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Slow Cooker Teriyaki Chicken Recipe

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4.1 from 14 reviews

Slow Cooker Teriyaki Chicken features tender boneless, skinless chicken breasts slowly cooked with a savory blend of garlic, ginger, soy sauce, honey, and brown sugar. The chicken is shredded and coated in a luscious homemade teriyaki sauce, garnished with toasted sesame seeds and green onions. This easy crock pot recipe is perfect for a flavorful Asian-inspired dinner served over rice.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 3 hours (HIGH) or 5-6 hours (LOW)
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings
  • Category: Main
  • Method: Slow Cooking
  • Cuisine: Asian

Ingredients

Chicken and Sauce

  • 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

Thickening and Garnish

  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  1. Prepare the Chicken: Place the boneless skinless chicken breasts into the slow cooker in an even layer.
  2. Make the Teriyaki Sauce: In a small bowl, whisk together minced garlic, minced ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar until well combined.
  3. Cook the Chicken: Pour the teriyaki sauce mixture evenly over the chicken breasts in the slow cooker. Cover and cook on HIGH for 3 hours or on LOW for 5 to 6 hours, until the chicken is fully cooked and tender.
  4. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks, breaking the meat into bite-sized pieces.
  5. Strain and Thicken Sauce: Pour the remaining liquid from the slow cooker through a strainer into a saucepan to remove solids. Place the saucepan on the stove over medium-high heat and bring the liquid to a simmer.
  6. Make a Slurry: In a small bowl, dissolve the cornstarch in cold water. Slowly whisk the cornstarch slurry into the simmering sauce and continue cooking until the sauce thickens, about 1 to 2 minutes.
  7. Combine and Serve: Pour the thickened teriyaki sauce over the shredded chicken and toss until the chicken is evenly coated. Sprinkle with sesame seeds and sliced green onions before serving, ideally over a bed of steamed rice.

Notes

  • For a gluten-free version, use tamari in place of soy sauce.
  • Adjust honey and brown sugar to taste for desired sweetness.
  • Shred chicken while warm for easier handling.
  • Use cooking spray or line the slow cooker with a liner for easier cleanup.
  • Leftover teriyaki chicken can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://cheftinaskitchen.com/slow-cooker-teriyaki-chicken-recipe/