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slow cooker teriyaki chicken recipe best crock pot from scratch

Slow Cooker Teriyaki Chicken

By Kimberly Killebrew
This Slow Cooker Teriyaki Chicken is hands off, fuss-free, and requires just 15 minutes of prep time!
4.90 from 19 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6

Ingredients
 
 

  • 2 pounds chicken breast or chicken pieces of choice (see Note for adding veggies)
  • For the Teriyaki Sauce:
  • 1/2 cup tamari , or low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoon honey
  • 3 tablespoons mirin , can substitute sherry or white wine
  • 2 teaspoon toasted sesame oil
  • 1/3 cup packed brown sugar
  • or brown sugar alternative (for low sugar option)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger root
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoons cornstarch dissolved in 1/4 cup water
  • For Serving:
  • toasted sesame seeds, chopped green onions for garnish
  • Note: If you prefer more sauce simply double all the sauce ingredients including the cornstarch slurry

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: 298kcalCarbohydrates: 28gProtein: 34gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 97mgSodium: 1712mgPotassium: 633mgFiber: 0.2gSugar: 23gVitamin A: 45IUVitamin C: 2mgCalcium: 25mgIron: 1mg
Course Main Course
Cuisine Japanese
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