Slow Cooker Teriyaki Chicken is a flavorful and comforting dish that effortlessly blends sweet and savory flavors. This slow-cooked meal features tender, shredded chicken simmered in a homemade teriyaki sauce made from soy sauce, honey, garlic, and ginger—ingredients that offer richness, warmth, and that familiar umami kick we all love in Asian-inspired meals. It’s a perfect recipe to throw together in the morning, let cook throughout the day, and enjoy when you’re ready for a no-fuss dinner.
This dish is also wonderfully adaptable and family-friendly. Whether served over fluffy white rice, nestled into lettuce cups, or piled into meal prep bowls with steamed vegetables, its flavor-packed versatility can’t be overstated. With minimal prep and just a few pantry staples, you can create something that tastes like it came from your favorite takeout spot—only healthier, fresher, and even more satisfying. You’ll love the simplicity and richness of this slow cooker classic.
Why You’ll Love This Recipe:
• Set It and Forget It: The slow cooker does all the hard work—just add ingredients and walk away.
• Homemade Sauce: Rich, thick, sweet-and-savory teriyaki sauce made with pantry staples.
• Crowd Pleaser: Kids and adults alike love this dish. It’s a guaranteed dinner win!
Ingredients:
• 1 1/2 pounds boneless skinless chicken breasts
• 2 teaspoons garlic, minced
• 2 teaspoons ginger, minced
• 1/4 cup honey
• 3 tablespoons brown sugar
• 1/2 cup low sodium soy sauce
• 2 teaspoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1/4 cup cold water
• 2 tablespoons cornstarch
• 1 tablespoon sesame seeds
• 2 tablespoons sliced green onions
Instructions:
Step 1: Prepare the Chicken
• Place the boneless, skinless chicken breasts into your slow cooker, making sure they’re arranged in a single layer.
Step 2: Mix the Teriyaki Sauce
• In a small bowl, whisk together the minced garlic, minced ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar until smooth and combined.
Step 3: Add Sauce to Chicken
• Pour the sauce mixture over the chicken, ensuring all pieces are well coated.
Step 4: Cook the Chicken
• Cover and cook on HIGH for 3 hours or LOW for 5–6 hours, until the chicken is fully cooked and tender enough to shred easily.
Step 5: Shred the Chicken
• Remove the chicken from the slow cooker and shred it using two forks. Set aside in a bowl.
Step 6: Thicken the Sauce
• Strain the cooking liquid through a fine mesh sieve into a medium saucepan to remove any solids.
• Place the saucepan over medium-high heat and bring the sauce to a simmer.
Step 7: Make Cornstarch Slurry
• In a small bowl, whisk together the cornstarch and cold water until smooth.
• Pour the slurry into the simmering sauce and cook, stirring constantly, for 1–2 minutes, until thickened.
Step 8: Combine and Serve
• Pour the thickened teriyaki sauce over the shredded chicken and toss until fully coated.
• Sprinkle with sesame seeds and sliced green onions. Serve warm over rice, noodles, or vegetables.
Tips:
• Use Chicken Thighs: For extra juicy results, try using boneless skinless chicken thighs instead of breasts.
• Control the Sweetness: Reduce the honey and brown sugar slightly for a less sweet sauce.
• Add Spice: For a spicy twist, add red pepper flakes or sriracha to the sauce.
• Double the Sauce: Like your rice or noodles extra saucy? Double the sauce ingredients for more generous coverage.
• Go Gluten-Free: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Storage Options:
• Refrigerator: Store leftover teriyaki chicken in an airtight container for up to 4 days. Reheat in a skillet or microwave with a splash of water to loosen the sauce.
• Freezer: Let the chicken cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
• Meal Prep: Divide chicken into meal prep containers with rice and veggies for ready-to-go lunches or dinners throughout the week.
