Let’s talk about slow cooker Teriyaki Chicken. Because honestly—who doesn’t want a dinner that practically cooks itself while filling the house with a sweet, savory aroma that could rival your favorite takeout spot?
If you’re anything like me, some days you’re juggling work, kids, errands, and still trying to keep everyone fed with meals that don’t involve a drive-thru. This slow cooker Teriyaki Chicken is the hero recipe you’ve been waiting for: comforting, crowd-pleasing, and way less fuss than you’d expect for something so delicious.
Whether it’s a busy weeknight or you’re simply craving a taste of Asian-inspired comfort food, this dish promises tender, juicy chicken drenched in a sticky-sweet teriyaki sauce you’ll want to drizzle over everything. Ready to dive in? Let’s get cooking!
Table of Contents
Why You’ll Love This Slow Cooker Teriyaki Chicken
- Set it and forget it. Seriously—your slow cooker does the heavy lifting.
- Family-friendly flavors. Sweet, savory, and no suspicious “mystery bits” for picky eaters.
- Flexible and forgiving. Swap ingredients to suit dietary needs (hello, gluten-free or paleo).
- Perfect for meal prep. Leftovers reheat beautifully for lunches or quick dinners.
Ingredients You’ll Need
Here’s what you’ll need for this magic-in-a-pot:
- Chicken breasts
Chicken thighs are a fabulous substitute if you prefer darker, richer meat. - Soy sauce
Both regular and low-sodium work great. Going gluten-free? Grab a gluten-free soy sauce. Paleo folks, coconut aminos are your friend! - Honey
I’ve swapped in sugar before with delicious results—feel free to choose your sweetener. - Cornstarch
Tapioca flour or arrowroot powder work equally well if cornstarch is missing from your pantry. - Powdered spices (like garlic powder, onion powder, ground ginger)
Want a fresher punch? Use minced garlic, diced onion, and grated fresh ginger. I tend to keep it powdered so my kiddos don’t go on a “what’s this crunchy bit?” patrol. - Mirin
Please promise me you won’t skip this! It’s a sweet Japanese cooking wine that makes teriyaki sauce truly shine. Find it in the Asian section of most big grocery stores.
How to Make Slow Cooker Teriyaki Chicken
1. Prep the Slow Cooker
Grease the insert of a large slow cooker. This prevents sticking and makes cleanup a breeze.
2. Mix the Sauce
Add all sauce ingredients (except the cornstarch + water slurry) to the slow cooker. Whisk it all together until smooth. And remember—don’t add that cornstarch mixture just yet!
3. Add the Chicken
Place the chicken breasts into the slow cooker and turn them over so they’re coated in sauce. It’s like giving them a nice teriyaki bath!
4. Let It Cook
Cover and cook on:
- Low for 6 hours, or
- High for 3 hours
You’ll know it’s ready when the chicken easily shreds with a fork.
5. Shred That Chicken
Carefully transfer the chicken to a medium bowl or serving dish. Don’t toss that sauce—it’s liquid gold!
Use two forks to shred the chicken into bite-sized pieces. Cover and set aside while we work on thickening the sauce.
6. Strain and Thicken the Sauce
Place a fine mesh strainer over a 4-quart saucepan. Pour the sauce through the strainer into the pan, discarding any solids for a smooth finish.
In a small bowl, mix cornstarch and water until smooth. Whisk it into the sauce.
Bring the sauce to a boil over medium-high heat. Stir constantly until it thickens to a glossy, syrupy consistency. (Think the clingy goodness you get from your favorite teriyaki takeout.)
7. Toss and Serve
Mix half the thickened sauce into the shredded chicken. Save the other half for drizzling over rice, veggies, or even dipping egg rolls. (Trust me—you’ll want extra!)
Serve your slow cooker Teriyaki Chicken with:
- Steamed white or brown rice
- Stir-fried veggies
- Your favorite Asian-inspired salad
Dinner’s done—and it smells like heaven.
Aneta’s Tips for Slow Cooker Teriyaki Chicken
- Make it your own: Want extra veggies in the mix? Toss bell peppers or snap peas into the slow cooker during the last hour of cooking.
- Spice it up: Add a pinch of red pepper flakes for a mild kick. (Just keep it gentle if cooking for little tastebuds!)
- Storage magic: Leftovers keep beautifully in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
- Don’t skip the mirin: I’ll say it again… mirin makes this sauce sing. It’s worth the small investment.
My Little BackStory
I first made this dish on a crazy weeknight when my kids’ after-school activities overlapped, and I felt like a human taxi. I threw everything in the slow cooker, said a little prayer, and came home to the most comforting, sweet-smelling dinner. It quickly became my secret weapon for busy weeks—and I hope it becomes yours too!
FAQs About Slow Cooker Teriyaki Chicken
Can I use chicken thighs instead of breasts?
Yes! Just swap regular soy sauce for a gluten-free version. Or try coconut aminos for a paleo-friendly option.
Can I make slow cooker Teriyaki Chicken gluten-free?
Yes! Just swap regular soy sauce for a gluten-free version. Or try coconut aminos for a paleo-friendly option.
What if I don’t have mirin?
I highly recommend getting some, but in a pinch, a splash of sweet white wine plus a little extra honey can work. It won’t be quite the same, but it’s better than skipping it altogether.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently so the sauce doesn’t burn.
Let’s Make Slow Cooker Teriyaki Chicken Happen!
Slow cooker Teriyaki Chicken isn’t just another chicken dinner—it’s your weeknight sanity-saver, your meal prep hero, and your ticket to making your kitchen smell like the best Asian restaurant in town. Trust me, once you try this recipe, it’ll earn a permanent spot in your dinner rotation.
So go ahead, gather your ingredients, and let your slow cooker do the magic.
Explore More Delicious Chicken Recipes
If you’re loving the sweet-and-savory vibes of this slow cooker Teriyaki Chicken, you’ll definitely want to check out some of my other flavorful creations. Here are a few tasty ideas to keep your meal rotation exciting:
- For another tropical-inspired dinner, try my Sweet Hawaiian Crockpot Chicken. It’s bursting with pineapple goodness and perfect for easy weeknights.
- Craving a spicy stir-fry? My Firecracker Chicken Stir Fry packs just the right heat and comes together quickly in a skillet.
- If you love Asian flavors, you’ll adore my savory-sweet Caramelised Soy Chicken in Garlic Ginger Broth with Rice. It’s pure comfort in a bowl.
- Or keep the teriyaki theme going with my Teriyaki Chicken Tacos—a fun fusion twist that makes taco night extra exciting!
Happy cooking, and may your kitchen always be filled with delicious aromas!
Print
slow cooker Teriyaki Chicken
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
Sweet, savory, and incredibly easy, this slow cooker Teriyaki Chicken is loaded with tender shredded chicken smothered in a rich teriyaki sauce. Perfect for busy weeknights or meal prep, it’s a crowd-pleaser served over fluffy rice with crisp veggies.
Ingredients
2 lbs boneless, skinless chicken breasts (or thighs)
¾ cup soy sauce (low-sodium or regular)
½ cup honey (or substitute with granulated sugar)
¼ cup mirin (Japanese sweet cooking wine)
1 teaspoon garlic powder (or 1 clove minced garlic)
1 teaspoon onion powder (or ¼ cup diced onion)
½ teaspoon ground ginger (or 1 teaspoon grated fresh ginger)
3 tablespoons cornstarch (or tapioca flour/arrowroot powder)
¼ cup water
Cooked white or brown rice, for serving
Optional toppings: sliced green onions, sesame seeds, stir-fried veggies
Instructions
Grease the insert of a large slow cooker.
Add soy sauce, honey, mirin, garlic powder, onion powder, and ground ginger to the slow cooker. Whisk to combine. (Do not add cornstarch slurry yet!)
Add chicken breasts to the sauce, turning to coat.
Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and shreds easily.
Remove chicken and shred with two forks. Set aside.
Strain the sauce into a saucepan over medium-high heat.
Stir cornstarch and water together in a small bowl until smooth, then whisk into sauce.
Bring to a boil, stirring constantly, until thickened and glossy.
Mix half of the thickened sauce into shredded chicken. Save the rest for drizzling.
Serve chicken over rice with veggies, topped with green onions and sesame seeds if desired.
Notes
Chicken thighs stay extra juicy if you prefer dark meat.
Coconut aminos make this paleo-friendly.
Leftovers keep for 4 days in the fridge. Reheat gently to avoid burning the sauce.
Add veggies (like bell peppers or snap peas) during the last hour for a one-pot meal.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 18 g
- Sodium: 980 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 105 mg