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When you want a meal that packs a punch of savory flavor and fits perfectly into your busy day, this Slow Cooker Chicken Teriyaki is the answer.
Its rich slow cooker chicken teriyaki sauce is made with soy sauce, brown sugar, and honey, creating the perfect balance of sweet and savory flavors.
The hardest part of making something like this in the slow cooker is the wonderful aroma. It fills the whole house and makes me hungry!
I mean, seriously, is there a better way to freshen the house up? When guests come over, wouldn’t it be awesome to be greeted by that?
This slow cooker recipe is a great way to get dinner on the table without spending too much time in the kitchen. The slow cooker does the work!
I guarantee that even picky eaters will devour this chicken. It’s so tender, juicy and flavorful that you just can’t stop eating it.
On top of all that, I’ve got some great ideas for additions later on if you’re looking to be adventurous.
This slow cooker chicken teriyaki is ideal for busy weeknights and will quickly become a family favorite!
Some of our other favorite Asian inspired recipes we have on our site include: Crunchy Asian Ramen Noodle Salad Recipe, Easy Crunchy Asian Slaw Recipe, and Easy Sticky Asian Lemon Chicken Recipe.
WHY THIS RECIPE WORKS:
- Easy Meal Prep: With minimal effort and the slow cooker doing most of the work, this recipe is a great way to prep meals for busy weeknight dinners.
- Flavorful Sauce: The combination of soy sauce, honey, and ginger creates a savory and sweet teriyaki chicken sauce that has much flavor.
- Versatile: It can be served over brown rice or paired with egg rolls and stir-fried vegetables, offering many different ways to enjoy it.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Chicken breasts
- Cornstarch
- Soy sauce
- Water
- Brown sugar
- Minced garlic
- Ginger powder
- Honey
- Sesame oil
- Green onion and sesame seeds for garnish
HOW TO MAKE SLOW COOKER CHICKEN TERIYAKI:
- Toss the cubed chicken in the cornstarch until fully coated.
- In a separate medium bowl, add the soy sauce, water, brown sugar, garlic, ginger, honey, and oil and whisk until combined.
- Add the chicken to your slow cooker, and then pour the sauce over the top.
- Cook on high for 3-4 hours (5-6 hours on low) until the chicken is fully cooked and the sauce has thickened. Stir occasionally if you can so it doesn’t burn along the edges.
- Garnish with green onion and sesame seeds, and serve with steamed rice.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT CUT OF CHICKEN SHOULD I USE?
Boneless, skinless chicken breasts are a popular choice for this crockpot teriyaki chicken recipe due to their lean texture and ease of use.
However, boneless, skinless chicken thighs are often favored for their more robust flavor and juicier texture.
If you prefer smaller pieces of chicken, you can easily cube or shred the meat after cooking. This also helps absorb more of the sweet teriyaki sauce, giving each bite a deliciously bold taste.
Using juicy chicken breasts or thighs ensures that every bite is tender and flavorful.
WHAT TO SERVE THIS WITH?
The best way to enjoy this slow cooker teriyaki chicken is over a bed of steamed rice, which soaks up all the flavorful sauce.
For a complete meal, add stir fry vegetables like broccoli florets, bell peppers, or sugar snap peas.
For a fun twist, you can serve it with pineapple juice-infused rice or classic sides like egg rolls.
Another favorite way to serve this dish is as a hearty filling for lettuce wraps, offering a fresh and light option.
To manage any leftover sauce, use it to drizzle over additional vegetables or use it as a dip for your egg rolls.
Whether served over rice or paired with stir fry vegetables, this teriyaki chicken is the perfect meal.
ANY ADDITIONS?
Most of these ideas will be things the whole family will love. From the chicken to the homemade teriyaki sauce, feel free to experiment!
- Pineapple chunks
- Red pepper flakes for spice
- Sliced mushrooms
- Carrot strips
- Sliced bell peppers
- Sesame seeds
- Shredded cabbage
- Sliced green onions
- Water chestnuts
- Snow peas
ANY SUBSTITUTIONS?
I know that everyone has different tastes and dietary needs. So I always like to have a list of simple swaps just in case.
- Soy Sauce: Coconut aminos or low sodium soy sauce are good replacements for regular soy sauce.
- Brown Sugar: Substitute with white sugar, maple syrup, or honey for a different flavor profile.
- Ginger Powder: Fresh ginger adds a more intense taste.
- Sesame Oil: Olive oil can be used if you don’t have sesame oil on hand.
- Chicken Breasts: Boneless skinless chicken thighs are a juicier alternative.
- Cornstarch: Arrowroot powder works similarly to thicken the sauce.
HOW TO STORE:
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in a freezer bag or airtight container for up to 3 months.
DANA’S TIPS AND TRICKS:
- Make a cornstarch slurry for a thicker sauce during the last 30 minutes of cooking.
- Ensure the chicken reaches a safe temperature of 165°F for optimal flavor and texture.
- Opt for low-sodium soy sauce if you want a less salty taste.
- Garnish with green onions and sesame seeds for a fresh burst of flavor.
- Adjust sweetness by varying the amount of brown sugar or honey.
Enjoy this flavorful Slow Cooker Chicken Teriyaki that’s perfect for busy weeknight dinners and easy to make!
Be sure to invite your friends and family over when you serve this. They’ll thank you for it!
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If you’ve tried this SLOW COOKER CHICKEN TERIYAKI, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Slow Cooker Chicken Teriyaki Recipe
Equipment
- slow cooker
Ingredients
- 2 large boneless skinless chicken breasts cut into bite-sized pieces
- 3 tablespoon cornstarch
- 1/2 cup soy sauce
- 1 cup water
- 1/3 cup light brown sugar packed
- 1 tablespoon minced garlic
- 2 teaspoons ginger powder
- 3 tablespoons honey
- 1 teaspoon sesame oil
- Green onion garnish
- sesame seeds garnish
Instructions
- Toss the cubed chicken in the cornstarch until fully coated.2 large boneless skinless chicken breasts, 3 tablespoon cornstarch
- In a separate medium bowl, add the soy sauce, water, brown sugar, garlic, ginger, honey, and oil and whisk until combined.1/2 cup soy sauce, 1 cup water, 1/3 cup light brown sugar, 1 tablespoon minced garlic, 2 teaspoons ginger powder, 3 tablespoons honey, 1 teaspoon sesame oil
- Add the chicken to your 6-quart slow cooker, and then pour the sauce over the top.
- Cook on high for 3-4 hours (5-6 hours on low) until the chicken is fully cooked and the sauce has thickened. Stir occasionally if you can so it doesn’t burn along the edges.
- Garnish with green onion and sesame seeds, and serve with steamed rice.Green onion, sesame seeds
Notes
- Make a cornstarch slurry for a thicker sauce during the last 30 minutes of cooking.
- Ensure the chicken reaches a safe temperature of 165°F for optimal flavor and texture.
- Opt for low-sodium soy sauce if you want a less salty taste.
- Garnish with green onions and sesame seeds for a fresh burst of flavor.
- Adjust sweetness by varying the amount of brown sugar or honey.
Nutrition
Love This Recipe?
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