Introduction
Craving a sweet, savory, and effortlessly delicious dish that brings the flavors of Japanese cuisine to your table? Look no further than Slow Cooker Teriyaki Chicken! This crowd-pleasing recipe features tender chicken thighs coated in a glossy, homemade teriyaki sauce made with soy sauce, honey, and ginger, all prepared with minimal effort in a slow cooker. The result is juicy, shredded chicken perfect for serving over rice or in lettuce wraps, garnished with vibrant green onions and sesame seeds. Ready to fill your kitchen with the irresistible aroma of teriyaki? Let’s dive into this easy, versatile recipe that’s perfect for any occasion!
Overview: Why Slow Cooker Teriyaki Chicken is a Must-Try
Slow Cooker Teriyaki Chicken is a flavorful, Asian-inspired dish that combines succulent chicken with a sticky, sweet-and-savory teriyaki sauce, enhanced by garlic and ginger. The slow cooker ensures the chicken becomes melt-in-your-mouth tender while absorbing the bold flavors, creating a versatile meal that’s ideal for rice bowls, lettuce wraps, or even sliders. It’s a balanced, family-friendly dish that’s high in protein and customizable for various diets.
- Time Requirement: 10 minutes prep, 6-7 hours on low or 3-4 hours on high, plus 5 minutes for shredding and serving.
- Difficulty Level: Super easy! It’s a “mix and cook” recipe, ideal for beginners or busy cooks.
- Why It’s Special: This dish is naturally gluten-free (with tamari or gluten-free soy sauce), budget-friendly, and perfect for weeknight dinners or meal prep. The slow cooker makes it hands-off, and the garnishes add a fresh, restaurant-quality touch.
This recipe is ideal for quick dinners, meal prep, or casual gatherings. It’s takeout-style comfort food made simple and healthy at home!
Essential Ingredients
The magic of Slow Cooker Teriyaki Chicken comes from its simple, bold ingredients. Each one adds flavor, sweetness, or texture to create a harmonious, Japanese-inspired dish. Here’s what you’ll need:
- Boneless, Skinless Chicken Thighs (1.5 lbs): Juicy and forgiving, perfect for slow cooking.
- Substitution: Chicken breasts (lean but less juicy), pork tenderloin, or tofu for a vegetarian option (adjust cooking time for tofu).
- Soy Sauce (½ cup): Provides salty, umami depth for the teriyaki sauce.
- Substitution: Tamari (gluten-free), coconut aminos, or low-sodium soy sauce.
- Honey (¼ cup): Adds natural sweetness and helps create a glossy sauce.
- Substitution: Maple syrup, brown sugar, or agave nectar.
- Rice Vinegar (¼ cup): Brings tangy brightness to balance the sweetness.
- Substitution: Apple cider vinegar, white wine vinegar, or lemon juice.
- Garlic (3 cloves, minced): Infuses the dish with aromatic warmth.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
- Ginger (1 tsp, grated): Adds zesty, spicy depth.
- Substitution: ½ tsp ground ginger or 1 tbsp minced fresh galangal.
- Chopped Green Onions (½ cup, for garnish): Provides fresh, mild onion flavor and color.
- Substitution: Chives, cilantro, or no garnish.
- Sesame Seeds (for garnish): Adds nutty crunch and visual appeal.
- Substitution: Toasted pine nuts, crushed peanuts, or no garnish.
- Cooked Rice or Lettuce Leaves (for serving): Complements the chicken as a base or wrap.
- Substitution: Jasmine rice, brown rice, quinoa, or cabbage leaves.
Why They’re Important: The chicken thighs are the tender, protein-packed base, soy sauce and honey create the signature teriyaki flavor, and garlic and ginger add aromatic depth. Green onions and sesame seeds elevate the dish with freshness and crunch, while rice or lettuce leaves make it a complete meal.
Step-by-Step Instructions
Making Slow Cooker Teriyaki Chicken is incredibly simple—just whisk the sauce, cook the chicken, and shred it for serving. Here’s how to do it:
Step 1: Prepare the Teriyaki Sauce
- In a medium bowl, whisk together ½ cup soy sauce, ¼ cup honey, ¼ cup rice vinegar, 3 minced garlic cloves, and 1 tsp grated ginger until well combined.
- Tip: Warm the honey slightly in the microwave (5-10 seconds) if it’s thick to help it blend smoothly with the other ingredients.
Step 2: Add Chicken and Sauce
- Place 1.5 lbs boneless, skinless chicken thighs in the slow cooker in a single layer.
- Pour the teriyaki sauce over the chicken, ensuring each thigh is fully coated. Use tongs to turn the chicken if needed.
- Tip: Pat the chicken dry with paper towels for better sauce adhesion, and trim excess fat for a cleaner dish.
Step 3: Cook
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
- Check at the lower end of the time range to avoid overcooking; the chicken should be juicy and easy to shred.
- Tip: Spoon the sauce over the chicken halfway through if possible to ensure even flavor, but avoid lifting the lid too often.
Step 4: Shred and Combine
- Remove the chicken from the slow cooker and shred it with two forks on a cutting board.
- Return the shredded chicken to the slow cooker and stir it into the sauce to coat evenly.
- Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water to form a slurry, stir into the slow cooker, and cook on high for 10-15 minutes.
Step 5: Serve
- Serve the shredded teriyaki chicken hot over cooked rice for a bowl or in lettuce leaves for wraps, ensuring plenty of sauce in each portion.
- Garnish with ½ cup chopped green onions and a sprinkle of sesame seeds for freshness and crunch.
- Tip: For rice bowls, add steamed veggies like broccoli or carrots alongside the chicken. For wraps, use crisp lettuce like romaine or butter lettuce for easy folding.
Assembly: Serving Your Slow Cooker Teriyaki Chicken
Now it’s time to plate this flavorful, vibrant dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Teriyaki Chicken:
- Serve the Chicken:
- Rice Bowls: Spoon a portion of cooked rice into bowls, top with shredded teriyaki chicken, and drizzle with extra sauce from the slow cooker.
- Lettuce Wraps: Place a scoop of shredded chicken in the center of a lettuce leaf, fold or roll, and secure with a toothpick if needed.
- Garnish: Sprinkle with chopped green onions and sesame seeds for a fresh, nutty finish. A drizzle of extra soy sauce or a pinch of red pepper flakes adds a festive touch.
- Presentation Tip: Use colorful bowls for rice or a white platter for wraps to highlight the glossy sauce and green garnishes. A ginger slice or edible flower makes it Instagram-worthy.
- Optional Sides: Pair with steamed edamame, cucumber salad with sesame dressing, or miso soup for a complete Asian-inspired meal. A chilled iced tea or sake complements the flavors.
- Optional Add-Ins: Offer Sriracha, pickled ginger, or extra sesame seeds on the side for customization.
Pro Tip: Serve family-style by placing the shredded chicken in a large serving bowl with a spoon, alongside a bowl of rice or a platter of lettuce leaves and dishes of green onions and sesame seeds, letting everyone build their own bowls or wraps—it’s a fun, communal way to enjoy this dish!
Storage and Make-Ahead Tips
Slow Cooker Teriyaki Chicken is perfect for leftovers or meal prep, as the flavors deepen over time. Here’s how to keep it fresh:
- Storing Leftovers:
- Let the chicken and sauce cool, then store in an airtight container in the fridge for up to 4 days. Store rice or lettuce separately to maintain texture.
- Reheat in the microwave (1-2 minutes, stirring with a splash of water or broth) or on the stovetop over low heat to restore juiciness.
- Make-Ahead Tips:
- Sauce: Prepare the teriyaki sauce up to 3 days ahead and store in the fridge. Stir well before using.
- Assembly: Layer chicken and sauce in the slow cooker insert up to 24 hours ahead, cover, and refrigerate. Start cooking when ready.
- Freezing: Freeze cooked, shredded chicken and sauce (without garnishes) in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently, adding a splash of broth if needed.
- Garnishes and Sides: Prep green onions and toast sesame seeds just before serving to keep them fresh. Cook rice fresh or store in the fridge for up to 3 days; reheat with a splash of water.
Tip: Use leftovers in stir-fries with veggies, as a filling for sliders or tacos, or over a salad with sesame dressing for a quick, flavorful meal.
Recipe Variations
Slow Cooker Teriyaki Chicken is super versatile—here are some fun ways to mix it up:
- Spicy Version: Add ½ tsp red pepper flakes, a sliced fresh chili, or a drizzle of Sriracha to the sauce for extra heat.
- Veggie Boost: Stir in 1 cup sliced bell peppers, carrots, or snap peas in the last 30 minutes for added crunch and color.
- Protein Swap: Replace chicken with pork tenderloin, salmon (reduce cooking time to 2-3 hours on low), or tofu for a vegetarian option.
- Pineapple Twist: Add ½ cup pineapple chunks or ¼ cup pineapple juice to the sauce for a sweet, tropical flavor.
- Low-Carb: Serve in zucchini boats or over cauliflower rice instead of rice or lettuce for a keto-friendly version.
- Sesame-Garlic Boost: Increase ginger to 2 tsp and add 1 tbsp toasted sesame oil to the sauce for a richer, nuttier flavor.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Teriyaki Chicken that’ll bring bold, Japanese-inspired flavors to your table! This dish is all about tender, shredded chicken in a sweet-savory teriyaki sauce, made effortless by the slow cooker. Whether you’re serving it for a quick weeknight dinner, a casual gathering, or meal-prepping for the week, it’s sure to be a hit. So grab your slow cooker, whisk that sauce, and let the kitchen fill with the irresistible aroma of ginger and soy. Play with garnishes, try new sides, and enjoy every juicy, flavorful bite. Happy cooking!
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Slow Cooker Teriyaki Chicken
Description
Craving a sweet, savory, and effortlessly delicious dish that brings the flavors of Japanese cuisine to your table? Look no further than Slow Cooker Teriyaki Chicken! This crowd-pleasing recipe features tender chicken thighs coated in a glossy, homemade teriyaki sauce made with soy sauce, honey, and ginger, all prepared with minimal effort in a slow cooker.
Ingredients
-
Boneless, Skinless Chicken Thighs (1.5 lbs): Juicy and forgiving, perfect for slow cooking.
-
Substitution: Chicken breasts (lean but less juicy), pork tenderloin, or tofu for a vegetarian option (adjust cooking time for tofu).
-
-
Soy Sauce (½ cup): Provides salty, umami depth for the teriyaki sauce.
-
Substitution: Tamari (gluten-free), coconut aminos, or low-sodium soy sauce.
-
-
Honey (¼ cup): Adds natural sweetness and helps create a glossy sauce.
-
Substitution: Maple syrup, brown sugar, or agave nectar.
-
-
Rice Vinegar (¼ cup): Brings tangy brightness to balance the sweetness.
-
Substitution: Apple cider vinegar, white wine vinegar, or lemon juice.
-
-
Garlic (3 cloves, minced): Infuses the dish with aromatic warmth.
-
Substitution: ¾ tsp garlic powder if fresh isn’t available.
-
-
Ginger (1 tsp, grated): Adds zesty, spicy depth.
-
Substitution: ½ tsp ground ginger or 1 tbsp minced fresh galangal.
-
-
Chopped Green Onions (½ cup, for garnish): Provides fresh, mild onion flavor and color.
-
Substitution: Chives, cilantro, or no garnish.
-
-
Sesame Seeds (for garnish): Adds nutty crunch and visual appeal.
-
Substitution: Toasted pine nuts, crushed peanuts, or no garnish.
-
-
Cooked Rice or Lettuce Leaves (for serving): Complements the chicken as a base or wrap.
-
Substitution: Jasmine rice, brown rice, quinoa, or cabbage leaves.
-
Why They’re Important: The chicken thighs are the tender, protein-packed base, soy sauce and honey create the signature teriyaki flavor, and garlic and ginger add aromatic depth. Green onions and sesame seeds elevate the dish with freshness and crunch, while rice or lettuce leaves make it a complete meal.
Instructions
Step 1: Prepare the Teriyaki Sauce
-
In a medium bowl, whisk together ½ cup soy sauce, ¼ cup honey, ¼ cup rice vinegar, 3 minced garlic cloves, and 1 tsp grated ginger until well combined.
-
Tip: Warm the honey slightly in the microwave (5-10 seconds) if it’s thick to help it blend smoothly with the other ingredients.
-
Step 2: Add Chicken and Sauce
-
Place 1.5 lbs boneless, skinless chicken thighs in the slow cooker in a single layer.
-
Pour the teriyaki sauce over the chicken, ensuring each thigh is fully coated. Use tongs to turn the chicken if needed.
-
Tip: Pat the chicken dry with paper towels for better sauce adhesion, and trim excess fat for a cleaner dish.
-
Step 3: Cook
-
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
-
Check at the lower end of the time range to avoid overcooking; the chicken should be juicy and easy to shred.
-
Tip: Spoon the sauce over the chicken halfway through if possible to ensure even flavor, but avoid lifting the lid too often.
-
Step 4: Shred and Combine
-
Remove the chicken from the slow cooker and shred it with two forks on a cutting board.
-
Return the shredded chicken to the slow cooker and stir it into the sauce to coat evenly.
-
Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water to form a slurry, stir into the slow cooker, and cook on high for 10-15 minutes.
-
Step 5: Serve
-
Serve the shredded teriyaki chicken hot over cooked rice for a bowl or in lettuce leaves for wraps, ensuring plenty of sauce in each portion.
-
Garnish with ½ cup chopped green onions and a sprinkle of sesame seeds for freshness and crunch.
-
Tip: For rice bowls, add steamed veggies like broccoli or carrots alongside the chicken. For wraps, use crisp lettuce like romaine or butter lettuce for easy folding.
-
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes! Breasts are leaner but may be less juicy. Cook for 5-6 hours on low or 2.5-3 hours on high, checking for an internal temperature of 165°F (74°C).
Q: Can I make the sauce less sweet?
A: Yes! Reduce honey to 2 tbsp or use a sugar-free sweetener for a more savory, less sweet sauce.
Q: Is this recipe gluten-free?
A: It can be! Use tamari or gluten-free soy sauce and check that your rice vinegar is gluten-free. Serve with gluten-free rice or lettuce.
Q: Can I cook this on the stovetop?
A: Yes! Sauté garlic and ginger in a skillet, add chicken and sauce, and simmer on low for 20-25 minutes until cooked through. Shred and stir into the sauce.
Q: Can I freeze leftovers?
A: Yes! Freeze the shredded chicken and sauce for up to 3 months in an airtight container. Thaw in the fridge and reheat gently, adding a splash of broth if needed.
Q: What’s the best way to serve this for a crowd?
A: Serve the teriyaki chicken warm in a large bowl with a spoon, alongside a bowl of rice or a platter of lettuce leaves and garnishes like green onions and sesame seeds. Let guests build their own bowls or wraps for a fun, communal meal.