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Home Method Slow Cooker

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken is tender chicken breasts cooked low and slow in the Crockpot with a delicious homemade teriyaki sauce.
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By: Diana Last updated on December 28, 2024

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Slow Cooker Teriyaki Chicken garnished with sesame seeds and sliced green onion. With text overlay "slow cooker teriyaki chicken"

Slow Cooker Teriyaki Chicken is tender chicken breasts cooked low and slow in the Crockpot with a delicious homemade teriyaki sauce made with garlic, fresh ginger, soy sauce, honey, and mirin. Shred the chicken, soak it in the sauce, and serve over steamed rice, fried rice, quinoa, or in sliders for the most delicious family-friendly meal!

You can let this Slow Cooker Teriyaki Chicken simmer in the Crockpot all day, or you can have it ready to go in a couple of hours. This chicken dinner will please all your tastebuds.

Slow Cooker Teriyaki Chicken served in a white bowl over rice, with toasted sesame seeds and sliced scallions


If you go to any Chinese restaurant, you will probably find teriyaki chicken on the menu, but teriyaki sauce is considered to be an ambassador of Japanese cuisine. To me, it doesn’t really matter because I love both Chinese and Japanese foods, and teriyaki chicken is one of my favorites! However, going out to eat all the time can get rather pricey, so this homemade slow cooker teriyaki chicken is the perfect substitute.

With soy sauce, honey, and ginger and garlic, you have a deliciously tangy teriyaki chicken and sauce that can be served with other Chinese or Japanese dishes. I personally like to serve it with white rice or fried rice.

This delicious Asian Crockpot Chicken is perfect for dinner, but is also a great twist when you have company coming over. Everyone will love it!

Prefer a quicker meal with added vegetables? This Teriyaki Chicken Stir Fry is one of my all-time favorite dinners! Or try this Asian Chicken Salad with Delicious Teriyaki Chicken.

In the mood for fish tonight? Make delicious Teriyaki Salmon Bowls!

Why You’ll Love this Recipe

I personally love Chinese and Japanese foods, but there are a few other reasons you will love this recipe too!

  1. 5 minutes prep time. You literally need just 5 minutes of prep time, it’s one of my favorite recipes to make on busy days.
  2. It’s so easy to make. You basically throw a few ingredients in and let it cook for as long as you’d like.
  3. Homemade sauce. The homemade teriyaki sauce is bursting with flavor. It makes it taste just like the restaurant style teriyaki chicken you love.
  4. You can cook it while you’re at work. With the slow cooker, you can literally leave your chicken to cook while you’re at work.
Shredded Teriyaki chicken in the slow cooker with a red rubber spatula. Garnished with toasted sesame seeds, and sliced green onion.

Teriyaki Chicken Ingredients

Before you start pulling out the chicken, make sure you have all the ingredients you need:

Slow Cooker Teriyaki Chicken Ingredients

Complete list of ingredients and amounts can be found in the recipe card below.

  • Chicken Breasts. You can use any kind of chicken you like, but boneless, skinless chicken breasts are much easier to shred.
  • Honey and soy sauce. Honey mixed with soy sauce is what makes such a deliciously sweet and tangy flavor. For a gluten-free version of this dish, use gluten-free soy sauce or tamari in place of soy sauce.
  • Mirin or Rice Vinegar. Mirin vinegar is more sweet whereas rice vinegar creates a sour tanginess flavoring. Choose your flavor.
  • Toasted sesame oil. This oil is used as a flavor enhancer for this delicious cuisine.
  • Garlic and Ginger. Add in some more flavor with minced garlic and grated ginger.
  • Cornstarch and water. Once your chicken is cooked, you will want to thicken up your sauce with cornstarch mixed with a little bit of water.

How to Make Slow Cooker Chicken Teriyaki

The best thing about this recipe is how incredibly easy it is to make. All you need to do is toss all of the ingredients in the slow cooker, cover, cook, shred the chicken and serve! Just follow the simple steps below!

A collage with 6 images showing how to make teriyaki chicken in the slow cooker
  1. In a small bowl or jug, combine soy sauce, water, honey, vinegar, sesame oil, garlic, and ginger, and give it a whisk.
  2. Place the chicken in the slow cooker. Pour the sauce you just made in the small bowl over the chicken. 
  3. Cover the slow cooker with the lid and cook on high for 2-2.5 hours or on low for 6 hours. 
  4. The chicken is ready when the internal temperature of the thickest part of the breast reaches 165°F/74°C with an instant-read thermometer.
  5. Take the chicken out of the crockpot and shred it. 
  6. Remove the sauce from the slow cooker, strain it, and add it to a small saucepan. 
  7. Mix 2 tablespoons of cornstarch with 1 tablespoon of water. Whisk together. 
  8. On medium high heat, heat the sauce. Then, add in a cornstarch slurry. Bring the mixture to a boil, and whisk until the sauce thickens. 
  9. Toss the shredded chicken in the sauce. 
  10. Serve the extra saucy chicken with cooked jasmine rice, quinoa, brown rice, or fried rice and garnish with toasted sesame seeds and sliced green onions.

Crockpot Teriyaki Chicken Tips and Tricks

Along the way, I have learned a few tricks and tips to make this recipe just perfect!

  • Cook the chicken on low. Low and slow makes it so much easier to shred your chicken.
  • You can cook it longer than 5 to 6 hours. If you have to work and need to leave it in your crockpot until you get home, your chicken will be just fine. 
  • Don’t skip any ingredients. Its ingredient that is used brings out the full teriyaki flavor and is used to ultimately make the sauce. So, don’t think you can just not add one in.
  • Add vegetables. You can definitely add some vegetables to this slow cooker chicken teriyaki, but keep in mind that vegetables will need to be added later in the cooking process not to get mushy.
  • You can easily double the recipe. Feeding a crowd? Feel free to double the ingredients, but keep the cooking time the same.
  • Like a sweeter teriyaki sauce? Add a tablespoon of brown sugar!
  • Make Teriyaki Chicken Bowls by layering the cooked chicken on top of rice and topping with fresh veggies like avocado, shredded carrot, and edamame.

Frequently Asked Questions

Is Teriyaki Chicken Gluten Free?

You may think that since there isn’t any bread or pasta in this recipe that it is gluten free. However, most soy sauces contain gluten. But, you can use tamari sauce instead for a gluten free option. I have tested both and found both soy sauce and tamari sauce to work just as well as the other.

Can you put raw chicken in a slow cooker?

Yes! That’s exactly how we start this recipe. Put the raw chicken breasts that are skinless and boneless in the slow cooker, cover, and cook. You can cook any raw chicken piece in the slow cooker.

Is it better to cook chicken on high or low in crockpot?

It is recommend that you always cook chicken in the slow cooker on low as it turns out very moist and tender. When I don’t have much time, I cook the chicken on high and turns out just as good.

Do I have to Use Chicken Breasts?

This recipe calls for boneless, skinless chicken breasts. I use chicken breasts because they are easier to shred. However, you can also use chicken thighs or legs as well but trim off any excess fat. Also, keep in mind that you will then have to pull the chicken off the bones.

How Do You Shred the Chicken?

You can shred the chicken in several different ways. I personally use two forks to pull the chicken apart into shreds. A faster method is using the hand mixer or a stand mixer. Find out other ways to shred your chicken in my Crockpot Shredded Chicken post. 

Close up of the teriyaki shredded chicken garnished with sesame seeds and sliced green onion

Storing Tips

Fridge: If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave until warmed through.

Freezer: You can freeze the leftovers in a sealed container for 3-4 months. Thaw in the fridge overnight then reheat in the microwave or cook in a saucepan for 10 minutes. You can also freeze uncooked teriyaki chicken, by adding all of the ingredients in a Ziploc bag, seal it and freeze for 3 months.

What to Serve with Slow Cooker Teriyaki Chicken

I tend to serve white rice with my teriyaki chicken, but if you are feeling creative, here are some other side dishes you can make:

  • Instant Pot Fried Rice
  • Cream Cheese Rangoons
  • Egg Roll in a Bowl

Other Slow Cooker Recipes to Try

I love my slow cooker because it makes cooking so easy! If you love your slow cooker as much as I do, here are some other slow cooker recipes to try:

  • Slow Cooker Butter Chicken
  • Crockpot Creamy White Chicken Chili
  • Slow Cooker Turkey Chili
  • Slow Cooker Carnitas

Did you like this slow cooker teriyaki chicken recipe? If so, please pin it to Pinterest for others to enjoy!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
Slow Cooker Teriyaki Chicken served in a white bowl over rice, with toasted sesame seeds and sliced scallions
5 from 6 votes
(Click stars to rate!)

Slow Cooker Teriyaki Chicken

Prep Time: 10 minutes mins
Cook Time: 4 hours hrs
Total Time: 4 hours hrs 10 minutes mins
Author: Diana
Print Rate Recipe
Slow Cooker Teriyaki Chicken is tender chicken breasts cooked low and slow in the Crockpot with a delicious homemade teriyaki sauce.
4 servings
Slow Cooker Teriyaki Chicken is tender chicken breasts cooked low and slow in the Crockpot with a delicious homemade teriyaki sauce.

Equipment

  • Slow cooker

Ingredients 

  • ¼ cup (60ml) low sodium soy sauce Note 1
  • ¼ cup (60ml) water
  • ⅓ cup (110g) honey
  • 3 tablespoons mirin or rice vinegar
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 1½ lb (700g) chicken breasts boneless skinless, Note 2
  • 2 tablespoons cornstarch
  • 1 teaspoon toasted sesame seeds
  • 2 tablespoons green onions sliced

Instructions 

  • In a small bowl or jug, combine soy sauce, water, honey, vinegar, sesame oil, garlic, and ginger, and give it a whisk.
  • Place the chicken in the slow cooker. Pour the sauce you just made in the small bowl over the chicken.
  • Cover the slow cooker with the lid and cook on high for 2-2.5 hours or on low for 6 hours.
  • The chicken is ready when the internal temperature of the thickest part of the breast reaches 165°F/74°C with an instant-read thermometer.
  • Take the chicken out of the crockpot and shred it.
  • Remove the sauce from the slow cooker, strain it, and add it to a small saucepan.
  • Mix 2 tablespoons of cornstarch with 1 tablespoon of water. Whisk together.
  • On medium high heat, heat the sauce. Then, add in a cornstarch slurry. Bring the mixture to a boil, and whisk until the sauce thickens.
  • Toss the shredded chicken in the sauce.
  • Serve the extra saucy chicken with cooked jasmine rice, quinoa, brown rice, or fried rice and garnish with toasted sesame seeds and sliced green onions.

Notes:

  1. This recipe was tested with soy sauce, substitute with tamari sauce for a gluten-free option.
  2. Chicken thighs can be used in place of chicken breasts, but make sure to trim off any excess fat.
  3. Storing: Fridge – If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave until warmed through. Freezer – You can freeze the leftovers in a sealed container for 3-4 months. Thaw in the fridge overnight then reheat in the microwave or cook in a saucepan for 10 minutes. You can also freeze uncooked teriyaki chicken, by adding all of the ingredients in a Ziploc bag, seal it and freeze for 3 months.

Nutrition Information

Calories: 348kcal, Carbohydrates: 35g, Protein: 37g, Fat: 7g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 829mg, Potassium: 697mg, Fiber: 1g, Sugar: 27g, Vitamin A: 81IU, Vitamin C: 3mg, Calcium: 25mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Dana says

    Posted on 10/10/24 at 20:16

    5 stars
    This wonderful recipe is in my slow cooker right now! Maybe the fourth time I’ve made it. This is incredibly easy, delicious, and best of all, there’s plenty of sauce! So many Asian recipes I’ve tried where you get a mere pittance of sauce, nothing to soak down into the rice. I used half trimmed chicken thighs, half breast meat. Along with rice, I also stir fry some sliced carrots onb the stove. Into a bowl goes rice, carrots, and the teriyaki. My 21 year-old son could eat the entire contents himself if given the chance!

    Reply
    • Little Sunny Kitchen says

      Posted on 10/11/24 at 00:12

      Hi Dana! Thank you so much for stopping back with such amazing feedback!

      Reply
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