Slow Cooker Chicken Teriyaki cooks while you’re away and tastes authentic. A simple way to enjoy Japanese-style flavors at home.
When your day is packed from morning until night, a slow cooker meal you can set and forget is a lifesaver. This chicken teriyaki is easy to prepare, healthy compared with fried alternatives, and delivers a sweet-savory flavor that tastes surprisingly authentic. It’s perfect piled over brown rice and finished with green onions and sesame seeds for a quick, satisfying dinner.
The sauce is sweet, tangy, and richly flavored—there’s plenty to soak into shredded chicken. After cooking, the sauce is thickened so it clings to the meat, making each bite deliciously saucy. Serve with steamed brown rice and a sprinkle of sesame seeds and sliced green onions for a complete meal.
If you want, use chopsticks, but a fork works great too. Enjoy!
Slow Cooker Chicken Teriyaki
Amber Brady
4
servings
Ingredients
Chicken Teriyaki:
- 3 large chicken breasts
- 1 tsp minced garlic (about 2 cloves)
- ½ cup finely chopped onion
- ½ cup honey
- ½ cup low sodium soy sauce
- ¼ cup rice vinegar
- 1 Tbsp minced ginger (or ginger paste)
- ⅛ tsp ground black pepper
Cornstarch Slurry:
- 2 Tbsp cornstarch
- 2 Tbsp cold water
Instructions
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Place the chicken breasts in the bottom of a slow cooker. Combine the garlic, chopped onion, honey, soy sauce, rice vinegar, ginger, and black pepper; pour the mixture over the chicken. Cook on low for 4–6 hours, until the chicken is tender and easily shredded.
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Remove the chicken and shred it with two forks. Pour the cooking liquid into a saucepan and bring to a gentle boil. In a small bowl, whisk together the cornstarch and cold water to make a slurry.
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Slowly whisk the cornstarch slurry into the boiling sauce until it thickens. You may not need all the slurry, or you may need a little more, depending on how much liquid the chicken released.
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Pour the thickened teriyaki sauce over the shredded chicken and toss to coat. Serve over brown rice and garnish with sliced green onions and sesame seeds.
Notes
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Recipe lightly altered from Give Me Some Oven
