Slow Cooker Teriyaki Chicken Recipe

If you’re craving an easy dinner packed with flavor and minimal fuss, you’re going to love this Slow Cooker Teriyaki Chicken Recipe. I absolutely love how tender and juicy the chicken turns out, soaking up that wonderfully sweet and savory teriyaki sauce. Whether you’re meal prepping for the week or want a crowd-pleaser for dinner, this recipe is downright fantastic—and it basically cooks itself!

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Ingredients You’ll Need

These ingredients come together to create a sauce that’s sweet, tangy, and savory all at once. It’s also super easy to find everything at your local grocery store, which makes this Slow Cooker Teriyaki Chicken Recipe a no-brainer for busy weeknights.

• Boneless skinless chicken breasts: I like breasts for shredding, but thighs work beautifully if you prefer juicier meat.
• Garlic (minced): Adds that punch of flavor we all love; fresh is best here.
• Ginger (minced): The secret hero that brightens up the sauce with its warm spice.
• Honey: Provides natural sweetness and a nice glaze texture.
• Brown sugar: Deepens the sweetness and balances out the soy sauce.
• Low sodium soy sauce: Essential for that authentic teriyaki flavor without it being too salty.
• Toasted sesame oil: Gives a subtle nutty depth—don’t skip this!
• Rice vinegar: Adds a tang that cuts through the richness perfectly.
• Cold water and cornstarch: These thicken the sauce into a luscious glaze.
• Sesame seeds: For that lovely texture and an extra nutty pop.
• Sliced green onions: Brightens and freshens every bite.

Variations

I love sharing how easy it is to make this recipe your own. Feel free to swap ingredients or add extras based on what you like or have on hand. It’s super forgiving, so get creative!

• Use chicken thighs: I’ve found thighs stay juicier and add a bit more richness if breasts feel too lean for you.
• Spicy kick: Add a pinch of red pepper flakes or some Sriracha into the sauce—I did this once, and my family asked me to keep the heat on! 
• Veggie boost: Toss in sliced bell peppers or snap peas into the slow cooker for extra color and crunch.
• Low carb tweak: Skip the rice and serve over cauliflower rice or shredded greens for a lighter version.

How to Make Slow Cooker Teriyaki Chicken Recipe

Step 1: Prep the Chicken and Sauce

Start by placing the chicken breasts straight into your slow cooker—no need to brown or sear. Then, whisk together the minced garlic, ginger, honey, brown sugar, soy sauce, toasted sesame oil, and rice vinegar in a bowl. This combo is where all the magic starts, blending sweet, salty, and tangy notes. Pour this sauce right over the chicken, making sure it’s well coated.

Step 2: Slow Cook to Tender Perfection

Cover the slow cooker and cook on HIGH for about 3 hours or LOW for 5-6 hours. You’ll know it’s done when the chicken easily pulls apart with a fork. The slow cooker does all the heavy lifting here, and you’ll appreciate coming back to that heavenly aroma wafting through your kitchen.

Step 3: Shred and Thicken the Sauce

Carefully remove the chicken and shred it with two forks—this part is so satisfying! Next, pour the remaining sauce through a fine mesh strainer into a saucepan on the stove. Bring it to a gentle simmer over medium-high heat. In a small bowl, whisk the cornstarch into cold water until smooth, then slowly add this slurry to the simmering sauce. Stir and boil for 1-2 minutes until it thickens to a beautiful glaze consistency.

Step 4: Toss and Serve

Pour the thickened sauce over the shredded chicken and toss to coat every bite in that glossy teriyaki goodness. Sprinkle sesame seeds and sliced green onions on top for that final burst of flavor and texture. Serve it over steamed rice, and you’re golden.

How to Serve Slow Cooker Teriyaki Chicken Recipe

Garnishes

I love sprinkling toasted sesame seeds and fresh green onions on top because they add that perfect crunch and freshness. Sometimes, I add a few finely chopped red chili flakes when we want a little heat. It’s those little touches that take this dish from good to unforgettable.

Side Dishes

My go-to side is steamed jasmine rice because it soaks up the sauce beautifully. You can also serve it alongside sautéed broccoli, snap peas, or a simple cucumber salad to add some crunch and brightness. For a heartier meal, I’ve paired it with fried rice or even noodles—both turn out fantastic!

Creative Ways to Present

For special occasions, I sometimes serve this teriyaki chicken in lettuce cups with shredded carrots and sliced avocado on top—it makes a fun, fresh appetizer or light meal. Another fun twist is to layer it as a filling inside bao buns or in tacos with a drizzle of spicy mayo and pickled onions. Trust me, these presentations get rave reviews!

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the fridge for up to 3 days. The chicken actually tastes even better the next day once the flavors have fully melded. Just give it a quick reheat, and it’ll be ready to enjoy again.

Freezing

If you want to freeze some for busy days, place the shredded chicken and sauce in a freezer-safe container. It freezes beautifully and makes a fantastic quick dinner when thawed and reheated. Just remember to leave some headspace for expansion!

Reheating

I prefer reheating leftovers gently on the stove over low heat to avoid drying out the chicken. Adding a splash of water or broth helps restore moisture. If you’re in a hurry, the microwave works too—just cover the dish and heat in short intervals, stirring in between to recoat with the sauce.

FAQs

Final Thoughts

I still remember the first time I tried this Slow Cooker Teriyaki Chicken Recipe—it was a game-changer for my weeknight dinners. The ease of just tossing everything in and letting the slow cooker do its job, combined with that incredible flavor, made it an instant favorite in my home. I seriously can’t wait for you to make it and share it with the people you care about. Trust me, your slow cooker and your taste buds will thank you!

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