Slow Cooker Teriyaki Chicken Recipe

If you’re craving a meal that’s both effortless and bursting with flavor, I’ve got just the thing for you: this Slow Cooker Teriyaki Chicken Recipe. It’s one of those dishes that feels like a little kitchen magic—just throw everything in your slow cooker, go about your day, and come back to tender, shredded chicken swimming in a rich, sweet-savory teriyaki sauce. I promise, once you try this recipe, it’ll become one of your go-to weeknight dinners.

this Recipe

Ingredients You’ll Need

These ingredients come together to create a balanced teriyaki sauce that’s sweet, tangy, and just a little bit nutty from the sesame oil. When shopping, look for fresh ginger and garlic to really brighten up the dish.

• Boneless skinless chicken breasts: Perfect cooking in the slow cooker, shredding beautifully for easy serving.
• Garlic (minced): Fresh is best to give the sauce that classic aromatic kick.
• Ginger (minced): Adds warmth and a subtle zing that accents the sweetness.
• Honey: Natural sweetener that helps balance the salty soy sauce.
• Brown sugar: Adds depth and caramel notes to the sauce.
• Low sodium soy sauce: Controls saltiness so the flavors shine through without overpowering.
• Toasted sesame oil: A little goes a long way; it brings a rich, nutty flavor.
• Rice vinegar: Gives a gentle acidity to balance the sweetness.
• Cold water: For mixing with cornstarch to thicken the sauce later.
• Cornstarch: Locks in that perfect sauce consistency without being gloopy.
• Sesame seeds: For garnish and a subtle crunch.
• Sliced green onions: Bright, fresh finish to the finished dish.

Variations

I love how flexible this Slow Cooker Teriyaki Chicken Recipe is — you can easily adapt it to suit your mood or what’s in your fridge. Don’t hold back from making it your own!

• Add veggies: Toss in sliced bell peppers or broccoli during the last hour of cooking for extra color and nutrition — my family loves this twist!
• Spice it up: If you like a little heat, stir in some crushed red pepper flakes or sriracha before cooking.
• Use thighs instead: I sometimes swap chicken breasts for thighs for juicier meat — it works beautifully.
• Make it gluten-free: Just swap soy sauce for tamari and you’re all set.

How to Make Slow Cooker Teriyaki Chicken Recipe

Step 1: Prep and Layer Your Ingredients

Start by placing the chicken breasts at the bottom of your slow cooker. No need to brown them first — this recipe is all about simplicity. Then whisk together your garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar. The scent of this mixture will make you excited for what’s coming! Pour that glorious sauce right over the chicken, ensuring every piece gets coated. Cover and set your slow cooker on HIGH for 3 hours or LOW for 5-6 hours, depending on your schedule.

Step 2: Shred and Strain

After cooking, remove the chicken breasts and use two forks to shred them. I discovered that warm chicken shreds the easiest — so don’t wait too long! Meanwhile, pour the sauce through a fine mesh strainer into a saucepan to catch any solids; this gives your sauce a silky-smooth texture.

Step 3: Thicken and Toss

Place the saucepan on your stove over medium-high heat and bring the sauce to a simmer. In a small bowl, mix the cornstarch with cold water until dissolved, then slowly whisk this slurry into your simmering sauce. Give it about 1-2 minutes as it thickens perfectly — not too runny, not too jelly-like. Once thickened, toss your shredded chicken back into the sauce, coating it all evenly. Sprinkle with sesame seeds and sliced green onions before serving.

How to Serve Slow Cooker Teriyaki Chicken Recipe

Garnishes

I always top mine with a sprinkle of toasted sesame seeds and fresh green onions—they add a lovely crunch and brightness that balances the rich sauce perfectly. If you’re feeling fancy, a few thinly sliced red chili peppers or a dash of toasted nori flakes can add a gourmet touch.

Side Dishes

This teriyaki chicken shines when served over a bed of steamed jasmine rice—it soaks up all that delicious sauce beautifully. I also like pairing it with sautéed stir-fried vegetables or a simple cucumber salad for a refreshing crunch. On busy nights, steamed broccoli or snap peas are my quick go-tos.

Creative Ways to Present

A fun way I’ve served this for dinner parties is in lettuce wraps—lettuce cups hold the shredded chicken with sauce perfectly for a hands-on experience. You can even toss the chicken into a rice noodle bowl with fresh herbs for a vibrant Asian-inspired meal that wows guests.

Make Ahead and Storage

Storing Leftovers

After eating, I store leftovers in an airtight container in the fridge for up to 3 days. The chicken stays juicy, and the sauce thickens slightly overnight, which actually makes it taste even better the next day.

Freezing

This Slow Cooker Teriyaki Chicken Recipe freezes wonderfully. I portion it out into freezer-safe containers and freeze for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

I reheat leftovers gently on the stovetop over low heat, adding a splash of water or extra soy sauce if the sauce has thickened too much. This way, the chicken doesn’t dry out and tastes just as amazing as fresh.

FAQs

Final Thoughts

This Slow Cooker Teriyaki Chicken Recipe is a kitchen lifesaver that combines simplicity with incredible flavor. It’s one of those dishes I happily make over and over, knowing it’ll please everyone at the table with minimal effort from me. I truly hope you enjoy making it as much as I do — and don’t forget to customize it your way. Happy cooking, friend!

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