Slow Cooker Teriyaki Chicken Recipe

I made Slow Cook Chicken Teriyaki in the crockpot and the breasts shred into this glossy honey-soy pile that I swear ruins every takeout I’ve ever liked.

But I’m obsessed with the mess this Slow Cook Chicken Teriyaki makes in my kitchen. I love the way the chicken shreds into strands soaked in sweet sticky sauce, garlic biting through just enough to keep it honest.

I don’t care if it’s called Honey Teriyaki Chicken or something fancier, it’s just a bowl I actually crave on a bad day. And the smell when I open the lid is stupidly addictive.

Saucy, salty, a little bright from ginger if you’re into that. I want it on rice, steamed veg, anything that will soak it up and make me happy.

Ingredients

• Chicken breasts: the hearty protein that soaks up all that sticky sauce.
• Garlic: classic punch, it’s bold and keeps things comfy and garlicky.
• Ginger: bright zing that cuts through sweetness, fresh and warming.
• Soy sauce: salty backbone, makes the sauce taste like takeout.
• Honey: smooth sweetness that gives that glossy, lickable coating.
• Brown sugar: molasses-y warmth, deepens the sweet notes a bit.
• Rice vinegar: tangy lift, it’s what stops the sauce from being cloying.
• Chicken broth: adds savoriness and thins the sauce just right.
• Sesame oil: nutty aroma, a little goes a long way.
• Cornstarch: thickens the sauce into that perfect clingy glaze.
• Cold water: slurry helper, simple trick to avoid lumps in sauce.
• Green onions: fresh crunch and color, nice bite on top.
• Toasted sesame seeds: tiny toasty pops and pretty garnish.
• Salt: seasons smartly, don’t overdo it or it’ll be flat.
• Black pepper: subtle heat and earthiness, kind of essential.
• Red pepper flakes: optional kick, wakes up the whole dish.

Ingredient Quantities

• 2 pounds boneless skinless chicken breasts (about 3 medium pieces)
• 3 cloves garlic, minced (or more if you like it garlicky)
• 1 tablespoon fresh ginger, grated
• 1/2 cup low sodium soy sauce
• 1/3 cup honey
• 1/4 cup packed brown sugar
• 1/4 cup rice vinegar or mirin
• 1/2 cup low sodium chicken broth or water
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons cold water (for cornstarch slurry)
• 2 green onions, thinly sliced for garnish
• 1 tablespoon toasted sesame seeds for garnish
• Salt and freshly ground black pepper to taste
• Optional pinch of red pepper flakes for a little heat

How to Make this

1. Pat the chicken breasts dry and season lightly with salt and pepper; place them in the slow cooker.

2. In a bowl whisk together minced garlic, grated ginger, soy sauce, honey, brown sugar, rice vinegar or mirin, chicken broth or water, sesame oil and a pinch of red pepper flakes if you want heat. Pour this over the chicken.

3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is fork tender and easily shreds.

4. Remove the chicken to a cutting board and shred with two forks, leaving any tasty juices in the slow cooker.

5. Mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth to make a slurry.

6. Stir the slurry into the sauce in the slow cooker, then turn heat to HIGH and let it cook 5 to 10 minutes until the sauce thickens and becomes glossy. Taste and adjust salt, pepper, or a touch more honey if it needs sweetening.

7. Return the shredded chicken to the thickened sauce, stir well to coat every piece, and let it warm through for a minute or two so the flavors marry.

8. Serve over rice, noodles, or steamed veggies. Sprinkle with sliced green onions and toasted sesame seeds for crunch and color.

9. Leftovers keep well in the fridge for 3 to 4 days or freeze for up to 2 months. Reheat gently so the sauce doesnt dry out, add a splash of water if needed.

10. Quick tips: if your sauce is too thin, thicken longer; if too salty add a little honey or water. For more depth brown the chicken in a skillet first, but its totally optional.

Equipment Needed

1. Slow cooker (crockpot)
2. Cutting board
3. Sharp chef knife
4. Mixing bowl
5. Whisk or fork (for sauce)
6. Measuring cups and spoons
7. Two forks (for shredding)
8. Small bowl or ramekin (for cornstarch slurry)
9. Wooden spoon or silicone spatula (for stirring)
10. Liquid measuring cup (for broth/vinegar)

FAQ

Slow Cooker Teriyaki Chicken Recipe Substitutions and Variations

• Soy sauce: swap with tamari for gluten free cooking, or use coconut aminos if you want something less salty and slightly sweeter.
• Honey: maple syrup or agave nectar work great, same sweetness but a bit thinner so you might simmer the sauce a minute longer to thicken.
• Cornstarch: use arrowroot powder 1 to 1 for a glossy finish, or all purpose flour at about double the amount if that is all you got.
• Rice vinegar or mirin: you can use apple cider vinegar with a teaspoon of sugar to mimic the sweetness of mirin, or dry sherry in a pinch for depth of flavor.

Pro Tips

1) Brown the chicken briefly in a hot skillet before adding to the slow cooker. It only takes 2 to 3 minutes per side and adds a lot of caramelized flavor and color that the slow cooker alone won’t give you.

2) Use fresh garlic and ginger and add most of it at the start, but reserve a little extra minced garlic to stir in near the end for a brighter, fresher hit. Fresh aromatics make the sauce pop.

3) Make the cornstarch slurry with very cold water and stir it into a simmering sauce gradually. If the sauce is still thin, give it a few extra minutes on high with the lid off; if it gets too thick, thin with a tablespoon or two of water or chicken broth.

4) Let shredded chicken sit in the sauce off heat for 10 minutes before serving to let flavors meld. For leftovers, store sauce and chicken together so the meat stays moist, and reheat gently with a splash of water to prevent drying.