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Slow Cooker Teriyaki Chicken3
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Slow Cooker Teriyaki Chicken

This Slow Cooker Teriyaki Chicken recipe delivers tender chicken breasts simmered in a homemade teriyaki sauce, perfect for an easy, flavorful, and hands-off dinner option.
Prep Time15 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 45 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Comfort Food, Easy, One-Pot Meal, Slow Cooker, Teriyaki
Servings: 4 servings

Ingredients

  • 1/4 cup low sodium soy sauce
  • 1/4 cup water
  • 1/3 cup honey
  • 3 tablespoons mirin or rice vinegar
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 1.5 lb chicken breasts boneless and skinless
  • 2 tablespoons cornstarch
  • 1 teaspoon toasted sesame seeds
  • 2 tablespoons green onions sliced

Instructions

  • In a medium bowl, whisk together the low sodium soy sauce, water, honey, mirin (or rice vinegar), toasted sesame oil, minced garlic, and grated ginger to prepare the teriyaki sauce.
  • Place the boneless, skinless chicken breasts in the slow cooker. Pour the prepared teriyaki sauce over the chicken, ensuring every piece is nicely coated.
  • Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and cooked through.
  • Once the chicken is cooked, carefully remove it from the slow cooker and set aside on a plate. In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Stir the cornstarch slurry into the slow cooker sauce. Turn the slow cooker to high and cook for an additional 15 to 20 minutes, or until the sauce thickens to your liking.
  • Return the chicken to the slow cooker, tossing it in the thickened teriyaki sauce to coat. Sprinkle with toasted sesame seeds and sliced green onions for a fresh, nutty finish.
  • Serve your Slow Cooker Teriyaki Chicken over steamed rice, quinoa, or alongside stir-fried vegetables. Drizzle the sauce generously over everything.

Equipment

  • Slow Cooker
  • Medium Bowl
  • Small Bowl

Notes

Use boneless, skinless chicken breasts for even cooking and easy shredding. Chicken thighs can be used as an alternative. For a thicker sauce, use the cornstarch slurry. Freshly grated ginger provides the best flavor. Adjust honey to taste for sweetness. Slice green onions just before serving. Add red pepper flakes for heat if desired. Variations include adding vegetables during the last hour, swapping protein, making gluten-free with tamari, or adding spicy sriracha. Store leftovers in an airtight container refrigerated for 3-4 days or frozen up to 3 months.