Slow Cooker Teriyaki Chicken Recipe

Why You’ll Love This Recipe

This Slow Cooker Teriyaki Chicken is not only incredibly easy to prepare, but it also requires just a few basic ingredients. Once it's in the slow cooker, you can forget about it while it cooks. The chicken turns out super tender and delicious, and you can make enough to feed your whole family with leftovers to spare. It’s a versatile recipe that pairs well with various sides, like stir-fried vegetables, rice, or even salad, making it an ideal choice for a stress-free meal.

Ingredients

• 4 boneless skinless chicken breasts

• 1 cup soy sauce (or coconut aminos for gluten-free)

• ½ cup honey

• ¼ cup apple cider vinegar

• 1 tablespoon minced garlic (or garlic powder)

• 1 tablespoon minced ginger (or ginger powder)

• 1 tablespoon sesame oil

• ½ teaspoon crushed red pepper flakes (optional for heat)

• 1 tablespoon cornstarch (for thickening sauce)

• 1 tablespoon water

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Sauce: In your slow cooker, whisk together soy sauce, honey, apple cider vinegar, garlic, ginger, sesame oil, and crushed red pepper flakes (if using).

2. Add the Chicken: Place the chicken breasts into the sauce and turn them to coat thoroughly.

3. Cook: Set the slow cooker to cook on low for 6 hours, or on high for 3 hours, until the chicken is fork-tender.

4. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker. Shred it using two forks or a stand mixer fitted with a paddle attachment.

5. Thicken the Sauce: Strain the cooking liquid into a saucepan. Mix cornstarch with water to create a slurry and add it to the sauce, stirring constantly until it thickens.

6. Serve: Toss the shredded chicken in half of the thickened sauce and save the rest for serving. Serve with rice and vegetables.

Servings and Timing

• Servings: This recipe serves approximately 4 people.

• Total Time: 3 hours on high or 6 hours on low.

Variations

• Chicken Thighs: Use chicken thighs instead of breasts for a juicier, richer flavor.

• Gluten-Free: Substitute soy sauce with gluten-free soy sauce or coconut aminos.

• Spicy: Add extra red pepper flakes or a splash of sriracha for some heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it for up to 2 months.

• Reheating: Reheat in the microwave or on the stovetop. If the sauce has thickened too much, add a bit of water or broth to loosen it up.

FAQs

1. Is it better to cook chicken on high or low in the crockpot?

Both options work, but cooking on low is preferred for the best texture and flavor.

2. Can you put raw chicken in a slow cooker?

Yes, it's safe to cook raw chicken in the slow cooker. The heat will cook it thoroughly.

3. How do I make this recipe gluten-free?

Simply use gluten-free soy sauce or coconut aminos instead of regular soy sauce.

4. Can I use frozen chicken breasts?

Yes, you can use frozen chicken, but make sure to cook it for an additional 1-2 hours on low.

5. How can I make the sauce spicier?

Add more crushed red pepper flakes or a small amount of sriracha to the sauce for a kick.

6. Can I double this recipe?

Yes, you can double the ingredients and cook it in a larger slow cooker. Just make sure to adjust the cooking time if needed.

7. How do I thicken the sauce?

Use cornstarch mixed with water to make a slurry, then whisk it into the sauce until it thickens.

8. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well in this recipe, offering a richer flavor.

9. Can I meal prep this dish?

Yes, this slow cooker teriyaki chicken is perfect for meal prepping. You can store it in the fridge or freezer for later.

10. What sides go well with teriyaki chicken?

Serve it with rice, stir-fried vegetables, roasted broccoli, or a fresh salad.

Conclusion

Slow Cooker Teriyaki Chicken is a simple and flavorful dish that will quickly become a family favorite. With minimal preparation and easy ingredients, you’ll have a delicious meal ready in a few hours. Whether you're serving it for dinner or meal prepping for the week, it’s a versatile and crowd-pleasing option that’s perfect for busy days.

Print

Slow Cooker Teriyaki Chicken Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Slow Cooker Teriyaki Chicken recipe delivers a tender, flavorful meal with a savory-sweet, slightly tangy sauce. Perfect for busy weeknights, this dish requires minimal prep and uses basic ingredients, making it a go-to for a stress-free dinner. Serve it with rice and vegetables for a well-rounded meal.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 3 hours (high) or 6 hours (low)
• Total Time: 3 hours (high) or 6 hours (low)
• Yield: 4 servings
• Category: Dinner, Comfort Food
• Method: Slow Cooker
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

4 boneless skinless chicken breasts

1 cup soy sauce (or coconut aminos for gluten-free)

½ cup honey

¼ cup apple cider vinegar

1 tablespoon minced garlic (or garlic powder)

1 tablespoon minced ginger (or ginger powder)

1 tablespoon sesame oil

½ teaspoon crushed red pepper flakes (optional for heat)

1 tablespoon cornstarch (for thickening sauce)

1 tablespoon water

Cook Mode Prevent your screen from going dark

Instructions

• Prepare the Sauce: In your slow cooker, whisk together soy sauce, honey, apple cider vinegar, garlic, ginger, sesame oil, and crushed red pepper flakes (if using).

• Add the Chicken: Place the chicken breasts into the sauce, ensuring they are well-coated.

• Cook: Set the slow cooker to cook on low for 6 hours or high for 3 hours, until the chicken is fork-tender.

• Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred using two forks or a stand mixer.

• Thicken the Sauce: Strain the cooking liquid into a saucepan. Mix cornstarch with water to create a slurry and add it to the sauce, stirring constantly until thickened.

• Serve: Toss the shredded chicken in half of the thickened sauce and save the rest for serving. Serve with rice and vegetables.

Notes

• For juicier, richer flavor, substitute chicken breasts with thighs.

• To make it gluten-free, swap soy sauce with coconut aminos.

• For extra heat, add more red pepper flakes or sriracha.