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Slow Cooker Teriyaki Chicken

Highlighted under Category: Hearty Italian Second Courses

Succulent chicken simmers gently in a homemade soy, ginger, and honey glaze until meltingly tender. After slow cooking, the chicken is shredded and reunited with a thickened sauce laced with hints of garlic and sesame. Finished with a sprinkle of green onions and sesame seeds, this dish pairs perfectly with steamed rice. The set-it-and-forget-it method yields juicy, flavorful bites and a glossy sauce that clings to every piece. It's an easy, satisfying main course ideal for busy weeknights or whenever you crave comforting takeout flavors at home.

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Brought to You By Valeria Rossi
Last modified on Mon, 26 May 2025 19:53:37 GMT
Slow Cooker Teriyaki Chicken Save
Slow Cooker Teriyaki Chicken | recipesvaleria.com

Nothing beats the comfort of a hearty bowl of teriyaki chicken, especially when the slow cooker takes care of the work for you. This recipe transforms simple pantry and fridge staples into a glossy homemade teriyaki sauce that clings to tender shredded chicken. You get all the flavor of takeout with the simplicity and ease of slow cooker cooking, making it a family favorite any night of the week.

The first time I made this, we came home from a chilly soccer game to the most amazing smell. Since then, it has become everyone’s most requested weeknight dinner.

Ingredients

  • Boneless skinless chicken breasts: choose plump pieces that feel firm and have little fat for best shredding texture
  • Reduced sodium soy sauce: this brings the signature salty backbone without going overboard
  • Light brown sugar: adds a mellow caramel flavor and helps create that shiny glaze
  • Rice vinegar: pick one that is mild and clear to keep the sauce balanced and tangy
  • Honey: gives a floral sweetness that balances the soy and vinegar
  • Fresh ginger: the fresher the better to bring a little warmth and brightness
  • Garlic cloves: mince them finely for even flavor distribution
  • Chili garlic sauce: this adds gentle heat without overpowering the dish choose your favorite brand
  • Toasted sesame oil: a tiny amount gives a deep nutty aroma
  • Black pepper: freshly ground brings a little bite
  • Cornstarch and cold water for the slurry: this combo thickens the sauce smoothly
  • Green onions and sesame seeds for garnish: look for bright green onions and fresh sesame seeds for perfect color and crunch

Step-by-Step Instructions

Prepare the Chicken:
Trim any extra fat from the chicken breasts and arrange them in a single layer inside your slow cooker insert. This makes sure the sauce covers each piece evenly and the chicken cooks up juicy and flavorful.
Make the Teriyaki Sauce:
In a small mixing bowl, whisk together the soy sauce, light brown sugar, rice vinegar, honey, grated ginger, minced garlic, chili garlic sauce, toasted sesame oil, and black pepper. Keep whisking until the sugar is dissolved and everything smells amazing.
Slow Cook:
Pour the sauce mixture right over the chicken. Put on the lid and cook on LOW for six to seven hours. The low temperature ensures the chicken turns tender enough to shred easily.
Shred the Chicken:
When the cooking time is up, transfer the chicken to a cutting board. Use two forks to shred the meat into bite-sized pieces. Try to work while the chicken is warm so it shreds more easily.
Reduce the Sauce:
Skim off any visible fat from the sauce left in the slow cooker. Pour the sauce into a saucepan and place it over medium heat. Meanwhile, stir the cornstarch and cold water together until smooth, then slowly pour the slurry into the simmering sauce. Keep stirring until it thickens into a glossy glaze, about three to five minutes.
Combine:
Place the shredded chicken back into the slow cooker and pour the thickened sauce over the top. Toss everything well so every piece is coated.
Serve:
Spoon the saucy chicken over bowls of cooked rice and scatter sliced green onions and sesame seeds over each serving for crunch and color.
Slow Cooker Teriyaki Chicken Save
Slow Cooker Teriyaki Chicken | recipesvaleria.com

My favorite part of this recipe is the way the fresh ginger wakes up all the flavors in the sauce. The first time I let my kids help sprinkle the sesame seeds over the top, they called it magic chicken and it stuck ever since.

Storage Tips

Leftover teriyaki chicken keeps well in an airtight container in the fridge for up to four days. For longer storage, freeze cooled portions in freezer-safe containers or bags for up to two months. Reheat gently on the stove with a splash of water to loosen the sauce if needed.

Ingredient Substitutions

If you have chicken thighs instead of breasts, they work just as well for a richer flavor. Coconut aminos can replace soy sauce for anyone eating gluten free or avoiding soy. If chili garlic sauce is too spicy, use a little ketchup and extra garlic for a kid-friendly version.

Serving Suggestions

Spoon the chicken over white rice, brown rice, or cooked quinoa. Add a quick vegetable side like steamed broccoli or snap peas for a full meal. Sometimes I stuff leftovers into a wrap with crunchy slaw for a satisfying lunch.

Cultural History

Teriyaki has Japanese roots and is known for its blend of soy sauce, sugar, and a touch of acid. This recipe uses a slow cooker to bring that same sweet and savory flavor into a busy modern kitchen. Homemade sauce lets you control the sweetness and saltiness, unlike many store-bought options.

Frequently Asked Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and may yield an even juicier result. Adjust the number of pieces as needed.

→ Is it necessary to reduce the sauce on the stove?

Reducing the sauce thickens and concentrates its flavor, making it better for coating the shredded chicken and serving over rice.

→ What are good side dishes for this dish?

Steamed rice is classic, but you can also serve it with sauteed vegetables, stir-fried noodles, or a crisp salad.

→ Can I prep this ahead of time?

Yes, assemble the sauce and add to the cooker in advance. You can also refrigerate leftovers for up to 3 days.

→ How do I prevent the sauce from clumping?

Always mix cornstarch with cold water before adding to hot liquid to ensure a smooth, glossy sauce without lumps.

Slow Cooker Teriyaki Chicken

Shredded chicken in thick ginger-tinged teriyaki sauce, served over rice for a cozy, crowd-pleasing dinner.

Preparation Time
15 minutes
Cooking Duration
370 minutes
Overall Time Required
385 minutes
Brought to You By: Valeria Rossi

Recipe Group: Main Courses

Skill Requirement: Perfect for Beginners

Cuisine Type: American-Asian Fusion

Recipe Output: 6 Number of Servings (Approximately 6 servings)

Diet Preferences: Dairy-Free Alternatives

Required Ingredients

→ Main

01 900 g boneless, skinless chicken breasts

→ Teriyaki Sauce

02 180 ml reduced-sodium soy sauce
03 110 g packed light brown sugar
04 70 ml rice vinegar
05 30 ml honey
06 15 g freshly grated ginger
07 3 cloves garlic, minced
08 10 ml chili garlic sauce
09 7 ml toasted sesame oil
10 1 ml ground black pepper

→ Slurry

11 45 ml cold water
12 24 g cornstarch

→ Garnish

13 sliced green onions
14 sesame seeds

How to Make It

Step 01

Trim excess fat from chicken breasts if needed and arrange them in the base of the slow cooker.

Step 02

In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, honey, fresh ginger, garlic, chili garlic sauce, sesame oil, and black pepper. Whisk thoroughly until integrated.

Step 03

Pour the prepared teriyaki sauce over the chicken breasts. Cover and cook on low heat for 6 to 7 hours until chicken is fully cooked and tender.

Step 04

Remove the cooked chicken to a cutting board and shred finely using two forks.

Step 05

Skim excess fat from the cooking liquid, then transfer the liquid to a saucepan over medium heat.

Step 06

In a separate bowl, mix cold water with cornstarch until smooth. Pour the slurry into the saucepan and stir while heating until the sauce becomes thickened and glossy.

Step 07

Return shredded chicken to the slow cooker. Pour thickened sauce over the chicken and toss until evenly coated.

Step 08

Serve hot over steamed rice, garnished with sliced green onions and sesame seeds as desired.

Additional Information

  1. Always combine cornstarch with cold water before adding to hot liquid to prevent clumping and ensure a smooth sauce consistency.
  2. The recipe yields approximately six servings, but portions may be adjusted as preferred.

Essential Tools

  • Slow cooker
  • Sharp kitchen knife
  • Cutting board
  • Mixing bowls
  • Whisk
  • Saucepan
  • Measuring cups and spoons
  • Forks for shredding

Allergy Notes

Double-check every ingredient for potential allergenic risks. Reach out to your doctor with any concerns.
  • Contains soy
  • Contains sesame

Nutritional Information (Per Serving)

These nutritional details are intended for informational purposes and aren't a substitute for professional guidance.
  • Total Calories: 268
  • Fat Content: 4 grams
  • Carbohydrates: 31 grams
  • Protein Amount: 27 grams