Name: Slow Cooker Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Asian
Ingredients: 1 1/2 pounds boneless skinless chicken breasts; 2 teaspoons garlic, minced; 2 teaspoons ginger, minced; 1/4 cup honey; 3 tablespoons brown sugar; 1/2 cup low sodium soy sauce; 2 teaspoons toasted sesame oil; 2 tablespoons rice vinegar; 1/4 cup cold water; 2 tablespoons cornstarch; 1 tablespoon sesame seeds; 2 tablespoons sliced green onions

If you’re hunting for a fuss-free dinner that’s both comfort food and a little bit fancy, this Slow Cooker Teriyaki Chicken Recipe is exactly what you need. I absolutely love how this turns out—tender, juicy chicken infused with that perfect balance of sweet and savory teriyaki flavors. Stick with me, and I’ll walk you through everything from ingredients to plating so you can wow your family without breaking a sweat.

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Why You’ll Love This Recipe

Hands-off Cooking: Just set it and forget it—perfect for busy weeknights.
Tender, Shredded Chicken: Cooking low and slow guarantees melt-in-your-mouth texture every time.
Flavor Packed Sauce: The homemade teriyaki glaze balances sweetness, tanginess, and umami just right.
Super Versatile: Serve it over rice, noodles, or toss into salads for endless meal ideas.

A white bowl filled with a base layer of fluffy white rice with distinct grains, topped by several pieces of glossy brown glazed chicken coated in a shiny sauce. The chicken pieces sit in a small mound in the center, sprinkled with white sesame seeds and small green chopped scallions scattered over the top. The bowl rests on a surface with a white marbled texture, and a pair of wooden chopsticks is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Slow Cooker Teriyaki Chicken Recipe combines pantry staples and fresh aromatics to create that iconic teriyaki flavor. I always keep garlic and ginger on hand, and the combination of honey and brown sugar makes the sauce just sweet enough without being overpowering.

Chicken Breasts: Boneless and skinless makes shredding effortless—plus it soaks up the sauce beautifully.
Garlic: Fresh minced garlic is the way to go here; the jarred stuff just doesn’t deliver the same brightness.
Ginger: Fresh minced ginger adds that zingy warmth that really makes teriyaki pop.
Honey: Acts as a natural sweetener and helps balance the salty soy sauce.
Brown Sugar: Adds depth with its molasses undertones—don’t skip it!
Soy Sauce: I prefer low sodium here to control saltiness and let other flavors shine.
Toasted Sesame Oil: Just a little bit brings a nutty aroma that instantly transports you to your favorite Asian restaurant.
Rice Vinegar: Its mild acidity adds brightness without being harsh.
Water and Cornstarch: For thickening that luscious teriyaki glaze at the end.
Sesame Seeds and Green Onions: Perfect for garnish—adds crunch, color, and fresh notes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Slow Cooker Teriyaki Chicken Recipe more times than I can count, and trust me—it’s flexible! Feel free to tweak it to suit your family’s tastes or to accommodate what you have on hand.

Add Veggies: I like tossing in sliced bell peppers or snap peas during the last hour of cooking for extra crunch and color.
Swap the Chicken: Thighs work beautifully if you prefer richer meat, plus they stay juicy even longer in the slow cooker.
Make It Spicy: Adding a dash of red pepper flakes or a splash of sriracha instantly amps up the heat without stealing the show.
For Low-Sodium: Try tamari or coconut aminos instead of soy sauce—they’re delicious and gentler on the salt.

How to Make Slow Cooker Teriyaki Chicken Recipe

Step 1: Layer Your Slow Cooker with Chicken

First things first, place your boneless skinless chicken breasts right at the bottom of the slow cooker. I like to pat them dry with a paper towel beforehand—it helps the sauce stick better later on. Don’t fuss too much here; this recipe is forgiving and works whether the breasts are whole or slightly uneven in size.

Step 2: Whisk Up That Flavor-Packed Sauce

In a small bowl, whisk together minced garlic, fresh ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar. When I first tried this combination, I was amazed at how balanced the flavor was—sweet, tangy, and umami all rolled in one. Pour this magic mixture evenly over the chicken in your slow cooker.

Step 3: Let It Slow Cook to Perfection

Cover and cook on HIGH for about 3 hours or LOW for 5-6 hours. I usually go with low to get that tender shreddable texture, but if you’re short on time, the high setting works just fine. The chicken will soak up all those delicious teriyaki flavors—if you’ve ever struggled with dry chicken breasts in the slow cooker, you’ll get why this is a game changer.

Step 4: Shred and Sauce It Up

Once cooked, remove the chicken and shred it easily with two forks. I find shredding warm chicken is way easier, so don’t let it cool off too much. Next, pour the remaining sauce through a strainer into a saucepan, discarding any solids. Bring the sauce to a simmer on medium-high heat.

Step 5: Thicken the Teriyaki Sauce

Mix cornstarch with cold water until dissolved, then slowly whisk it into the simmering sauce. Keep stirring and bring it to a boil for 1-2 minutes until it thickens slightly—this prevents a watery mess and lets the sauce cling perfectly to the chicken.

Step 6: Toss and Garnish Like a Pro

Return the shredded chicken to the saucepan and toss well to coat every bite in that shiny, sticky teriyaki glaze. Finish off with a generous sprinkle of toasted sesame seeds and sliced green onions. I love how the green onions add a fresh pop of color and mild oniony crunch that rounds out the dish.

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Pro Tips for Making Slow Cooker Teriyaki Chicken Recipe

Use Fresh Aromatics: Garlic and ginger fresh from the market make a huge difference in flavor—frozen or jarred won’t deliver the same punch.
Cook Low and Slow: Though tempting to speed things up, cooking on low gives you the most tender, juicy chicken.
Don’t Skip Thickening: I learned this the hard way—skipping the cornstarch results in a watery sauce that doesn’t cling well.
Shred While Warm: Shredding immediately after cooking makes the process smoother and quicker.

How to Serve Slow Cooker Teriyaki Chicken Recipe

A bowl filled with a base layer of fluffy white rice, topped with several pieces of glossy, brown glazed chicken arranged in the center. The chicken pieces are covered with a shiny sauce and sprinkled with white sesame seeds and small chopped green onions. The bowl is white with a subtle cracked pattern, placed on a white marbled surface with chopsticks resting in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple here—just a sprinkle of toasted sesame seeds and a handful of thinly sliced green onions. Sometimes I add a few red pepper flakes if I’m craving a bit of heat. These little touches elevate the flavors and add visual appeal without any extra fuss.

Side Dishes

This teriyaki chicken pairs perfectly with steamed jasmine rice, but I also love serving it with sticky rice, cauliflower rice for a lighter option, or even tossing it with noodles. Sometimes I add a quick side of sautéed broccoli or snap peas seasoned with sesame oil and garlic to round things out.

Creative Ways to Present

For a casual dinner party, I’ve served this shredded chicken in lettuce wraps topped with shredded carrots and chopped peanuts—so fresh and fun! Another favorite is stacking it on bao buns with pickled cucumbers and sriracha mayo. Try it out when you want to impress without stress.

Make Ahead and Storage

Storing Leftovers

I store leftover teriyaki chicken in an airtight container in the fridge, and it keeps well for 3 to 4 days. Just be sure to pour any extra sauce over the chicken to keep it moist—I’ve noticed that prevents drying out during storage.

Freezing

This recipe freezes beautifully. I portion the shredded chicken and sauce into freezer-safe containers or bags, removing as much air as possible. When I’m ready to eat it, I thaw overnight in the fridge—super handy for batch cooking or busy weeks.

Reheating

When reheating, I gently warm the teriyaki chicken in a skillet over low-medium heat, adding a splash of water or broth if it feels dry. This way, the sauce stays glossy, and the chicken stays tender—microwaving can sometimes dry it out, so I save that as a last resort.

FAQs

Can I use chicken thighs instead of breasts in the Slow Cooker Teriyaki Chicken Recipe?

Absolutely! Chicken thighs are more forgiving and stay super juicy when slow cooked. They also add a richer flavor. You can swap them in using the same quantity and cooking times.
How do I prevent my teriyaki sauce from being too salty?

Using low sodium soy sauce is key to controlling saltiness. Also, balancing with honey and brown sugar helps mellow it out. Taste the sauce before thickening and adjust sweetness or acidity by adding a bit more honey or rice vinegar if needed.
Can I make this recipe in an Instant Pot instead of a slow cooker?

You can! Pressure cook the chicken on high for about 10-12 minutes with the sauce ingredients, then use sauté mode to thicken the sauce with the cornstarch slurry. It’s a great faster alternative if you’re short on time.
What can I serve with Slow Cooker Teriyaki Chicken besides rice?

Try noodles, cauliflower rice, steamed veggies like broccoli, or even inside wraps or lettuce leaves. It’s super versatile and works well in many meals.

Final Thoughts

This Slow Cooker Teriyaki Chicken Recipe is one of those dishes I love because it consistently delivers big flavor with minimal effort. I remember the first time I made it—it quickly became a family favorite, with everyone asking for seconds. If you want a reliable, delicious, and comforting meal that practically cooks itself, give this recipe a try. I promise you’ll enjoy the ease, the taste, and the happy faces at the dinner table.