If you’re searching for a crowd-pleasing weeknight dinner that’s both easy and absolutely delicious, Slow Cooker Chicken Teriyaki is the answer. This Asian-inspired recipe transforms simple, wholesome ingredients into a dish that’s juicy, sweet-savory, and deeply satisfying, all thanks to hands-off slow cooking. Whether you’re serving family, meal prepping, or entertaining friends, this recipe delivers big on flavor with minimal effort—and the kitchen will smell incredible while it simmers away!
Ingredients You’ll Need
You only need a handful of pantry staples and fresh ingredients to whip up this Slow Cooker Chicken Teriyaki, and each plays an important role in building the irresistible taste and glossy look of the final dish. Don’t skip the garnishes—they’re the finishing touch that makes every bite sing!
- Chicken thighs: Extra flavorful and remain incredibly tender after slow cooking—thighs are perfect for soaking up teriyaki sauce.
- Low-sodium soy sauce: The essential salty-savory base for your sauce; using low-sodium keeps things balanced.
- Honey: Brings natural sweetness and a lovely sticky finish to the sauce.
- Brown sugar: Deepens the sweetness and caramel notes that make teriyaki so addicting.
- Rice vinegar: Offers brightness and a gentle tang that balances the sweet and salty flavors.
- Sesame oil: Infuses the dish with a delicate, nutty aroma that captures classic Asian cuisine.
- Garlic (minced): Fresh garlic gives the sauce a bold, aromatic punch that just can’t be beat.
- Fresh ginger (grated): Adds gentle heat and zesty freshness—a little goes a long way!
- Black pepper: Enhances the overall flavor with subtle spice.
- Cornstarch: The secret to a silky, thick teriyaki glaze when mixed with water.
- Cold water: Helps dissolve cornstarch into a smooth slurry for thickening.
- Sliced green onions and sesame seeds (optional): Sprinkle over the top for extra color, crunch, and a restaurant-style flourish.
- Cooked white rice: The perfect soft, fluffy base for soaking up every drop of sauce.
How to Make Slow Cooker Chicken Teriyaki
Step 1: Prepare the Chicken
Start by laying the boneless, skinless chicken thighs in a single layer at the bottom of your slow cooker. If you like, you can trim extra fat, but don’t be shy—thighs are super forgiving and become melt-in-your-mouth tender after slow cooking. Using thighs instead of breasts really guarantees a richer, juicier result in your Slow Cooker Chicken Teriyaki.
Step 2: Mix Up the Teriyaki Sauce
In a mixing bowl, whisk together the low-sodium soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Take a moment to inhale the fragrance—the combo of garlic and ginger is irresistible! Pour this delightful mixture right over the chicken in the slow cooker, making sure every piece is nestled in that savory-sweet sauce.
Step 3: Cook Low and Slow
Place the lid on the slow cooker and set it to cook on low for 4 to 5 hours, or on high for 2 to 3 hours. The magic here is truly “set it and forget it”—the chicken soaks up all that luscious teriyaki flavor as it gently bubbles away. You’ll know it’s ready when the chicken is fork-tender and easily shreds apart.
Step 4: Shred the Chicken
Once the chicken is cooked through, carefully transfer it to a plate or cutting board. Shred the meat using two forks; it should pull apart effortlessly. Don’t skip this step—shredded chicken gives you more surface area for the glossy sauce to cling to later.
Step 5: Thicken the Sauce
In a small bowl, make a slurry by whisking together the cornstarch and cold water until totally smooth. Stir this mixture into the sauce left in the slow cooker. Bump the heat up to high and cook, uncovered, for about 10 to 15 minutes. Watch as the sauce transforms from thin and runny to a perfectly thick, shiny teriyaki glaze—it’s pure magic!
Step 6: Combine and Serve
Finally, return the shredded chicken to the slow cooker and stir generously until all the meat is coated in that gorgeous sauce. Let it sit for a couple minutes to soak up every last bit of flavor. It’s officially time to spoon your Slow Cooker Chicken Teriyaki over steaming bowls of rice, top with green onions and sesame seeds, and savor every single sticky bite.
How to Serve Slow Cooker Chicken Teriyaki
Garnishes
Never underestimate the power of a good garnish! Sprinkle your Slow Cooker Chicken Teriyaki with sliced green onions and a scattering of toasted sesame seeds. Not only do they give your dish a pop of color and texture, but they also add a fresh, nutty finish that truly completes each serving.
Side Dishes
This dish practically begs for cozy sides. Fluffy steamed white rice is a classic, soaking up every drop of that irresistible teriyaki sauce. If you want to round things out, try serving with crunchy stir-fried veggies, steamed broccoli, snap peas, or even a crisp cucumber salad for a hint of coolness.
Creative Ways to Present
To impress guests or simply switch things up at home, pile the teriyaki chicken onto lettuce cups, stuff it into soft buns for Asian-inspired sliders, or serve over rice noodles for a twist on a classic. Leftovers also make incredible grain bowls with edamame, shredded carrots, and a drizzle more sauce!
Make Ahead and Storage
Storing Leftovers
Let any leftover Slow Cooker Chicken Teriyaki cool completely before dividing into airtight containers. Stored in the fridge, it will stay fresh and amazing for up to 4 days, making it great for weekday lunches or dinner meal prep. Be sure to include a bit of sauce in each portion to keep things moist and flavorful.
Freezing
This recipe freezes beautifully! For best results, portion the chicken and sauce into freezer-safe bags or containers. Press out extra air, seal, and freeze for up to 3 months. To thaw, simply move it to the refrigerator overnight. The flavors only get better as they meld together.
Reheating
Reheat Slow Cooker Chicken Teriyaki gently on the stovetop or in the microwave until hot and steamy. Add a splash of water or chicken broth if needed to loosen the sauce. Stir well, garnish, and enjoy—just like fresh!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts work well if you prefer a leaner protein, but keep in mind that thighs offer a richer, juicier texture in Slow Cooker Chicken Teriyaki. If using breasts, watch closely to avoid overcooking.
Is this recipe gluten-free?
It can be! Just swap the regular soy sauce for a certified gluten-free tamari or coconut aminos, and you’re good to go. Every other ingredient in Slow Cooker Chicken Teriyaki is naturally gluten-free.
How can I make it spicier?
To add a bit of heat, sprinkle in a pinch of red pepper flakes or stir in a touch of sriracha to the sauce before cooking. You’ll get that perfect balance of sweet, savory, and spicy in your Slow Cooker Chicken Teriyaki!
What other proteins can I use?
While chicken is classic, you can try this method with pork tenderloin or even tofu for a vegetarian twist. Just be sure to adjust cooking times as needed so your protein is perfectly tender and flavorful.
Can I double the recipe?
Yes! Slow Cooker Chicken Teriyaki is a fantastic recipe for doubling—just use a larger slow cooker and be sure the meat is submerged in sauce for best results. You might need an extra 30 minutes of cooking time if your cooker is packed full.
Final Thoughts
This Slow Cooker Chicken Teriyaki is truly a winner for home cooks and food lovers alike—full of bold flavors, incredibly easy, and so versatile. Give it a try, share it with someone you love, and don’t be surprised when it earns a permanent spot in your dinner rotation!
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Slow Cooker Chicken Teriyaki Recipe
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Chicken Teriyaki recipe is a delicious and easy way to enjoy Asian-inspired flavors at home. Tender, juicy chicken thighs simmered in a sweet and savory teriyaki sauce, served over fluffy white rice.
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken thighs
Teryaki Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- ¼ teaspoon black pepper
Additional:
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- sliced green onions and sesame seeds for garnish (optional)
- cooked white rice for serving
Instructions
- Place the chicken in the slow cooker: Arrange the chicken thighs in the slow cooker.
- Prepare the teriyaki sauce: In a medium bowl, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper. Pour the sauce over the chicken.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken from the slow cooker, shred it using two forks, and set aside.
- Thicken the sauce: In a small bowl, mix cornstarch and cold water to make a slurry. Stir the slurry into the sauce in the slow cooker and cook on high for 10–15 minutes until the sauce thickens.
- Combine: Return the shredded chicken to the sauce, stirring to coat evenly.
- Serve: Serve the chicken over cooked white rice, garnished with green onions and sesame seeds, if desired.
Notes
- You can use boneless chicken breasts for a leaner option.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 310
- Sugar: 16g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 135mg
