic adds tons of flavor.
- Ground ginger – Gives the sauce that warm, slightly spicy teriyaki flavor.
- Sesame oil – A little goes a long way and adds a delicious toasted, nutty flavor.
- Rice vinegar – Balances the sweetness with a little acidity.
- Cornstarch – Helps thicken the sauce so it clings beautifully to the chicken and noodles.
- Onion – Sliced onion cooks down with the chicken and adds flavor to the sauce.
- Broccoli – Adds color, texture and vegetables to the meal.
- Noodles – Japanese-style ramen noodles work great here, but other noodles can be substituted.
- Sesame seeds – Optional garnish, but great for adding a little texture, color and freshness before serving.
How to Make Them
Heres how to make this delicious crockpot meal. You can find the full ingredients list along with instructions on the recipe card below.
- Lightly grease the inside of the crockpot. Add the soy sauce, brown sugar, minced garlic, ground ginger, sesame oil, rice vinegar, honey and cornstarch to the crockpot and whisk until everything is evenly combined. Add the sliced onion and chicken. Turn the chicken a few times in the sauce so that it’s evenly coated.
- Cover and cook on LOW for about 4 hours, or until the chicken is completely cooked through and tender enough to easily shred. Carefully shred the chicken and stir it into the sauce. Add the broccoli and let it cook for another 20 minutes. Add the cooked noodles to the crockpot and gently toss everything together. Let them sit to absorb some of the sauce for 5 minutes. Garnish with sesame seeds, optional, and enjoy!
Pro Tips
- Don’t overcook the noodles. I’d actually cook them just to al dente—or even about a minute shy of the package directions—because they’ll continue absorbing some of that hot teriyaki sauce once you toss them together.
- Add the broccoli toward the end. Putting it in at the beginning will leave you with very soft broccoli. If you like it crisp-tender, steaming it separately is your safest bet.
- Chicken thighs are especially good here. Breasts absolutely work, but thighs are a little more forgiving in the crockpot and stay incredibly tender.
- Taste before adding salt. Soy sauce already brings plenty of saltiness, so you probably won’t need any additional salt.
- Want a thicker sauce? Once the chicken is cooked, if your sauce isn’t as thick as you’d like, you can add a small cornstarch slurry and let it cook a little longer before adding the noodles.
Variations
- Use rice instead: Skip the noodles completely and spoon the chicken, broccoli and teriyaki sauce over steamed white or jasmine rice.
- Use Chicken Breast: Chicken thighs tend to stay a little juicier, while chicken breasts are leaner and shred very easily but they both work.
- Change the vegetables: Try snow peas, bell peppers, carrots, green beans or a combination.
- Make it spicy: Add sriracha, chili garlic sauce or crushed red pepper flakes.
- Try different noodles: Lo mein noodles, udon or even spaghetti can work if that’s what you have.
- Make it extra saucy: If you know you love a lot of sauce on your noodles, you can increase the teriyaki sauce ingredients slightly.
What to Serve With This
This is really a complete dinner all on its own, which is one of the reasons I love it. If you want something on the side, egg rolls, potstickers, edamame or a cucumber salad would all be great.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for about 3–4 days.
The noodles will continue soaking up the sauce as they sit, so leftovers may not be quite as saucy. Add a splash of water or chicken broth before reheating to loosen everything back up.
Reheat individual portions in the microwave or warm them gently on the stovetop until heated through.
Other Easy Crockpot Recipes
I live for a good crockpot recipe on a busy weekday. I've rounded up all My Best Crockpot Recipes so you can find them easily in one place. I highly recommend my Crockpot Swamp Potatoes. They are one of my most popular recipes!
Crockpot Chicken Teriyaki Noodles Recipe
Equipment
- 6 QT Crockpot
Ingredients
- ¾ Cup Soy Sauce
- ¾ Cup Brown Sugar
- 3 Cloves Garlic
- 1 teaspoon Gigner, ground
- 1 teaspoon Sesame Oil
- 1 Tbs Rice Vinegar
- ¼ Cup Honey
- 2 Tbs Corn Starch
- 1.5 Pounds Boneless, Skinless Chicken Thighs
- 1 Cup Broccoli Flourets
- 8 Oz Japanese Style Raman Noodles, cooked- DO NOT OVER COOK THEM
- Sesame Seeds for garnish, optional
Instructions
- Lightly grease the inside of the crockpot. Add the soy sauce, brown sugar, garlic, ground ginger, sesame oil, rice vinegar, honey and cornstarch to the crockpot and whisk until everything is evenly combined.
- Add the sliced onion and chicken. Turn the chicken a few times in the sauce so that it’s evenly coated.
- Cover and cook on LOW for about 4 hours, or until the chicken is completely cooked through and tender enough to easily shred. Carefully shred the chicken and stir it into the sauce.
- Add the broccoli and let it cook for another 20 minutes. Add the cooked noodles to the crockpot and gently toss everything together. Let them sit to absorb some of the sauce for 5 minutes. Garnish with sesame seeds, optional, and enjoy!
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