When you want a delicious, melt-in-your-mouth dinner that practically makes itself, this Slow Cooker Chicken Teriyaki Recipe is your new best friend in the kitchen. Juicy chicken thighs bathed in a perfectly balanced sauce of savory soy, sweet honey, and a zing of fresh ginger and garlic come together slowly for hours, filling your home with an irresistible aroma. This recipe is not only simple to whip up but also flexible and crowd-pleasing, delivering tender chicken and a luscious, sticky glaze that you’ll reach for time and again.
Ingredients You’ll Need
The beauty of this Slow Cooker Chicken Teriyaki Recipe lies in its straightforward, everyday ingredients that create such a remarkable flavor profile. Each component plays a crucial role, whether it’s providing umami depth, a touch of sweetness, or a little tang to brighten things up.
- 2 pounds boneless, skinless chicken thighs (or breasts): Thighs offer more juiciness, but breasts work well if you prefer leaner meat.
- ½ cup low-sodium soy sauce: The salty umami backbone of the dish, controlling the saltiness perfectly.
- ¼ cup honey: Adds natural sweetness and helps create that glossy teriyaki glaze.
- ¼ cup rice vinegar: Balances the sweetness with a subtle tangy kick that wakes up the flavors.
- 2 tablespoons brown sugar: Deepens the sweet notes with a slight molasses richness.
- 1 tablespoon sesame oil: Provides a nutty fragrance that makes this dish so inviting.
- 3 cloves garlic (minced): Brings sharp, aromatic punch that complements the ginger perfectly.
- 1 tablespoon fresh ginger (grated): Adds warmth and a little zest, essential for authentic teriyaki flavor.
- 1 tablespoon cornstarch: Used to thicken the sauce after slow cooking for that perfect clingy texture.
- 1 tablespoon water: Mixed with cornstarch to create a smooth slurry for thickening.
- Sesame seeds and sliced green onions (optional): For that extra pop of texture and freshness when garnishing.
How to Make Slow Cooker Chicken Teriyaki Recipe
Step 1: Prepare the Chicken and Sauce
Start by placing all your chicken thighs at the bottom of the slow cooker. This creates the perfect base to soak up the flavors as they cook. In a separate bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger until everything is beautifully combined. Pour this fragrant sauce over the chicken, ensuring every piece gets a generous coating.
Step 2: Slow Cook to Tender Perfection
Cover your slow cooker and set it to low for 4 to 5 hours, or high for 2 to 3 hours if you’re short on time. The chicken will slowly absorb those sweet and savory notes, coming out tender and juicy enough to shred or slice effortlessly.
Step 3: Thicken the Teriyaki Sauce
Once the chicken is done, carefully remove it to a plate or bowl and shred or slice it. Mix your cornstarch and water in a small bowl to create a slurry, then stir this into the slow cooker sauce. Turn the slow cooker to high and leave it uncovered for 15 to 20 minutes so the sauce thickens to a luscious consistency that will cling to every bite.
Step 4: Combine and Finish
Return the shredded or sliced chicken into the thickened sauce and stir well to coat. This final step ensures every forkful bursts with that signature teriyaki flavor and glossy glaze.
How to Serve Slow Cooker Chicken Teriyaki Recipe
Garnishes
Adding sesame seeds and thinly sliced green onions on top not only brings a lovely crunch and freshness but also makes the dish look instantly more appetizing and restaurant-worthy. These simple touches elevate the presentation without much effort.
Side Dishes
This dish pairs incredibly well with steamed white or brown rice, letting you soak up every last bit of the sauce. For a veggie boost, try it alongside steamed broccoli, snap peas, or sautéed carrots for color, crunch, and a wholesome balance of textures and flavors.
Creative Ways to Present
To switch things up, toss the chicken and sauce with cooked noodles or even cauliflower rice for a low-carb option. Wrapping the chicken in lettuce leaves with a drizzle of extra sauce also makes for a fresh, fun handheld meal perfect for casual lunches.
Make Ahead and Storage
Storing Leftovers
Leftover chicken teriyaki can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it a delicious option for next-day meals or quick lunches.
Freezing
You can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Just thaw it in the fridge overnight before reheating, ensuring the best texture and flavor retention.
Reheating
Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to warm evenly and prevent drying out. If the sauce thickens too much in the fridge, add a splash of water or broth to loosen it back up.
FAQs
Can I use chicken breasts instead of thighs in this Slow Cooker Chicken Teriyaki Recipe?
Absolutely! While thighs stay juicier, chicken breasts can be used if you prefer leaner meat. Just keep an eye on the cooking time since breasts may cook a bit faster and can dry out if overcooked.
Is it possible to make this recipe spicy?
Yes! For a spicy kick, simply add some red pepper flakes or a drizzle of sriracha to the sauce mixture before cooking. The slow cooker will mellow the heat to a tasty warmth rather than overpowering spice.
Can I prepare this recipe with tofu or seafood?
You sure can. Firm tofu or salmon fillets work well with this teriyaki sauce; just adjust cooking times accordingly. For tofu, you might want to add it closer to the end to avoid it breaking apart.
How thick should the teriyaki sauce be when finished?
The sauce should be thick enough to coat the back of a spoon and cling to the chicken without being overly sticky or gloopy. The cornstarch slurry helps achieve this perfect syrupy texture.
What’s the best way to serve leftovers?
Leftover Slow Cooker Chicken Teriyaki pairs wonderfully with a fresh side salad, or wrapped in tortillas for a quick teriyaki chicken wrap. Heating it up and tossing with some stir-fried veggies is another tasty, quick meal option.
Final Thoughts
If you’re searching for a comforting, flavorful dinner that requires minimal effort but delivers maximum satisfaction, do give this Slow Cooker Chicken Teriyaki Recipe a try. From the tender chicken to the rich, sticky sauce, it’s a dish that feels special yet so easy to make. Once you taste it, you’ll understand why it quickly becomes a beloved staple—perfect for busy weeknights or casual weekend feasts with friends and family.
Print
Slow Cooker Chicken Teriyaki Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
Description
This Slow Cooker Chicken Teriyaki recipe offers a deliciously tender and flavorful chicken dish simmered in a homemade teriyaki sauce combining soy sauce, honey, and ginger. Perfect for an easy and comforting meal, it’s ideal served over rice or noodles with optional garnishes of sesame seeds and green onions.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs (or breasts)
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Thickening Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
Optional Garnishes
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Chicken and Sauce: Place the chicken thighs or breasts at the bottom of the slow cooker. In a separate bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger until well combined. Pour this mixture evenly over the chicken, ensuring it is fully coated.
- Slow Cook the Chicken: Cover the slow cooker and cook the chicken on low heat for 4 to 5 hours, or on high heat for 2 to 3 hours. The chicken should become tender and thoroughly cooked during this time.
- Shred the Chicken and Thicken Sauce: Once cooked, remove the chicken from the slow cooker and shred or slice it as preferred. In a small bowl, combine the cornstarch and water to create a slurry. Stir this mixture into the sauce remaining in the slow cooker, then set the cooker to high and leave uncovered. Cook for an additional 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine and Serve: Return the shredded or sliced chicken to the slow cooker, stirring it into the thickened sauce to coat evenly. Serve the chicken hot over steamed rice or noodles. Garnish with sesame seeds and sliced green onions if desired.
Notes
- Add steamed broccoli, carrots, or snap peas to create a complete meal.
- For a spicy twist, add red pepper flakes or a drizzle of sriracha to the sauce.
- This recipe can be adapted to use tofu or salmon as protein alternatives.
