Slow Cooker Teriyaki Chicken Recipe

There’s something so comforting about a slow cooker meal that fills the house with an irresistible aroma while you go about your day. Teriyaki chicken is one of those dishes that never fails to deliver on flavor, and when made in a slow cooker, it’s practically effortless. The combination of tender, juicy chicken with a rich, sweet, and savory sauce makes this a family favorite. Plus, it’s perfect for meal prep, easy to customize, and tastes just as good (if not better) the next day.

this RECIPE

My first slow cooker teriyaki chicken adventure

I remember the first time I made slow cooker teriyaki chicken. I had just gotten my slow cooker and wanted to make something impressive yet foolproof. After scrolling through countless recipes, I settled on teriyaki chicken because, well, who doesn’t love that sticky, sweet-savory glaze?

I prepped everything in the morning, tossed the ingredients into the slow cooker, and left for work. By the time I came home, my kitchen smelled like a dream—soy sauce, garlic, and ginger mingling in the air. But here’s where I messed up: I forgot to strain the sauce before thickening it. So, instead of a silky, glossy glaze, I ended up with a chunky, slightly lumpy sauce. Still, the taste was incredible, and after a few tweaks, I nailed down the perfect method.

A little history behind teriyaki

Teriyaki, a cooking technique originating from Japan, involves grilling or broiling proteins with a glaze made from soy sauce, sugar, and mirin. The word itself comes from “teri” (glossy sheen) and “yaki” (grill or broil). While traditionally used for fish in Japan, teriyaki-style dishes became widely popular in the U.S., especially with chicken. The addition of ingredients like honey, garlic, and ginger gives it a more Western twist, and slow cooking makes it effortlessly tender.

Let’s talk ingredients: what makes this dish shine

• Chicken breasts: Boneless, skinless chicken breasts work beautifully here, absorbing the flavors while staying tender. You can also use boneless chicken thighs for extra juiciness.
• Garlic & ginger: These two are the backbone of any great teriyaki sauce. Freshly minced is best, but in a pinch, jarred or even powdered versions will work.
• Honey & brown sugar: These provide the signature sweetness. Honey adds a floral depth, while brown sugar gives a hint of molasses richness. If you’re out of one, maple syrup can be a fun swap.
• Soy sauce: Low-sodium soy sauce helps control the saltiness. If you need a gluten-free option, tamari works just as well.
• Toasted sesame oil: Just a tiny bit adds that signature nutty aroma. Be sure to use toasted sesame oil, not regular sesame oil, for the best flavor.
• Rice vinegar: This balances the sweetness and enhances the depth of the sauce. Apple cider vinegar can be a decent substitute.
• Cornstarch & water: This duo creates that thick, glossy sauce we all love. If you prefer a thinner sauce, reduce the cornstarch slightly.
• Sesame seeds & green onions: These are more than just garnish—they add crunch and freshness that take the dish to the next level.

Essential kitchen tools: keep it simple

• Slow cooker: A 4- to 6-quart slow cooker works best for this recipe. If you don’t have one, a Dutch oven on low heat can work too.
• Mixing bowls: For whisking the sauce ingredients together.
• Forks (or a hand mixer!): To shred the chicken. A hand mixer makes this super easy if you’re short on time.
• Saucepan & strainer: To thicken the sauce properly. Straining is key for that smooth texture.

Step-by-step: making slow cooker teriyaki chicken

1. Prep the slow cooker: Place your chicken breasts into the slow cooker. No need to cut them; they’ll shred easily after cooking.
2. Mix the sauce: In a bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar. This is your flavor powerhouse!
3. Cook low and slow: Pour the sauce over the chicken, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is fork-tender.
4. Shred the chicken: Remove the chicken from the slow cooker and use two forks to shred it. Pro tip: A hand mixer speeds this up!
5. Thicken the sauce: Strain the sauce into a saucepan and bring it to a simmer. Mix cornstarch and cold water, then stir it into the sauce. Cook for 1-2 minutes until thickened.
6. Coat the chicken: Pour the thickened sauce over the shredded chicken and mix well.
7. Garnish and serve: Sprinkle with sesame seeds and sliced green onions for that final touch.

Variations and adaptations: make it your own

• Make it gluten-free: Swap the soy sauce for tamari or coconut aminos.
• Use chicken thighs: They add more moisture and richness.
• Go spicy: Add red pepper flakes or a drizzle of sriracha to the sauce.
• Try a pineapple twist: Mix in crushed pineapple for a Hawaiian-inspired teriyaki.
• Make it vegetarian: Substitute the chicken with tofu or mushrooms and adjust the cooking time.

Serving and presentation ideas

This teriyaki chicken is incredibly versatile. Serve it over steamed white or brown rice, cauliflower rice for a low-carb option, or even tucked into lettuce wraps for a fresh take. Garnish with extra green onions, sesame seeds, and maybe a drizzle of spicy mayo for extra flair.

Drink pairings: what goes well with teriyaki chicken?

For a refreshing pairing, try iced green tea or a citrusy yuzu soda. If you’re in the mood for wine, a slightly sweet Riesling balances the dish’s savory-sweet notes. Beer lovers might enjoy a crisp Japanese lager like Sapporo.

Storing and reheating tips

Leftovers? No problem! Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of water to keep it moist.

Scaling the recipe: cooking for a crowd or just one?

• For more servings: Double everything, but use a larger slow cooker so the chicken cooks evenly.
• For fewer servings: Halve the ingredients, but keep the cooking time roughly the same.

Common mistakes and how to fix them

• Sauce too thin? Simmer it a little longer until it thickens.
• Chicken too dry? Use thighs instead of breasts, or cook on LOW for better moisture retention.
• Forgot to strain the sauce? Blend it briefly to smooth out any bits.

Give this slow cooker teriyaki chicken a try!

This dish is one of those reliable, crowd-pleasing meals that you’ll want to make again and again. Whether you’re meal prepping, feeding a hungry family, or just treating yourself, it’s a winner. Let me know how it turns out for you—I’d love to hear any fun twists you put on it!

FAQs

1. Can I use frozen chicken?
Yes! Just add an extra hour of cooking time on LOW.

2. How do I make it less sweet?
Reduce the honey and brown sugar slightly, and add more rice vinegar for balance.

3. Can I make this in an Instant Pot?
Absolutely! Cook on high pressure for 10 minutes, then do a natural release.

4. What veggies go well with this?
Broccoli, bell peppers, or snap peas are great additions—just toss them in during the last hour.

5. Can I meal prep this?
Yes! It stores well and can be used in rice bowls, wraps, or salads all week.

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