Slow Cooker Teriyaki Chicken
This Slow Cooker Teriyaki Chicken is an easy crockpot dinner It’s sweet and tangy chicken – great served over rice.
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SLOW COOKER CHICKEN TERIYAKI
The first time I made this recipe by daughter turned to me and said, “Can we have this for dinner every night?”
I was shocked because of all my kids she is probably the pickiest so this was a bigger win than I could imagine.
Of course I already have this easy teriyaki chicken that is done one a stove top but wanted a version that I could throw together in the morning and forget about.
This version has basically the same ingredients with some tweaks for the Crock Pot.
INGREDIENTS
- BONELESS SKINLESS CHICKEN BREASTS – You can also use chicken thighs.
- LOW-SODIUM SOY SAUCE – It’s essential to control the sodium in a dis so I always use low-sodium because you can add salt later but it’s harder to take away.
- RICE VINEGAR – This gives the dish some tang.
- BROWN SUGAR – I like the mix of brown sugar and honey but you can use all of one if you don’t have one of the other.
- HONEY
- SESAME OIL – Not required but gives it that authentic flavor just like in this egg roll in a bowl.
- CORNSTARCH – This thickens up the sauce.
- FRESH GINGER – Fresh ginger is great but I also use the tube of ginger found in the refrigerated section of the grocery store.
- FRESH GARLIC
- SESAME SEEDS – Not required but gives the dish an elevated look.
- GREEN ONIONS
FREEZER INSTRUCTIONS
Mix up sauce ingredients and pour into a freezer bag. Add the chicken and seal. Freeze up to three months. To cook, you can throw into the slow cooker frozen or thaw in the fridge overnight and then throw into the slow cooker. Cook according to the directions.
OTHER SLOW COOKER RECIPES:
- Easy Root Beer Pulled Pork
- Slow Cooker Chicken Caesar Sandwiches
- Slow Cooker Cashew Chicken
- Easy Crockpot Fiesta Chicken
- Cheesy Bean Chicken Salsa
- Slow Cooker Chicken Parmesan
- Crockpot Butter Chicken
- Slow Cooker BBQ ribs
Slow Cooker Teriyaki Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, minced
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/4 cup cold water
- 2 tablespoons cornstarch
- optional sesame seeds and green onions to garnish
Instructions
- Place the chicken breasts in the bottom of a slow cooker.
- In a small bowl, stir together the garlic, ginger, honey, brown sugar, soy sauce, rice vinegar, and sesame oil. Pour over the chicken.
- Cook on high for 3-4 hours or low 6-7 hours.
- Remove chicken from the slow cooker and shred with two forks.
- Pour the sauce in the slow cooker through a strainer into a sauce pan. Bring mixture to a simmer over medium heat.
- In a small bowl, mix the cornstarch with the water. Pour mixture into the sauce pan. Stir and bring to a boil for a few minutes to thicken.
- Pour sauce over chicken and toss to coat. I like to keep the mixture in the crockpot on warm. Sprinkle with sesame seeds and green onions when serving.
This looks terrific but I have a couple of questions.
What are you straining out of the sauce? If the garlic and ginger were finally minced, why would it be strained out?
To avoid the extra step of removing the sauce, putting it in a sauce pan with cornstarch to thicken it, and then putting it back into the crockpot…couldn’t the chicken breast be patted partially dry and then lightly coated with the cornstarch before putting into the crockpot to cook initially??
Beth,
I have not tried it that way but it could work. When you cook the chicken in the sauce it can get small bits of chicken and other things in the sauce. You don’t HAVE to strain it but our mouths are trained to be turned off my chunky sauce so I prefer it strained.