Hearty Slow Cooker Chicken Teriyaki Recipe: Sweet & Savory Joy
Tender, juicy chicken simmering in a rich teriyaki sauce brings comfort to any weeknight dinner.
This slow cooker chicken teriyaki recipe delivers maximum flavor with minimal effort.
Weeknight meals can be both delicious and stress-free when you have the right approach.
The magic happens as the chicken slowly absorbs the sweet and savory teriyaki marinade, creating a mouthwatering meal that will have everyone asking for seconds.
Fragrant ginger and garlic dance through the sauce, adding depth and complexity to each bite.
Serve this over steamed rice for a complete meal that feels like a restaurant-quality experience.
You’ll want to add this to your regular dinner rotation – it’s that good.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: 275 kcal
Servings: 7
Ingredients for Slow Cooker Chicken Teriyaki
For Protein:
Boneless Skinless Chicken Breasts: Tender, lean meat that absorbs teriyaki flavors beautifully, best when cut into even chunks for consistent cooking and maximum sauce absorption.
For Sauce Base and Sweeteners:
Brown Sugar, Low-Sodium Soy Sauce, Rice Vinegar: Create a balanced teriyaki sauce with deep caramel undertones, tangy complexity, and rich umami flavor without overwhelming saltiness.
For Sauce Enhancers and Thickeners:
Minced Garlic, Ground Ginger, Cornstarch, Warm Water: Adds aromatic depth, subtle warmth, and creates a silky smooth sauce that clings perfectly to chicken, transforming simple ingredients into a restaurant-quality dish.
For Garnish:
Green Onions: Provides fresh, sharp finish with vibrant color and light oniony crispness that cuts through the rich sauce, adding brightness to the final presentation.
Equipment for Slow Cooker Chicken Teriyaki
Slow Cooker: Essential for hands-off, tender chicken cooking.
Medium Bowl: Perfect for whisking sauce ingredients together.
Small Bowl: Ideal for making cornstarch slurry.
Measuring Cups and Spoons: Ensures precise ingredient quantities.
Whisk: Helps blend sauce ingredients smoothly.
Two Forks: Great for shredding cooked chicken easily.
Cutting Board: Provides a clean surface for chicken preparation.
Sharp Knife: Useful for chopping green onions and preparing ingredients.
How to Make Chicken Teriyaki in a Crockpot
Chicken Placement Nestling tender chicken pieces into the slow cooker creates a flavorful foundation for this delightful meal.
Flavor Fusion Combine soy sauce, brown sugar, rice vinegar, garlic, and ginger in a bowl, whisking until the mixture transforms into a glossy, aromatic sauce that will bathe the chicken in deliciousness.
Gentle Cooking Allow the slow cooker to work its magic on low heat, transforming the chicken into a melt-in-your-mouth experience over 4-5 hours.
Sauce Transformation Create a silky cornstarch slurry to thicken the cooking liquid, turning the pan juices into a luscious, clingy teriyaki sauce.
Final Touches Shred the chicken into tender strips, coating each piece generously with the rich, glossy sauce, creating a mouth-watering dish that promises to delight your taste buds.
Chicken Teriyaki Tips for Better Flavor
Add a splash of sesame oil to the sauce for an authentic Asian restaurant-style depth that elevates the entire dish.
Swap chicken breasts with thighs for richer flavor and more tender meat that practically melts in your mouth.
Sprinkle red pepper flakes or drizzle sriracha sauce into the teriyaki mixture for those who love a subtle kick of heat.
This recipe freezes beautifully in airtight containers for up to 3 months, making weeknight dinners a breeze when you're short on time.
Experiment with different vegetable combinations like bell peppers, broccoli, or snap peas when serving to create a complete and colorful meal that keeps everyone excited about dinner.
Serving Slow Cooker Chicken Teriyaki at Dinner
Tropical Pineapple Paradise: Sprinkle diced fresh pineapple chunks over the teriyaki chicken for a sweet and tangy tropical twist that complements the savory sauce perfectly.
Family Feast Bowl: Create a complete meal by serving the shredded teriyaki chicken over a bed of brown rice, topped with sesame seeds, steamed broccoli, and julienned carrots for a colorful and nutritious dinner.
Lunch Wrap Delight: Transform leftovers into delicious wraps by rolling the teriyaki chicken in warm tortillas with crisp lettuce, cucumber slices, and a drizzle of extra sauce for a quick and satisfying lunch option.
Quick Meal Prep Magic: Portion the chicken into meal prep containers with separate compartments for rice and veggies, making it easy to grab a delicious and balanced meal throughout the week.
Storage Tips for Chicken Teriyaki Leftovers
Smart Batch Cooking: Prepare double the recipe and store extra servings in airtight containers for quick weeknight meals that save time and energy.
Freezer-Friendly Magic: Portion cooled chicken teriyaki into freezer-safe containers, keeping for up to 3 months; thaw overnight in refrigerator before reheating gently to maintain moisture and flavor.
Refrigerator Refresh Technique: Store leftover chicken in sealed containers, consuming within 3-4 days for optimal taste and food safety; always use clean utensils when handling to prevent bacterial growth.
Quick Reheat Strategy: Warm refrigerated teriyaki chicken in microwave with a small splash of water or additional sauce to prevent dryness, stirring midway through heating for even temperature distribution.
Hearty slow cooker chicken teriyaki delivers authentic Japanese flavors with minimal preparation. Tender chicken marinates in a savory-sweet sauce, promising delicious results for home cooks craving restaurant-quality meals.
Ingredients
Scale
3 lbs (1.36 kg) boneless, skinless chicken breasts (cut into chunks)
¼ cup (60 ml) low-sodium soy sauce
¼ cup (50 g) brown sugar
¼ cup (60 ml) rice vinegar
2 cloves garlic (minced)
¼ tsp ground ginger
4 tsp cornstarch
¼ cup (60 ml) warm water
¼ cup (15 g) green onions (finely chopped)
Instructions
Layering: Arrange chicken breasts in a single, even layer at the bottom of the slow cooker to guarantee uniform cooking.
Marinade Creation: Whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger in a mixing bowl until the sugar dissolves completely, forming a harmonious teriyaki blend.
Coating: Generously pour the marinade over the chicken, ensuring thorough coverage of each piece with the aromatic liquid.
Slow Cooking: Secure the lid and cook on low temperature for 4-5 hours, allowing the chicken to become exceptionally tender and absorb the rich teriyaki essence.
Sauce Transformation: Remove chicken to a cutting board, then create a cornstarch slurry by whisking cornstarch with warm water until perfectly smooth.
Thickening Process: Pour the slurry into the remaining sauce, stirring continuously to develop a glossy, viscous consistency while maintaining the warm setting.
Shredding and Coating: Shred the chicken using two forks, then return the meat to the thickened sauce, gently folding to ensure complete coverage.
Finishing Touches: Garnish with freshly chopped green onions and serve piping hot over steamed jasmine rice or wheat noodles, accompanied by vibrant stir-fried vegetables.
Notes
Chicken Prep: Choose boneless, skinless chicken breasts of similar size for uniform cooking and optimal sauce absorption.
Marinade Magic: Whisk ingredients thoroughly to ensure sugar completely dissolves, creating a seamless flavor base that coats chicken evenly.
Thickness Trick: Use cornstarch slurry carefully to transform sauce from watery to glossy without creating lumps, achieving perfect teriyaki consistency.
Flavor Boost: Allow chicken to rest in thickened sauce for maximum flavor penetration and tender, succulent results.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.