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Slow Cooker Teriyaki Chicken

Category: Dinner Ideas That Actually Work

This dish features succulent chicken breasts slow cooked in a harmonious blend of garlic, fresh ginger, and a mixture of honey, brown sugar, soy sauce, rice vinegar, and sesame oil. The long, gentle cooking process allows the flavors to meld beautifully, producing tender chicken that effortlessly shreds. The sauce is thickened with cornstarch after cooking, enhancing the sweet and tangy glaze that coats each bite. Garnished with sesame seeds and green onions, it pairs wonderfully with steamed rice or vegetables for a satisfying meal.

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Lili Clark smiling at the camera.
Created By Lili Clark
Updated on Tue, 17 Feb 2026 16:41:40 GMT
A plate of rice and broccoli. Save
A plate of rice and broccoli. | lilicooks.com

This Slow Cooker Teriyaki Chicken offers a simple way to enjoy sweet and tangy flavors without much fuss. This hands-off recipe lets your slow cooker do all the work, resulting in tender shredded chicken perfect for spooning over rice or steamed veggies.

I first tried this recipe on a busy weeknight and loved how I could set it and forget it. Now it’s a regular request at our dinner table because it always turns out perfectly tender and full of flavor.

Ingredients

  • Two pounds boneless skinless chicken breasts: lean and easy to shred
  • Two teaspoons minced garlic: essential for deep savory notes fresh is best
  • Two teaspoons minced fresh ginger: adds warmth and a slight zing
  • Quarter cup honey: brings natural sweetness to balance the soy sauce
  • Quarter cup brown sugar: adds molasses depth and caramelizes slightly while cooking
  • Half cup low-sodium soy sauce: important for controlling saltiness
  • Two tablespoons rice vinegar: delivers a subtle tang that brightens the sauce
  • One tablespoon sesame oil: infuses a distinct nutty aroma
  • Quarter cup cold water: helps dissolve the cornstarch later for thickening sauce
  • Two tablespoons cornstarch: thickens the cooking liquid into a glossy sauce
  • Optional sesame seeds and green onions: perfect for adding texture and fresh color as garnish

Step-by-Step Instructions

Place the Chicken:
Set the chicken breasts in the slow cooker base in a single layer to ensure even cooking.
Mix the Sauce:
In a bowl, combine minced garlic, ginger, honey, brown sugar, soy sauce, rice vinegar, and sesame oil. Stir until the sugar starts to dissolve.
Pour Sauce Over Chicken:
Slowly pour your sauce mixture over the chicken breasts, making sure they are fully coated to absorb every bit of flavor.
Cook Low and Slow:
Cover and cook on low for six to seven hours or on high for three to four hours until the chicken is tender enough to shred easily.
Shred the Chicken:
Use two forks to pull the chicken apart directly in the slow cooker or on a plate. Shredding while still warm ensures perfect texture.
Strain and Thicken the Sauce:
Pour the cooking juices through a fine strainer into a saucepan to remove any solids. Bring to a gentle simmer on medium heat.
Mix Cornstarch and Water:
In a small bowl, whisk the cornstarch into cold water until smooth. Slowly stir this slurry into the simmering sauce in the pan. Keep stirring and bring to a boil until the sauce thickens to a glossy finish.
Coat Chicken in Sauce:
Return the shredded chicken to the slow cooker or a serving dish. Pour the thickened sauce over it and toss gently to coat every tasty shred. Keep warm until serving.
Garnish and Serve:
Sprinkle toasted sesame seeds and chopped green onions on top for an eye-catching and flavorful finish.
A plate of rice and broccoli. Save
A plate of rice and broccoli. | lilicooks.com

This is one of my favorite weeknight meals because the sauce is so addictive. The fresh ginger really sets it apart and gives it an authentic Asian flavor that always makes me smile when I serve it to family and friends.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in a skillet or microwave with a splash of water to keep the chicken moist. This dish also freezes well for up to two months—just thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken thighs can be used instead of breasts if you prefer a juicier option. Maple syrup or agave syrup can replace honey for a slightly different sweetness. If you don’t have rice vinegar, apple cider vinegar is a good substitute but use a little less.

A plate of rice and broccoli. Save
A plate of rice and broccoli. | lilicooks.com

Serving Suggestions

Serve over steamed jasmine rice or brown rice for a hearty meal. Add a side of steamed broccoli, snap peas, or roasted carrots to round out the plate with veggies. For a low-carb option, enjoy with cauliflower rice or sautéed greens.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness and flavor when slow cooked in the teriyaki sauce.

→ How can I thicken the sauce without cornstarch?

You can use arrowroot powder or reduce the sauce by simmering it longer to achieve a similar thickening effect.

→ Is it necessary to shred the chicken after cooking?

Shredding helps the sauce coat the chicken evenly, but you can leave the pieces intact if you prefer chunkier servings.

→ Can I prepare this dish in advance?

Absolutely, the flavors improve overnight, making it ideal for preparing ahead and reheating gently before serving.

→ What are good side dishes to serve with this chicken?

Steamed rice, stir-fried vegetables, or fresh greens complement the sweet and tangy teriyaki flavors nicely.

Slow Cooker Teriyaki Chicken

Delicious tender chicken infused with sweet, tangy teriyaki flavors, slow cooked for easy, hearty meals.

Preparation Time
10 min
Cooking Time
360 min
Overall Time
370 min
Created By: Lili Clark

Category: Dinner

Skill Level: Beginner-Friendly

Cuisine Type: Asian

Output: 6 Serves (6 servings)

Dietary Options: Dairy-Free

Ingredients

→ Protein

01 2 pounds boneless skinless chicken breasts

→ Sauce

02 2 teaspoons garlic, minced
03 2 teaspoons fresh ginger, minced
04 1/4 cup honey
05 1/4 cup brown sugar
06 1/2 cup low-sodium soy sauce
07 2 tablespoons rice vinegar
08 1 tablespoon sesame oil

→ Thickening agent

09 1/4 cup cold water
10 2 tablespoons cornstarch

→ Garnish

11 Sesame seeds (optional)
12 Chopped green onions (optional)

Steps

Step 01

Arrange the chicken breasts at the bottom of the slow cooker.

Step 02

In a small bowl, whisk together garlic, ginger, honey, brown sugar, soy sauce, rice vinegar, and sesame oil. Pour evenly over the chicken.

Step 03

Cook on high heat for 3 to 4 hours or on low heat for 6 to 7 hours until chicken is tender.

Step 04

Remove chicken from the slow cooker and shred thoroughly with two forks.

Step 05

Strain the cooking liquid from the slow cooker into a saucepan and bring to a simmer over medium heat.

Step 06

In a small bowl, mix cornstarch with cold water until smooth. Stir this slurry into the simmering sauce and cook for several minutes until thickened.

Step 07

Return shredded chicken to the slow cooker, pour the thickened sauce over, and toss to coat. Keep warm until serving. Garnish with sesame seeds and chopped green onions if desired.

Tips

  1. For best flavor, use low-sodium soy sauce to control saltiness.

Required Tools

  • Slow cooker
  • Saucepan
  • Mixing bowls
  • Forks for shredding

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains soy and sesame

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 296
  • Fats: 6 g
  • Carbohydrates: 25 g
  • Proteins: 34 g