Slow Cooker Teriyaki Chicken Noodle Soup
Savor Slow Cooker Teriyaki Chicken Noodle Soup, a comforting bowl with tender chicken, sweet-savory teriyaki broth, chewy noodles, and colorful veggies. This Japanese-inspired soup is perfect for cozy, healthy dinners with minimal effort.
Why You’ll Love This Recipe
Slow Cooker Teriyaki Chicken Noodle Soup combines everything you adore about chicken noodle soup with the irresistible sweet-salty depth of teriyaki—juicy chicken, fragrant ginger-garlic broth, and perfectly cooked noodles, all made hands-free. It’s lighter than takeout, packed with protein and veggies, and infinitely soothing. The slow cooker gently infuses every bite with flavor while you’re away, then just add noodles and toppings for a restaurant-quality bowl. Perfect for sick days, busy weeknights, or when you want comfort food with a delicious twist.
Recipe Tips and Tricks
- Homemade Teriyaki → Simple 4-ingredient sauce tastes better than bottled.
- Add Noodles Last → Prevents mushy noodles (last 15–20 min).
- Use Chicken Thighs → Stay juicier than breasts.
- Double Ginger → Fresh + ground for layered warmth.
- Cornstarch Slurry → Thickens broth beautifully at end.
- Finish with Sesame Oil → Classic aroma boost.
Slow Cooker Teriyaki Chicken Noodle Soup
Cozy teriyaki chicken noodle soup made effortlessly in the slow cooker.
Ingredients
- ¼ cup brown sugar (or honey)
- ¼ cup mirin
- ½ cup low-sodium soy sauce
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 2 carrots, sliced
- 2 lbs boneless chicken thighs, cut into chunks
- 2 tbsp cornstarch + 2 tbsp water (slurry)
- 4 baby bok choy, halved
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 8 oz mushrooms, sliced
- 8 oz noodles (ramen, udon, or soba)
- Toppings: green onions, sesame seeds, soft-boiled eggs
Instructions
- Make Teriyaki Base → Whisk soy sauce, mirin, brown sugar, garlic, ginger.
- Layer Crockpot → Add chicken, carrots, mushrooms.
- Pour Broth → Add chicken broth and teriyaki mixture.
- Slow Cook → Low 6 hours or high 3 hours until chicken is tender.
- Shred Chicken → Remove, shred lightly, return to pot.
- Add Bok Choy → Last 30 minutes on high.
- Thicken → Stir in cornstarch slurry; cook 10 minutes.
- Cook Noodles → Boil separately or add dry noodles last 10–15 min.
- Finish → Drizzle sesame oil.
- Serve → Ladle into bowls, top with green onions, sesame seeds, egg.
Notes
- Homemade teriyaki is far superior and easy.
- Add noodles last to keep perfect texture.
- Bok choy goes in last 30 min to stay bright.
- Leftovers are amazing—flavors deepen overnight.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 477Total Fat 16gSaturated Fat 4gUnsaturated Fat 11gCholesterol 189mgSodium 2376mgCarbohydrates 39gFiber 3gSugar 19gProtein 45g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken → Boneless thighs; breasts work but drier.
- Teriyaki Sauce → Homemade: soy, mirin, brown sugar, garlic.
- Noodles → Ramen, udon, or soba; fresh or dried.
- Veggies → Carrots, bok choy, mushrooms, corn.
- Ginger & Garlic → Fresh for authentic flavor.
- Green Onions & Sesame Seeds → Essential garnish.
Variations and Substitutions
- Protein → Shrimp, tofu, pork, or beef.
- Gluten-Free → Tamari + GF noodles.
- Low-Carb → Shirataki or zucchini noodles.
- Spicy → Add chili oil or sriracha.
- Extra Veggies → Snow peas, broccoli, bean sprouts.
- Kid-Friendly → Reduce ginger and garlic.
Storage Options
- Refrigerator → Broth + chicken up to 4 days (noodles separate).
- Freezer → Freeze broth base up to 3 months (add fresh noodles).
- Reheating → Warm broth, cook fresh noodles.
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