Slow Cooker Teriyaki Chicken Recipe

If you’re craving something utterly delicious yet hands-off for dinner, this Slow Cooker Teriyaki Chicken Recipe is an absolute game-changer. I love how it’s packed with rich, savory-sweet flavors and requires minimal effort—perfect for busy nights or when you want a comforting meal that almost makes itself. Stick around and I’ll share all my tips to help you nail this fan-freaking-tastic dish every time!

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Ingredients You’ll Need

The beauty of this Slow Cooker Teriyaki Chicken Recipe lies in its handful of ingredients that come together to create deep, comforting flavors. I usually keep these staples on hand, so whipping up this dish feels like second nature — and you’ll appreciate how straightforward shopping for these is.

• Boneless skinless chicken breasts: They shred beautifully after slow cooking and stay tender without drying out.
• Minced garlic: Fresh is best — it adds that punch of aroma and tastes way better than jarred.
• Minced ginger: Gives the sauce warmth and a subtle zing that brightens the dish.
• Honey: Adds natural sweetness balancing the saltiness of the soy sauce.
• Brown sugar: Helps deepen the caramel notes in the sauce.
• Low sodium soy sauce: Keeps the saltiness in check so you don’t overwhelm the taste buds.
• Toasted sesame oil: A little goes a long way for that iconic nutty flavor.
• Rice vinegar: Provides a gentle tang that balances the sweetness.
• Cold water: Used to dissolve cornstarch later for thickening the sauce smoothly.
• Cornstarch: Thickens the sauce into that glossy coating you’ll want to slather your chicken with.
• Sesame seeds: Adds crunch and a toasty finish as a garnish.
• Sliced green onions: Fresh and vibrant, these brighten each bite.

Variations

One of the things I love about this Slow Cooker Teriyaki Chicken Recipe is how easy it is to make it your own. I often switch things up depending on what I have or what I’m craving, and you should too—don’t hesitate to get creative!

• Add veggies: I sometimes throw in sliced bell peppers or shredded carrots halfway through cooking for extra color and nutrition.
• Switch proteins: Have you tried using boneless thighs instead? They stay juicy and add richness.
• Spice it up: A splash of sriracha or a pinch of crushed red pepper flakes takes this into savory-spicy territory, perfect for heat lovers.
• Make it gluten-free: Simply use tamari or a gluten-free soy sauce alternative to keep the flavors intact.

How to Make Slow Cooker Teriyaki Chicken Recipe

Step 1: Prep your ingredients and layer the slow cooker

Start by laying your boneless skinless chicken breasts flat at the bottom of your slow cooker. No need to brown or prep them any other way—this recipe is all about ease. Then, whisk together your minced garlic, ginger, honey, brown sugar, soy sauce, toasted sesame oil, and rice vinegar in a small bowl. Pour this luscious, aromatic sauce right over the chicken, making sure each piece is nicely coated. The smell at this point will already have you excited for dinner.

Step 2: Slow cook on your preferred setting

I like cooking mine on LOW for 5-6 hours because it gives the chicken maximum tenderness and flavor infusion. But if you’re short on time, HIGH for about 3 hours works too—just don’t overdo it or the chicken may dry out. Remember, the goal is juicy meat that pulls apart easily with forks.

Step 3: Shred the chicken and strain the sauce

Once the cooking is done, carefully remove the chicken breasts and shred them with two forks—if you can do it one-handed while tasting the sauce, even better! Next, pour the remaining liquid through a fine strainer into a saucepan. This step removes any solids for a smooth, glossy sauce that really clings to the chicken.

Step 4: Thicken the teriyaki sauce

Place your saucepan with the strained sauce over medium-high heat and bring it to a gentle simmer. In a small bowl, whisk the cornstarch and cold water together until completely dissolved—this keeps it lump-free. Slowly pour this slurry into your simmering sauce and keep stirring. Boil for 1-2 minutes until the sauce thickens to a luscious glaze. This part always feels so satisfying—it’s like watching plain liquid turn to glaze gold!

Step 5: Combine and serve

Return the shredded chicken to the saucepan and toss everything together until each bite is coated in that irresistible teriyaki sauce. Sprinkle with sesame seeds and sliced green onions for texture and fresh brightness, then serve immediately. At this point, you’re basically a teriyaki rockstar—ready to impress anyone at your dinner table.

How to Serve Slow Cooker Teriyaki Chicken Recipe

Garnishes

I always finish this dish with a generous sprinkle of toasted sesame seeds and freshly sliced green onions. The seeds add a subtle crunch while the scallions bring a burst of freshness that balances the rich sauce. Sometimes, I’ll add a few red pepper flakes for a tiny kick, which my family adores.

Side Dishes

My go-to side is simple steamed jasmine rice; it’s perfect for soaking up every drop of that luscious teriyaki sauce. You can also serve it alongside sautéed green beans or roasted broccoli for a bit of veggie goodness. For a lighter option, a crisp Asian-style slaw with cabbage and carrots pairs beautifully here too.

Creative Ways to Present

For special dinners, I love serving this teriyaki chicken in lettuce cups topped with julienned cucumber and a drizzle of sriracha mayo. It’s unexpected and fresh but keeps all those classic flavors intact. Another fun idea is to turn this into a rice bowl with avocado slices, pickled ginger, and a soft boiled egg for an extra layer of texture and flavor.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge where they stay juicy and flavorful for up to 4 days. Just be sure to store the chicken and sauce together so the meat keeps soaking in those delicious teriyaki juices. It almost tastes better the next day once everything has had time to meld.

Freezing

I’ve frozen this slow cooker teriyaki chicken a few times with good results. Just cool it completely, pack it in freezer-safe bags or containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheating on the stove over low-medium heat works best to maintain that tender texture—just add a splash of water or broth if the sauce feels too thick. Microwave reheating is fine too; just cover loosely and heat in short bursts to avoid drying out.

FAQs

Final Thoughts

This Slow Cooker Teriyaki Chicken Recipe holds a special place in my kitchen because it’s the perfect combo of easy prep and unforgettable flavor. Whenever I need something that feels homemade but without the fuss, I know exactly what to reach for. Give it a try—you’ll enjoy how hands-off this meal is, and your family will be asking for seconds (or thirds!). Sharing food that brings people together is one of my favorite things, and this recipe delivers that in spades.

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