Slow Cooker Teriyaki Chicken Recipe
There’s something about a slow cooker recipe that feels like magic—toss in a few simple ingredients, let time do its thing, and by dinner, you’ve got something incredible. This slow cooker teriyaki chicken is one of those recipes. It’s savory, a little sweet, and packed with bold flavors that pair perfectly with a bowl of fluffy rice or even tucked into a sandwich. Bonus: it’s ridiculously easy to make, which is why it’s been a go-to in my kitchen for years.
The first time I made this dish was during a week when I was juggling way too much. I remember throwing the ingredients into the slow cooker before rushing out the door, crossing my fingers it would turn out okay. When I came home, my kitchen smelled like an inviting little corner of Japan, and the chicken was so tender it practically fell apart. Since then, this recipe has become a staple—especially on busy weekdays when I need dinner on autopilot.
Teriyaki chicken has a fascinating origin story. While we often associate teriyaki with Japanese cuisine, the method of cooking (grilling or broiling with a soy sauce-based glaze) has evolved significantly as it became popular in the West. In Japan, teriyaki typically involves fish like mackerel or salmon, but here in the U.S., chicken is often the star. The flavors remain rooted in tradition, with soy sauce, ginger, and sesame oil anchoring the recipe, but recipes like this slow cooker version give it a fun, modern twist.
Let’s talk ingredients: simple yet flavorful
- Boneless skinless chicken breasts: These work perfectly here because they shred so easily once cooked. If you prefer, you can swap for boneless thighs—they’re even juicier. Just keep an eye on the cook time as they can finish slightly faster.
- Garlic and ginger: These are the heart and soul of any good teriyaki sauce. I highly recommend using fresh garlic and ginger for maximum flavor. In a pinch, pre-minced garlic or ginger paste works too.
- Honey and brown sugar: These add the signature sweetness that balances the salty soy sauce. If you’re watching your sugar intake, you can use a sugar substitute or cut back slightly without losing too much flavor.
- Low sodium soy sauce: This keeps the sauce from being overly salty while still delivering all that umami goodness. Tamari or coconut aminos work great as gluten-free options.
- Toasted sesame oil: Just a touch adds an incredible nutty depth. If you don’t have sesame oil, you can skip it, but I’d recommend adding it to your pantry for recipes like this.
- Rice vinegar: This brightens up the sauce with a subtle tang. If you’re out, apple cider vinegar can work in a pinch.
- Cornstarch and water: These team up to thicken the sauce into that luscious, glossy texture we all love.

Kitchen gear: what you’ll need
The star of this recipe is, of course, your slow cooker. It’s the ultimate set-it-and-forget-it tool. If you don’t have one, you could replicate this recipe in a Dutch oven on low heat, but you’d need to check on it more frequently.
For shredding the chicken, two forks work perfectly, though a hand mixer can shred large batches quickly if you’re short on time. A small whisk and a medium saucepan are also handy for thickening the sauce.
Step-by-step: my foolproof method
- Prep the chicken and sauce: Place your chicken breasts into the slow cooker—it’s that easy! Then, whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar in a bowl. Pour this mixture right over the chicken.
- Cook it low and slow: Cover the slow cooker and let it work its magic. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. The key is letting the chicken cook until it’s tender enough to shred with no resistance.
- Shred the chicken: Once the chicken is ready, remove it from the slow cooker and shred it using two forks. Don’t be shy—get in there and really break it up.
- Thicken the sauce: Strain the liquid from the slow cooker into a saucepan (this keeps out any stray bits of garlic or chicken). Bring the sauce to a simmer, then whisk the cornstarch and water together before adding it to the pan. Stir continuously until the sauce thickens—it only takes a minute or two.
- Combine and finish: Pour the thickened teriyaki sauce over the shredded chicken, tossing it until every piece is coated. Sprinkle with sesame seeds and green onions, and you’re done!

Fun variations to try
- Gluten-free: Swap the soy sauce for tamari or coconut aminos, and double-check your other ingredients (like the rice vinegar) for any hidden gluten.
- Vegan twist: Use cubed tofu or jackfruit in place of chicken. Both absorb the teriyaki flavors beautifully!
- Spicy kick: Add a teaspoon of sriracha or red pepper flakes to the sauce for some heat.
- Seasonal spins: Toss in some fresh pineapple chunks or sliced bell peppers during the last hour of cooking for extra flavor and texture.
- Asian fusion tacos: Use the teriyaki chicken as a taco filling, topped with shredded cabbage and a drizzle of spicy mayo.
How to serve and wow your guests
Presentation is everything, right? Serve the chicken over steamed white rice or fluffy jasmine rice. For a lighter option, cauliflower rice works too. Add a sprinkle of sesame seeds and sliced green onions for a pop of color. If you’re hosting, consider plating it family-style on a large platter with roasted broccoli or stir-fried veggies on the side.
What to drink with teriyaki chicken
For drinks, you can’t go wrong with something crisp and refreshing. I love pairing this dish with green tea (hot or iced) or a cold glass of sparkling water with lemon. If you’re in the mood for something stronger, a dry Riesling or a light beer like a lager complements the sweet and salty flavors perfectly.
Storage and reheating tips
Leftovers? Lucky you! Store any leftover teriyaki chicken in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of water if the sauce has thickened too much. You can also reheat it in the microwave, but go slow to avoid drying out the chicken.
This recipe also freezes beautifully. Just portion it out into freezer-safe bags or containers, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Scaling the recipe for more (or fewer) servings
Want to make this for a crowd? You can easily double or even triple the recipe. Just make sure your slow cooker is large enough to hold everything without overcrowding. On the flip side, if you’re cooking for one or two, halve the ingredients and check for doneness a bit earlier.

Troubleshooting: common questions
- Why is my sauce too thin? Make sure to let the cornstarch mixture boil for a minute—it needs heat to activate and thicken the sauce.
- Can I skip the straining step? Sure! Straining just gives you a smoother sauce, but it’s optional.
- What if I don’t have rice vinegar? Try apple cider vinegar or even a squeeze of lemon juice in a pinch.
- Can I use frozen chicken? It’s best to thaw chicken first for even cooking, but you can use frozen chicken if needed—just add an extra hour or so to the cook time.
- Why is my chicken dry? This can happen if the chicken overcooks, so keep an eye on the timing, especially if using smaller cuts.
This slow cooker teriyaki chicken is a total crowd-pleaser, and I can’t wait for you to give it a try. Whether you stick to the classic recipe or put your own spin on it, I know it’ll earn a spot in your regular meal rotation. Happy cooking!
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Slow Cooker Teriyaki Chicken Recipe
Easy slow cooker teriyaki chicken that’s tender, flavorful, and perfect for busy nights. Serve over rice for a delicious dinner.
- Total Time: 6 hours 10 minutes
- Yield: 4 1x
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
Instructions
- Prep the chicken and sauce: Place your chicken breasts into the slow cooker—it’s that easy! Then, whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar in a bowl. Pour this mixture right over the chicken.
- Cook it low and slow: Cover the slow cooker and let it work its magic. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. The key is letting the chicken cook until it’s tender enough to shred with no resistance.
- Shred the chicken: Once the chicken is ready, remove it from the slow cooker and shred it using two forks. Don’t be shy—get in there and really break it up.
- Thicken the sauce: Strain the liquid from the slow cooker into a saucepan (this keeps out any stray bits of garlic or chicken). Bring the sauce to a simmer, then whisk the cornstarch and water together before adding it to the pan. Stir continuously until the sauce thickens—it only takes a minute or two.
- Combine and finish: Pour the thickened teriyaki sauce over the shredded chicken, tossing it until every piece is coated. Sprinkle with sesame seeds and green onions, and you’re done!
Notes
How to serve and wow your guests
Presentation is everything, right? Serve the chicken over steamed white rice or fluffy jasmine rice. For a lighter option, cauliflower rice works too. Add a sprinkle of sesame seeds and sliced green onions for a pop of color. If you’re hosting, consider plating it family-style on a large platter with roasted broccoli or stir-fried veggies on the side.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on LOW)
- Category: dinner