If you’re searching for a no-fuss meal that balances savory, sweet, and tangy flavors in every bite, Slow Cooker Chicken Teriyaki is about to become your new weeknight hero. Imagine melt-in-your-mouth chicken that’s been soaking up a rich teriyaki sauce while you go about your day, all coming together with minimal effort. This dish is everything you crave in takeout, but it’s healthier, cozier, and fills your whole kitchen with the kind of welcoming aroma that signals something delicious is on its way to your table.
Ingredients You’ll Need
One of the best parts about Slow Cooker Chicken Teriyaki is how it turns such a short list of everyday ingredients into something utterly crave-worthy. Each component plays an important role in building layers of flavor and keeping the chicken juicy and satisfying.
- Chicken Thighs: Tender, juicy, and perfect for the slow cooker because they don’t dry out during the long cook time.
- Low-Sodium Soy Sauce: The base of the teriyaki sauce, bringing deep umami and savory notes without too much salt.
- Honey: Adds the natural sweetness that balances out the salty and tangy flavors.
- Rice Vinegar: Lifts the sauce with a gentle acidity, giving it that classic teriyaki tang.
- Sesame Oil: Just a tablespoon perfumes the entire dish with a toasty, nutty aroma.
- Fresh Grated Ginger: Gives the sauce a fresh, slightly peppery zing that makes each bite pop.
- Garlic (minced): Infuses bold undertones for irresistible depth.
- Cornstarch: Thickens the sauce to that glossy, sticky-sweet consistency you know and love.
- Water: Used to dissolve the cornstarch and help the sauce thicken evenly at the end.
- Sesame Seeds (optional): A simple sprinkle for a little crunch and authentic finish.
- Green Onions (sliced, for garnish): Add a burst of herby freshness and a pop of color to your plate.
How to Make Slow Cooker Chicken Teriyaki
Step 1: Layer the Chicken
Place your boneless, skinless chicken thighs right at the bottom of your slow cooker. This direct contact will let them soak up all the incredible flavors from the sauce as everything bubbles away. Don’t worry about crowding them; they’ll shrink and tenderize beautifully during cooking.
Step 2: Whisk Together the Sauce
In a small mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk until everything is thoroughly blended, and inhale that deliciously fragrant mix—it’s a sneak preview of what’s to come!
Step 3: Coat the Chicken and Slow Cook
Pour your luscious teriyaki sauce evenly over the chicken thighs, ensuring every piece is bathed in flavor. Pop on the slow cooker lid and set it to cook: 4–5 hours on low for the most tender results, or 2–3 hours on high if you’re short on time. Both options promise delightfully juicy chicken.
Step 4: Shred the Chicken
Once the cooking time is up and your kitchen smells heavenly, carefully remove the chicken to a large plate. Use two forks to gently shred it—it should fall apart effortlessly, soaking up shady nooks of sauce as it waits for its grand return to the pot.
Step 5: Thicken the Sauce
In a separate bowl, whisk the cornstarch with water to create a smooth slurry. Stir this mixture into the sauce left in the slow cooker, then switch to high heat for about 15–20 minutes. The sauce will thicken up to that classic glossy, sticky-sweet finish.
Step 6: Finish and Serve
Add the shredded chicken back into the velvety sauce, tossing to coat every shred. Let it simmer together for a few final minutes while you prep your serving choices. Then, ladle your Slow Cooker Chicken Teriyaki over rice, and get ready to dig in!
How to Serve Slow Cooker Chicken Teriyaki
Garnishes
For the perfect finishing touch, sprinkle your Slow Cooker Chicken Teriyaki with a generous handful of sesame seeds and plenty of green onions. These simple toppers add a subtle crunch, bright color, and a burst of fresh flavor that makes every serving feel special.
Side Dishes
This saucy, savory main begs to be served over a fluffy bowl of steamed white or brown rice. If you want to go the extra mile, try a scoop of simple fried rice, or add a side of roasted broccoli or snap peas for irresistible crunch and color.
Creative Ways to Present
Got leftovers? Transform Slow Cooker Chicken Teriyaki into something new: stuff it into steamed buns, pile it into lettuce wraps, or wrap it in a nori sheet with a bit of sushi rice for a fun play on teriyaki hand rolls. This dish loves to be reimagined!
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken teriyaki in an airtight container in the fridge for up to four days. The flavors deepen over time, so don’t be surprised if the leftovers taste even better the next day!
Freezing
Slow Cooker Chicken Teriyaki freezes beautifully. Simply portion cooled chicken and sauce into freezer-safe bags or containers, squeeze out as much air as possible, and freeze for up to three months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, warm gently in a saucepan over medium-low heat or in the microwave, adding a splash of water if needed to loosen the sauce. Stir well so every bite is coated and steamy-hot before serving.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer, but chicken thighs tend to stay more moist and flavorful through slow cooking. If you opt for breasts, just keep an eye out to ensure they don’t dry out.
Is Slow Cooker Chicken Teriyaki good for meal prep?
Absolutely! This recipe is great for meal prepping; just cook a batch on the weekend, portion it out, and enjoy flavorful, homemade lunches or dinners all week long.
Can I make this recipe gluten free?
To make Slow Cooker Chicken Teriyaki gluten free, simply swap the soy sauce for a certified gluten-free brand or use tamari. All the other ingredients should be naturally gluten free, but it’s always good to double-check labels.
What vegetables can I add to the slow cooker?
Add sliced bell peppers, snap peas, broccoli florets, or carrots during the last hour of cooking for extra nutrition and crunch. Just be sure not to add them too early so they retain some texture.
How spicy is this recipe?
By default, this dish is more sweet and savory than spicy, but you can easily add a pinch of red pepper flakes or a drizzle of sriracha if you want to dial up the heat to match your personal taste.
Final Thoughts
If you’re ready for a delicious dinner with almost no hands-on time, I can’t recommend Slow Cooker Chicken Teriyaki enough. Its easy prep, crowd-pleasing flavors, and versatility make it a go-to recipe you’ll turn to time and time again. Trust me—once you dig into your first bite, you’ll see why this dish is such a favorite!
Print
Slow Cooker Chicken Teriyaki Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
Tender, flavorful Slow Cooker Chicken Teriyaki made with juicy chicken thighs and a sweet-savory sauce. Perfect for an easy weeknight dinner.
Ingredients
Chicken Teriyaki:
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons fresh grated ginger
- 3 garlic cloves, minced
Thickening Slurry:
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnish:
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced for garnish
Instructions
- Prepare Chicken: Place chicken thighs in the slow cooker.
- Mix Sauce: Whisk soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Pour over chicken.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours until tender.
- Shred Chicken: Remove chicken, shred, and set aside.
- Thicken Sauce: Whisk cornstarch and water, add to sauce in slow cooker. Return shredded chicken, stir, and cook for additional 15–20 minutes.
- Serve: Serve over rice, garnish with sesame seeds and green onions.
Notes
- Chicken breasts can be used instead of thighs for a leaner option.
- Add red pepper flakes for a spicier kick.
- Great for meal prep and freezes well.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 275
- Sugar: 10g
- Sodium: 690mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 135mg
