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crock pot teriyaki chicken recipe best slow cooker from scratch

Slow Cooker Teriyaki Chicken

Kimberly Killebrew
This Slow Cooker Teriyaki Chicken is hands off, fuss-free, and requires only 10 minutes of prep time!
Print Recipe
4.41 from 27 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Entree, Main Course
Cuisine American, Japanese
Servings 6 servings
Calories 299 kcal

Ingredients
 
 

  • 2 pounds chicken breast or chicken pieces of choice
  • (see "Note" below for adding vegetables)
  • For the Sauce:
  • 1/2 cup tamari or 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 5-7 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

You can also add our favorite veggies in during the last 20 or so minutes of cooking (e.g., broccoli, bell peppers, carrots, etc). To add bean sprouts, add them during the last 5-7 minutes to retain some crispiness. If adding veggies, you'll proceed with removing the chicken once it's cooked and shredding it, and the sauce will be thickened with the vegetables in it.

Nutrition

Calories: 299kcal | Carbohydrates: 28g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1132mg | Potassium: 625mg | Fiber: 1g | Sugar: 23g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
Keyword Teriyaki Chicken
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