Slow Cooker Teriyaki Chicken
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Slow Cooker Teriyaki Chicken made with chicken breast and a few pantry staples makes for the perfect easy weeknight dinner.
This Slow Cooker Chicken Teriyaki recipe is one of those easy dinners that you can just dump and go. It’s easy to toss everything into the slow cooker, let it do the work, and come back to tender chicken coated in a sweet and savory homemade teriyaki sauce. It is perfect for busy weeknights and great for meal prep!
My recipe skips the bottled sauce and uses pantry staples to create a rich teriyaki sauce from scratch. We love serving it over fluffy rice with steamed broccoli or snap peas for a complete meal.
Quick Bites About This Recipe
Skill Level: Super easy and perfect for beginner cooks.
Swaps: Use chicken breasts or thighs and swap soy sauce for coconut aminos (or tamari, but use a little less if not less sodium) for gluten free.
Make Ahead: Prepare the sauce a day ahead and refrigerate until ready to use.
Freezer Friendly: Freeze for up to 3 months in an airtight container.
Variations & Substitutions: Add red pepper flakes for heat or stir in pineapple chunks and bell peppers for a sweeter version.
Slow Cooker Teriyaki Chicken Ingredients
Boneless skinless chicken breasts or thighs: Both work wonderfully here. Chicken breasts shred beautifully while thighs stay extra juicy and tender.
Mirin: This sweet Japanese cooking wine gives the sauce its signature teriyaki flavor.
Low sodium soy sauce: Adds the savory salty flavor that balances the sweetness. Coconut aminos work well as a substitute.
Water: We use this to add more liquid to the teriyaki sauce as well as the cornstarch slurry.
Honey: Adds natural sweetness and helps create that glossy teriyaki finish.
Rice vinegar: Brightens the sauce and keeps it from tasting overly sweet.
Garlic cloves: Fresh garlic adds a savory depth that makes homemade teriyaki sauce taste so much better. You can also use granulated garlic.
Fresh ginger: Just a little ginger adds warmth and classic teriyaki flavor. You can also use ground ginger.
Cornstarch: Mix with water to make a cornstarch slurry; this thickens the sauce at the end so it coats the chicken perfectly.
How to Make Slow Cooker Teriyaki Chicken
Place the chicken breasts or thighs into the bottom of your slow cooker in an even layer.
In a medium bowl, whisk together the mirin, soy sauce, water, honey, rice vinegar, garlic, and ginger until fully combined.
Pour the sauce over the chicken and gently toss everything together so the chicken is coated.
Cover with the lid and cook on low for 3 1/2-4 hours, or until the chicken reaches an internal temperature of 165°F.
Remove the chicken and shred it with two forks or chop it into bite-sized pieces depending on your preference.
Whisk together the cornstarch and water until smooth, creating a slurry.
Return the chicken to the slow cooker and stir in the slurry.
Turn the slow cooker to high and cook for another 30 minutes until the sauce thickens and coats the chicken beautifully.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze cooled chicken teriyaki for up to 3 months. You can also freeze before cooking for a dump and cook slow cooker meal, just defrost in the refrigerator and then slow cook once ready.
Reheat: Warm in the microwave or in a saucepan over medium-low heat until heated through.
Recipe Tips and Notes
- Chicken thighs stay juicier if you need a longer cooking time.
- Avoid cooking too long, or chicken breasts can dry out.
- Add vegetables during the last 30-60 minutes of cooking if desired.
- The USDA recommends cooking poultry to an internal temperature of 165°F.
Slow Cooker Teriyaki Chicken
Equipment
Ingredients
- 2 pounds boneless skinless chicken breast or boneless skinless chicken thighs
- 1/2 cup mirin
- 1/2 cup low sodium soy sauce or coconut aminos
- 1/3 cup water
- 1/3 cup honey
- 2 1/2 tablespoons rice vinegar
- 2 cloves garlic minced, or 1/2 teaspoon granulated
- 1/2 teaspoon fresh ginger minced, or 1/4 teaspoon ground
- 2 tablespoons cornstarch
- 2-3 tablespoons water for slurry
Instructions
- Place the chicken breasts or thighs into the bottom of a 6 quart slow cooker.2 pounds boneless skinless chicken breast
- In a medium bowl, whisk together the mirin, soy sauce, water, honey, rice vinegar, garlic, and ginger until fully combined.1/2 cup mirin, 1/2 cup low sodium soy sauce, 1/3 cup water, 1/3 cup honey, 2 1/2 tablespoons rice vinegar, 2 cloves garlic , 1/2 teaspoon fresh ginger
- Pour the teriyaki sauce mixture over the chicken and turn the chicken to coat evenly.
- Cover with the lid and cook on low for 3 1/2-4 hours or until the chicken reaches an internal temperature of 165°F according to USDA guidelines.
- Carefully remove the chicken from the slow cooker and shred with two forks or chop into bite-sized pieces.
- In a small bowl, whisk together the cornstarch and water until smooth and lump free.2 tablespoons cornstarch, 2-3 tablespoons water
- Return the shredded chicken to the slow cooker and stir in the cornstarch slurry.
- Turn the slow cooker to high and cook uncovered or with the lid slightly ajar for about 30 minutes, stirring occasionally, until the sauce thickens.
- Serve hot over rice or vegetables and garnish with sesame seeds or sliced green onions if desired.
Video
Notes
- Substitutions: Use coconut aminos instead of soy sauce for a soy free option. Chicken thighs can be substituted for chicken breasts for a richer flavor and juicier texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat: Reheat in the microwave in 30 second intervals or warm gently in a saucepan until heated through.