Slow Cooker Teriyaki Chicken Recipe

If you’re searching for a comforting, flavorful dinner that practically makes itself while you get on with your day, this Slow Cooker Teriyaki Chicken Recipe is your new best friend. Tender, juicy chicken breasts slowly bathed in a luscious homemade teriyaki sauce bring just the right balance of sweet, savory, and tangy flavors. Every bite offers that perfect glaze with hints of garlic, ginger, and toasted sesame oil, making it an irresistible crowd-pleaser that’s easy enough for busy weeknights or casual gatherings with friends and family.

Ingredients You’ll Need

This Slow Cooker Teriyaki Chicken Recipe shines because of its simple yet essential ingredients that each play a vital role in building its classic flavor profile. From the honey’s natural sweetness to the soy sauce’s savory depth, each component works together to create a sauce that’s thick, glossy, and downright addictive. Here’s what you’ll need:

• 1 1/2 pounds boneless skinless chicken breasts: Provides the tender protein base that soaks up every bit of the sauce.
• 2 teaspoons garlic (minced): Adds pungent warmth and depth to the sauce.
• 2 teaspoons ginger (minced): Introduces a subtle spicy zing that balances sweetness.
• 1/4 cup honey: Offers natural sweetness and helps caramelize the chicken.
• 3 tablespoons brown sugar: Boosts the rich, molasses-like sweetness for a darker, more complex flavor.
• 1/2 cup low sodium soy sauce: Brings savory umami and saltiness without overpowering.
• 2 teaspoons toasted sesame oil: Infuses the dish with its signature nutty aroma and taste.
• 2 tablespoons rice vinegar: Adds bright acidity and a slight tang that balances the sweet and savory.
• 1/4 cup cold water: Essential for mixing with cornstarch to thicken the sauce smoothly.
• 2 tablespoons cornstarch: Thickens the cooked sauce to a perfect glaze consistency.
• 1 tablespoon sesame seeds: Used as a garnish to provide a subtle crunch and visual appeal.
• 2 tablespoons sliced green onions: Freshly sliced to add color and a mild onion flavor.

How to Make Slow Cooker Teriyaki Chicken Recipe

Step 1: Prepare the Chicken

Start by arranging those boneless, skinless chicken breasts evenly at the bottom of your slow cooker. This simple step ensures even cooking throughout, so every piece becomes juicy and tender without any awkward dry spots. It’s all about giving each chicken breast equal opportunity to bathe in that delicious teriyaki sauce later on.

Step 2: Whisk the Sauce

Next, take a small bowl and whisk together minced garlic, minced ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar until the mixture is smooth and well combined. This sauce base is where the magic starts—each ingredient balancing the others to create a beautifully complex flavor profile.

Step 3: Cook the Chicken

Pour this flavorful sauce over your arranged chicken breasts in the slow cooker, cover it up, and set the cooker to HIGH for 3 hours or LOW for 5 to 6 hours. The low and slow cooking process allows the chicken to absorb every nuance of the sauce while becoming incredibly tender and easy to shred. The aroma while it’s cooking is an absolute tease!

Step 4: Shred the Chicken

Once the cooking time is up, gently remove the chicken breasts from the slow cooker and shred them using two forks. This shredding step creates bite-sized pieces that are perfect for soaking up more sauce and making each mouthful wonderfully cozy.

Step 5: Strain the Sauce

Pour the leftover liquid from the slow cooker through a fine strainer into a saucepan. Straining ensures any bits of garlic, ginger, or chicken remnants are removed, creating a smooth sauce that will nicely coat the shredded chicken.

Step 6: Simmer the Sauce

Place your saucepan on the stove over medium-high heat and bring the strained sauce to a gentle simmer. This warms the sauce enough to activate thickening in the next step, concentrating its flavors while evaporating excess liquid.

Step 7: Thicken the Sauce

In a small bowl, dissolve the cornstarch in cold water by stirring thoroughly. Pour this cornstarch slurry into your simmering sauce, then bring it to a boil and allow it to cook for 1 to 2 minutes until thickened. This step is key to turning your sauce into that sticky, glossy glaze essential to any great teriyaki dish.

Step 8: Combine Chicken and Sauce

Now, pour your thickened teriyaki sauce over the shredded chicken, tossing everything gently to coat every piece in that beautiful glaze. Whether you scoop it over steamed rice or load it onto a sandwich, the chicken should be dripping with flavor.

Step 9: Final Touches

Finish with a sprinkle of sesame seeds and fresh sliced green onions for a touch of crunch, color, and extra flavor. This simple garnish takes your Slow Cooker Teriyaki Chicken Recipe from just delicious to restaurant-worthy in seconds.

How to Serve Slow Cooker Teriyaki Chicken Recipe

Garnishes

Adding sesame seeds and sliced green onions is more than just for looks—the slight crunch of the seeds and mild onion freshness brighten the dish and elevate each mouthful. Don’t be shy with these! Feel free to add a dash of chili flakes if you like a touch of heat.

Side Dishes

This chicken pairs wonderfully with steamed jasmine rice or sticky white rice, which soaks up the luscious teriyaki sauce perfectly. For a wholesome meal, serve alongside steamed broccoli, snap peas, or a vibrant Asian-inspired slaw to add texture and color.

Creative Ways to Present

Try serving your Slow Cooker Teriyaki Chicken Recipe in lettuce cups for a fresh, crunchy alternative or as a protein-packed filling in bao buns. It’s also fantastic as a topping for a noodle bowl loaded with veggies. The possibilities are endless, making it not only delicious but versatile too.

Make Ahead and Storage

Storing Leftovers

Place leftover teriyaki chicken in an airtight container and refrigerate for up to 4 days. It reheats beautifully and often tastes even better the next day once the flavors have melded fully.

Freezing

This recipe freezes well thanks to its saucy nature. Store cooled chicken in a freezer-safe container or bag for up to 3 months. When ready, thaw overnight in the fridge before reheating to maintain tenderness and flavor.

Reheating

Reheat leftovers gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce looks too thick. Heat until warmed through, stirring occasionally to keep the chicken moist and evenly coated.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative because they tend to stay moister during slow cooking and offer a richer flavor. Just adjust the cooking time slightly if needed to ensure tenderness.

Is this Slow Cooker Teriyaki Chicken Recipe very sweet?

Not at all! While it does have a pleasing sweetness from honey and brown sugar, the soy sauce, ginger, and vinegar balance it perfectly to create a well-rounded flavor that’s savory and tangy as well.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce mixture in advance and store it in the fridge for up to two days. Just pour it over the chicken and cook as directed when you’re ready.

What can I substitute for cornstarch?

If you don’t have cornstarch, you can use arrowroot powder or flour to thicken the sauce. Just mix with cold water first to avoid clumping and adjust the amount to achieve your desired consistency.

Is this recipe gluten-free?

By using gluten-free soy sauce or tamari in place of regular soy sauce, this Slow Cooker Teriyaki Chicken Recipe can absolutely be made gluten-free, without sacrificing flavor.

Final Thoughts

This Slow Cooker Teriyaki Chicken Recipe has quickly become one of my go-to dinners because it combines ease, incredible taste, and versatility all in one pot. Whether you’re feeding a family or meal prepping for the week, this dish delivers hearty comfort with every tender, glossy bite. Give it a try and I promise it will find a permanent home in your comfort food rotation too!

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