Name: Slow Cooker Teriyaki Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1.5 to 2 lbs boneless, skinless chicken thighs or breasts; ½ cup low-sodium soy sauce; ⅓ cup honey; ¼ cup rice vinegar; 2 tablespoons brown sugar; 2 teaspoons sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated (or ½ tsp ground ginger); 1 tablespoon cornstarch + 2 tablespoons water (for thickening); Sesame seeds and chopped green onions, for garnish

Tender, juicy chicken slow-cooked in a sweet and savory homemade teriyaki sauce—this dish is a set-it-and-forget-it dinner winner. Perfect over rice or noodles!

Origin Slow Cooker Teriyaki Chicken

Teriyaki is a traditional Japanese cooking method where food is broiled or grilled with a glaze of soy sauce, mirin, and sugar. This slow cooker version brings the teriyaki magic into a convenient, weeknight-friendly dish that combines Asian-inspired flavors with the ease of modern cooking.

What I Love About This Recipe

What’s not to love? You toss everything into the slow cooker, go about your day, and return to a house that smells like an Asian restaurant. The chicken gets ultra-tender and soaks up all that glossy, sticky teriyaki goodness. It’s kid-friendly, freezer-friendly, and always a crowd-pleaser.

Also Read : Jalapeño Popper Potatoes

Slow Cooker Teriyaki Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1.5 to 2 lbs boneless, skinless chicken thighs or breasts
½ cup low-sodium soy sauce
⅓ cup honey
¼ cup rice vinegar
2 tablespoons brown sugar
2 teaspoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (or ½ tsp ground ginger)
1 tablespoon cornstarch + 2 tablespoons water (for thickening)
Sesame seeds and chopped green onions, for garnish

Directions

Place chicken in the slow cooker.
In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Pour over the chicken.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through and tender.
Remove chicken, shred with two forks.
In a small bowl, mix cornstarch with water, then stir into the sauce in the slow cooker. Let it cook for another 15–20 minutes on high until thickened.
Return shredded chicken to the slow cooker and stir to coat with the sauce.
Serve hot over steamed rice or noodles. Garnish with sesame seeds and green onions.

Notes

Chicken thighs are more flavorful and tender but breasts work too.
Add steamed broccoli, carrots, or snap peas for a full meal.

A Crowd-Pleasing Comfort Food with an Asian Twist