Slow Cooker Teriyaki Chicken
Slow Cooker Teriyaki Chicken is an easy, takeout-style dinner made right at home. Tender chicken slow cooks in a sweet and savory homemade teriyaki sauce until juicy and flavorful, then gets finished with a glossy, perfectly thickened sauce. This crockpot teriyaki chicken recipe is ideal for busy weeknights, meal prep, and family dinners—simple, reliable, and better than store-bought.
Ingredients
- Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs, trimmed
- 3 green onions thinly sliced (for garnish)
- 3 cloves garlic minced
- Seasonings & Flavor Base
- ¾ cup low-sodium soy sauce or tamari
- ⅓ cup brown sugar or honey
- 2 tablespoons rice vinegar
- 1 teaspoon fresh grated ginger or ½ teaspoon ground ginger
- 1 teaspoon sesame oil
- Pantry Staples
- 2 tablespoons cornstarch
- 2 tablespoons water
- Black pepper to taste
- Sesame seeds optional garnish
Instructions
- Lightly grease a 6-quart slow cooker with nonstick spray.
- Place chicken in a single layer in the bottom and season lightly with black pepper.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil.
- Pour sauce evenly over the chicken.
- Cover and cook:
- Low: 5–6 hours
- High: 2½–3 hours
- Once chicken is fork-tender and reaches 165°F, remove and shred or slice.
- In a small bowl, mix cornstarch and water to form a slurry.
- Stir slurry into the sauce in the slow cooker.
- Cover and cook on high for 10–15 minutes, until sauce thickens.
- Return chicken to the slow cooker and toss to coat.
- Garnish with green onions and sesame seeds before serving.
Notes
- Always use low-sodium soy sauce to avoid overly salty sauce.
- Chicken thighs stay extra juicy, but breasts work well if not overcooked.
- Sauce thickens more as it cools, so don’t overdo the cornstarch.