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This Slow Cooker Teriyaki Chicken recipe is an easy crockpot dinner perfect for busy weeknights or lazy weekends. With tender chicken coated in a sweet and tangy sauce, this recipe tastes like takeout but is made with simple ingredients you can feel good about.
Slow Cooker Teriyaki Chicken at a Glance
Busy nights call for easy wins, and this Crockpot Teriyaki Chicken is proof that dinner can be both low-stress and downright delicious.
- Hands-Off Cooking. Less than 10 minutes of prep, then let the slow cooker do its thing to deliver a delicious dinner with flavors reminiscent of grilled teriyaki chicken.
- Family-Friendly Flavor. Sweet pineapple juice and savory soy sauce give the chicken a mild, kid-approved vibe.
- Versatile. Serve on rice, tuck into lettuce wraps, or toss with noodles.
Notes on Ingredients
Crockpot Teriyaki Chicken stars chicken and teriyaki sauce. But what sets this recipe apart is the homemade teriyaki sauce. It is perfectly sweet and irresistibly tangy and made with simple ingredients you likely have on hand.
- Chicken: Boneless skinless chicken breasts or thighs. Chicken breasts are leaner, while thighs have deeper flavor. Thighs also hold up well when reheating leftovers.
- Pineapple Juice: Helps to naturally sweeten the sauce and flavor the chicken. Use canned pineapple juice or drain off a 20-ounce can of pineapple slices or chunks and use the liquid for the teriyaki sauce and serve the pineapple on the side. Just be sure to use pineapple canned in 100% pineapple juice.
- Soy Sauce: Opt for low-sodium to control the overall sodium content. Tamari or coconut aminos can be used to keep this slow cooker recipe gluten-free.
- To Sweeten: I recommend both brown sugar and honey to create a rich, thick sauce.
- Mirin: Mirin is a sweet Japanese wine that will add acidity and sweetness to the sauce. Feel free to use sweet Marsala or Sherry wine or a 1:1 combination of rice vinegar and honey.
- Rice Wine Vinegar: Helps to make the flavors pop and come to life. A good substitute would be either white wine vinegar or champagne vinegar,
- Toasted Sesame Oil: Be sure to use toasted sesame oil, not light, for rich, nutty flavor.
- Crushed Red Pepper Flakes: Just a pinch to add subtle heat and balance out the sweetness of the sauce.
- Garlic + Ginger: Fresh and grated or minced finely.
- Cornstarch: To thicken the sauce after slow cooking. Tapioca starch is a suitable substitute.
How to make Teriyaki Chicken in the Slow Cooker
Let's breakdown the step-by-step process so you can get a delicious dinner on the table with the least amount of effort.
- Prepare the Teriyaki Sauce. Simply whisk together the ingredients in a small bowl or large glass measuring cup.
- Layer Ingredients in Slow Cooker. Add the chicken to the insert of the crockpot and pour the prepared sauce over the chicken.
- Slow Cook. Cover and cook on on low for 5-6 hours or high for 3 hours, until the chicken reaches an internal temperature of 165°F.
- Shred Chicken. Remove the cooked chicken from the slow cooker and place it into a large mixing bowl. Shred with 2 forks.
- Thicken Sauce. To give this chicken a glossy takeout-style finish, we want to thicken the sauce. I find it is easiest and faster to do that on the stove, rather than using the slow cooker. I recommend straining the liquid into a small saucepan. Whisk in a cornstarch slurry and simmer, stirring constantly, until thickened and glossy.
- Combine. Pour the thickened teriyaki sauce over shredded chicken and stir to coat.
Keep warm
Add the chicken mixture back to the crockpot and switch to warm to keep dinner time is flexible. It will hold for up to two hours without drying out.
Serving Suggestions
Slow Cooker Teriyaki Chicken can be served in endless ways. It makes a ton, so I often serve over rice for dinner one night and add to salads or fried rice later in the week to turn leftover into a new creation.
- Over Rice: Dish up over rice (like Instant Pot brown rice or Instant Pot jasmine rice) or cauliflower rice to keep it low carb. Top with green onions and sesame seeds for a bit of flavor and crunch.
- Add to Salads: Add to a mandarin orange salad or Asian noodle salad to make your side salad a hearty protein-rich entree.
- Add to Asian Dishes: Toss with Thai noodles or add to homemade ramen or fried rice for added flavor and protein.
Recipe Modifications
- Add Veggies: Add 2-3 cups of fresh broccoli florets, chopped bell peppers, or sugar snap pea during the last 30 minutes of cooking.
- Adjust the Heat: Omit the crushed red pepper flakes for really sensitive palates or serve with Sriracha or chili crunch for a bit of heat that grown-ups will love.
- Use your Instant Pot: Simply follow my recipe for Instant Pot Teriyaki Chicken.
Freezer Prep Instructions
If you want to get a jump on dinner or love a freezer-friendly crockpot dinner recipe, follow the following instructions:
- Add the chicken and homemade teriyaki sauce to a gallon-sized freezer-safe bag.
- Label with date, name of recipe, and suggested cooking times.
- Lay flat in the freezer and freeze for up to 3 months.
- Thaw overnight in the fridge, then slow cook as directed.
More Easy Crockpot Chicken Recipes
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Slow Cooker Chicken Teriyaki
With tender chicken coated in a sweet and tangy homemade teriyaki sauce, this easy recipe for Slow Cooker Chicken Teriyaki is perfect for busy nights or lazy weekends.
Video
Ingredients
- ½ cup pineapple juice
- ½ cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons honey
- 1 tablespoon Mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon grated ginger root
- 1 tablespoon minced garlic
- 1 teaspoon toasted sesame oil
- ½ teaspoon crushed red pepper flakes, optional
- 2 pounds boneless skinless chicken breasts or thighs
- ¼ cup water
- 2 tablespoons cornstarch
Instructions
- In a small bowl, whisk together ½ cup pineapple juice, ½ cup low-sodium soy sauce, 3 tablespoons brown sugar, 3 tablespoons honey, 1 tablespoon Mirin, 1 tablespoon rice wine vinegar, 1 tablespoon grated ginger root, 1 tablespoon minced garlic, 1 teaspoon toasted sesame oil, and ½ teaspoon crushed red pepper flakes until well combined.
- Trim any fat or gristle from chicken and place in the insert of your slow cooker. Top with the prepared sauce.
- Cover and cook on low for 5-6 hours or on high for 3 hours. Or until the chicken reaches 165℉ (74℃).
- Remove the chicken from the slow cooker and place it in a large mixing bowl and shred it using two forks.
- Strain the cooking liquid through a fine mesh strainer into a small saucepan. In a small bowl, whisk ¼ cup water with 2 tablespoons cornstarch until the cornstarch is fully dissolved. Whisk the cornstarch mixture into the cooking liquid, and cook over medium heat until bubbly and thickened, whisking constantly. Remove from heat.
- Pour the thickened sauce over the chicken and toss to combine. Serve immediately or transfer back to the slow cooker and hold warm for up to 2 hours.
Equipment
Notes
Swap Chicken Breasts for Thighs: Use boneless, skinless chicken thighs trimmed of fat and grizzle and slow cook until the thighs reach 185°F for tender results.
Gluten-Free: Use Tamari sauce or coconut aminos in place of soy sauce.
Corn-Free: Replace the cornstarch with equal amounts of tapioca starch.
Mirin: No mirin on hand? Use an additional ½ tablespoon rice wine vinegar mixed with ½ tablespoon honey.
Storage: Place the chicken in an airtight container and store in the fridge for up to 3 days. Alternatively, place in a freezer-safe bag or container and store in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating and serving.
Make-Ahead: Add the chicken and homemade teriyaki sauce to a gallon-sized freezer-safe bag. Label, lay flat in the freezer, and freeze for up to 3 months. Thaw overnight in the fridge, then cook as directed.
Nutrition
Calories: 206kcalCarbohydrates: 17gProtein: 26gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 535mgPotassium: 513mgFiber: 0.2gSugar: 13gVitamin A: 72IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am whisking the teriyaki sauce now. The chicken is melting apart and I can't wait to serve the whole dish over rice. Thanks again!
You are so very welcome, Erica! And thank you for leaving a review.