Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Teriyaki Chicken: Easy and Better Than Takeout

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Scale

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

  1. Grease the container of a large slow cooker.
  2. 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!
  3. Place the chicken breasts into the slow cooker and turn them to coat in the sauce.
  4. Cook on low for 6 hours or high for 3 hours, or until the chicken is tender and easy to shred with a fork.
  5. 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.
  6. Shred the chicken with two forks, then cover and set aside.
  7. Set a fine mesh strainer over a 4-quart saucepan and carefully pour the sauce through the strainer into the pan.
  8. Mix the cornstarch and water together, then add it to the sauce. Whisk until fully combined.
  9. Bring the sauce to a boil over medium-high heat and cook, stirring constantly, until it thickens.
  10. Stir half of the sauce into the shredded chicken, and save the rest for serving.
  11. Serve with rice, stir-fried veggies, or your favorite Asian-style salad!

Equipment

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!
  • Author: Jennifer West
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Main Dish
  • Method: Crockpot
  • Cuisine: Asian Inspired

Find it online: https://evryfoodie.com/slow-cooker-teriyaki-chicken/