Slow Cooker Teriyaki Pulled Chicken

This Slow Cooker Teriyaki Pulled Chicken is a juicy, flavorful dish with tender chicken in a sweet-savory teriyaki sauce. Perfect for rice bowls, tacos, or sandwiches, it’s gluten-free optional, easy, and ideal for busy weeknights.

Why You’ll Love This Recipe

This Slow Cooker Teriyaki Pulled Chicken is a game-changer for effortless, flavor-packed meals that bring Asian-inspired deliciousness to your table. Tender chicken breasts simmer in a glossy teriyaki sauce bursting with ginger, garlic, and a touch of sweetness, creating a versatile, shreddable filling perfect for rice bowls, tacos, wraps, or salads. The slow cooker makes it a breeze—just add ingredients and let it work its magic, filling your kitchen with an irresistible aroma. Gluten-free optional and budget-friendly, it’s great for family dinners, meal prep, or entertaining, with customizable spice levels to suit any palate. Leftovers taste even better, making this a go-to for quick, wholesome meals that everyone will crave.

Recipe Tips and Tricks

• Pound Chicken: Even thickness ensures uniform cooking; use a meat mallet if needed.
• Taste Sauce: Adjust honey or soy before cooking for perfect sweet-savory balance.
• Shred Easily: Use two forks or a hand mixer for quick, even shredding.
• Thicken Sauce: Add cornstarch slurry in last 30 minutes for glossy glaze.
• Check Doneness: Test at 3.5 hours to avoid overcooking and dryness.
• Use Fresh Ginger: Grated adds vibrant zing; jarred lacks intensity.
• Low-Sodium Soy: Prevents overly salty sauce; tamari for gluten-free.
• Rest Before Serving: Locks in juices for moist, flavorful chicken.

Yield: 8 Servings

Slow Cooker Teriyaki Pulled Chicken

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Juicy pulled chicken in sweet-savory teriyaki sauce, perfect for versatile meals.

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 20 minutes

Ingredients

• ¼ cup rice vinegar
• ⅓ cup honey
• ½ cup low-sodium chicken broth
• ½ cup low-sodium soy sauce
• 1 tbsp cornstarch
• 1 tbsp fresh grated ginger
• 1 tbsp sesame seeds (for garnish)
• 1 tbsp toasted sesame oil
• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp green onions, sliced (for garnish)
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions

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

Make 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 umami to suit your preference.

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

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

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

Shred Chicken: Remove chicken, shred with two forks, and return to slow cooker.

Mix Well: Stir shredded chicken to coat evenly in glossy teriyaki sauce.

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

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

Notes

• Use a 4-quart slow cooker for even cooking and saucy texture.
• Cornstarch slurry creates a glossy, clingy sauce—don’t skip it!
• Leftovers are perfect for salads, wraps, or fried rice dishes.
• Serve with steamed veggies or rice for a complete, balanced meal.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 304Total Fat 16gSaturated Fat 4gUnsaturated Fat 12gCholesterol 93mgSodium 142mgCarbohydrates 14gFiber 1gSugar 10gProtein 25g

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 for easy shredding; thighs for richer flavor.
• Soy Sauce (½ cup): Low-sodium for control; tamari for gluten-free option.
• Honey (⅓ cup): Natural sweetness; maple syrup as vegan substitute.
• Rice Vinegar (¼ cup): Adds tangy balance; apple cider vinegar as alternative.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (¾ tsp) as backup.
• Ginger (1 tbsp, grated): Fresh for zesty warmth; ground (½ tsp) as substitute.
• Sesame Oil (1 tbsp): Toasted for nutty depth; vegetable oil if unavailable.
• Cornstarch (1 tbsp): Thickens glaze; arrowroot for gluten-free option.
• Chicken Broth (½ cup): Low-sodium for moisture; vegetable broth works too.
• Green Onions & Sesame Seeds: Garnish for freshness and crunch.

Variations and Substitutions

• Gluten-Free: Use tamari and GF cornstarch; ensure broth is compliant.
• Spicy Kick: Add 1 tsp sriracha or red pepper flakes to sauce.
• Vegetarian: Swap chicken for jackfruit or firm tofu.
• Low-Carb: Serve over cauliflower rice or lettuce wraps.
• Veggie Boost: Add sliced bell peppers or carrots in last hour.
• Sweetener Swap: Use brown sugar or agave instead of honey.
• Protein Variation: Try pork shoulder or chicken thighs for variety.
• Tropical Twist: Add ¼ cup pineapple juice for sweet-tangy flavor.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 3 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of broth; microwave gently.

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