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!
Slow Cooker Teriyaki Chicken
I’ve got a new slow cooker chicken recipe for you today, friends!
And I have to confess, I love chicken when it’s loaded with flavor. No boring ingredients and lack of flavors going on here.
This easy teriyaki chicken is brimming with deliciousness. Much like this chicken teriyaki recipe from a while back, this crock pot version is about as simple as it gets. Just dump everything in and let your slow cooker work its magic.
The sweet and tangy, yet simple teriyaki sauce is loaded with flavor and the chicken turns out tender and juicy. Just the way it should be!
If you love ordering chicken teriyaki from your favorite takeout place, you’ve got to try this teriyaki chicken breast. You can control exactly what goes in here, which means no strange ingredients. And dare I say, it’s way better than the takeout version, and healthier, too.
Serve this crockpot teriyaki chicken over white rice and your dinner is ready to be devoured.
Homemade Teriyaki Chicken Ingredients:
- Chicken breasts or thighs
- Soy sauce
- Brown sugar
- Rice vinegar
- Minced garlic
- Minced ginger
How to make Slow Cooker Teriyaki Chicken:
- 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 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
Equipment
Ingredients
- 4-5 bone-in, skin on chicken thighs OR chicken breasts
- 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
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.
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