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Slow cooker teriyaki chicken

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This super easy (and healthy) slow cooker teriyaki chicken has a silky smooth sauce with a deep, rich flavor. It makes for a really delicious dinner any night of the week!Shredded teriyaki chicken piled onto some fluffy rice with green onions and a spoon resting in the bowl

So let’s get a minor technicality out of the way right up front.

Strictly speaking, teriyaki is a cooking method that involves grilling or broiling. So this is not teriyaki at all. Nor are most of the recipes you see that call for pan-frying the chicken.

Minor detail, right?

But this slow cooker teriyaki chicken is a healthy version of the dish that has all the flavors we are familiar with.

And it’s made simpler in the slow cooker for a hands-off meal that is ready and waiting at the end of a long day. You be technical if you want. I’m calling this teriyaki chicken. 😉

A huge white platter of cooked brown rice and a pile of shredded teriyaki chicken and sliced green onions on top

I made it a goal at the beginning of the year to use my slow cooker more, and not just in the winter time. Slow cooker to the rescue, no matter the season!

As part of this plan, I regularly schedule a slow cooker night into my monthly meal plans. (Yes, I plan out our meals by the month. Yes, I know this is a bit crazy but it works for me. I’ve got all the details in my official guide to meal planning, which will help you get started planning at all, going for a weekly menu or going crazy with me and doing it by the month.)

This slow cooker teriyaki chicken is one of our faves. It’s super simple but has an amazingly complex flavor – the sweetness from the brown sugar, a background of mild garlic flavor, a slight spice from the ginger and the unmistakable umami flavor of the soy sauce.

Cooked teriyaki chicken in a slow cooker

The sauce that it cooks in is finished quickly on the stove and becomes so silky smooth and thick. It lovingly coats every strand of the chicken and is completely addictive.

Notes on crock pot teriyaki chicken:

  • You really do need to boil the liquid mixture at the end. I tried whisking the cornstarch into the slow cooker (cause I’m lazy and wanted to see if I could skip that step) and the sauce just doesn’t get as thick or achieve the same depth of flavor. It takes less than 5 minutes and one little pot. Totally worth it.
  • If you want a bit more of a spicy kick, add a drizzle of sriracha sauce when you plate this up. #chachacha
  • This recipe makes a lot but the chicken freezes great! Just defrost and reheat in a small pan on the stove for a super quick dinner another night.

I also have been known to eat the leftovers cold from the fridge. I’m not even embarrassed; it’s frickin’ delicious.

Leftovers are also good in a wrap. I recommend you layer some lettuce down first so the liquid doesn’t get the wrap all soggy then add the teriyaki chicken and top it with some chopped red onion and pineapple. Oh yeah baby!

A forkful of crock pot teriyaki chicken and rice being lifted out of a large serving platter

And here’s your game plan for getting this on the table quickly when you get home and are ready to eat:

  1. Start cooking your rice and prep your veggie side. (We usually do steamed broccoli with this but a quick steam or stir fry of veggies – even one of those freezer stir fry blends – would be great.)
  2. Remove the chicken breasts from the slow cooker and shred.
  3. Put the remaining liquid from the slow cooker into a pan over the stove, adding the cornstarch to thicken it up, and stir in the chicken. Let it sit over low until your rice is done and your veggies are ready.

Voila, dinner is served! You totally got this.

Enjoy!

XO,

Kathryn

Yield: 6-8 servings

Slow cooker teriyaki chicken

Slow cooker teriyaki chicken

This slow cooker teriyaki chicken is easy to make, healthy and has a deep, rich flavor. It's great for an easy dinner!

Prep Time 10 minutes
Cook Time 6 hours
Inactive Time 20 minutes
Total Time 6 hours 30 minutes

Ingredients

  • 3 lbs. boneless, skinless chicken breasts
  • 1 cup low-sodium soy sauce (or tamari for gluten free)
  • 1/2 cup water
  • 1/4 cup rice wine vinegar
  • 1/4 cup packed light brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger (or sub 1 teaspoon ground ginger)
  • 1/4 cup cornstarch
  • For serving: Steamed brown rice, sesame seeds, sliced green onions

Instructions

  1. Place the chicken breasts in your slow cooker.
  2. Whisk the soy sauce, water, rice wine vinegar, brown sugar, garlic and ginger together in a small bowl to dissolve the sugar. Pour the mixture over the chicken breasts in the slow cooker.
  3. Cook on low for 6-8 hours or on high for 3 1/2 to 4 hours.
  4. Remove the chicken and shred with two forks.
  5. Pour the sauce from the slow cooker into a large pot over medium heat.
  6. Whisk in the cornstarch and bring to a boil. Cook for about 30 seconds. It will thicken very quickly.
  7. Add the shredded chicken to the pot and mix to get it well coated. Reduce the heat to low and let it sit for a few minutes so the chicken can absorb the juices.
  8. Serve teriyaki chicken over brown rice, sprinkled with sesame seeds and green onions.

Notes

You really do need to boil the liquid mixture at the end. I tried whisking the cornstarch into the slow cooker and the sauce just doesn’t get as thick or achieve the same depth of flavor. It takes less than 5 minutes and one little pot. Totally worth it.

If you want a bit more of a spicy kick, add a drizzle of sriracha sauce when you plate this up.

This recipe makes a lot but the extra freezes great! Just defrost and reheat in a small pan on the stove for a super quick dinner another night.

You can also use leftovers for lunch another day over rice again or for a wrap. I recommend you layer some lettuce down first so the liquid doesn’t get the wrap all soggy then add the teriyaki chicken and top it with some chopped red onion and pineapple.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 374Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 145mgSodium: 1277mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 57g
© Kathryn Doherty
Cuisine: Asian / Category: Chicken

Slow cooker teriyaki chicken photos stacked with a text box in between

Comments

  1. Rachelle @ Beer Girl Cooks says

    Call this whatever you want, but it’s totally going into my meal rotation! I really need to remember to use my slow cooker more often too, but I doubt I’ll be able to plan meals a month in advance! I’m so not that organized, so maybe we’ll have this tomorrow…. 🙂

    Reply

  2. Dawn @ Girl Heart Food says

    Teriyaki chicken, whatever cooking method, is delicious and I do love that you used the slow cooker because it makes it soooo convenient to have delicious weeknight meals. Thanks for another great recipe, Kathryn. Hope you’re week is going well 🙂

    Reply

  5. Cheyanne @ No Spoon Necessary says

    Details… they are like rules, meant to be over looked. 😉 I love teriyaki anything, so the fact that you made teriyaki chicken super simple and in the slow cooker has me giving you virtual high fives! This chicken looks super flavorful and ultimately delicious! I can see why this is a family favorite!! I could certainly eat all the chicken in that slow cooker by myself. 😉 Cheers, Kathryn!

    Reply

  7. Nancy | Plus Ate Six says

    It’s 10am in the morning and my mouth is watering looking at the photos and thinking I want that in a wrap for lunch. Is that bad?! I need to just go and get a slow cooker don’t I even for the summer months.

    Reply

  9. [email protected] says

    This recipe is so awesome!!!! I love getting take-out Chinese food but it’s so fattening. I can make this to satisfy my Chinese food carving PLUS it’s super easy! Even easier than take-out 😉

    Reply

  10. Maria Collins says

    It really looks delicious! Great combination. I love chicken, and this recipe enchanted me. I’m already hungry just looking at it lol, I’ll make this recipe today.Thank you!!!

    Reply

  13. Amber says

    Made this tonight. Came out way too salty and I could barely eat it. I used Bragg’s Liquid Aminos instead of Soy Sauce, and maybe that is why. I may have to throw out the leftovers. Curious as to what brand soy sauce you use.

    Reply

    • Kathryn says

      Hi Amber, I’m sorry to hear that! I use a low-sodium soy sauce, as noted above, which I think is definitely key. Mine is Kikkoman brand. If yours wasn’t low sodium, that could be part of the problem. (There’s no other salt added, so it shouldn’t be salty from anything else.)

      Reply

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