This slow cooker chicken teriyaki is an easy weeknight meal to throw together in the morning, for a tasty dinner ready at the end of the day.
Hey everyone! Looking for an easy and delicious weeknight meal? Well, look no further than this Slow Cooker Chicken Teriyaki recipe. This chicken teriyaki dish is packed with flavor and is sure to please even the pickiest of eaters.
Best of all, this recipe is really simple to make – just dump all the ingredients into the slow cooker and let it do its thing! It’s perfect for lazy days when you want something tasty but don’t want to spend a lot of time in the kitchen.
Do you love teriyaki chicken but don’t want to spend hours in the kitchen preparing it? Then this slow cooker chicken teriyaki recipe is for you! With just a few simple ingredients and minimal effort, you can have a delicious and healthy meal that the whole family will love.
So put on your apron and get ready to cook up some teriyaki magic!
Why You will Love this Easy Teriyaki Chicken Recipe
This teriyaki chicken recipe is a favourite in our house for a reason whenever we want an easy chicken dinner!
- Made with simple ingredients
- Quick prep time
- Only a few dishes for easy clean up
- Using the slow cooker frees up your oven
- Easy homemade teriyaki sauce
- Super flavourful
- Tender chicken breasts
- Great for Meal Prep
- Prep it in the morning and come home to a quick to prepare meal!
I Want More Sauce, Can I Make More?
Yes! You can double or triple the delicious teriyaki sauce recipe. I usually make way more because we love the deliciousness of this sauce! Make more and use as much as you like. The amount included is the bare minimum you should use.
If you find the sauce is too thick then try thinning it out with a little chicken broth. If it isn’t thick enough, remember that the cornstarch slurry will thicken the sauce up more as it gets hotter. However, if it remains thin for some reason, just make more cornstarch slurry and mix it in.
How to Store Leftover Teriyaki Chicken
Leftover teriyaki chicken will last in the fridge for up to 3 days. To store leftover teriyaki chicken, simply transfer it to a medium airtight container and place it in the fridge. Make sure to press out as much air from the bag or container before you seal it shut.
You can also freeze for longer storage, up to around 3 months. Divide leftover teriyaki chicken into meal-sized portions if desired and place it in a freezer bag. Press out as much air as possible before you seal it shut. Remember to date and label your freezer bags with a marker!
How to Reheat Leftover Teriyaki Chicken
To reheat leftover teriyaki chicken, transfer it to a medium microwavable bowl and zap it in the microwave for around 1 minute. You can also reheat teriyaki chicken on the stove top: just add a splash of water before you cover and steam-fry over high heat until hot throughout.
If reheating from frozen, thaw the entire bag overnight in the fridge before reheating.
What to Serve with Homemade Teriyaki Chicken
Serve teriyaki chicken with white rice, brown rice, or even wild rice work really well. I also love this with brown fried rice or noodles.
If you are putting together a low carb meal you can serve over zoodles or cauliflower rice, or simply enjoy as is.
In addition, serve this with a side of fresh veggies like: broccoli, green beans, snap peas, bell peppers, carrots, zucchini, edamame, bok choy, or mushrooms. Grilled pineapple is also a delicious side to serve with teriyaki.
Equipment Needed to Make Slow Cooker Teriyaki Chicken
No wok is necessary for this stress-free, stir fry-inspired meal! It is simply cooked in a slow cooker.
All you need is a your crock pot, a measuring cup, measuring spoons, and a saucepan. Easy peasy!
About the Ingredients for Crock Pot Chicken Teriyaki
Chicken – I would really recommend sticking with either chicken tenders or boneless skinless chicken breasts here. If you use any other type of chicken, please keep in mind that you will need to adjust the cooking time.
Soy sauce – (or soya sauce) Use your favourite soy sauce.
Honey – You can substitute with just a touch more brown sugar if you like.
Brown Sugar – Pack the brown sugar when measuring. If you want to reduce the sugar or make it low carb you can use golden monkfruit sweetener.
Vinegar – Ideally you should use rice wine vinegar but plain white vinegar works and is more commonly found in North American pantries.
Oil – Sesame oil adds a little more umami to this homemade teriyaki sauce. You can use avocado oil or any other neutral flavoured oil in it’s place.
Ginger – You can also substitute with freshly grated ginger.
Garlic – 2 teaspoons of fresh minced garlic is about 2 cloves. You can use more if you like a more garlicky teriyaki. You can also substitute with 1/2 teaspoon garlic powder.
Cornstarch – To thicken the teriyaki sauce. You can substitute with xanthan gum if you are going low carb or keto.
Looking for More Easy Chicken Dinner Ideas?
Check out more of my favourite chicken dinner recipes!
Looking for a delicious and easy low carb meal? This skillet bruschetta chicken recipe is perfect for a quick and tasty weeknight meal.
The best baked sheet pan chicken teriyaki recipe for busy weeknights! Full of juicy and tender chicken on a bed of sweet and tangy veggies!
This creamy, delicious chicken with mushroom sauce is made from scratch. Learn how to make this classic comfort food with no canned soup.
How to Make Slow Cooker Chicken Teriyaki
Yields: 6 servings | Prep time: 10 Minutes | Cook Time: 4 hours
Ingredients:
- 1 ½ pounds boneless skinless tenderloins (or chicken breasts)
- ½ cup low sodium soy sauce
- ¼ cup honey
- 3 tablespoons brown sugar
- 1 tablespoon white vinegar
- 2 teaspoons sesame oil
- 2 teaspoons garlic, minced
- ¼ teaspoon dried ginger
- ⅛ teaspoon black pepper
- 2 tablespoons cornstarch
- ¼ cup warm water
Directions:
Place the chicken tenderloins in the bottom of a slow cooker.
Add soy sauce, honey, brown sugar, white vinegar, sesame oil, garlic, ginger and black pepper to a measuring cup or small bowl and whisk to combine.
Pour the sauce over the chicken.
Cover and cook on the high setting for 4 hours or low for 6-7 hours. The internal temperature of the chicken should reach 165 degrees F when fully cooked.
Use a large slotted spoon to scoop out all of the pieces of chicken and place them in a serving dish. Use two forks to shred the meat and set aside.
Pour the remaining sauce from the slow cooker into a medium saucepan on medium-high heat.
In a small bowl, stir together the cornstarch and warm water. Pour the mixture into the saucepan.
Allow the sauce to come to a simmer for 1-2 minutes, stirring frequently. Remove from the heat and pour the sauce over the shredded chicken.
Toss to coat the chicken completely. Serve warm garnished with toasted sesame seeds and sliced green onions if desired.
Slow Cooker Chicken Teriyaki
This slow cooker chicken teriyaki is an easy weeknight meal to throw together in the morning, for a tasty dinner ready at the end of the day.
Ingredients
- 1 ½ pounds boneless skinless tenderloins (or chicken breasts)
- ½ cup low sodium soy sauce
- ¼ cup honey
- 3 tablespoons brown sugar
- 1 tablespoon white vinegar
- 2 teaspoons sesame oil
- 2 teaspoons garlic, minced
- ¼ teaspoon dried ginger
- ⅛ teaspoon black pepper
- 2 tablespoons cornstarch
- ¼ cup warm water
Instructions
- Place the chicken tenderloins in the bottom of a slow cooker.
- Add soy sauce, honey, brown sugar, white vinegar, sesame oil, garlic, ginger and black pepper to a measuring cup or small bowl and whisk to combine.
- Pour the sauce over the chicken.
- Cover and cook on the high setting for 4 hours or low for 6-7 hours. The internal temperature of the chicken should reach 165 degrees F when fully cooked.
- Use a large slotted spoon to scoop out all of the pieces of chicken and place them in a serving dish. Use two forks to shred the meat and set aside.
- Pour the remaining sauce from the slow cooker into a medium saucepan on medium-high heat.
- In a small bowl, stir together the cornstarch and warm water. Pour the mixture into the saucepan.
- Allow the sauce to come to a simmer for 1-2 minutes, stirring frequently. Remove from the heat and pour the sauce over the shredded chicken.
- Toss to coat the chicken completely. Serve warm garnished with toasted sesame seeds and sliced green onions if desired.
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Nutrition Information:
Yield:
6Amount Per Serving: Calories: 469Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 96mgSodium: 832mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 29g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although lifeloveliz.com attempts to provide accurate nutritional information, these figures are only estimates.
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.