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Slow Cooker Teriyaki Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 79 reviews
  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 3 hours (High) or 5-6 hours (Low)
  • Total Time: 4 hours 10 minutes (High) or 6 hours 10 minutes (Low)
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Asian

Description

Slow Cooker Teriyaki Chicken is a flavorful and easy crock pot recipe where boneless skinless chicken breasts are slow-cooked with garlic, ginger, honey, brown sugar, soy sauce, and sesame oil. The tender chicken is shredded and coated in a thickened homemade teriyaki sauce, then garnished with sesame seeds and green onions. Perfect served over rice for a satisfying meal.

Ingredients

Scale

Main Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, minced
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 1/2 cup low sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons rice vinegar

Thickening & Garnish

  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  1. Prepare the chicken: Place the boneless skinless chicken breasts in the slow cooker, ensuring they are evenly spread out for even cooking.
  2. Make the teriyaki sauce: In a small bowl, whisk together the minced garlic, minced ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar until well combined.
  3. Cook in slow cooker: Pour the soy sauce mixture over the chicken breasts in the slow cooker. Cover and cook on HIGH for 3 hours or on LOW for 5 to 6 hours, until the chicken is tender and fully cooked.
  4. Shred the chicken: Remove the cooked chicken from the slow cooker and use two forks to shred it into bite-sized pieces.
  5. Strain the sauce: Pour the cooking liquid through a fine-mesh strainer into a saucepan, discarding any solids left behind in the slow cooker.
  6. Thicken the sauce: Heat the strained sauce over medium-high heat until it comes to a simmer. Meanwhile, mix the cornstarch and cold water in a small bowl until smooth, then slowly whisk it into the simmering sauce. Boil for 1-2 minutes until the sauce thickens to a glossy consistency.
  7. Combine and serve: Pour the thickened teriyaki sauce over the shredded chicken and toss well to coat. Sprinkle sesame seeds and sliced green onions over the top. Serve hot, ideally over steamed rice or your choice of side.

Notes

  • Slow cooker teriyaki chicken is an effortless meal that combines tender chicken with a rich, homemade sauce perfect for weeknight dinners.
  • Shredding the chicken after cooking allows the sauce to coat every piece and enhances flavor absorption.
  • If desired, add vegetables such as broccoli or bell peppers during the last hour of cooking for a complete meal.
  • To make this recipe gluten free, substitute tamari for soy sauce.
  • For a thicker sauce, you can add a little more cornstarch slurry until you achieve your preferred consistency.

Nutrition

  • Serving Size: 1 serving
  • Calories: 227 kcal
  • Sugar: 17 g
  • Sodium: 542 mg
  • Fat: 3 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 0.5 g
  • Protein: 25 g
  • Cholesterol: 72 mg

Find it online: https://tastyrates.com/slow-cooker-teriyaki-chicken-recipe/