Slow Cooker Teriyaki Chicken

This succulent slow cooker teriyaki chicken recipe combines tender chicken with a delicious sweet and sticky sauce with soy, sesame, garlic, ginger, and honey flavors.

You might also like crispy ginger beef, Szechuan beef, an easy Asian chicken salad, or these pork potstickers.

Why You’ll Love It           

So easy: You simply need to add your ingredients to the slow cooker and let everything cook to perfection. After that, you’ll shred or slice the chicken, stir it back into the sauce, and that’s about it!
Highly flavorful: Umami soy and sesame flavors, tender chicken, fragrant garlic and ginger, and sweet honey and brown sugar are the main flavors in this tasty dish.
Great for busy weeknights: You can plan this dish ahead, leave it alone to cook, and return to a meal that’s all ready to dish up.
Gluten-free and dairy-free: There’s none of that in here.

Crockpot Teriyaki Chicken Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken breasts: I like to use boneless skinless chicken breasts. You could use chicken thighs or chicken tenderloins if you prefer, using bone-in and/or skin-on if preferred. Chicken has a neutral taste, making it perfect to showcase the subtle teriyaki flavors.
Soy sauce: I opted for low sodium soy sauce but you can use that or regular soy sauce if you don’t find it too salty. Another idea is tamari (this one is delicious) which is a Japanese style soy sauce that’s richer with a more balanced savory/saltiness and is a little thicker than regular Chinese soy sauce. Either kind will work in this recipe though.
Cornstarch: To thicken up the sauce.
Honey and brown sugar: For sweetness. The honey also gives the teriyaki its signature sticky texture.
Garlic and ginger: Typical savory flavors which work wonderfully in teriyaki chicken.
Rice wine vinegar: Rice vinegar adds an acidic tang that contrasts with the honey and brown sugar.
Sesame oil: Adds a subtle nutty flavor and adds a rich texture to the sauce.

How to Make Teriyaki Chicken in a Slow Cooker

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Add the ingredients: Add the chicken breasts to a Crockpot. Whisk the rest of the ingredients together and pour the mixture over the chicken.
Cook the chicken teriyaki: Cover and cook until the chicken is tender and 165°F in the center.
Shred or slice the chicken: Shred the chicken or slice it into strips and stir it back into the sauce.
Serve and enjoy: Serve the dish, garnished with green onions and toasted sesame seeds.             

Substitutions and Variations

Chicken: Substitute chicken thighs if preferred. You could also use a different protein such as beef, lamb, pork, extra-firm tofu, or turkey, adjusting the cooking time if needed. If using frozen chicken, thaw it thoroughly first.
Fresh ginger: Substitute a teaspoon of ground ginger if preferred.
Add some spice: Although teriyaki dishes are typically mild, you can add some crushed red pepper flakes or a dash of hot sauce if you want to take the spice factor up a notch.
Sesame seeds: I like to toast mine in a dry skillet until golden and fragrant. You can use regular sesame seeds or a mixture of white and black ones.
Sweetness: While I used brown sugar and honey for depth of flavor, you might prefer all brown sugar or all honey instead. Another idea is using white sugar; add about ⅓ cup and then taste it and add more if needed. Alternatively, you can use an artificial sweetener.
Shredded chicken: If preferred, you can cut the chicken into bite-sized pieces before cooking, rather than shredding it afterwards. The cooking time will be slightly shorter if you aren’t using whole chicken breasts.
Teriyaki sauce: Although you could use bottled teriyaki sauce, I recommend making your own since the flavor is much fresher and tastier and it only takes a minute to whip up.

Serving Suggestions

Appetizers: Begin your meal with baked salmon sushi muffins.
Side dishes: Pair the Crockpot teriyaki chicken with hibachi fried rice, hibachi noodles and perhaps garlic green beans or stir fried or steamed veggies.
Desserts: Finish with this jiggly Japanese cheesecake.

How to Store Shredded Chicken Teriyaki

Store: Allow any leftovers to cool and then store them in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze teriyaki chicken in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: Gently warm it back up in a pan on the stove or use the microwave.