Go Back
–+ servings
Print Recipe
4.92 from 12 votes

Slow Cooker Teriyaki Chicken

Prep Time15 minutes
Cook Time2 hours 15 minutes
Course: Main Course
Cuisine: American, Japanese
Keyword: crock pot, slow cooker, slow cooker teriyaki chicken, teriyaki chicken
Servings: 4 servings
Author: Kathryn Donangelo

Ingredients

  • 2 lbs. boneless, skinless chicken breast
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup reduced-sodium soy sauce
  • 1 Tbsp. white rice vinegar
  • 6 Tbsp. honey; melted
  • 3 cloves garlic; minced
  • 1 tsp. fresh or ground ginger
  • 3 Tbsp. water
  • 2 Tbsp. corn starch
  • sesame seeds; optional for garnish on top
  • sliced green onions; optional for garnish on top

Instructions

  • Add the chicken to the bottom of the slow cooker.
  • In a medium bowl, whisk together the soy sauce, chicken broth, rice vinegar, honey, garlic, and ginger. Pour the mixture on top of the chicken breasts. Cover the slow cooker and cook on HIGH for 4-5 hours or LOW for 2-3 hours. Skim any excess fat from the teriyaki sauce.
  • In a small bowl, whisk together warm water and corn starch to make the slurry mixture. Whisk until the corn starch dissolves and is no longer lumpy. Carefully remove the chicken from slow cooker and stir in the slurry mixture.
  • Add the chicken back to the teriyaki sauce and let cook for another 10-15 minutes just to thicken. Once cooked, slice or shred the chicken and add it back to the teriyaki sauce. Garnish with sesame seeds and sliced green onions (optional). Serve with rice and veggies if desired and enjoy!

Notes

Leftovers:
  • Store any leftovers in an airtight container for up to 4 days. To reheat, microwave or stove until warmed.
  • Freeze cooked leftovers, place in a large ziplock bag and freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours. Reheat in the microwave or stove and enjoy.