Busy weeknights? No problem! This Easy Slow Cooker Teriyaki Chicken is a total lifesaver. Just toss everything in the crockpot, let it do its thing, and boom—tender, juicy chicken coated in a sweet and savory teriyaki sauce. It’s kid-approved, great over rice, and way better than takeout! Let’s get cooking.
What You’ll Need
For the Chicken:
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup water + 2 tablespoons cornstarch (for thickening)
- 2 tablespoons sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
For Serving:
- Cooked white rice or brown rice
- Steamed broccoli (optional)
Pro Tips
- Use chicken thighs if you want extra juicy, fall-apart meat.
- Make it a freezer meal! Toss everything (except cornstarch) in a freezer bag, then dump it into the slow cooker when ready to cook.
- Thicken the sauce at the end. The cornstarch slurry gives that glossy, takeout-style sauce—don’t skip it!
- Double the sauce if you love extra teriyaki flavor for drizzling over rice.
- Kid-friendly trick: Reduce red pepper flakes or skip them completely if your little ones don’t like spice.
Tools You’ll Need
- Slow cooker
- Measuring cups & spoons
- Small whisk
- Cutting board & knife
- Small bowl (for cornstarch slurry)
Substitutions & Variations
- No honey? Use maple syrup.
- Gluten-free? Swap soy sauce for tamari or coconut aminos.
- Low-carb? Serve over cauliflower rice instead of regular rice.
- Want it spicy? Add a little sriracha or extra red pepper flakes.
Make-Ahead Tips
- Mix the sauce ingredients the night before and store in the fridge.
- You can also shred the chicken ahead of time and reheat it with the sauce.
How to Make Slow Cooker Teriyaki Chicken
1. Add Everything to the Slow Cooker
Place the chicken in the slow cooker. In a bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, sesame oil, black pepper, and red pepper flakes. Pour over the chicken.
2. Slow Cook Until Tender
Cover and cook on low for 4-5 hours or high for 2-3 hours until the chicken is fully cooked and tender.
3. Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks.
4. Thicken the Sauce
In a small bowl, mix water and cornstarch until smooth. Pour it into the slow cooker, stir, and let it cook on high for 15 minutes until thickened.
5. Toss Chicken Back In & Serve!
Return the shredded chicken to the slow cooker and stir to coat in the thickened sauce. Sprinkle with sesame seeds and green onions. Serve over rice with steamed broccoli if desired.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
Wrap-Up
That’s it—so easy, right? This Slow Cooker Teriyaki Chicken is the perfect no-fuss meal for busy families. Let me know how it turned out in the comments, and if you tried any fun twists! Happy cooking! 🍽️💕
