Slow Cooker Teriyaki Chicken
Slow Cooker Teriyaki Chicken is an easy recipe that’s hearty, flavorful, and delicious. Tender chicken is coated in a sweet and tangy sauce, and your slow cooker does all of the work. Perfect for a simple comfort dish!
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Slow Cooker Teriyaki Chicken
I’ve got a new slow cooker chicken recipe for you today, friends!
This easy teriyaki chicken is packed with flavor and couldn’t be simpler to make, just add everything to your slow cooker and let it do the work. The result? Juicy, tender chicken in a sweet-and-tangy sauce that tastes even better than takeout.
The best part is you control the ingredients, so it’s healthier and fresher than what you’d get at a restaurant. Serve it over white rice, and dinner’s ready to be devoured!
Homemade Teriyaki Chicken Ingredients:
This classic dish comes together with just a handful of pantry staples. Tender chicken is simmered in a savory-sweet mix of soy sauce, brown sugar, rice vinegar, garlic, and ginger for an easy, flavorful meal.
- Chicken breasts or thighs
- Soy sauce
- Brown sugar
- Rice vinegar
- Minced garlic
- Minced ginger
How to make Slow Cooker Teriyaki Chicken:
Making this teriyaki chicken in the slow cooker is effortless and hands-off. Simply combine the sauce ingredients, pour over the chicken, and let it cook until tender and flavorful. Finish by thickening the sauce if needed, then serve and enjoy!
- Place chicken in the bottom of your slow cooker and set aside.
- In a small bowl, whisk soy sauce, water, brown sugar, rice vinegar, garlic and ginger. Pour over chicken, cover, and cook on high for 4-5 hours, or on low for 7-8 hours.
- Remove chicken from slow cooker and set aside. If sauce is too thin, add cornstarch and stir to combine. Let heat in slow cooker for several minutes, or until thickened.
- Pour over chicken and enjoy.
My Favorite Teriyaki Chicken Sides:
I like to serve this chicken recipe with white or brown rice. Cauliflower rice would make a deliciously, low-carb addition, too.
You can also sauté or roast broccoli, bell peppers, or asparagus alongside this dish.
How to Store This Dish:
Let chicken cool to room temperature and then place into an airtight container in the refrigerator for up to four days.
The Best Chicken Teriyaki Sauce:
No bottled ingredients in this recipe, friends. The homemade teriyaki sauce consists of soy sauce, water, brown sugar, rice vinegar, garlic and ginger. Just a handful of simple ingredients!
Can I Add Vegetables to This?
Absolutely! Broccoli, bell peppers, or asparagus would make a great addition to this recipe. To avoid having the veggies turn out mushy, add them to the slow cooker about 1-2 hours before the chicken is done.
Tips for Making Slow Cooker Teriyaki Chicken:
- You can use chicken breasts or bone-in, skin on chicken thighs for this recipe. I like to use chicken thighs, as it tends to be more flavorful than chicken breasts and doesn’t dry out as quickly.
- To control the amount of salt in the recipe, it’s best to use low-sodium soy sauce.
- If you don’t have fresh ginger on-hand, I like to use ginger paste in its place for convenience. It lasts in the refrigerator and has a much better taste than dried ginger, too.
- Be sure to watch the time on your slow cooker, as you don’t to overcook the chicken. That will result in it being dry, not what we’re looking for.
Looking for More Slow Cooker Dinners? I’ve got you covered!
- Slow Cooker No Bean Chili
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Barbecue Pulled Pork
- Slow Cooker Honey Balsamic Pork
- Slow Cooker Pizza Chili
Slow Cooker Teriyaki Chicken
Ingredients
- 4-5 bone-in, skin on chicken thighs OR chicken boneless, skinless chicken thighs
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ cup packed light brown sugar
- ¼ cup rice vinegar
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger, **see note below**
- 2 tablespoons cornstarch
Equipment
Instructions
- Place chicken (skin side up if using thighs) in the bottom of your slow cooker and set aside.
- In a small bowl, whisk soy sauce, water, brown sugar, rice vinegar, garlic and ginger. Pour over chicken, cover, and cook on high for 4-5 hours, or on low for 7-8 hours.
- Remove chicken from slow cooker and set aside. To thicken sauce, add cornstarch and 2 tablespoons cold water in a small bowl. Whisk until thoroughly combined. Pour sauce through a strainer into a medium pot. Stir cornstarch mixture into sauce and cook over low heat for 3-5 minutes, or until thickened.
- Pour sauce over chicken and serve alongside rice, if desired.
Notes
- If you don’t have fresh ginger on-hand, ginger paste works just as well. You can find this near the fresh herbs in your local grocery store.
- Chicken will last in the refrigerator for up to four days.
- See my tips and tricks for making this Slow Cooker Teriyaki Chicken above the recipe box.
- Recipe adapted from this Easy Teriyaki Chicken.
