This tender slow cooker teriyaki chicken is a perfect balance of savory, sweet, and umami flavors, infused with a homemade teriyaki sauce. The slow cooking process makes the chicken irresistibly juicy, absorbing the rich flavors of soy sauce, garlic, ginger, and honey. Serve it over rice or vegetables for a satisfying meal.
Why You’ll Love This Recipe
This slow cooker teriyaki chicken is the ultimate set-it-and-forget-it meal, making busy weeknights stress-free. The sauce caramelizes beautifully, coating each piece of chicken in a rich glaze. Unlike store-bought versions, this homemade teriyaki sauce is naturally sweetened with honey and has no unnecessary preservatives. It’s versatile, perfect for meal prep, and a guaranteed crowd-pleaser. Plus, the slow cooking ensures the chicken is ultra-tender, effortlessly shredding with a fork. Whether served over steamed rice, noodles, or fresh veggies, this dish delivers restaurant-quality flavors with minimal effort.
Recipe Tips and Tricks
- Use Chicken Thighs for Extra Tenderness – While chicken breasts work, boneless, skinless thighs stay juicier during slow cooking.
- Thicken the Sauce – If you prefer a thicker sauce, mix a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and stir it in during the last 30 minutes.
- Enhance the Flavor – Toasted sesame seeds and freshly chopped green onions add a burst of freshness and texture.
- Make it Spicy – Add red pepper flakes or a drizzle of sriracha for a little heat.
- Don’t Overcook – While slow cookers are forgiving, cooking chicken too long can make it stringy. Check for doneness at the lower time limit.
- Marinate for Even More Flavor – If you have time, marinate the chicken in the teriyaki sauce for an hour before slow cooking.
Tender Slow Cooker Teriyaki Chicken
Tender slow-cooked teriyaki chicken, coated in a sweet and savory glaze, perfect over rice or noodles for an easy, flavorful meal.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts)
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, black pepper, and red pepper flakes (if using). Make sure the honey is well incorporated for an even sweetness.
- Arrange Chicken in Slow Cooker: Place the chicken thighs in the slow cooker in an even layer. Pour the teriyaki sauce over the chicken, ensuring each piece is coated.
- Slow Cook: Cover and cook on low for 4-6 hours or high for 2-3 hours. The chicken should be tender and easily shredded with a fork.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Stir it into the slow cooker during the last 30 minutes of cooking, allowing the sauce to thicken.
- Shred and Serve: Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker, stirring it into the sauce so it absorbs the flavor.
- Garnish and Enjoy: Sprinkle with sliced green onions and sesame seeds before serving. Enjoy over steamed rice, noodles, or vegetables.
Notes
- If using chicken breasts, check at the 4-hour mark to avoid overcooking.
- For meal prep, portion into containers with rice and veggies for easy lunches.
- The sauce can be doubled for extra glaze or used as a marinade for grilled chicken.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 542Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 277mgSodium 1552mgCarbohydrates 31gFiber 1gSugar 23gProtein 59g
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, skinless thighs are best for tenderness, but chicken breasts work too if you prefer leaner meat.
- Soy Sauce – Use low-sodium soy sauce to balance flavors and avoid excessive saltiness. You can also substitute coconut aminos for a gluten-free option.
- Honey – Adds natural sweetness and helps create a glossy glaze. Maple syrup or brown sugar can be used as alternatives.
- Garlic & Ginger – Fresh is best for authentic teriyaki flavor, but in a pinch, garlic powder and ground ginger can work.
- Rice Vinegar – Gives the sauce a slight tang, balancing the sweetness. Apple cider vinegar is a good substitute.
- Cornstarch (Optional) – If you prefer a thicker sauce, use a cornstarch slurry to achieve a restaurant-style glaze.
Variations and Substitutions
- Gluten-Free Option – Swap soy sauce with tamari or coconut aminos.
- Keto-Friendly – Replace honey with a sugar-free sweetener like monk fruit or erythritol.
- Vegetarian Version – Use tofu instead of chicken and reduce cooking time to 2-3 hours.
- Pineapple Twist – Add pineapple chunks during the last hour for a fruity sweetness.
- Spicy Kick – Mix in chili flakes or a spoonful of gochujang for extra heat.
- Extra Veggies – Toss in bell peppers, carrots, or broccoli during the last hour of cooking for added nutrients.
Storage Options
- Refrigeration – Store leftovers in an airtight container for up to 4 days.
- Freezing – Let the chicken cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm in a saucepan over medium heat or microwave in 30-second intervals, adding a splash of water if needed.
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