Name: Slow Cooker Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Asian
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

When you want dinner to be both effortless and packed with flavor, this Slow Cooker Teriyaki Chicken Recipe is exactly the answer. Imagine tender, juicy chicken slow-cooked in a sweet and savory sauce that fills your kitchen with irresistible aromas — it’s a total crowd-pleaser!

This image shows a white bowl filled with shredded chicken covered in a shiny brown sauce, giving the chicken a rich, moist look. The chicken pieces are layered densely in the bowl, with each piece coated evenly in the sauce. Small white sesame seeds are sprinkled over the chicken, adding texture and contrast. Bright green chopped scallions are scattered on top, providing pops of fresh color against the warm brown of the chicken and sauce. The background is a white marbled texture, highlighting the dish clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Teriyaki Chicken Recipe
Top Tip
How to Serve Slow Cooker Teriyaki Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Teriyaki Chicken Recipe

Why You'll Love This Recipe

This slow cooker version has become my go-to for busy weeknights. It’s unbelievably simple to prep, and the homemade teriyaki sauce brings a fresh, balanced flavor you just can’t get from store-bought versions.

Minimal effort: Toss it all in the crock pot, walk away, and enjoy hands-off cooking.
Perfectly tender chicken: Slow cooking makes the chicken super juicy and easy to shred.
Homemade sauce: Fresh garlic, ginger, and honey create a rich, well-rounded teriyaki glaze.
Versatile serving: Pairs beautifully with steamed rice, noodles, or even quinoa.

Ingredients & Why They Work

Before you start, make sure to pick fresh chicken breasts and quality pantry staples – the better the ingredients, the more vibrant the flavors. Here’s why each key component plays a star role in this dish.

Flat lay of fresh boneless skinless chicken breasts, a small pile of minced garlic, a small pile of minced ginger, a small white ceramic bowl of golden honey, a small white ceramic bowl of dark brown sugar, a small white ceramic bowl of deep amber soy sauce, a small white ceramic bowl of golden toasted sesame oil, a small white ceramic bowl of pale rice vinegar, a small white ceramic bowl of clear cold water, a small white ceramic bowl of white cornstarch powder, a scattering of light tan sesame seeds, and a few sprigs of freshly sliced green onions, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: They shred beautifully after slow cooking and soak up all the sauce.
Minced garlic: Adds aromatic depth and a little savory punch to the sauce.
Minced ginger: Brings a warm, slightly spicy note that balances the sweetness.
Honey: Natural sweetness that caramelizes gently in the slow cooker.
Brown sugar: Adds richness and enhances the teriyaki’s signature sweetness.
Low sodium soy sauce: Provides umami without overpowering saltiness, keeping flavor balanced.
Toasted sesame oil: A fragrant finish that gives the dish its nutty aroma.
Rice vinegar: A subtle tang that brightens the sauce and prevents it from tasting too heavy.
Cold water: Used to dissolve cornstarch for thickening the sauce into that perfect glossy glaze.
Cornstarch: Helps thicken the teriyaki sauce, giving it a shiny and clingy consistency.
Sesame seeds: Adds crunch and a toasty flavor as a garnish.
Sliced green onions: Freshness and a mild onion bite that brighten up every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Slow Cooker Teriyaki Chicken Recipe is how easy it is to customize. Whether you like it sweeter, spicier, or lighter, you can tailor the flavors and ingredients to perfectly suit your taste buds and dietary needs.

Spicy Kick: For those who love a little heat, I like adding a teaspoon of chili flakes or a drizzle of sriracha to the sauce before cooking. It wakes up the dish without overpowering the delicate balance of sweetness and tang.
Gluten-Free Version: Swapping out the soy sauce for tamari makes this recipe safe for gluten-sensitive friends and family without sacrificing that signature umami flavor.
Meal Prep Friendly: This dish is fantastic for making ahead. I often prep everything the night before and refrigerate it. When ready, just reheat thoroughly, and it’s as delicious as fresh!
Serving Suggestions: While steamed rice is classic, I sometimes serve the shredded chicken over quinoa or even noodles for a little variety on the dinner table.

Step-by-Step: How I Make Slow Cooker Teriyaki Chicken Recipe

Two smooth, pale pink layers of raw chicken lay in a shallow layer of dark brown sauce, speckled with small, chopped yellow garlic pieces all over the chicken and sauce surface, inside a white crockpot. The sauce has a shiny, oily texture, creating small reflections on the chicken. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Chicken Base

I start by spreading 1 ½ pounds of boneless skinless chicken breasts evenly in the slow cooker. Spreading them out helps the chicken cook evenly and soak up all the delicious teriyaki flavors. No need to add any oil here — the sauce does all the work!

Step 2: Whisk Together the Teriyaki Sauce

Next, I combine the magic ingredients: 2 teaspoons minced garlic, 2 teaspoons minced ginger, ¼ cup honey, 3 tablespoons brown sugar, ½ cup low sodium soy sauce, 2 teaspoons toasted sesame oil, and 2 tablespoons rice vinegar. Whisking these together until smooth ensures every bite is packed with that signature sweet, tangy, and savory teriyaki punch.

Step 3: Slow Cook for Tenderness

Pour the sauce all over the chicken in the slow cooker, cover it with the lid, and let it work its magic. Cooking on HIGH for 3 hours or LOW for 5 to 6 hours results in wonderfully tender chicken that's easy to shred. The kitchen fills with an irresistible aroma in the meantime — so good!

Step 4: Shred the Chicken

Once the chicken is cooked through and tender, I carefully remove each breast and shred it using two forks. This step personalizes the texture — I love biting into juicy, shredded pieces that soak up every drop of sauce.

Step 5: Strain and Thicken the Sauce

I pour the remaining sauce from the slow cooker through a fine strainer into a saucepan to catch any garlic or ginger bits. Then, setting the pan over medium-high heat, I bring the sauce to a gentle simmer. To thicken, I dissolve 2 tablespoons of cornstarch in ¼ cup cold water, gradually whisk it into the simmering sauce, and cook for 1–2 minutes until it reaches the perfect glossy thickness.

Step 6: Combine, Garnish, and Serve

Finally, I pour the thickened sauce over the shredded chicken, tossing everything well so each bite is coated in that luscious teriyaki glaze. A sprinkle of 1 tablespoon toasted sesame seeds and 2 tablespoons sliced green onions adds just the right pop of texture and freshness. Serve this over steamed rice or noodles for a satisfying Asian-inspired meal that’s effortless yet impressive.

Top Tip

Mastering the Slow Cooker Teriyaki Chicken Recipe is all about balance and timing. These tips from my kitchen adventures will help ensure your chicken turns out tender, flavorful, and perfectly sauced every time.

Use Low Sodium Soy Sauce: From experience, this is key to keeping the flavors balanced and not too salty, allowing the honey and brown sugar to shine through.
Shred While Warm: Shredding the chicken right after cooking makes it easier and gives you those juicy, tender bites we all love.
Thicken the Sauce Slowly: When adding the cornstarch slurry, whisk it in gradually to prevent lumps and cook just until thickened—taking it off too soon or too late can affect the texture.
Don’t Skip Straining the Sauce: This little step makes a big difference for silky smooth teriyaki sauce, removing any bits of ginger or garlic that might linger.

How to Serve Slow Cooker Teriyaki Chicken Recipe

A bowl filled with a base layer of fluffy white rice. On top of the rice, there is a thick layer of glossy, brown glazed chicken pieces that look tender and juicy, covered with a shiny sauce. Scattered evenly on the chicken are small white sesame seeds and chopped green onions adding color and texture. The dish is served in a white bowl with a crackled pattern, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle toasted sesame seeds and freshly sliced green onions over the chicken just before serving. For an extra burst of freshness and color, add a handful of chopped cilantro or a few thin slices of red chili for some heat and crunch.

Side Dishes

This Slow Cooker Teriyaki Chicken pairs beautifully with steamed white or brown rice, fluffy quinoa, or even tender noodles like soba or udon. For a full meal, add a side of sautéed bok choy, steamed broccoli, or a crisp Asian-style cucumber salad to complement the rich sauce.

Make Ahead and Storage

Storing Leftovers

Store any leftover teriyaki chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a great option for quick lunches or dinner on busy days.

Freezing

You can freeze the shredded chicken along with the sauce in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating to retain the best texture and flavor.

Reheating

Reheat gently in a saucepan over medium heat until warmed through, stirring occasionally to keep the sauce creamy and coating the chicken evenly. You can also microwave leftovers covered for 1-2 minutes, stirring halfway through.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs will work well and tend to be more succulent and flavorful. Just adjust the cooking time slightly if needed, but 5-6 hours on LOW or 3 hours on HIGH usually works fine.

How do I make this Slow Cooker Teriyaki Chicken Recipe gluten free?

Use tamari or a gluten-free soy sauce substitute instead of regular soy sauce. This swap keeps the delicious umami flavor while making it safe for gluten-sensitive diets.

Can I double this recipe for a larger group?

Yes, you can! Just make sure your slow cooker is large enough to hold the increased volume and adjust the cooking time if necessary. You might need an extra 30 minutes on LOW to ensure the chicken is fully cooked and tender.

Is it possible to thicken the sauce without cornstarch?

Yes, you can use arrowroot powder or tapioca starch as a gluten-free thickener instead of cornstarch. Mix it with cold water before adding and follow the same thickening process.

Final Thoughts

This Slow Cooker Teriyaki Chicken Recipe has become my go-to comfort food when I want something effortless but packed with flavor. There’s something so satisfying about tender shredded chicken drenched in that glossy homemade teriyaki sauce—it just hits the spot every time. I hope these tips and ideas inspire you to make it a regular in your kitchen too. Happy cooking and enjoy every delicious bite!