Here’s a flavorful and fuss-free Slow Cooker Teriyaki Chicken recipe — tender, juicy chicken simmered in a sweet and savory homemade teriyaki sauce. It’s perfect for busy weeknights and goes great over rice or noodles! 🍚🍗✨
🍱 Slow Cooker Teriyaki Chicken
Prep Time: 10 minutes
Cook Time: 4 hours on high or 6–7 hours on low
Servings: 4–6
📝 Ingredients:
- 2 lbs boneless, skinless chicken thighs (or breasts)
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ¼ cup rice vinegar (or apple cider vinegar)
- ¼ cup brown sugar
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
- 1 tablespoon cornstarch + 2 tablespoons cold water (for thickening)
- Optional garnish: green onions, sesame seeds
👩🍳 Instructions:
- Add to slow cooker:
Place chicken in the bottom of your Crock Pot. In a bowl, whisk together soy sauce, honey, vinegar, brown sugar, sesame oil, garlic, and ginger. Pour sauce over the chicken. - Cook:
Cover and cook on low for 6–7 hours or high for 4 hours, until chicken is tender and fully cooked. - Shred & thicken sauce:
Remove chicken and shred it with two forks. Meanwhile, mix cornstarch and cold water in a small bowl. Stir into the sauce in the slow cooker. Cook on high for 10–15 minutes until thickened. - Combine & serve:
Return shredded chicken to the sauce and stir to coat. Serve hot over rice, noodles, or steamed veggies.
🍽️ Serving Ideas:
- Steamed jasmine or brown rice
- Stir-fried vegetables or steamed broccoli
- Lo mein noodles or soba noodles
- Lettuce wraps for a low-carb option
✅ Tips & Variations:
- For a spicy kick, add red pepper flakes or a dash of Sriracha.
- Swap soy sauce with coconut aminos for a gluten-free version.
- Use pineapple chunks for a tropical twist.
🧊 Storage & Freezing:
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze cooled chicken and sauce in a freezer bag or container for up to 3 months.
- Reheat: Gently on the stove or in the microwave until warmed through.
🍱 Slow Cooker Teriyaki Chicken
6
servings10
minutes4
minutesIngredients
2 lbs boneless, skinless chicken thighs (or breasts)
½ cup low-sodium soy sauce
⅓ cup honey
¼ cup rice vinegar (or apple cider vinegar)
¼ cup brown sugar
2 teaspoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
1 tablespoon cornstarch + 2 tablespoons cold water (for thickening)
Optional garnish: green onions, sesame seeds
Directions
- Add to slow cooker: Place chicken in the bottom of your Crock Pot. In a bowl, whisk together soy sauce, honey, vinegar, brown sugar, sesame oil, garlic, and ginger. Pour sauce over the chicken.
- Cook: Cover and cook on low for 6–7 hours or high for 4 hours, until chicken is tender and fully cooked.
- Shred & thicken sauce: Remove chicken and shred it with two forks. Meanwhile, mix cornstarch and cold water in a small bowl. Stir into the sauce in the slow cooker. Cook on high for 10–15 minutes until thickened.
- Combine & serve: Return shredded chicken to the sauce and stir to coat. Serve hot over rice, noodles, or steamed veggies.
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