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Slow Cooker Teriyaki Chicken in a white bowl, showing tender shredded chicken coated in a glossy homemade sauce and garnished with sesame

Slow Cooker Teriyaki Chicken

Rebecca Blumer
Slow Cooker Teriyaki Chicken is an incredibly easy weeknight meal featuring tender, shreddable chicken cooked in a sweet and savory homemade teriyaki sauce. The sauce is thickened on the stovetop for a perfect glossy finish that coats every bite.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Asian
Servings 6 servings
Calories 227 kcal

Equipment

  • Slow cooker
  • Saucepan
  • Small bowl

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

Instructions
 

  • Arrange the chicken breasts in the slow cooker in an even layer. The chicken should sit flat so the sauce can surround it evenly as it cooks.
  • Whisk the garlic, ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar in a small bowl until blended. You’ll smell the ginger and garlic right away, and the sugar should look dissolved into the dark sauce.
  • Pour the sauce mixture over the chicken. Make sure the tops of the chicken pieces are coated so they start absorbing flavor immediately.
  • Cover and cook on HIGH for 3 hours or LOW for 5-6 hours. The chicken is ready when it looks opaque throughout and shreds with very little resistance.
  • Transfer the cooked chicken to a plate or bowl, then pull it apart with two forks. If the chicken fights back while shredding, it likely needs a little more cooking time.
  • Strain the cooking liquid from the slow cooker into a saucepan. Straining removes bits of garlic and ginger for a smoother, silkier finished sauce.
  • Set the saucepan over medium high heat and bring the sauce to a simmer. As it heats, the aroma becomes sweeter and more concentrated.
  • Stir the cold water and cornstarch together in a small bowl until completely smooth. The slurry should look milky with no dry cornstarch settled at the bottom.
  • Whisk the cornstarch mixture into the simmering sauce, bring it to a boil, and cook for 1-2 minutes. The sauce is ready when it turns glossy and coats the back of a spoon.
  • Toss the shredded chicken with the thickened sauce, then finish with sesame seeds and sliced green onions. Let the chicken get evenly coated so every strand looks shiny and well glazed.

Notes

Juiciness Tip: For an even juicier result, you can use boneless, skinless chicken thighs instead of breasts, as they are more forgiving in the slow cooker.
Doneness: To avoid dry chicken, start checking for doneness at the lower end of the cooking time. The chicken is ready when it shreds easily with a fork.
Sauce Tip: For the best glossy glaze, thicken the sauce in a separate saucepan on the stovetop. This gives you more control and ensures the sauce clings perfectly to the chicken.
Storage: Store cooled leftovers in an airtight container in the refrigerator. Keep plenty of sauce with the chicken to ensure it stays moist.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Keyword Crock pot teriyaki chicken, homemade teriyaki sauce, Slow Cooker Teriyaki Chicken