Name: Slow Cooker Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: PT-489266H8M31S
Total time: 4 h 10 min
Cuisine: Asian
Ingredients: 1 1/2 pounds boneless skinless chicken breasts; 2 teaspoons garlic, minced; 2 teaspoons ginger, minced; 1/4 cup honey; 3 tablespoons brown sugar; 1/2 cup low sodium soy sauce; 2 teaspoons toasted sesame oil; 2 tablespoons rice vinegar; 1/4 cup cold water; 2 tablespoons cornstarch; 1 tablespoon sesame seeds; 2 tablespoons sliced green onions

I’m so excited to share this Slow Cooker Teriyaki Chicken Recipe with you because it has honestly become one of my go-to meals when I want something that tastes like it took hours in the kitchen but really didn’t. You’ll find this dish perfectly balances sweet and savory flavors, plus the slow cooker does the heavy lifting for you. It’s tender, juicy, and has that sticky, glossy teriyaki sauce we all love—making weeknight dinners a breeze and guaranteed to impress.

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Why You’ll Love This Recipe

Effortless Cooking: Pop everything in the slow cooker and walk away—no constant monitoring needed.
Perfectly Tender Chicken: Slow cooking makes the chicken so melt-in-your-mouth tender, you’ll be hooked.
Flavor Packed Sauce: The homemade teriyaki sauce is balanced just right with honey, soy, and that touch of ginger and garlic.
Family Favorite: Every time I serve this, my family asks for seconds—it’s that good!

A white bowl with a cracked pattern is filled with a base layer of fluffy white rice. On top, there are several pieces of glossy brown sauced chicken with a smooth texture. The chicken pieces are garnished with small white sesame seeds and chopped green onions scattered over the top layer. In the background, a pair of brown chopsticks rests on a white marbled surface. The scene is close-up and bright, highlighting the colors and texture of the food photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Slow Cooker Teriyaki Chicken Recipe are straightforward pantry staples that blend beautifully to create amazing flavor. Most of these you probably already have, and if not, they’re worth stocking up on because this sauce is so versatile.

Boneless skinless chicken breasts: I prefer breasts here because they shred nicely, but thighs work too if you like a bit more fat and flavor.
Garlic (minced): Fresh garlic always gives the best punch—so avoid pre-minced jars if you can.
Ginger (minced): Fresh ginger is key for the authentic teriyaki zing; it really elevates the sauce.
Honey: Adds natural sweetness and a lovely sticky texture to the glaze.
Brown sugar: Enhances depth and caramel notes in the sauce.
Low sodium soy sauce: Controls the saltiness so the sauce doesn’t overpower.
Toasted sesame oil: Just a little gives an irresistible nutty aroma that makes this dish special.
Rice vinegar: Brings a nice gentle acidity to balance the sweetness.
Cold water: Helps dissolve the cornstarch for thickening without lumps.
Cornstarch: Thickens the sauce to that sticky, glossy finish you want.
Sesame seeds: For garnish—adds a fun crunch and visual appeal.
Sliced green onions: Fresh, mild sharpness and color on top every time.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Slow Cooker Teriyaki Chicken Recipe is. Over time, I’ve experimented a bit, and tweak it depending on what I have on hand or what mood I’m in. Don’t hesitate to customize it to fit your tastes or dietary preferences!

Use chicken thighs instead of breasts: For a richer, more tender meat that still shreds beautifully.
Add veggies: Toss in sliced bell peppers or snap peas near the end to brighten things up and add crunch.
Make it gluten-free: Swap soy sauce for tamari and use a certified gluten-free cornstarch—easy swaps that keep the flavor intact.
Sweetener swaps: I’ve tried maple syrup or brown rice syrup instead of honey, and both work wonderfully for a different but delicious twist.

How to Make Slow Cooker Teriyaki Chicken Recipe

Step 1: Prep the Chicken and Sauce Mixture

Start by placing the chicken breasts at the bottom of your slow cooker—try to create a single layer for even cooking. In a separate bowl, whisk together your minced garlic, fresh ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar. This blend is the soul of your teriyaki flavor, so make sure everything gets well incorporated.

Step 2: Cook Low and Slow

Pour the sauce evenly over the chicken, cover, and set your slow cooker to HIGH for 3 hours or LOW for 5 to 6 hours. I usually go with LOW when I have more time, and I love coming home to the kitchen smelling like a teriyaki haven. The chicken will be perfectly tender and infused with all those amazing flavors.

Step 3: Shred and Thicken the Sauce

Remove the chicken breasts and shred them with two forks—this is hands-down the most satisfying part! Then, strain the leftover sauce from the slow cooker into a saucepan. Bring it to a simmer over medium-high heat. While it’s heating, mix your cornstarch with cold water until smooth, then whisk this slurry into the simmering sauce. Let it bubble for 1-2 minutes until thickened to that perfect glossy teriyaki consistency.

Step 4: Serve and Garnish

Pour the luscious sauce over your shredded chicken, toss well for even coating, then sprinkle with toasted sesame seeds and sliced green onions for that final pop of flavor and color. You’re ready to dig in!

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Pro Tips for Making Slow Cooker Teriyaki Chicken Recipe

Choose Fresh Ginger and Garlic: I once used pre-minced garlic and the flavor wasn’t nearly as vibrant—fresh really makes the difference.
Strain Before Thickening: Straining the sauce removes any bits that can cause lumps and keeps the sauce smooth and glossy.
Don’t Skip the Sesame Oil: Just 2 teaspoons add that irresistible toasted aroma that makes your teriyaki sauce taste authentic.
Avoid Overcooking the Chicken: If left too long, texture can suffer—stick to recommended times for the best tender but not mushy results.

How to Serve Slow Cooker Teriyaki Chicken Recipe

A bowl filled with white rice as the bottom layer, topped with several pieces of glossy, brown glazed chicken arranged in a small pile in the center. The chicken pieces are sprinkled with small white sesame seeds and bright green chopped spring onions for garnish. The bowl is white with a delicate gray crackle pattern. The scene is set on a white marbled surface with a soft focus on a pair of wooden chopsticks resting behind the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling toasted sesame seeds and fresh sliced green onions on top. It adds a burst of freshness and a slight crunch that contrasts beautifully with the tender chicken and silky sauce. Sometimes I add a few thin slices of red chili for a little heat when I’m feeling adventurous.

Side Dishes

Serving this over steamed jasmine rice is my classic move—it soaks up every bit of that delicious sauce. I also like pairing it with stir-fried veggies like broccoli, snap peas, or carrots for some vibrant crunch and color on the plate. If I want to keep it lighter, cauliflower rice works great too.

Creative Ways to Present

For special occasions, I’ve served this teriyaki chicken as sliders on soft buns with crisp lettuce and pickled cucumbers—my guests loved that twist! Alternatively, layering it in lettuce wraps with crunchy peanuts and shredded carrots adds a fun, fresh handheld option.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover Slow Cooker Teriyaki Chicken to an airtight container and refrigerate it. It keeps beautifully for 3-4 days. The flavors actually deepen overnight, which makes the next day’s meal even tastier!

Freezing

I’ve frozen this recipe both shredded with sauce mixed in and separately. For best texture, freeze the shredded chicken and sauce in separate containers or freezer bags, then thaw and combine before reheating. This helps maintain the perfect gooey consistency.

Reheating

To reheat leftovers, I warm the chicken and sauce gently in a skillet over low heat to avoid drying out the meat. Adding a splash of water or extra soy sauce can help loosen the sauce if it’s too thick after chilling.

FAQs

Can I use chicken thighs instead of breasts in this Slow Cooker Teriyaki Chicken Recipe?

Absolutely! Chicken thighs work wonderfully because they tend to stay juicier and have more flavor. Just know they might take a similar cooking time but will shred just as easily and give the dish a richer texture.
How do I prevent the sauce from being too salty?

Using low sodium soy sauce is a simple fix I recommend to control the saltiness. Also, balancing the sauce with honey and brown sugar helps tame saltiness. Taste the sauce after thickening and adjust with a bit more sweetener or water if needed.
Can I make this recipe ahead of time?

Yes! You can prep the sauce in advance and refrigerate it. When ready, just place the chicken and sauce in the slow cooker. Leftovers also reheat well, making this recipe super convenient for meal prep.
What is the best way to thicken the sauce?

Mixing cornstarch with cold water before adding it to the simmering sauce prevents lumps and thickens it quickly to that perfect consistency. Stir continuously once you add the slurry until you see it boil and thicken.

Final Thoughts

This Slow Cooker Teriyaki Chicken Recipe is that rare dish that brings together simplicity, taste, and comfort in one pot. I absolutely love how it frees up my day while delivering a meal that feels special enough for guests yet easy enough for busy weeknights. Give it a try—you’re going to be amazed at how effortlessly delicious dinner can be!