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Slow Cooker Chicken Teriyaki is the easy, hands off dinner that tastes like takeout but cooks itself while you go about your day. Tender chicken simmers in a sweet and savory homemade teriyaki sauce until it is glossy and clingy, then it is spooned over fluffy rice. I lean on this on *busy school nights* when the girls have practice and I have zero time to stand at the stove. It is just as crave worthy as our better than takeout beef and broccoli.
A quick cornstarch toss is the trick that thickens the sauce right in the crock, no extra steps required.
Slow Cooker Chicken Teriyaki Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 6 hours
- ⏳ Total Time: 6 hours 10 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 237kcal
- 🌶️ Flavor Profile: Sweet, savory, garlicky teriyaki with a hint of ginger
- ✋ Difficulty: Easy, a true dump and go dinner like our sesame chicken
Quick Answer
Toss bite sized chicken pieces in cornstarch, then whisk together soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil. Add the chicken to the slow cooker, pour the sauce over the top, and cook until the chicken is tender and the sauce has thickened. Garnish with green onion and sesame seeds and serve over rice.
Jump to:
- Slow Cooker Chicken Teriyaki Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Slow Cooker Chicken Teriyaki
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Slow Cooker Chicken Teriyaki FAQs
- Other Recommended Asian Chicken Recipes
- Easy Slow Cooker Chicken Teriyaki
Why This Recipe Works
Click to see the technique science
- Cornstarch thickens the sauce in the crock. Coating the chicken in cornstarch first means the sauce thickens into a glossy glaze as it cooks, with no need to make a separate slurry later.
- The slow cooker does all the work. A simple dump and go method lets the chicken get fork tender while the sauce reduces, so you get deep flavor with almost no hands on time.
- Homemade sauce beats the bottle. Soy sauce, brown sugar, honey, garlic, and ginger come together into a balanced sweet and savory teriyaki that tastes far fresher than store bought.
- Bite sized chicken soaks up more sauce. Cutting the chicken into pieces gives more surface area for the teriyaki to cling to, so every bite is coated and flavorful.
- A little honey adds shine and depth. Honey rounds out the saltiness of the soy sauce and gives the finished glaze its beautiful, sticky shine.
- It is naturally lighter than takeout. At a little over 200 calories a serving and made without deep frying, this is a feel good way to satisfy a teriyaki craving.
Why You’ll Love This Recipe
- It is a true dump and go dinner with about 10 minutes of prep.
- The homemade teriyaki sauce tastes better and lighter than any takeout.
- It is a weeknight lifesaver, right alongside our sesame chicken.
Key Ingredients
A handful of pantry staples make a restaurant worthy teriyaki. Here is what each one does.
- Chicken breasts: cut into bite sized pieces so they cook quickly and soak up the sauce.
- Cornstarch: coats the chicken and thickens the sauce into a glossy glaze right in the slow cooker.
- Soy sauce and brown sugar: the salty sweet backbone of any good teriyaki.
- Garlic and ginger: aromatic warmth that gives the sauce its signature savory depth.
- Honey and sesame oil: add shine, roundness, and a nutty finish, much like the flavors in our beef and broccoli.
See recipe card for exact quantities.
Variations and Substitutions
Make this teriyaki your own with a few easy ideas.
- Use boneless skinless chicken thighs instead of breasts for even juicier, more forgiving meat.
- Add a splash of pineapple juice or rice vinegar for a brighter, tangier sauce.
- Stir in steamed broccoli, snap peas, or bell peppers at the end for an easy one bowl meal.
- Add a pinch of red pepper flakes or a drizzle of sriracha for a spicy kick.
- Craving more saucy chicken? Try our sesame chicken next.
How to Make Slow Cooker Chicken Teriyaki
- Coat the chicken. Toss the cubed chicken in the cornstarch until every piece is fully coated.
- Whisk the sauce. In a separate bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil until combined.
- Add to the slow cooker. Place the chicken in a six quart slow cooker, then pour the sauce evenly over the top.
- Cook until thick. Cook on high for three to four hours, or low for five to six, until the chicken is fully cooked and the sauce has thickened. Stir occasionally if you can so it does not burn along the edges.
- Garnish and serve. Top with green onion and sesame seeds and serve over steamed rice.
Recipe Tips & Tricks
- Coat the chicken evenly in cornstarch. This is what thickens the sauce, so do not skip it or rinse it off.
- Stir occasionally if you are home. A stir or two keeps the sauce from scorching along the hot edges of the crock.
- Do not overcook the breast meat. Check it at the three hour mark on high. Once it is tender and the sauce is thick, it is done.
- Cut the chicken into even pieces so it cooks at the same rate and stays juicy.
- Serve it over rice to soak up every drop of sauce, or pair it with our wonton soup for a takeout style spread.
- For a thicker glaze, remove the lid for the last 30 minutes so the sauce can reduce further.
Serving Ideas and Suggestions
Spoon this teriyaki over a big bowl of steamed white or brown rice and top with extra green onion and sesame seeds. A side of steamed broccoli or edamame turns it into a complete, balanced meal.
For a full takeout night at home, serve it with our wonton soup to start and a few Vietnamese salad rolls on the side. It also pairs beautifully with our beef and broccoli for a two entree feast.
Leftovers are fantastic for meal prep. Pack the teriyaki chicken and rice into containers with steamed veggies for grab and go lunches all week long, and it reheats without drying out.
Slow Cooker Chicken Teriyaki FAQs
Yes, boneless skinless thighs work wonderfully and are even more forgiving than breasts since they stay juicy. Cut them into bite sized pieces and cook the same way.
The cornstarch coating on the chicken is what thickens the sauce. Make sure the chicken is fully coated, and if you want it thicker, remove the lid for the last 30 minutes so the sauce can reduce and concentrate.
Absolutely. It reheats beautifully, making it great for meal prep. Store it in the fridge for up to four days and reheat gently on the stove or in the microwave with a splash of water if needed.
Both work. Cook on high for three to four hours or low for five to six hours. The chicken is done when it is tender and cooked through and the sauce has thickened.
Store leftovers in an airtight container in the fridge for up to four days, or freeze for up to three months. Thaw overnight in the fridge and reheat gently, adding a little water to loosen the sauce.
Steamed rice is the classic base, along with vegetables like broccoli, snap peas, or edamame. It is also delicious over noodles or in lettuce wraps for a lighter option.
For another saucy, takeout style favorite, try our beef and broccoli next.
Easy Slow Cooker Chicken Teriyaki
Equipment
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
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