It’s after making meals like this that I ask myself why I don’t utilize my slow cooker more often. I mean, what could be simpler than throwing in a handful of ingredients into the slow cooker in the morning and then coming home to a ready-made meal for dinner? Well, I’ve renewed my commitment to making my weekday nights easier by getting more use out of my slow cooker.
Slow cooker meals are also a really easy and fuss-free way to get your kids involved in the kitchen – there’s no boiling pots of hot liquids, splattering oil or open flames. It’s just adding ingredients to the slow cooker, closing the lid…and waiting.
Teriyaki chicken is something almost everyone loves. That familiar combination of sweet and savory is a flavor practically anyone will enjoy. This recipe is super easy to make with only 5 minutes of prep time. And it also provides the perfect foundation for building upon – i.e., add some of your favorite veggies like broccoli, bell peppers, carrots or bean sprouts and make a complete meal out of it.
Depending on the veggies you’re adding, you’ll add them in during the last 20-30 minutes until they’re tender. Bean sprouts will be added during the last 5-7 minutes so they retain some of their crunch. Etc. Or simply make a basic chicken teriyaki as shown here and serve it with your favorite steamed or stir-fried veggies and rice.
Let’s get started!
Combine the sauce ingredients in a bowl and stir until the brown sugar is mostly dissolved.
Place the chicken in the slow cooker. I’m using chicken breasts but you can use any chicken pieces of your choice.
Pour the sauce over the chicken.
Cook the chicken on LOW for 5-6 hours or on HIGH for 3-4 hours. Transfer the chicken to a plate and shred the meat. Discard the bones if you’re using bone-in chicken.
Carefully pour the sauce into a saucepan. Bring it to a boil and pour in the cornstarch mixture, stirring until slightly thickened, about a minute.
Return the shredded chicken to the slow cooker and pour the sauce over it. Stir to coat. Cook on HIGH for a few minutes until heated through. Add salt to taste.
Serve over steamed rice garnished with toasted sesame seeds and chopped green onions.
Enjoy!
Pin Me!
Slow Cooker Teriyaki Chicken
Ingredients
- 2 pounds chicken breast or chicken pieces of choice
- See "Note" for adding vegetables
- For the Sauce:
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons mirin (can substitute sherry or white wine)
- 2 teaspoons toasted sesame oil
- 1/3 cup packed brown sugar
- low sugar alternative: use brown sugar substitute
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon salt
- For the Thickener:
- 1 1/2 tablespoons cornstarch dissolved in 1/4 cup water
- For Serving:
- Toasted sesame seeds
- Chopped green onions
- NOTE: If you prefer more sauce simply double all the sauce ingredients including the thickener.
Instructions
- Place the chicken in the slow cooker.
- Combine the sauce ingredients in a bowl and stir until the brown sugar is mostly dissolved.
- Pour the sauce over the chicken. Cook the chicken on LOW for 5-6 hours or on HIGH for 3-4 hours.
- Transfer the chicken to a plate and shred the meat. Discard the bones if you're using bone-in chicken.
- Carefully pour the sauce into a saucepan. Bring it to a boil and pour in the cornstarch mixture, stirring until slightly thickened, about a minute.
- Return the shredded chicken to the slow cooker and pour the sauce over it. Stir to coat. Cook on HIGH for a few minutes until heated through. Add salt to taste.
- Serve over steamed rice garnished with toasted sesame seeds and chopped green onions.
Video
Notes
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Jen says
29 March, 2017 at 1:05 pmThis looks delicious! I’ve been getting my kids more involved in making our meals as I see them more excited about eating when they do but have never thought about the slow cooker process being easier for the little ones. Thanks!
Dee says
29 March, 2017 at 1:15 pmMy family loves teriyaki chicken, and I love that you can make it in the slow cooker — looks perfect!
Krista says
29 March, 2017 at 1:56 pmWow! This looks amazing! I cannot wait to fill my house with these amazing smells!
Des @ Life's Ambrosia says
29 March, 2017 at 2:05 pmOh I know this will be a huge hit with my family!
Jocelyn (Grandbaby Cakes) says
29 March, 2017 at 4:54 pmThis looks fantastic!
Jessica @ Sprinkle Some Sugar says
30 March, 2017 at 4:27 amThis looks SO delicious!
Kelly @ Nosh and Nourish says
30 March, 2017 at 5:25 amThe thick sauce is key. YUMMATOLA as my dad would say!
Ashley @ Wishes & Dishes says
30 March, 2017 at 12:05 pmI always wonder why I don’t use my slow cooker more! Love finding new ideas! Thank you.
Alyssa | EverydayMaven says
30 March, 2017 at 12:12 pmThis would be such a good dish to come home to!
Cori Landon says
31 March, 2017 at 1:02 pmI made this for dinner last night and it was a huge hit, everyone in my family loved it and not a shred was left :)
Kimberly @ The Daring Gourmet says
31 March, 2017 at 1:13 pmAwesome, Cori, I’m so happy to hear that, thank you!
Jennifer says
31 March, 2017 at 4:36 pmI found my dinner for tonight! Yum!!
Dorothy at Shockingly Delicious says
31 March, 2017 at 5:27 pmThis will be a winner at my house! Love the ease of slow cooker!
Renee - Kudos Kitchen says
1 April, 2017 at 6:13 amLooks like a winner. I like to use the slow cooker in the summer to keep the house cooler. This is going on my list of recipes I want to try.
Nathan Lombough says
2 April, 2017 at 11:39 amAwesome, easy, delicious. I made this for my family yesterday and it got two thumbs up all around. This will become a regular.
Kimberly @ The Daring Gourmet says
2 April, 2017 at 11:42 amFantastic, Nathan, I’m thrilled to hear that, thank you!
Brandy | Nutmeg Nanny says
2 April, 2017 at 7:07 pmAlways a great way to use the slow cooker!
Krista says
2 April, 2017 at 8:14 pmLove that my slow cooker can make me a delicious dinner! Cannot wait to try it!
Jessica @ Sprinkle Some Sugar says
3 April, 2017 at 5:58 amThis dish is making my mouth water! I LOVE teriyaki chicken! You better believe this is being made very, very soon.
Cathy @ Noble Pig says
5 April, 2017 at 10:31 amThis is absolutely one gorgeous dish!!
James D'Amaro says
7 April, 2017 at 6:06 amMade last night loved the recipe made a change instead OF soy I used a teriyaki Asian sauce and added some chicken stock came out fabulous.Thanks
Kimberly @ The Daring Gourmet says
8 April, 2017 at 9:40 amFantastic, James, thanks so much for the feedback!
Erin @ Texanerin Baking says
7 April, 2017 at 12:06 pmI love how thick those chicken pieces are! And so much sauce. Sounds heavenly!
Tanya N. says
12 August, 2017 at 8:11 pmSeriously fantastic recipe! So easy to make and the whole family loved it, thank you!
Kimberly @ The Daring Gourmet says
12 August, 2017 at 8:14 pmWonderful, Tanya, thanks so much!
Sharona says
6 November, 2017 at 11:58 amCan you do this in an instant pot?
Kimberly @ The Daring Gourmet says
6 November, 2017 at 12:06 pmHi Sharona, yes you can though I can’t tell you the exact procedure as I haven’t done it.
Tori says
8 November, 2017 at 7:56 pmMade this tonight, SO good!! Everyone loved it. This will become a regular, thank you!
Kimberly @ The Daring Gourmet says
8 November, 2017 at 8:26 pmFantastic, Tori, thank you!
Natalie Loftus says
2 January, 2018 at 3:45 pmExcellent recipe, very flavorful and easy to make, thank you!
Kimberly @ The Daring Gourmet says
2 January, 2018 at 3:46 pmFantastic, Natalie, thank you!
Tammy Worden says
11 January, 2018 at 8:50 pmWe had this for dinner tonight and it was a hit!
Kimberly @ The Daring Gourmet says
12 January, 2018 at 9:28 amWonderful, Tammy, thanks so much!
May says
14 July, 2018 at 8:47 amI really liked the flavor and simplicity of this recipe. A couple of notes about substitutions. I used Braggs instead of soy sauce and it was too salty. I will try coconut aminos next time. I substitued coconut sugar instead of brown sugar – love coconut sugar! I used arrowroot to thicken. The same amount of arrowroot as listed for the cornstarch. Hopefully this helps somebody else that may not have the exact ingredients but still wants to make the dish!
Kimberly @ The Daring Gourmet says
14 July, 2018 at 9:00 amWonderful, May, I’m so glad you enjoyed it and appreciate the substitution tips, thank you!
SandyToes says
6 September, 2018 at 8:36 pmI saw a link to this recipe on Karen Peterson’s blog and had to check it out. It looks like pure deliciousness. Who doesn’t love teriyaki? If i halve the amount of chicken, would you recommend the full amount of sauce?
Kimberly @ The Daring Gourmet says
7 September, 2018 at 11:58 amHi Sandy, welcome! I tend to like a lot of sauce so if it were me I would still keep the sauce the same, but again, that’s just me :)
Paul says
16 December, 2018 at 8:56 amWhy does your Teriyaki sauce in this recipe differ significantly, mostly in portions (measurements), but also in a couple ingredients, from your Homemade Teriyaki Sauce?
Thx.
Kimberly @ The Daring Gourmet says
16 December, 2018 at 2:00 pmHi Paul, no reason, I just developed this chicken recipe separately from the stand-alone sauce. While I was adding the ingredients, tasting, and writing them down, I liked the outcome and went with it.
Dana says
3 March, 2019 at 7:33 amCan you make the sauce the night before? I’d like to throw this together in the morning before work.
Kimberly @ The Daring Gourmet says
3 March, 2019 at 9:32 amYou sure can, Dana. The only thing you’ll still need to wait to do is add in the cornstarch when you get home from work. Happy slow cooking!