Slow Cooker Teriyaki Chicken
Some recipes earn a permanent spot in the weekly dinner rotation, and this Slow Cooker Teriyaki Chicken is one of them. It takes only a few minutes of prep, relies on pantry staples, and delivers tender, shredded chicken coated in a glossy, homemade teriyaki sauce. It’s the kind of comforting, low-effort meal that feels like takeout — without leaving the house.
Why You’ll Love It
This dish is perfect for busy days because the slow cooker does all the work. It’s budget-friendly, kid-approved, and great for meal prep since leftovers reheat beautifully. The sweet-savory sauce tastes restaurant-quality but uses simple ingredients like soy sauce, honey, garlic, and ginger.
“So simple and flavorful — everyone went back for seconds. Definitely a keeper!”
How to Make It
Start by placing boneless, skinless chicken breasts in your slow cooker. Whisk together garlic, ginger, soy sauce, honey, brown sugar, sesame oil, and rice vinegar, then pour it over the chicken. Cook on high for about 3 hours or low for 5–6 hours, until the chicken is tender enough to shred.
Remove the chicken, strain the cooking liquid into a saucepan, and simmer it. Stir in a cornstarch-and-water mixture to thicken, then toss the shredded chicken with the glossy teriyaki sauce. Finish with sesame seeds and sliced green onions.
Ingredients
- Chicken breasts
- Garlic and ginger
- Honey + brown sugar
- Low-sodium soy sauce
- Toasted sesame oil
- Rice vinegar
- Cornstarch + water
- Sesame seeds and green onions
Chicken thighs can be substituted, and coconut aminos or tamari work if you need a gluten-free or lower-sodium option.
Serving Suggestions
Serve over steamed white or jasmine rice, but it’s also great with noodles, quinoa, or cauliflower rice. Add broccoli, snap peas, bell peppers, or bok choy for extra texture and color. Leftovers make fantastic rice bowls or stir-fries the next day.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months — just cool completely first. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce thickens too much.
Tips for Success
- Use low-sodium soy sauce to control saltiness.
- Add vegetables only in the last 30–60 minutes to avoid mushiness.
- Double the sauce if you want extra for rice or noodles.
- Straining the liquid before thickening keeps the sauce smooth.
Variations
- Add pineapple for sweetness and acidity.
- Stir in red pepper flakes or sriracha for heat.
- Substitute maple syrup for honey.
- Use chicken thighs for richer flavor.
FAQs
Can I use frozen chicken?
Yes — just increase the cooking time and ensure it reaches 165°F (74°C).
Can I make it ahead?
Absolutely. It reheats well and works great for meal prep.
Can I thicken the sauce in the slow cooker?
You can, but stovetop thickening produces a smoother, glossier finish.
Slow Cooker Teriyaki Chicken
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Chicken thighs can be substituted.
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 cup low-sodium soy sauce Coconut aminos or tamari work for gluten-free.
- 1/4 cup honey Can substitute with maple syrup.
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1/4 cup rice vinegar
- 2 tbsp cornstarch Mixed with water for thickening.
- 1 cup water For cornstarch mixture.
Toppings
- 2 tbsp sesame seeds
- 2 green onions sliced
Instructions
Preparation
- Place the boneless, skinless chicken breasts in the slow cooker.
- In a bowl, whisk together garlic, ginger, soy sauce, honey, brown sugar, sesame oil, and rice vinegar.
- Pour the sauce mixture over the chicken.
Cooking
- Cook on high for about 3 hours or low for 5–6 hours, until the chicken is tender enough to shred.
- Remove the chicken from the slow cooker and strain the cooking liquid into a saucepan.
- Simmer the strained liquid and stir in a cornstarch-and-water mixture to thicken.
- Toss the shredded chicken with the glossy teriyaki sauce.
Serving
- Finish with sesame seeds and sliced green onions.
- Serve over steamed rice, noodles, quinoa, or cauliflower rice, and add vegetables if desired.