Slow Cooker Chicken Teriyaki

This slow cooker chicken teriyaki features tender chicken cooked in an easy homemade teriyaki sauce, perfect for busy weeknights.

Looking for a reliable weeknight dinner that doesn’t require much hands-on time? This Slow Cooker Chicken Teriyaki is one of those set-it-and-forget-it meals that always delivers. Tender chicken cooks low and slow in a simple homemade teriyaki sauce that’s sweet, savoury, and full of flavour.

Everything comes together with basic pantry ingredients, and the slow cooker does most of the work. Once the chicken is cooked, the sauce is thickened quickly on the stovetop and tossed back with the shredded chicken for a glossy, restaurant-style finish.

It’s an easy option for busy days, meal prep, or when you want a dinner the whole family will actually eat. Serve it over rice, noodles, or vegetables for a flexible meal that works any night of the week.

Tips for Making the Best Teriyaki Chicken

• Add garnishes just before serving – Green onions and sesame seeds add freshness and texture without getting lost in the sauce.
• Use boneless, skinless chicken – Chicken breasts or tenderloins cook evenly and shred easily in the slow cooker.
• Don’t skip the stovetop thickening step – Finishing the sauce on the stove creates a smooth, glossy teriyaki sauce that clings to the chicken.
• Shred the chicken while it’s hot – Warm chicken pulls apart more easily and absorbs the sauce better.
• Taste and adjust the sauce – After thickening, adjust sweetness or saltiness before pouring it back over the chicken.

How to Store and Reheat Teriyaki Chicken

Storage

Store leftover slow cooker chicken teriyaki in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in meal-sized portions for up to 3 months. Remove as much air as possible before sealing.

Reheating

Reheat teriyaki chicken in the microwave in short intervals, stirring between each to heat evenly. For stovetop reheating, add a small splash of water or chicken broth, cover, and heat gently until warmed through.
If reheating from frozen, thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Equipment Needed to Make Slow Cooker Chicken Teriyaki

This slow cooker chicken teriyaki recipe doesn’t require any special equipment or stovetop cooking until the sauce is finished.

You’ll need:

• A slow cooker (crock pot)
• Measuring cups and measuring spoons
• A medium saucepan for thickening the teriyaki sauce

That’s it. Simple tools for an easy, hands-off chicken dinner.

About the Ingredients for Crock Pot Chicken Teriyaki

Each ingredient in this slow cooker chicken teriyaki recipe plays a specific role in building flavour and texture. Simple substitutions are included where possible.

• Chicken – Use boneless, skinless chicken breasts or chicken tenderloins for even cooking and easy shredding. Other cuts can be used, but cooking time may need to be adjusted.
• Soy Sauce – Low-sodium soy sauce works best to control saltiness. You can also use soya sauce if that’s what you have on hand.
• Honey – Adds sweetness and helps balance the savoury flavours. You can substitute with a little extra brown sugar if needed.
• Brown Sugar – Provides depth and richness to the teriyaki sauce. Pack it when measuring. For a lower-sugar option, golden monkfruit sweetener can be used.
• Vinegar – Rice wine vinegar is ideal for authentic flavour, but white vinegar works well and is more commonly found in most kitchens.
• Oil – Sesame oil adds a subtle umami flavour to the homemade teriyaki sauce. Avocado oil or another neutral oil can be substituted.
• Ginger – Ground ginger keeps things simple, but freshly grated ginger can be used for a brighter flavour.
• Garlic – Two teaspoons of minced garlic equals about two cloves. Adjust to taste, or substitute with ½ teaspoon garlic powder if needed.
• Cornstarch – Used to thicken the teriyaki sauce after cooking. For low-carb or keto diets, xanthan gum can be used instead.

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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

1. Add the chicken
   Place the chicken tenderloins or breasts in the bottom of the slow cooker in an even layer.

1. Mix the teriyaki sauce
   In a measuring cup or small bowl, whisk together the soy sauce, honey, brown sugar, vinegar, sesame oil, garlic, ginger, and black pepper until combined. (Image 1)
2. Cook the chicken
   Pour the sauce over the chicken. (Image 2) Cover and cook on high for 4 hours or low for 6–7 hours, until the chicken reaches an internal temperature of 165°F. (Image 3)

1. Shred the chicken
   Use a slotted spoon to transfer the cooked chicken to a serving dish. Shred using two forks and set aside. (Image 4)

1. Thicken the sauce
   Pour the remaining sauce from the slow cooker into a medium saucepan and bring to a gentle simmer over medium-high heat. (Image 5)
2. Add the slurry
   In a small bowl, stir together the cornstarch and warm water. Slowly whisk the mixture into the simmering sauce. (Image 6)

1. Finish and serve
   Simmer for 1–2 minutes, stirring frequently, until thickened. Pour the sauce over the shredded chicken (Image 7) and toss to coat evenly. (Image 8) Serve warm, garnished with sesame seeds and sliced green onions if desired.