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Close up of a fork holding up a scoop of a shredded slow cooked teriyaki chicken from a platter of it served over steamed rice.
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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 Time10 minutes
Cook Time6 hours
Additional Time20 minutes
Total Time6 hours 30 minutes
Yield: 6 -8 servings

Ingredients

  • 3 lbs. boneless, skinless chicken breasts
  • 1 cup low-sodium soy sauce (or tamari for gluten free)
  • ½ cup water
  • ¼ cup rice wine vinegar
  • ¼ cup packed light brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger (or sub 1 teaspoon ground ginger)
  • ¼ cup cornstarch
  • For serving: Steamed brown rice, sesame seeds, sliced green onions

Instructions

  • Place the chicken breasts in your slow cooker.
  • 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.
  • Cook on low for 6-8 hours or on high for 3 ½ to 4 hours.
  • Remove the chicken and shred with two forks.
  • Pour the sauce from the slow cooker into a large pot over medium heat.
  • Whisk in the cornstarch and bring to a boil. Cook for about 30 seconds. It will thicken very quickly.
  • 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.
  • Serve teriyaki chicken over brown rice, sprinkled with sesame seeds and green onions.

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Notes

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

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 15g | Protein: 57g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 145mg | Sodium: 1277mg | Fiber: 1g | Sugar: 6g
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