Chicken thighs slow cook in a honey teriyaki sauce, then ramen noodles, broccoli, and red bell pepper go straight into the crockpot for the last 20 minutes. That's the whole method for this crockpot teriyaki chicken and noodles: one pot, a sauce you stir together right in the crockpot, and a sweet-and-savory finish with no brown sugar. Make it with coconut aminos and brown rice ramen and it's gluten-free and dairy-free.

Chicken, noodles, broccoli, and red bell peppers in a slow cooker, mixed with sauce and garnished with chopped green onions. Metal tongs rest on the noodles, ready for serving. — Screenshot

Dinner 🤝 Crockpot

The crockpot is running a lot of our weeknights right now. Between school and activities, the dinners that actually happen are the ones already cooking before the day gets busy. Teriyaki noodles were next on my list, but most crockpot teriyaki recipes I came across were way too sweet. So I made the version I wanted - honey instead of brown sugar, and ramen cooked right in the pot.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

The sauce is the easiest part! You stir it together in the crockpot before the chicken even goes in. Enjoy!

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

Want teriyaki without the slow cooker? My skillet teriyaki chicken thighs come together in one pan on the stovetop, and my teriyaki salmon noodles are a personal favorite. New to my crockpot series? Start with my crockpot chicken tortilla soup!

Ingredients & Notes

Honey - The only sweetener in the sauce, no brown sugar.
Soy sauce or coconut aminos - Use coconut aminos to keep it gluten-free.
Sesame oil, rice vinegar, garlic, and ginger - These round out the teriyaki sauce.
Arrowroot starch - Thickens the sauce right in the crockpot, and it stays glossy throughout.
Chicken thighs - Breasts will work too but thighs are tender and flavorful.
Ramen noodles: I used brown rice ramen. I've tested bucatini, and it didn't hold the sauce well so stick with a thinner noodle.
Broccoli and red bell pepper: One crown and one pepper. I used more in my first test and trimmed it back.
Low-sodium chicken broth: It gives the ramen the liquid it needs to cook in the pot.
Green onions and sesame seeds: For topping.

How to Make Crockpot Teriyaki Chicken & Noodles

A close-up of a slow cooker filled with a brown, chunky liquid sauce or broth, possibly with garlic or onions, sitting on a kitchen countertop. — **Step 1** : Mix together the sauce.

Raw chicken pieces mixed with chopped onions and sauce inside a black slow cooker, ready to be cooked. — **Step 2** : Add the onions and chicken and cook.

Shredded chicken in a thick brown sauce cooking inside a black slow cooker, with kitchen counters and cabinets visible in the background. — **Step 3** : Pull the chicken.

A slow cooker filled with uncooked ramen noodles, broccoli, red bell peppers, chicken, and sauce, with metal tongs resting inside. — **Step 4** : Add the vegetables, ramen, and broth and cook.

Noodles with chicken, broccoli, and red bell peppers in a slow cooker, with metal tongs resting on top, ready to serve. — **Step 5** : Break up the noodles and toss with the sauce.

A crockpot filled with cooked noodles, broccoli, chicken, red bell peppers, chopped green onions, and sesame seeds in a savory sauce. — **Step 6** : Top with green onions and sesame seeds and serve.

Tips

Noodles cook on LOW. If you cooked the chicken on HIGH, switch to LOW before the noodles go in.
Pull the chicken in the pot. The chicken will be tender enough to fall apart with tongs. Pull it in the pot for easier clean up!
Prefer your noodles separate? Cook them on the stovetop, then add them to the crockpot and toss in the sauce.

How to Store Leftover Teriyaki Salmon

Store leftovers in an airtight container in the fridge for up to 2 days. I reheat mine in a skillet on the stove, but the microwave works too. The noodles soften the longer they sit, so this is best eaten fresh.

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