Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken is always a hit on nights when I want something easy and comforting but crave those takeout flavors. It is one of those set it and forget it meals where a handful of pantry favorites turn plain chicken into something saucy and irresistible. I love piling it high over steamed rice with a side of broccoli for a reliable weeknight favorite.

What Makes It Special

• Ready from only simple kitchen basics
• Prep is just ten minutes and then the slow cooker does the work
• Great for meal prep or family dinners
• Instructions are approachable for seasoned cooks and beginners
• My family asks for this all the time and I even double it for leftovers since the flavors only deepen overnight

What You’ll Need

• Boneless skinless chicken breast: always try to choose chicken that is plump and moist looking for the most tender result
• Soy sauce: brings all of the umami make sure it is a good quality with no artificial flavors
• Honey: this adds a glossy natural sweetness and helps with that irresistible sticky texture
• Rice vinegar: gives a gentle tang that cuts through the sweetness and keeps the sauce balanced look for an unseasoned rice vinegar if you can
• Brown sugar: lends depth and a richer caramel note plus that classic teriyaki color
• Jarred minced garlic: choose garlic that looks white with no dark spots for robust flavor
• Ground ginger: is essential to get that signature aromatic kick store your ground ginger away from light and heat to keep it fresh
• Cornstarch: thickens the sauce so it clings beautifully to every shred of chicken always sift it first if it clumps

Let’s Cook This Together

Prep the Chicken:

Pat the chicken dry with paper towels and place it in the bottom of your slow cooker arranging pieces in an even single layer so everything cooks evenly

Mix the Sauce:

Combine soy sauce honey rice vinegar brown sugar minced garlic and ground ginger in a bowl whisk thoroughly until all the sugar dissolves and the mixture is silky smooth

Thicken with Cornstarch:

In a small bowl mix cornstarch with two tablespoons of cold water whisk until no lumps remain now whisk this slurry into the main sauce

Pour and Cook:

Pour the prepared sauce completely over the chicken making sure every piece is coated cover your slow cooker and set to low for six to eight hours or high for three to four hours until the chicken is tender enough to shred

Shred and Finish:

Lift the chicken out onto a clean plate and shred using two forks until it is all pulled apart return the shredded meat to the saucy slow cooker and let it soak up all that flavor for another few minutes

Serve Up:

Now spoon the glossy teriyaki chicken over a bowl of fluffy rice or greens garnish with chopped green onions or toasted sesame seeds for extra texture and color

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Good to Know

• Protein packed meal that is still light
• Sauce can be made ahead and frozen
• Works with different types of chicken cuts

My favorite part is always that first taste with the sticky sauce and fluffy rice it reminds me of potlucks when my kids were young we would bring this in a big slow cooker and it would disappear long before dessert

Keeping It Fresh

Slow Cooker Teriyaki Chicken keeps well in an airtight container for up to three days in the refrigerator The flavors actually get even deeper overnight If you want to keep leftovers for longer simply freeze in single meal portions Thaw in the fridge and reheat on the stovetop or in the microwave with a splash of water to loosen up the sauce

Easy Ingredient Swaps

• No chicken breast on hand boneless thigh fillets are equally tasty and even juicier
• For a less sweet version skip half the honey or brown sugar and add a splash more vinegar
• Out of cornstarch you can use arrowroot powder or leave it out for a thinner sauce

How to Serve It Right

• Spoon the teriyaki chicken over steamed white or brown rice or switch things up with a bed of cauliflower rice
• For extra texture serve with crisp sautéed vegetables like snap peas or broccoli
• You can stuff leftovers into lettuce cups or inside a wrap for a quick lunch

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Behind the Dish

Every family gathering someone requests this dish even over the phone before potlucks begin That simple whisked sauce always brings back memories of cozy Sunday evenings when the kitchen smelled sweet and savory at once

Kitchen Wisdom

• Do not overcook the chicken or it becomes stringy always aim for just fork tender
• Always whisk your cornstarch into cold water first for a lump free glossy result
• Taste your sauce before pouring over chicken if you want more kick add a pinch of red pepper flakes

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be substituted and will result in an even juicier texture. Adjust cook time as needed.

→ How do I thicken the sauce?

Mix cornstarch with water, whisk into the sauce, and cook until thickened. You can also simmer the sauce in a saucepan for a few minutes.

→ Is this dish freezer friendly?

Yes, it can be frozen for up to 3 months. Defrost in the fridge and reheat gently before serving.

→ How can I add more spice?

Sprinkle in red pepper flakes with the sauce ingredients for extra heat, or serve with a drizzle of chili oil.

→ What sides pair well with this dish?

It goes perfectly with steamed rice, stir-fried vegetables, or a fresh green salad.