Slow cooker chicken teriyaki is an effortless, flavorful dinner you can have ready with about 10 minutes of prep—ideal for busy weeknights. Tender chicken simmers in a homemade teriyaki sauce made from soy sauce, brown sugar, honey, garlic, and ginger, and is perfect served over rice for a comforting meal that beats takeout.
When weeknights get hectic I often rely on slow cooker recipes, and this Crock Pot teriyaki chicken is a regular because it requires minimal hands-on time and delivers consistent, crowd-pleasing results. Prepare rice earlier in the day or use instant rice to make the evening even simpler. It also pairs well with fried rice or simple vegetable sides.
Why I love this recipe
- Less than 10 minutes of prep—very quick to assemble.
- No store-bought sauce needed; the teriyaki sauce is easy to make from staple ingredients.
- Has the familiar, takeout-style flavor everyone loves.
- Family-friendly—picky eaters tend to enjoy it.
- Great for meal prep—make a batch for lunches or dinners during the week.
Ingredients
- Boneless, skinless chicken breasts (or thighs if you prefer)
- Cornstarch (to lightly coat the chicken)
- Soy sauce — low-sodium is recommended
- Brown sugar and honey to balance and sweeten the sauce
- Minced garlic
- Ground ginger (or fresh grated ginger as a substitution)
- Sesame oil for a touch of nutty flavor
- Green onions and sesame seeds for garnish
Step by step
- Cut the chicken into bite-size cubes and toss with cornstarch to coat evenly.
- In a bowl, whisk together the soy sauce, brown sugar, honey, minced garlic, ginger, sesame oil, and water (if your recipe calls for thinning).
- Place the coated chicken in the slow cooker and pour the sauce over the top, stirring gently to combine.
- Cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is cooked through and tender.
- Serve the teriyaki chicken over white rice and garnish with sliced green onions and sesame seeds.
Variations
- Replace chicken breasts with boneless skinless thighs for richer flavor and more forgiving texture.
- Use 2 teaspoons of freshly minced ginger instead of ground ginger for brighter flavor.
- Cook the breasts whole, then shred them with forks before serving for a different texture—just be sure they reach a safe internal temperature.
- Add vegetables such as green beans, snap peas, broccoli, or bell peppers during the last hour of cooking for a complete one-pot meal.
Storage
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat or microwave until heated through.
- Freeze: Freeze portions in a freezer-safe container or bag for up to 3 months; thaw in the refrigerator before reheating.
FAQs
Yes—cooking raw, fully thawed chicken in a slow cooker is safe and common practice. Avoid starting with frozen chicken in a slow cooker because it can spend too long at temperatures that allow bacteria to grow. If you only have frozen chicken, consider using a pressure cooker or Instant Pot on the poultry setting instead.
Both settings work. Cooking on low for a longer time can help prevent overcooking and drying out, especially with chicken breasts, while high is convenient when you need dinner sooner.
If you try this recipe, please comment and rate it below—I enjoy hearing how it turns out!
Slow Cooker Teriyaki Chicken
- Author: Melissa Riker
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
Description
Quick to prepare and rich in flavor, this slow cooker teriyaki chicken combines a simple homemade sauce with tender chicken for a reliable weeknight favorite.
Ingredients
- 1 1/2 pounds chicken breasts, cubed
- 3 tablespoons cornstarch
- 1 cup cold water (for thinning or adjusting sauce)
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 3 tablespoons honey
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 2 teaspoons ground ginger (or 2 tsp fresh minced ginger)
- Green onions and sesame seeds for garnish
Instructions
- Cut the chicken into cubes and toss with cornstarch to coat.
- Mix the soy sauce, brown sugar, honey, garlic, sesame oil, and ginger together until smooth.
- Add the coated chicken to the slow cooker and pour the sauce over it, stirring gently to combine.
- Cook on high for 3–4 hours or on low for 6–7 hours until the chicken is tender and fully cooked.
- Serve over rice and top with sliced green onions and sesame seeds, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave. Freeze in a freezer-safe container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow cooker
- Cuisine: Asian
Nutrition
- Calories: 267
- Sugar: 20.6 g
- Sodium: 615.6 mg
- Fat: 5.3 g
- Carbohydrates: 26.9 g
- Protein: 27.3 g