Name: Slow Cooker Teriyaki Glazed Chicken Breast
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6
Cuisine: Asian-Inspired
Ingredients: ¼ cup honey; ¼ cup rice vinegar; ½ cup low-sodium chicken broth; ½ cup low-sodium soy sauce; 1 tbsp cornstarch; 1 tbsp sesame seeds (for garnish); 1 tbsp toasted sesame oil; 1.5 lbs boneless, skinless chicken breasts; 2 tbsp fresh grated ginger; 2 tbsp green onions, sliced (for garnish); 4 cloves garlic, minced; Salt and pepper to taste

This Slow Cooker Teriyaki Glazed Chicken Breast is tender, juicy chicken in a sweet-savory teriyaki sauce with ginger and garlic. Effortless and flavorful, it’s perfect for bowls, rice, or salads, gluten-free optional, and ideal for busy weeknights.

Why You’ll Love This Recipe

This Slow Cooker Teriyaki Glazed Chicken Breast is a flavor explosion that delivers restaurant-quality Asian-inspired taste with zero fuss. Tender chicken breasts soak up a glossy, sweet-savory teriyaki sauce infused with fresh ginger, garlic, and a hint of sesame, creating juicy, shreddable perfection that’s versatile for rice bowls, salads, wraps, or tacos. The slow cooker does all the work, making it ideal for busy weeknights, meal prep, or family dinners. Gluten-free optional and budget-friendly, it’s customizable for milder or spicier palates, with bold umami that satisfies everyone. Leftovers taste even better, ensuring quick, delicious meals throughout the week—your new go-to for effortless, crowd-pleasing dinners.

Recipe Tips and Tricks

Use Chicken Breasts: Uniform thickness ensures even cooking; pound if needed.
Taste Sauce First: Adjust honey or soy before cooking for perfect balance.
Thicken Sauce: Cornstarch slurry in last 30 minutes for glossy glaze.
Shred Easily: Use two forks or hand mixer for quick shredding.
Don’t Overcook: Check at 3.5 hours to keep chicken juicy.
Fresh Ginger: Grated adds zesty warmth; jarred lacks vibrancy.
Low-Sodium Soy: Prevents overly salty sauce; tamari for gluten-free.
Rest Before Shredding: Locks in juices for moist, flavorful chicken.

Yield: 6 Servings

Slow Cooker Teriyaki Glazed Chicken Breast

Tender teriyaki-glazed chicken, slow-cooked for juicy, flavorful meals.

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 20 minutes

Ingredients

¼ cup honey
¼ cup rice vinegar
½ cup low-sodium chicken broth
½ cup low-sodium soy sauce
1 tbsp cornstarch
1 tbsp sesame seeds (for garnish)
1 tbsp toasted sesame oil
1.5 lbs boneless, skinless chicken breasts
2 tbsp fresh grated ginger
2 tbsp green onions, sliced (for garnish)
4 cloves garlic, minced
Salt and pepper to taste

Instructions

Prep Chicken: Pat chicken breasts dry; season lightly with salt and pepper for flavor base.

Mix Sauce: In a bowl, whisk soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and broth until smooth.

Taste Sauce: Adjust honey for sweetness or soy for savoriness—find your perfect balance.

Layer Slow Cooker: Place chicken in a 4-quart slow cooker; pour sauce over top.

Cook Low: Cover and cook on LOW for 4 hours until chicken is tender and easily shreds.

Make Slurry: Mix cornstarch with 1 tbsp water; stir into slow cooker during last 30 minutes.

Shred Chicken: Remove chicken to a board; shred with two forks for quick, even pieces.

Combine: Return shredded chicken to slow cooker; stir to coat in glossy sauce.

Rest: Let sit 10 minutes off heat to thicken and absorb flavors.

Serve: Garnish with sesame seeds and green onions; enjoy over rice, in bowls, or tacos.

Notes

Use a 4-quart slow cooker for even cooking and saucy results.
Cornstarch slurry ensures glossy, clingy sauce—don’t skip it!
Leftovers are perfect for wraps, salads, or fried rice.
Serve with steamed broccoli or cucumber salad for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 397Total Fat 21gSaturated Fat 5gUnsaturated Fat 16gCholesterol 124mgSodium 189mgCarbohydrates 16gFiber 1gSugar 10gProtein 33g

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 Breasts (1.5 lbs, boneless, skinless): Tender and easy to shred; thighs for richer flavor.
Soy Sauce (½ cup, low-sodium): Umami base; tamari for gluten-free option.
Honey (¼ cup): Natural sweetness; maple syrup as vegan substitute.
Rice Vinegar (¼ cup): Tangy balance; apple cider vinegar as alternative.
Garlic (4 cloves, minced): Fresh for bold aroma; powder (1 tsp) as backup.
Ginger (2 tbsp, grated): Fresh for zesty kick; ground (1 tsp) as substitute.
Sesame Oil (1 tbsp): Toasted for nutty depth; vegetable oil if unavailable.
Cornstarch (1 tbsp): Thickens glaze; arrowroot for gluten-free.
Chicken Broth (½ cup): Low-sodium for moisture; vegetable broth works too.
Sesame Seeds & Green Onions: Garnish for crunch and freshness.

Variations and Substitutions

Gluten-Free: Use tamari and GF cornstarch; ensure all ingredients compliant.
Spicy Version: Add 1 tsp sriracha or red pepper flakes.
Vegetarian: Swap chicken for tofu or tempeh.
Low-Carb: Serve over cauliflower rice or zucchini noodles.
Veggie Boost: Add sliced bell peppers or broccoli in last hour.
Sweetener Swap: Use brown sugar or agave for honey.
Protein Variation: Use pork tenderloin or thighs for different texture.
Asian Fusion: Add pineapple chunks for sweet-tangy twist.