Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken That Actually Tastes Good (I Promise)

Okay, so here’s the thing. I’ve been making slow cooker teriyaki chicken for about three years now, and the first version? Complete disaster. Like, my husband took one bite and politely asked if we had any leftovers from the night before. Ouch.

But I’ve finally cracked the code, and now this is literally the recipe everyone asks me for at potlucks. My neighbor Jenny made it last week and texted me at 9 PM saying her kids asked for seconds. SECONDS. That’s basically a miracle in the world of getting kids to eat dinner without complaining.

Why This Slow Cooker Teriyaki Chicken Recipe Works

Look, I’m gonna be honest with you. I used to think slow cooker chicken always came out dry and weird. And it does—if you do it wrong. The secret is the sauce ratio and not overcooking it. Learned that the hard way after serving what I can only describe as chicken-flavored cardboard to my in-laws. They still bring it up at Thanksgiving. Thanks, Mom.

The beauty of this crock pot teriyaki chicken is that it’s basically foolproof once you know the tricks. You literally dump everything in, set it, and come home to something that smells so good your dog will follow you around the kitchen for an hour.

What You’ll Need (AKA My Grocery Store Adventures)

So here’s what you need for this easy slow cooker chicken recipe. And yes, I’ve tried substitutions because I’m always forgetting to buy something:

For the Chicken:

• 2 pounds boneless skinless chicken breasts (or thighs—honestly, thighs are juicier but my kids prefer breast meat because they’re weird)
• 1/2 cup low-sodium soy sauce (don’t skip the low-sodium part unless you want a salt lick)
• 1/4 cup honey (I use whatever’s in my pantry, fancy or not)
• 1/4 cup brown sugar (ran out once and used regular sugar, worked fine)
• 2 tablespoons rice vinegar (this makes such a difference, trust me)
• 2 teaspoons garlic, minced (or 3 if you love garlic like I do)
• 2 teaspoons fresh ginger, minced (okay so I usually use the jarred stuff from Trader Joe’s because who has time to grate ginger on a Tuesday?)
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Sesame seeds for garnish (optional but makes it look fancy)
• Green onions, sliced (also optional but my husband insists)

Shopping tip: Finding good fresh ginger at my local grocery store is basically impossible between November and March. The jarred minced ginger works perfectly fine and honestly, I can’t tell the difference in the slow cooker.

How to Make Slow Cooker Teriyaki Chicken (The Right Way)

Now, here’s where I almost always mess something up, so I’m gonna walk you through this like I’m texting my best friend.

Step 1: Place your chicken breasts in the slow cooker. Just lay them flat on the bottom. Don’t overlap too much or they won’t cook evenly. (Learned this when the middle piece was still pink after 6 hours—yikes.)

Step 2: In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil. It’s gonna look kinda thin and you’ll think “this can’t be right” but it IS. Don’t second-guess it like I did the first time and add extra cornstarch at this stage. You’ll regret it.

Step 3: Pour that beautiful sauce mixture right over the chicken in the crockpot. Make sure all the chicken gets some sauce love.

Step 4: Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.

Now here’s where it gets real. The timing depends on your slow cooker. Mine runs hot, so I do 5 hours on low. My sister’s runs cool and she needs the full 6-7 hours. You’ll know it’s done when the chicken shreds easily with a fork. If it’s still tough, give it another 30 minutes.

Step 5: Remove the chicken from the slow cooker (use tongs or you’ll burn yourself—ask me how I know) and shred it with two forks on a cutting board. This is weirdly satisfying. Like bubble wrap level satisfying.

Step 6: Here’s the game-changer step that makes this slow cooker chicken dinner recipe better than takeout. Pour the sauce from the crockpot through a strainer into a small saucepan. Yeah, I know, extra dishes. But THIS is what makes it restaurant-quality instead of watery mess.

Step 7: Bring that strained sauce to a simmer on the stove over medium-high heat.

Step 8: While that’s heating up, mix your cornstarch with the cold water in a small bowl until it’s completely smooth. No lumps. None. If you see lumps, keep whisking or it’ll be clumpy in your sauce and that’s just… no.

Step 9: Pour the cornstarch slurry into the simmering sauce and whisk constantly. It’ll thicken up in like 1-2 minutes. It’s kind of magical, honestly. Goes from thin to glossy and thick right before your eyes.

Step 10: Pour that gorgeous thick teriyaki sauce over your shredded chicken and toss it all together. Sprinkle with sesame seeds and green onions.

Serving This Teriyaki Chicken Slow Cooker Masterpiece

Okay so I usually serve this over white rice because that’s what my family likes, but I’ve also done:

• Brown rice (when I’m feeling healthy)
• Cauliflower rice (my husband hated this but I thought it was fine)
• Rice noodles (AMAZING, highly recommend)
• Just with steamed broccoli on the side (easy and the sauce is so good you don’t even need rice)

One time I made this for a potluck and put it in those Hawaiian sweet rolls as sliders. People lost their minds. Just saying.

My Hard-Earned Tips for Perfect Crockpot Teriyaki Chicken

Don’t skip the sauce-thickening step. I know it’s tempting to just pour the sauce from the slow cooker directly over the chicken and call it a day. But that extra 5 minutes on the stove makes the difference between “meh, it’s okay” and “oh my god, can I have the recipe?”

Use chicken thighs if you want it extra juicy. Chicken breasts are fine (and that’s usually what I use because they’re cheaper at Costco), but thighs are more forgiving and stay moist even if you accidentally overcook them a bit.

Double the sauce if you’re serving it over rice. Trust me on this. You’ll want extra sauce to pour over everything. Sometimes I make 1.5x the sauce recipe because we’re that family that drowns everything in sauce.

It reheats beautifully. I actually think it tastes better the next day. The flavors have time to really get to know each other or whatever food people say.

Fresh ginger makes a difference, but jarred is totally fine. Don’t let perfect be the enemy of done. If you only have ground ginger powder, use about 1/2 teaspoon. It won’t be quite the same but it’s better than nothing.

When Things Go Wrong (Because They Will)

If your sauce is too salty: Add a bit more honey or brown sugar to balance it out. Or serve it with extra rice to dilute it. I’ve done both.

If your chicken is dry: You overcooked it. Sorry. Next time, check it at the earlier end of the cooking time. But you can try adding more sauce to help mask it.

If your sauce won’t thicken: Make another cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and add it. Sometimes my measurements are off because I’m not exactly precise with measuring.

If it’s too sweet: Add a splash more soy sauce or rice vinegar to cut the sweetness. I did this once when I accidentally used 1/3 cup of honey instead of 1/4 cup. Still tasted great though.

Why We Love This Make-Ahead Slow Cooker Meal

This healthy slow cooker chicken meal has become our go-to for busy weeknights. I prep it in the morning before work (takes maybe 5 minutes), plug in the slow cooker, and come home to dinner basically ready.

My 8-year-old, who normally picks at everything, actually finishes his plate when I make this. My teenager stops scrolling through his phone long enough to say “this is fire, Mom.” I’ll take it.

And honestly? It’s one of those dump-and-go slow cooker chicken recipes that makes you look like you tried way harder than you actually did. Which is my favorite kind of recipe.

The best part about this one-pot teriyaki chicken rice situation is there’s barely any cleanup. The slow cooker liner, one bowl for mixing sauce, one pan for thickening. That’s it. On a Wednesday night when I’m exhausted, this is everything.

Make It Your Own

Once you’ve made this a few times, you can start playing around with it:

• Add some sriracha if you like it spicy (my husband does this)
• Throw in some pineapple chunks for a Hawaiian vibe (surprisingly good)
• Add vegetables directly to the slow cooker for the last hour—broccoli, snap peas, bell peppers all work
• Use it as shredded teriyaki chicken crock pot filling for tacos or burritos (weird but weirdly delicious)

Final Thoughts on This Easy Crockpot Chicken Teriyaki

Look, I’m not saying this slow cooker Asian chicken recipe will change your life. But it might change your dinner routine. It’s that reliable friend who always shows up when you need them. Easy, delicious, and doesn’t require you to be a chef or even particularly good at cooking.

If I can make this without burning down my kitchen (which happens more often than I’d like to admit), anyone can. Give it a shot. Let me know how it turns out! Seriously, I love hearing when people make my recipes.

Now if you’ll excuse me, I’m gonna go make another batch because talking about it has made me hungry.

Happy cooking! And may your slow cooker always do its job. 🙂