Slow Cooker Teriyaki Chicken is your ticket to an effortless dinner that feels anything but simple. Tender chicken breasts bathe in a silky, dark sauce that’s both sweet and savory, melding soy sauce, brown sugar, honey, garlic, and ginger into a flavor bomb. You’ll love how the slow cooker does all the heavy lifting: set it, forget it, and let time transform humble ingredients into succulent morsels you’ll savor bite after bite. Meal prep becomes a breeze when you can just toss everything in before work or early afternoon, then come home to a kitchen filled with a rich, inviting scent that practically begs you to dig in.
This recipe takes shredded chicken to new heights, coating each strand in a glossy teriyaki glaze that clings perfectly to fluffy white rice or crisp lettuce wraps. As you shred the chicken with a couple of forks, you’ll notice each piece soaking up more of that sweet-savory goodness. And when you finish it off with a thickened sauce that’s been simmered to perfection, it’s as if the dish comes alive with depth and texture. From busy weeknights to casual weekend gatherings, this Slow Cooker Teriyaki Chicken hits every note of comfort, ease, and unforgettable taste.
KEY INGREDIENTS IN SLOW COOKER TERIYAKI CHICKEN
Every ingredient in this recipe plays a starring role, contributing layers of flavor, balance, and texture. From the hearty chicken breasts that form the base of the dish to the garnishes that add a final pop, these elements work together in perfect harmony.
- Chicken breasts: Boneless and skinless for lean protein that shreds easily once cooked, providing the foundation for a tender, hearty dinner.
- Soy sauce: Delivers the umami backbone, infusing the dish with a deep, salty richness that balances the sweetness of sugar and honey.
- Water: Helps dissolve sugars and distributes heat evenly, ensuring the sauce penetrates the chicken.
- Brown sugar: Brings a molasses-like sweetness and hints of caramel, rounding out the savory notes of the soy sauce.
- Honey: Adds natural sweetness and a glossy finish to the sauce, enhancing its stickiness and depth.
- Rice vinegar: Introduces a gentle tang that cuts through the sweetness, creating a well-rounded flavor profile.
- Minced garlic: Offers aromatic warmth and a punch of savory complexity with every bite.
- Ground ginger: Infuses a subtle spiciness and warmth, complementing the garlic and adding an authentic Asian touch.
- Cornstarch: Acts as a thickening agent to transform the cooking liquid into a luscious glaze.
- Cold water: Used to create a smooth cornstarch slurry that prevents clumping and ensures even thickening.
- Sesame seeds: Toasted for a nutty crunch and visual appeal when sprinkled over the finished dish.
- Green onions: Chopped for freshness, bright color, and mild onion flavor that livens up each serving.
- Cooked white rice: The perfect neutral canvas that soaks up every drop of the sweet-savory sauce.
HOW TO MAKE SLOW COOKER TERIYAKI CHICKEN
With just a few simple steps and minimal hands-on time, you’ll create a meal that feels restaurant-quality but practically cooks itself. Gather your slow cooker, ingredients, and enthusiasm, then follow along:
1. Place the chicken breasts in the slow cooker, arranging them in a single layer to ensure even cooking.
2. In a medium bowl, mix together the soy sauce, water, brown sugar, honey, rice vinegar, minced garlic, and ground ginger until the sugar dissolves and the mixture is well combined.
3. Pour the mixture over the chicken, making sure each breast is submerged in that rich, flavorful liquid.
4. Cover the slow cooker with its lid and cook on low heat for 4–5 hours, or until the chicken is tender and cooked through.
5. Once the chicken is done, carefully remove it from the slow cooker and shred it using two forks, creating bite-sized pieces.
6. In a small bowl, whisk together the cornstarch and 1/4 cup of cold water until smooth to form a cornstarch slurry.
7. Transfer the cooking liquid from the slow cooker into a saucepan set over medium heat and bring it to a simmer.
8. Gradually add the cornstarch slurry to the saucepan, stirring constantly, until the sauce thickens to your desired consistency.
9. Return the shredded chicken to the slow cooker and pour the thickened sauce over the top, stirring until each piece is well-coated.
10. Cover and cook on low for an additional 15–20 minutes, allowing the flavors to meld and intensify.
11. Serve the teriyaki chicken over cooked white rice, and finish with a sprinkle of sesame seeds and chopped green onions for crunch and color.
SERVING SUGGESTIONS FOR SLOW COOKER TERIYAKI CHICKEN
Once your Slow Cooker Teriyaki Chicken is ready, the fun continues with creative serving ideas that turn this versatile dish into an unforgettable experience. Whether you’re aiming for a classic presentation or looking to mix things up, these suggestions will help you showcase the rich sauce, tender meat, and vibrant garnishes in the best possible way.
- Serve over fluffy white rice in a shallow bowl, allowing the grains to soak up every drop of the sweet-savory sauce and create the ultimate comfort-food pairing.
- Pile onto fresh lettuce leaves for crisp, low-carb lettuce wraps, adding a refreshing crunch that balances the warm, glazed chicken.
- Scoop into soft sandwich rolls or brioche buns for a handheld treat, layering in extra sauce and a handful of pickled vegetables for a tangy contrast.
- Build a buddha bowl by placing the chicken alongside steamed broccoli, shredded carrots, sliced cucumbers, and a drizzle of extra sauce, creating a colorful, nutrient-packed meal.
HOW TO STORE SLOW COOKER TERIYAKI CHICKEN
Storing your leftover teriyaki chicken properly keeps every bite just as satisfying as the first. Whether you’re refrigerating for a couple of days or freezing for future meals, follow these tips to maintain flavor, texture, and safety.
- Refrigerate in airtight containers: After cooling, transfer your chicken and sauce into sealed, food-safe containers. Store in the coldest part of the fridge and consume within 3–4 days to preserve peak freshness.
- Freeze for long-term storage: Divide into single-serving portions in freezer-safe bags or containers, squeezing out excess air to prevent freezer burn. Label with the date and use within 2–3 months.
- Keep sauce separate: If you prefer a firmer texture when reheated, store the shredded chicken and thickened sauce in two separate containers. Reheat the sauce on the stove or in the microwave and toss with chicken just before serving.
- Reheat gently: Thaw frozen portions overnight in the fridge, then reheat in a saucepan over low heat, adding a splash of water or broth if the sauce is too thick. Stir occasionally to prevent sticking and ensure even warming.
CONCLUSION
What started as a handful of ingredients and a few minutes of prep time has turned into a meal that wins hearts and satisfies appetites. From the first slow cooker whir to the moment you shred those perfectly cooked chicken breasts, this recipe promises minimal fuss and maximum flavor. You’ve learned how each ingredient contributes its own character—from the umami depth of soy sauce to the warmth of ginger and garlic—and how simple techniques like slow cooking and thickening with a slurry elevate your dinner game. Whether you’re cooking for family, meal prepping for the week, or feeding a crowd, this Slow Cooker Teriyaki Chicken checks all the boxes: beginner-friendly steps, pantry-friendly ingredients, and the kind of rich, comforting taste that keeps everyone coming back for seconds. Feel free to print this article and tuck it into your recipe binder or bookmark it for those nights when you crave a hassle-free, show-stopping dish.
Below this article, you’ll find a helpful FAQ section to answer any lingering questions and ensure your cooking experience goes off without a hitch. If you give this teriyaki chicken a whirl, I’d love to hear how it turned out—drop your comments, questions, or feedback below. Need tips on tweaking the sweetness, substituting ingredients, or adding veggies? I’m here to help you nail this recipe every single time. Happy cooking!
Slow Cooker Teriyaki Chicken
Description
This Slow Cooker Teriyaki Chicken features tender, shredded chicken glazed in a rich, sweet-savory sauce that's a perfect match for fluffy white rice. Effortless cooking meets sensational flavor!
Ingredients
Instructions
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Place the chicken breasts in the slow cooker.
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In a medium bowl, mix together the soy sauce, water, brown sugar, honey, rice vinegar, minced garlic, and ground ginger until well combined.
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Pour the mixture over the chicken in the slow cooker, ensuring the chicken is submerged.
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Cover the slow cooker with the lid and cook on low heat for 4-5 hours, or until the chicken is tender and cooked through.
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Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
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In a small bowl, whisk together the cornstarch and 1/4 cup of cold water until smooth to form a cornstarch slurry.
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Transfer the liquid from the slow cooker into a saucepan over medium heat and bring to a simmer.
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Gradually add the cornstarch slurry to the saucepan, stirring constantly, until the sauce thickens to your desired consistency.
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Return the shredded chicken to the slow cooker and pour the thickened sauce over the chicken, stirring until well-coated.
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Cover and cook on low for an additional 15-20 minutes, allowing the flavors to meld.
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Serve the teriyaki chicken over cooked white rice, garnished with sesame seeds and chopped green onions.
Note
- For extra flavor, you can add sliced bell peppers or pineapple chunks to the slow cooker.
- The sauce can be stored and reused as a marinade for grilling.
- Teriyaki chicken can be served in lettuce wraps or as a filling for sandwiches.
- Adjust the sweetness and saltiness of the sauce by varying the amounts of honey and soy sauce to your taste.
