There’s something so comforting about a recipe that practically cooks itself, isn’t there? Slow Cooker Teriyaki Chicken takes the everyday chicken breast and transforms it into tender, melt-in-your-mouth shreds of savory-sweet goodness. You’ll love how the homemade teriyaki sauce—blending soy sauce, honey, rice vinegar, and a hint of fresh ginger and garlic—slowly infuses every bite. As the hours tick by, your kitchen fills with a gentle waft of warmth and the promise of a meal that’s both comforting and delightfully Asian-inspired. It’s the kind of recipe that makes you feel like a weeknight hero, pulling dinner together with minimal prep and maximum payoff.
The best part? You don’t need to be a seasoned chef to pull this off. Even beginners can master the art of slow cooking with this straightforward, no-fuss method. Whether you’re juggling work deadlines, after-school activities, or simply craving an easy dinner, this dish delivers all the flavor with almost no hands-on time. Grab your slow cooker, whisk together a few pantry staples, and let it do the heavy lifting. When you finally lift that lid—after 4–5 hours on low or 2–3 hours on high—you’ll uncover a crock of succulent chicken bathed in a glossy, homemade teriyaki glaze that’s begging to be spooned over steaming rice or tossed with chewy noodles.
KEY INGREDIENTS IN SLOW COOKER TERIYAKI CHICKEN
Before we dive into the step-by-step, let’s take a moment to appreciate the simple yet flavorful lineup of ingredients that make this dish shine.
- Boneless, skinless chicken breasts
These lean cuts are the star of the show—easy to shred once cooked, they soak up every drop of the teriyaki sauce for a juicy, tender result.
- Soy sauce
The salty, umami backbone of the sauce, bringing depth and richness that perfectly balances the honey’s sweetness.
- Honey
Natural sweetness that caramelizes gently in the slow cooker, sealing in moisture and giving the chicken a luscious glaze.
- Rice vinegar
A touch of acidity that brightens the overall flavor and keeps the sauce from tasting too heavy.
- Brown sugar
Adds a warm, molasses-like sweetness and helps thicken the sauce as it cooks down.
- Minced garlic
Tiny flavor bombs that infuse each shred of chicken with a punch of savory aroma.
- Grated fresh ginger
Delivers a gentle zing and subtle heat, cutting through the sweetness for a well-rounded sauce.
- Cornstarch
The secret to a glossy, thickened sauce—binds the liquid into a clingy glaze.
- Cold water
Mixed with cornstarch to create a slurry, ensuring a smooth, lump-free finish.
- Sesame seeds
Nutty and crunchy, these seeds add a final flourish of texture when sprinkled on top.
- Sliced green onions
Fresh, crisp, and mildly pungent, they brighten each serving with a pop of color and flavor.
HOW TO MAKE SLOW COOKER TERIYAKI CHICKEN
Ready to turn those ingredients into a crowd-pleasing meal? Follow these detailed steps to achieve tender, flavorful chicken with a glossy teriyaki sauce.
1. Place the chicken breasts in the bottom of the slow cooker. Arrange them evenly so each piece gets covered in sauce later and cooks through at the same rate.
2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger. Make sure to whisk vigorously until the sugar is dissolved and the garlic and ginger are evenly distributed.
3. Pour the sauce mixture over the chicken in the slow cooker, ensuring it is evenly covered. Gently tilt the slow cooker or use a spoon to baste the chicken so every piece is coated.
4. Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fully cooked and tender enough to shred easily.
5. Once the chicken is cooked, using tongs, carefully remove it from the slow cooker and place it on a cutting board. Let it rest just a minute to cool slightly for easier handling.
6. Mix the cornstarch and cold water together in a small bowl to create a smooth slurry. This will thicken your sauce without lumps. Add this slurry to the sauce in the slow cooker.
7. Stir the sauce with the slurry in the slow cooker, cover, and turn the heat to high. Allow it to cook for an additional 10–15 minutes, stirring occasionally, or until the sauce thickens to a glossy glaze.
8. While the sauce thickens, shred the chicken using two forks. Pull the meat apart into bite-sized pieces, then place it back in the slow cooker.
9. Once thickened, return the shredded chicken to the slow cooker and stir it into the sauce until well combined. Make sure each shred is coated in that rich, flavorful glaze.
10. Serve the teriyaki chicken over rice or noodles and garnish with sesame seeds and sliced green onions for a pop of color and texture.
SERVING SUGGESTIONS FOR SLOW COOKER TERIYAKI CHICKEN
Elevating your teriyaki chicken to a complete meal is easy with the right accompaniments. Whether you’re aiming for a balanced dinner plate or a fun family-style presentation, these serving ideas will help you make the most of every tender, saucy shred.
- Classic rice bowl
Spoon freshly steamed white or brown rice into a bowl, nestle the teriyaki chicken on top, and drizzle any extra glaze over the surface. Finish with a sprinkle of sesame seeds and green onions for a restaurant-worthy touch.
- Noodle stir
Cook your favorite noodles—udon, soba, or even spaghetti—then toss them lightly with sesame oil before layering on the shredded chicken. The noodles soak up the sauce beautifully, giving you every bit of flavor.
- Crisp veggie side
Pair your chicken with steamed broccoli, snap peas, or blanched bok choy to add bright color and crunch. A quick stir-fry of mixed vegetables in a bit of garlic oil also complements the sweetness of the teriyaki.
- Asian-style wraps
Lay out large lettuce leaves (butter lettuce works great) and fill them with teriyaki chicken, a few carrot matchsticks, and a dash of chili flakes or Sriracha for a hand-held, low-carb twist.
HOW TO STORE SLOW COOKER TERIYAKI CHICKEN
Knowing how to store your leftovers properly ensures you can enjoy this dish again without sacrificing flavor or texture. Follow these guidelines to keep your chicken tasting just as good as the day you made it.
When the chicken has cooled to room temperature—no more than two hours after cooking—portion it into airtight containers. This prevents exposure to air, which can dry out both the meat and the sauce. Store in the refrigerator for up to four days.
- Refrigerator storage
Transfer cooled chicken and sauce into a sealed container. Place on a middle shelf to maintain a consistent temperature, and consume within four days for best quality.
- Freezer storage
For longer storage, freeze portions in zip-top freezer bags, squeezing out extra air before sealing. Lay bags flat to freeze in a thin layer, which helps them thaw quickly and evenly. Use within three months.
- Separate sauce tip
If you plan to freeze the chicken, consider freezing the shredded meat separately from extra sauce. This gives you better control over reheating and prevents the chicken from becoming too soggy.
- Reheating advice
Reheat gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much. For microwave reheating, cover the dish to trap steam and heat in 30-second intervals until warmed through.
CONCLUSION
Slow Cooker Teriyaki Chicken proves that delicious, restaurant-worthy meals don’t have to be complicated or time-consuming. By combining pantry staples like soy sauce, honey, garlic, and ginger, you create a homemade teriyaki sauce that’s better than any takeout. The slow cooker does all the heavy lifting, turning plain chicken breasts into tender, flavorful shreds that are perfect over rice, noodles, or even in crisp lettuce wraps. Whether you’re feeding a busy family, entertaining friends, or meal-prepping for the week, this recipe delivers consistent results every time. Feel free to print this article and save it for later use—you’ll be grateful to have these clear instructions and tips on hand when you’re craving an easy Asian-inspired dinner.
Don’t forget, there’s an FAQ below to answer any lingering questions you might have about substitutions, cooking times, or variations. I’d love to hear how your Slow Cooker Teriyaki Chicken turns out! Share your cooking triumphs, ask questions, or leave feedback in the comments. Whether you’re a slow-cooker beginner or a seasoned pro, your insights and stories make this recipe even more special. Happy cooking, and here’s to many more flavorful, fuss-free meals!
Slow Cooker Teriyaki Chicken
Description
This Slow Cooker Teriyaki Chicken is a savory, sweet delight with tender, shredded chicken coated in a delicious homemade teriyaki sauce. Perfect over rice or noodles!
Ingredients
Instructions
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Place the chicken breasts in the bottom of the slow cooker.
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In a medium bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger.
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Pour the sauce mixture over the chicken in the slow cooker, ensuring it is evenly covered.
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Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
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Once the chicken is cooked, using tongs, carefully remove it from the slow cooker and place it on a cutting board.
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Mix the cornstarch and cold water together in a small bowl to create a slurry. Add this to the sauce in the slow cooker.
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Stir the sauce with the slurry in the slow cooker, cover, and turn the heat to high. Allow it to cook for an additional 10-15 minutes, or until the sauce thickens.
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While the sauce thickens, shred the chicken using two forks.
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Once thickened, return the shredded chicken to the slow cooker and stir it into the sauce until well combined.
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Serve the teriyaki chicken over rice or noodles and garnish with sesame seeds and sliced green onions.
Note
- For a spicier version, add a teaspoon of red pepper flakes to the sauce.
- The sauce can be prepared a day in advance to save time.
- This dish pairs well with steamed vegetables for a complete meal.
- Leftovers make a great filling for Asian-style wraps or sandwiches.
