Easy Slow Cooker Teriyaki Chicken (Better Than Takeout!)

It is 6pm. You are tired. Dinner needs to happen fast.

This Slow Cooker Teriyaki Chicken is your new weeknight hero. It is warm, tender, and perfectly sweet. Your whole family will love this meal.

Why This Slow Cooker Teriyaki Chicken Works

This recipe is a lifesaver for busy fall evenings. You just toss everything in and walk away. The chicken cooks slowly in a sweet and savory glaze. It becomes so tender it practically melts.

It is much healthier than ordering takeout. You control the ingredients and the sugar. Plus, it is very budget-friendly for growing families. Even your pickiest eaters will ask for seconds.

Simple Cooking Steps

Making this dish is incredibly easy and doable. You do not need any special skills. Simply whisk the sauce and pour it over. The slow cooker does all the hard work. Beginner cooks can master this on the first try.

What You Need

Most of these items are already in your pantry. Use fresh ginger for the best flavor.

• 2 lbs boneless skinless chicken thighs or breasts
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon sesame seeds
• 1/4 cup sliced green onions

Step-by-Step

1. Place the chicken pieces in a single layer at the bottom of the slow cooker.
2. In a medium mixing bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and black pepper until well combined.
3. Pour the sauce mixture over the chicken in the slow cooker.
4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until chicken is tender.
5. Remove the chicken from the slow cooker and shred with two forks or slice into strips.
6. In a small bowl, whisk the cornstarch and cold water together to create a smooth slurry.
7. Pour the slurry into the slow cooker liquid and whisk to combine.
8. Set the slow cooker to high and cook for an additional 10 to 15 minutes until the sauce has thickened to a glaze consistency.
9. Return the chicken to the slow cooker and toss to coat thoroughly in the sauce.
10. Serve over rice, garnished with sesame seeds and sliced green onions.

Best Ways to Enjoy It

Serve this chicken over a bed of fluffy white rice. The rice soaks up all that golden, sticky sauce beautifully. Add some steamed broccoli or snap peas on the side. It makes a complete and balanced meal. Set the table and enjoy a stress-free dinner.

Keep It Fresh

Store any leftovers in an airtight container. They will stay fresh in the fridge for three days. This chicken is perfect for meal prep lunches. Reheat it in the microwave with a splash of water. You can also freeze the cooked chicken for later. Just thaw it in the fridge overnight before reheating.

Helpful Notes

• Use chicken thighs for the juiciest results.
• Don’t skip the cornstarch slurry for a thick glaze.
• Fresh ginger provides a much brighter flavor than powder.
• Double the sauce if you like extra for your rice.
• For back-to-school nights, prep the sauce the evening before.
• Add a handful of frozen peas at the very end.
• Shred the chicken while it is still warm and tender.

Easy Flavor Ideas

• Add red pepper flakes for a little spicy kick.
• Swap honey for maple syrup for a deeper sweetness.
• Use tamari to keep the recipe gluten-free.
• Stir in pineapple chunks for a tropical summer twist.

Quick Answers

Can I use frozen chicken?

It is best to thaw your chicken first. This ensures it cooks evenly and safely. It also prevents the sauce from getting too watery.

Is this recipe too salty?

If you are sensitive to salt, use low-sodium soy sauce. The honey balances the flavors perfectly. You can always add a little more honey if needed.

How do I know the chicken is done?

The chicken should pull apart easily with a fork. It will reach an internal temperature of 165 degrees. It usually takes about 4 hours on low.

I hope this cozy meal makes your busy weeknights much easier. Give it a try and enjoy more time with your family. Happy cooking!

— Lidia

Crock Pot Teriyaki Chicken

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 4 servings

Calories 385 kcal

Ingredients

  

• 2 lbs boneless skinless chicken thighs or breasts
• 1/2 cup soy sauce
• 1/2 cup hone y
• 1/4 cup rice vinegar
• 1 tablespoon minced fresh ginger
• 2 cloves garlic , minced
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarc h
• 1/4 cup cold water
• 1 tablespoon sesame seeds
• 1/4 cup sliced green onions

Instructions

 

• Place the chicken pieces in a single layer at the bottom of the slow cooker.
• In a medium mixing bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and black pepper until well combined.
• Pour the sauce mixture over the chicken in the slow cooker.
• Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until chicken is tender.
• Remove the chicken from the slow cooker and shred with two forks or slice into strips.
• In a small bowl, whisk the cornstarch and cold water together to create a smooth slurry.
• Pour the slurry into the slow cooker liquid and whisk to combine.
• Set the slow cooker to high and cook for an additional 10 to 15 minutes until the sauce has thickened to a glaze consistency.
• Return the chicken to the slow cooker and toss to coat thoroughly in the sauce.
• Serve over rice, garnished with sesame seeds and sliced green onions.