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Shredded Crockpot Teriyaki Chicken served with white rice and chopped green onions in white bowl.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American, Asian
Servings: 8
Author: Kristen Chidsey

Equipment

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.
    Homemade Teriyaki Sauce being whisked in small mixing bowl next to fresh garlic.
  • Trim any fat or gristle from chicken and place in the insert of your slow cooker. Top with the prepared sauce.
    Chicken Breasts in slow cooker topped with homemade teriyaki sauce.
  • Cover and cook on low for 5-6 hours or on high for 3 hours. Or until the chicken reaches 165℉ (74℃).
    Slow Cooker filled with cooked chicken breasts in homemade teriyaki sauce.
  • Remove the chicken from the slow cooker and place it in a large mixing bowl and shred it using two forks.
    Shredded Crockpot Chicken in mixing bowl.
  • 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.
    Simmering teriyaki sauce inside small saucepan.
  • 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.
    Shredded Chicken tossed with teriyaki sauce inside slow cooker.

Video

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: 206kcal | Carbohydrates: 17g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 535mg | Potassium: 513mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
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