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5 from 2 votes

Slow Cooker Teriyaki Chicken

Tender shredded chicken slow cooks in a sweet and sticky homemade teriyaki sauce made with honey, garlic, ginger, and soy sauce. It's all the flavor of your favorite takeout with just a few minutes of hands-on prep.
Prep Time15 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 45 minutes
Course: Dinner
Cuisine: Asian
Servings: 6 servings
Author: Kristin Maxwell

Ingredients

For the chicken and sauce:

  • 2 pounds boneless skinless chicken breasts
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons rice vinegar

To thicken:

  • 1/4 cup cold water
  • 2 tablespoons cornstarch

For serving:

  • Cooked rice
  • Sesame seeds
  • Sliced green onions

Instructions

  • Add the chicken: Place the chicken breasts in a single layer in a 5 to 6 quart slow cooker.
  • Make the sauce: In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce, and rice vinegar. Pour over the chicken and turn to coat.
  • Slow cook: Cover and cook on HIGH for 3 to 3½ hours (recommended) or on LOW for 5 to 6 hours, until the chicken reaches 165°F and shreds easily.
  • Shred the chicken: Transfer the chicken to a cutting board and shred into large chunks with two forks.
  • Strain the sauce: Pour the liquid from the slow cooker through a strainer into a medium saucepan.
  • Thicken the sauce: In a small bowl, whisk the cold water and cornstarch until smooth. Whisk into the saucepan and bring to a simmer over medium heat. Cook 1 to 2 minutes, until the sauce is glossy and thick enough to coat a spoon.
  • Toss and serve: Return the chicken to the slow cooker, pour in the sauce, and toss to coat. Serve over rice and garnish with sesame seeds and sliced green onions.

Notes

  • Skip the strainer: Whisk the slurry directly into the slow cooker with the chicken, cover, and cook on HIGH about 15 minutes until thickened. Straining just gives you a smoother sauce.
  • Chicken thighs: Boneless skinless thighs work well and stay juicier with longer cook times. Cook on LOW 5 to 6 hours or HIGH 3 to 4 hours.
  • Bottled sauce: Swap the homemade sauce for 1 to 1¼ cups bottled teriyaki sauce, then thicken with the slurry as directed.
  • Doubling: Double all ingredients, including the slurry, and use a 6 to 7 quart slow cooker. Cook time stays about the same, but check that the thickest pieces reach 165°F.
  • Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge.
  • Reheating: Warm in the microwave or a skillet with a splash of water to loosen the sauce.

Nutrition

Calories: 251kcal | Carbohydrates: 19g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 886mg | Potassium: 606mg | Fiber: 1g | Sugar: 15g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

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