Crock Pot Chicken Teriyaki

Diane Hopson Smith


As I use my crock pot more, I am also experimenting with new seasonings, sauces, etc. Today I added chinese five spice powder and Sriracha Hot Chili Sauce. I've heard about these ingredient but never tried them before. They added wonderful flavor and just the right amount of heat to this dish!

You can use any chicken pieces you prefer and wings with this sauce would be a great appetizer!

I served with rice to which I added carrots, celery, and green onions. I spooned a little of the sauce from the chicken over the rice...Mmmmm good!

Hope you enjoy!

★★★★★ 1 vote
5 Min
4 Hr
Slow Cooker Crock Pot


chicken leg quarters (or chicken pieces you prefer)
salt and pepper to taste
1/2 to 1 tsp
chinese five spice powder
1 1/4 c
chicken marinade teriyaki (i used lee kum kee)
3 Tbsp
sriracha hot chili sauce
1 large
clove of garlic minced
3 to 4 small
green onions, snipped (i used only the green part of the onions)


1Spray crock with PAM or use liner for easier clean up. Place leg quarters in crock pot.
2Combine remaining ingredients and pour over chicken. Set crock on high and cook for 4 hours or set on low for 7 to 8 hours.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Collection: Crock Pot Recipes
Other Tag: Quick & Easy