A 5-Minute Prep Miracle for Busy Weeknights
Craving that rich, sweet-savory teriyaki flavor without the takeout run or stovetop chaos? This Slow Cooker Teriyaki Chicken is your answer. Just toss everything in the crock pot, five minutes, no stress, and let it do the work while you get on with your day. By dinnertime, you’ve got tender, juicy chicken coated in a glossy, flavor-packed sauce that tastes like it came from your favorite restaurant. It’s simple, it’s comforting, and it’s one of those meals that never disappoints.
Why You’ll Love This Slow Cooker Teriyaki Chicken
The first time I made this slow cooker teriyaki chicken, I was honestly shocked at how simple it was. I had been paying for takeout all those years when I could have been making this restaurant-quality dish at home with minimal effort! Now it’s in our regular rotation, and my kids actually cheer when they smell it cooking.
- Incredibly easy prep – Just 5 minutes to get everything into the slow cooker, then let your appliance do all the work!
- Versatile serving options – Works beautifully over rice, in wraps, on salads, or stuffed into baked potatoes
- Kid-friendly flavor – The smooth teriyaki sauce has no chunks or strong flavors that might turn picky eaters away
- Perfect for meal prep – Makes excellent leftovers and can be repurposed into multiple meals throughout the week
- Budget-friendly – Much more economical than takeout but tastes just as good (or better!)
- Customizable heat level – Easily add sriracha or red pepper flakes if you prefer a spicy kick
KEY INGREDIENTS BREAKDOWN
Chicken breasts: I use boneless, skinless chicken breasts because they shred beautifully and soak up all that amazing teriyaki flavor. The slow cooking process ensures they stay tender and juicy instead of drying out.
Honey: This natural sweetener gives the sauce that characteristic teriyaki glossiness and balances the saltiness of the soy sauce. It also helps create that sticky, caramelized texture we all love.
Soy sauce: The foundation of any good teriyaki sauce, soy sauce provides that umami depth that makes this dish so satisfying. I recommend low-sodium if you’re watching your salt intake.
Mirin: Don’t skip this! Mirin is a sweet Japanese rice wine that gives authentic teriyaki its distinctive flavor. It adds complexity and a subtle tanginess that regular sugar just can’t replicate.
Rice vinegar: Just a touch adds brightness and balances the sweetness of the honey and mirin. It’s what makes this sauce taste fresh rather than cloying.
Sesame oil: A little goes a long way! This aromatic oil adds that authentic Asian flavor profile that makes the dish taste like it came from your favorite restaurant.
Ginger and garlic powder: These provide warming, aromatic notes without overwhelming the sauce. Using powdered forms means no chunks for picky eaters to detect!
VARIATIONS + SUBSTITUTIONS
Protein swaps: Chicken thighs work beautifully in this recipe and actually stay even more tender than breasts. You could also try this with pork tenderloin cut into chunks for a different twist.
Gluten-free option: Simply swap the regular soy sauce for tamari or coconut aminos (though coconut aminos are a bit sweeter, so you might want to reduce the honey slightly).
Veggie additions: For a complete one-pot meal, add chunks of bell pepper, onion, broccoli, or snow peas during the last 30-45 minutes of cooking.
Spicy teriyaki: Add 1-2 teaspoons of sriracha or 1/4 teaspoon of red pepper flakes to the sauce for a spicy kick.
Pineapple teriyaki: Add 1/2 cup of pineapple chunks and 2 tablespoons of pineapple juice to the slow cooker for a tropical twist.
Honey alternatives: Brown sugar or maple syrup can be substituted for honey, though each will bring its own subtle flavor nuances.
STEP BY STEP SUMMARY INSTRUCTIONS
Step 1: Prepare Your Slow Cooker
Grease your slow cooker first to prevent any sticking later on. I just use a quick spritz of cooking spray or rub a little oil around the inside of the pot. This small step saves a lot of cleaning headaches later!
Step 2: Mix The Sauce
Add all your sauce ingredients directly to the slow cooker in the order listed and give them a good whisk. This ensures everything is perfectly combined before adding the chicken. Important reminder: Keep that cornstarch mixture separate for now! It goes in much later.
Step 3: Add and Coat the Chicken
Place your chicken breasts into the sauce mixture and turn them a few times to make sure they’re well-coated. This initial coating helps the chicken start absorbing those amazing flavors right from the beginning.
Step 4: Slow Cook to Perfection
Set your slow cooker to low for 6 hours or high for 3 hours. You’ll know the chicken is done when it easily shreds with a fork. The slow cooking process is what makes the chicken incredibly tender and flavorful all the way through.
Step 5: Shred and Set Aside
Remove the chicken to a serving dish and shred it using two forks. It should pull apart effortlessly! Cover it to keep warm while you prepare the sauce.
Step 6: Strain and Thicken the Sauce
Pour the cooking liquid through a fine-mesh strainer into a saucepan. This step removes any bits and pieces for a silky-smooth sauce. Then whisk in your cornstarch slurry (cornstarch + water) and bring to a boil, stirring constantly until thickened. The sauce should coat the back of a spoon when it’s ready.
Step 7: Combine and Serve
Mix half of that beautiful thickened sauce back into your shredded chicken. Reserve the other half for drizzling on top or for dipping. This double-sauce approach ensures maximum flavor in every bite!
A Few Helpful Tips
- Don’t overcook the chicken – While slow cookers are forgiving, chicken breasts can dry out if cooked too long. Check at the minimum cooking time if your slow cooker runs hot.
- For a thicker sauce – If you prefer an extra-thick teriyaki sauce, double the cornstarch slurry amount.
- Let the sauce cool slightly – The sauce will continue to thicken as it cools, so don’t panic if it seems a bit thin right off the stove.
- Taste before serving – Every slow cooker is different, so taste your sauce and adjust seasonings if needed before combining with the chicken.
- Freeze the chicken and sauce separately – If planning to freeze leftovers, store extra sauce separately from the chicken for best texture when reheating.
MAKE IT A COMPLETE MEAL: TERIYAKI CHICKEN BOWLS
One of my favorite ways to elevate this simple teriyaki chicken is to create customizable bowls that let everyone in the family build their perfect meal. Start with a base of fluffy white rice, brown rice, or even cauliflower rice for a low-carb option.
Add a generous portion of the teriyaki chicken, then surround it with colorful stir-fried vegetables like broccoli, bell peppers, carrots, and snap peas. What makes these bowls special is the finishing touches, a sprinkle of sesame seeds, sliced green onions, and perhaps some thinly sliced radishes for crunch.
For an extra flavor boost, drizzle some of that reserved teriyaki sauce over the entire bowl. The combination of textures and flavors creates a restaurant-quality meal that took minimal effort to prepare!
Serving Suggestions + Pairings
This teriyaki chicken is incredibly versatile and pairs well with so many sides:
For traditional serving: Steamed white rice and stir-fried vegetables create that classic teriyaki chicken bowl experience. Sprinkle with sesame seeds and sliced green onions for an authentic finish.
For a lighter option: Serve over cauliflower rice or in lettuce wraps with julienned carrots and cucumbers for a refreshing, low-carb meal.
Fantastic sides: Asian cucumber salad, vegetable fried rice, steamed edamame, or a simple side of roasted broccoli all complement the sweet-savory flavors perfectly.
Topping ideas: Add crunch with chopped peanuts, water chestnuts, or wonton strips. A squeeze of lime juice can brighten the whole dish.
Fusion twist: Try the teriyaki chicken in tacos with an Asian slaw, stuffed into baked sweet potatoes, or even on a pizza with mozzarella cheese!
STORAGE, REHEATING, AND FREEZING TIPS
Refrigerator storage: Store leftover teriyaki chicken in an airtight container for up to 5 days. The flavor actually improves after a day as the chicken continues to absorb the sauce!
Freezer instructions: This teriyaki chicken freezes beautifully for up to 3 months. For best results, freeze the chicken and remaining sauce separately in freezer-safe containers or heavy-duty freezer bags.
Reheating from refrigerated: For best results, reheat in a skillet over medium-low heat with a splash of water to prevent drying out. Microwaving works too – cover with a damp paper towel and heat in 30-second intervals.
Reheating from frozen: Thaw overnight in the refrigerator before reheating using the methods above. If you’re in a hurry, you can use the defrost function on your microwave before reheating.
Sauce revival: If the sauce has thickened too much during storage, whisk in a little water or chicken broth while reheating to reach your desired consistency.
FAQ
Can I put frozen chicken in the slow cooker?
For food safety reasons, it’s best to thaw your chicken before adding it to the slow cooker. Frozen chicken may spend too long in the “danger zone” temperature range, potentially allowing bacteria to grow.
Can I make this teriyaki chicken in an Instant Pot instead?
Absolutely! Add all ingredients except cornstarch and water to your Instant Pot. Cook on High Pressure for 12 minutes, then natural release for 10 minutes. Remove and shred the chicken, then use the sauté function to thicken the sauce with the cornstarch slurry.
My sauce is too thin, what went wrong?
The sauce needs to reach a full boil after adding the cornstarch slurry to properly thicken. If it’s still too thin, you can make another small batch of cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water) and add it to the simmering sauce.
Can I double this recipe?
Yes! This recipe doubles well. Just make sure your slow cooker is large enough to hold all the ingredients, and you may need to increase the cornstarch slightly for thickening the larger volume of sauce.
Enjoying This Crock Pot Teriyaki Chicken
This Slow Cooker Teriyaki Chicken is the kind of meal that makes weeknights feel a little easier, and a lot more delicious. Walk in the door, smell that sauce, and suddenly dinner feels taken care of. No rushing, no fuss, just good food that gets everyone to the table. Grab your slow cooker, throw it all in, and enjoy a dish that might just beat your favorite takeout spot.
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Slow Cooker Teriyaki Chicken: Easy and Better Than Takeout
Craving that rich, sweet-savory teriyaki flavor without the takeout run or stovetop chaos? This Slow Cooker Teriyaki Chicken is your answer. Just toss everything in the crock pot, five minutes, no stress, and let it do the work while you get on with your day. By dinnertime, you’ve got tender, juicy chicken coated in a glossy, flavor-packed sauce that tastes like it came from your favorite restaurant. It’s simple, it’s comforting, and it’s one of those meals that never disappoints.
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
Ingredients
2 pounds chicken breasts
SAUCE
1/2 cup honey
3/4 cup soy sauce
2 Tablespoons rice vinegar
1/4 cup mirin
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame oil
TO THICKEN
1 Tablespoon cornstarch
1 Tablespoon cool water
Instructions
- Grease the container of a large slow cooker.
- Add the sauce ingredients in the order listed into the slow cooker and whisk to combine. Do not add the cornstarch and water mixture yet!
- Place the chicken breasts into the slow cooker and turn them to coat in the sauce.
- Cook on low for 6 hours or high for 3 hours, or until the chicken is tender and easy to shred with a fork.
- Remove the chicken from the slow cooker and transfer to a medium bowl or serving dish. Keep the sauce in the slow cooker, you’ll use it in a bit.
- Shred the chicken with two forks, then cover and set aside.
- Set a fine mesh strainer over a 4-quart saucepan and carefully pour the sauce through the strainer into the pan.
- Mix the cornstarch and water together, then add it to the sauce. Whisk until fully combined.
- Bring the sauce to a boil over medium-high heat and cook, stirring constantly, until it thickens.
- Stir half of the sauce into the shredded chicken, and save the rest for serving.
- Serve with rice, stir-fried veggies, or your favorite Asian-style salad!
Notes
SUBSTITUTIONS
- Chicken Breasts: You can easily swap these out for chicken thighs if that’s what you have on hand, they work beautifully in this recipe.
- Soy Sauce: To keep it gluten-free, just use a gluten-free soy sauce. Same great flavor, no gluten worries.
- Honey: No honey? You can use granulated sugar or brown sugar instead, both will still give you that sweet balance in the sauce.
- Cornstarch: Tapioca flour or arrowroot powder are solid stand-ins here if you need a substitute for thickening.
- Powdered Spices: Want to use fresh ingredients instead? Go for it, minced garlic, grated ginger, and diced onion all work. I personally like the powdered version here because the flavors melt right into the sauce, which keeps it extra kid-friendly (aka no “what’s that green thing?” moments).
- Mirin: Please don’t skip or sub this one. Mirin is a sweet Japanese cooking wine, and it’s essential for getting that classic teriyaki flavor just right. You’ll usually find it in the Asian section of the grocery store, and it makes all the difference.
STORAGE
- Store any leftovers in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. It reheats beautifully, so don’t be shy about making extra!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Asian Inspired
Share Your Experience and Customizations
Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!
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you might also LIKE TO check out
- USDA – Food Safety and Inspection
- Harvard T.H. Chan School of Public Health – Nutrition Source
- America’s Test Kitchen – Science of Cooking Section
