Slow Cooker Teriyaki Chicken + Crock-Pot Giveaway

This slow cooker teriyaki chicken recipe is easy to make in your Crock-Pot. Plus the homemade teriyaki sauce is naturally sweetened, making it a chicken teriyaki recipe you can feel good about enjoying down to the last bite.

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway | gimmesomeoven.com

Hey guess what?  I made you a new recipe with your three favorite words in the title — slow cooker chicken.

That’s right.  Without fail, requests for slow cooker recipes and chicken recipes seem to far outweigh all other topics in surveys and your emails.  So today I’m doing a two-for-one and also introducing a healthier new take on a classic — Slow Cooker Teriyaki Chicken!

This version includes all of the delicious sweet and savory teriyaki flavors you love.  But this easy homemade teriyaki sauce is naturally sweetened with honey instead of refined sugar.  And since your slow cooker is going to do most of the work for you, there is very minimal prep time required.  I think we can call that a win-win.

Speaking of winning, we’re also giving away not one but two amazing new Crock-Pot slow cookers in a giveaway below.  Yep, the winner will receive one to keep and one to give to a friend.  How cool is that?!  So read on for this tasty recipe and take a minute to enter the giveaway too.

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway | gimmesomeoven.com

I mean, really, just look at that chicken drenched in that thick, sweet teriyaki sauce.  It’s calling your name.

Here’s how to make it happen.

 

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway | gimmesomeoven.com

First we begin by making the teriyaki sauce base.  Simply whisk together the ingredients.

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway | gimmesomeoven.com

Then lay your chicken breasts out in a single layer in your slow cooker and pour the sauce over them.  Cover and cook on high for about 4-5 hours, or until the chicken basically falls apart when shredded with a fork.  Get ready, because your home is going to smell a-ma-zing.

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway | gimmesomeoven.com

Once the chicken is cooked, remove it with a slotted spoon and shred it on a separate plate or in a bowl.

Then transfer the remaining teriyaki sauce to a small saucepan, and whisk a cornstarch slurry.  Bring it to a boil and let it thicken.  Then pour the sauce on top of your shredded chicken.

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway | gimmesomeoven.com

Gently toss to combine.  And then comes the hardest part — deciding how you’re going to enjoy it!

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway | gimmesomeoven.com

I actually enjoyed my first serving on a little teriyaki chicken slider.  So simple!

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway | gimmesomeoven.com

But of course, the classic way would be over rice.  Or quinoa.  Or even just on its own, with a side of veggies.  I’m pretty sure you can’t go wrong any way you choose, especially with that heavenly homemade teriyaki sauce.  You’re gonna love it!

Here’s the recipe (and be sure to also check out the giveaway below!)

Slow Cooker Teriyaki Chicken

This Slow Cooker Teriyaki Chicken recipe is simple to make, full of great flavor, and made with natural sweeteners.

Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 1/2 cup chopped white onion
  • 1/2 cup honey
  • 1/2 cup soy sauce (use low-sodium if desired)
  • 1/4 cup rice wine vinegar
  • 1 Tbsp. chopped fresh ginger
  • 1/8 tsp. freshly ground black pepper
  • 1/4 cup cold water
  • 3 Tbsp. cornstarch
  • (optional toppings: sliced scallions and toasted sesame seeds)

Directions:

Add the chicken breasts to the bottom of your slow cooker in a single layer.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

Serve topped with scallions (green onions) and toasted sesame seeds if desired.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway | gimmesomeoven.com

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway | gimmesomeoven.com

Crock-Pot Giveaway

Giveaway Prize: 

One winner will receive two (2) Crock-Pot® Digital Slow Cookers with iStir Stirring Systems — one for you, and one for you to give to a friend.  And get ready, because they are going to knock your socks off!  And here’s why:

iStir™ does the stirring for you so you don’t have to. With the slow cooker’s countdown digital timer and automatic stirring, you are provided the convenience of preparing food with perfect results, even if you are not in the kitchen. Simply prepare ingredients, set cook time and attach the motor housing with proper paddle in place. Choose the general purpose paddle for soup and chili or the stew paddle for thick stew and more dense dishes. After an initial 2-hour delay, the stirring self-activates every 30 minutes to ensure thorough mixing and even heating until turned off.  Pretty darn cool.

I especially stirring system when making dips and chilis.  It’s really handy, especially when just keeping the slow cooker on the “warm” setting while entertaining, to not have to constantly be stirring my recipe.  But this Crock-Pot is also a pro at making all of your other favorite slow cooker meals that don’t need stirring.  It pretty much does everything.  :)

How To Enter: 

Follow the Rafflecopter instructions below.

a Rafflecopter giveaway

Disclaimer: This giveaway was sponsored by Crock-Pot.  I received a complementary slow cooker to test and review, but was not paid and all opinions are 100% my own as always.  Thanks for supporting the brands that make this site — and great giveaways — possible!

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Comments

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  1. Sarah — August 19, 2015 @ 9:04 pm (#)

    how many does this serve? Making this for dinner tomorrow :)

    • Hayley @ Gimme Some Oven — August 27th, 2015 @ 1:00 pm

      Hey Sarah, we’re sorry for the delayed reply on this. It should make 6-8 servings — we hope you enjoy!

  2. Brittany K — August 25, 2015 @ 10:10 pm (#)

    Great recipe! I used 1/2 red wine vinegar & 1/2 apple cider vinegar – turned out fine just a touch too salty. Great consistency for the sauce! I was worried it wouldn’t thicken, but it did perfectly

    • Hayley @ Gimme Some Oven — August 26th, 2015 @ 11:20 am

      Thanks Brittany, we’re glad you liked the recipe! And you can always adjust the salt according to preference. Thanks for giving the recipe a try! :)

  3. Resep Masakan — September 9, 2015 @ 2:21 am (#)

    I like This, Thank’s For Sharing ??

  4. Erica H — September 12, 2015 @ 4:41 pm (#)

    I tried this recipe tonight. I was in a hurry when i started preparing and accidentally mixed everything together. So i just went with it, as i didn’t have enough to start all over. First off this is very easy and VERY tasty! It is Teriyaki sauce so its bound to be a tad salty. I enjoyed this very much and will keep this recipe. I did add some teriyaki sauce/marinade to give it a bit more teriyaki flavor rather than soy sauce flavor. Recommend at least give it a try! Thank you for a great dinner!

    • Hayley @ Gimme Some Oven — September 15th, 2015 @ 11:32 am

      Erica, we’re so glad you liked it, thank you for sharing!

  5. Alyssa — September 12, 2015 @ 4:53 pm (#)

    Wonderful recipe. Just tried it and it’s a hit. So easy too! The chicken just fell apart! 

    Alyssa

    • Hayley @ Gimme Some Oven — September 15th, 2015 @ 11:30 am

      Thanks Alyssa, we’re glad it turned out and that it was a hit! :D

  6. Eric — September 13, 2015 @ 6:42 pm (#)

    I love my crockpot! I use it for everything from chill to dips to mac and cheese! I figured I’d try this recipe tonight. Uts been cooking for 3 hours and smells fantastic. Already got my rice ready and just waiting to add the chicken. Great recipe and look forward to trying it.

    • Hayley @ Gimme Some Oven — September 14th, 2015 @ 7:59 am

      Yay, we hope it turned out great, and that you enjoyed it!

  7. Masakan Nusantara — September 14, 2015 @ 3:46 pm (#)

    Awesome food and recipe.. very nice food blog, i very interesting and want to learn about recipe with you..

    • Hayley @ Gimme Some Oven — September 15th, 2015 @ 11:13 am

      Thank you Masakan, we’re happy you enjoy the blog!

  8. resep umami — September 17, 2015 @ 1:34 am (#)

    very good receps

  9. Christina — September 17, 2015 @ 5:57 pm (#)

    I’ve been wanting to make some chicken teriyaki, so glad I found your recipe.  I can easily make this gluten free so it’s safe for all the family by using gluten free tamari.  Thanks!

    • Hayley @ Gimme Some Oven — September 18th, 2015 @ 7:20 am

      You’re welcome Christina, we hope you and your family like this recipe! :)

  10. Lexi — September 27, 2015 @ 2:42 pm (#)

    This is hands down my favorite chicken teriyaki of all time. As a broke college kid, this is my go to for a yummy, healthy and simple meal! Thank you so much!

    • Hayley @ Gimme Some Oven — September 28th, 2015 @ 9:56 am

      Thanks Lexi, we’re so happy you like the recipe!

  11. mastermasak — October 8, 2015 @ 11:19 am (#)

    Very suitable for me to eat a simple but special as a child to college

  12. MMI — October 25, 2015 @ 9:08 am (#)

    i like this “SLOW COOKER TERIYAKI CHICKEN” tomorrow I will come back here, thanks!

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 2:01 pm

      Thank you, we’re happy to hear that! :)

  13. A.P — October 27, 2015 @ 11:12 pm (#)

    Can I substitute the honey for stevia? IF so, how much stevia?

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 3:31 pm

      Hi A.P, we haven’t tired this, so we’re not sure how it will work, but according to the Stevia conversion chart, you should use 2 teaspoons of liquid Stevia. We hope this helps!

  14. Brandi — October 30, 2015 @ 11:32 pm (#)

    I am currently making this. Had to sub out the rice wine and fresh ginger. So we shall see!!

    • Hayley @ Gimme Some Oven — November 2nd, 2015 @ 8:30 am

      We hope you enjoyed it Brandi!

  15. Alanna — November 3, 2015 @ 1:50 am (#)

    Can you start with frozen chicken?

    • Ali — November 4th, 2015 @ 2:34 pm

      Sure thing! It will probably just need to cook an extra hour, so keep an eye on it. Enjoy!

  16. Lux — November 3, 2015 @ 7:01 pm (#)

    Made this tonight. Added more garlic and ginger. Set crock pot on high for 4.5 hours and chicken was very dry. The sauce was salty so I added much more honey. All in all, not a good recipe. 

    • Ali — November 4th, 2015 @ 2:29 pm

      Hi Lux, sorry that it didn’t turn out well for you. If you try making it again, I’d recommend cooking it for less time (sounds like it dried out because it cooked for too long, or your slow cooker might also be hotter than mine), and cutting back on the soy sauce to reduce salt.

  17. susana fernando — November 28, 2015 @ 5:58 am (#)

    I am always amaze by a slow cooker recipe but I don’t have the cooker can you please furnish me the supplier and contact details tnx

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 5:24 pm

      Hi Susana, there are several different types of slow cookers/crockpots out there:

  18. Bekah — November 29, 2015 @ 6:33 pm (#)

    Hello! If I do not have ginger, how much will not using it affect the taste of the chicken? 

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 10:10 pm

      It won’t make a huge difference Bekah – we hope you enjoy the recipe! :)

  19. Sebastian — December 1, 2015 @ 4:15 pm (#)

    When I cook, I typically use recipes as a backbone. I’d totally make the recipe exactly as it says, but somewhere along the lines I always mess it up. I used this recipe today and instead of Teriyaki Chicken, I ended up making Teriyaki Chicken burgers. Basically, I tried to make it look all pretty by shredding the chicken (bad idea) and so I improvised. This came out awesome! Thanks for the recipe :)

    • Hayley @ Gimme Some Oven — December 2nd, 2015 @ 2:55 pm

      Thanks Sebastian, we’re so glad you liked it! :)

  20. Renee Valenti — December 3, 2015 @ 1:31 pm (#)

    I want to make this for a large group of women, do I have to single layer the thighs? I have about 5-6pounds so was hoping to put it all in the crockpot. Any suggestions? and do I just increase ingredients proportionally, or are some stronger, ie ginger? thanks for your help

    • Hayley @ Gimme Some Oven — December 8th, 2015 @ 8:39 am

      Hi Renee, we’re sorry we’re just now getting to your comment. We’d be concerned about that much chicken overcrowding the slow cooker. The chicken definitely needs to be on a single, even layer, otherwise it might not cook properly (same with if the slow cooker is too crowded). We would recommend doing one batch in one slow cooker and another batch in another slow cooker. We hope this helps, and that you and your friends enjoy!

  21. germaine nelissen — December 7, 2015 @ 11:19 pm (#)

    thanks for your recipe, I am going to try it. I just bought my slow cooker and I live alone. I wonder if I adjust quantities of the recipe do I also have to reduce the cooking time. Your recipe serves four people I assume. Do I divide the cooking time into four then for myself?

    • Hayley @ Gimme Some Oven — December 8th, 2015 @ 10:49 am

      Hi Germaine! We would suggest cutting this in half, you should use a smaller slow cooker, so the heat will distribute evenly. What size did you get? Otherwise, we’d suggest just making the whole recipe and freezing whatever leftovers you can’t eat/want to save! :)

  22. Alana — December 9, 2015 @ 8:12 pm (#)

    Hi, would you know the nutritional value for this recipe? Im following weight watchers and would love to know the calories, fat, protein, carbs and fiber content. Thank you.

    • Hayley @ Gimme Some Oven — December 9th, 2015 @ 9:35 pm

      Hi Alana! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  23. Karen — December 10, 2015 @ 12:36 pm (#)

    I have red wine vinegar and rice vinegar, but not rice wine vinegar?  Are they all the same???  Not sure which to use????

    • Hayley @ Gimme Some Oven — December 11th, 2015 @ 10:07 am

      Hi Karen! No worries, you can use the rice vinegar, it’s virtually the same thing as rice wine vinegar. We hope you enjoy this!

  24. Pamela — December 17, 2015 @ 11:45 am (#)

    Do you know how much ginger I should use if I don’t have fresh?  I’m going to try this for dinner tonight.  It looks amazing!

    • Hayley @ Gimme Some Oven — December 19th, 2015 @ 5:22 pm

      Hi Pamela! We would suggest using 1/4 teaspoon (you can always add more later if you feel it needs more). We hope you enjoy!

  25. Katelyn — December 29, 2015 @ 10:22 am (#)

    I do not have rice wine vinegar, but I do have red wine, apple cider, and basalmic….. What do you recommend?? Thanks and can’t wait to try the recipe!

    • Hayley @ Gimme Some Oven — December 30th, 2015 @ 11:59 am

      Hi Katelyn! Unfortunately you really need rice or white vinegar in this recipe. Do you have white vinegar?

  26. Becky — January 4, 2016 @ 10:49 pm (#)

    Hello~
    I want to try your recipe but I’m a working mom and my cockpot settings are 4 hours, 6 hours, 8hours, and 10hours. I work from 9:00-2:30. I was thinking of leaving the chicken frozen and putting it on at 8:30am and putting it on the 6 hour setting. Do you think that would be fine? Or do you think I should put it on the 4 hour setting and reheat when dinner time?

    • Hayley @ Gimme Some Oven — January 5th, 2016 @ 4:24 pm

      Hi Becky! We actually wouldn’t recommend using frozen chicken. We’ve learned that putting frozen ingredients in a slow cooker (especially frozen meats) isn’t the safest thing to do. Slow cookers often can’t get frozen meats up to a safe temperature in time, which means your meat will spend too long in the “danger zone” – 40-140 degrees). This While we’ve tried using frozen meats before and been fine (it does work), it’s just too risky, as it raises the likelihood of unsafe bacteria forming, and the possibility of food borne-illnesses. That said, for the time frame you’re working with, we would suggest cooking this on low (start before you leave for work), and using your 8 or 10 hour setting. Since the recipe cooks on high for 4-5 hours (1 hour on high is equal to 2 hours on low), it’s probably best to start with the 8 hour setting, then you can check it after the 8 hour mark, since it may need another hour or two to cook. We hope this makes sense and is helpful!

  27. Charity — January 7, 2016 @ 11:20 am (#)

    Is there something that I can substitute for the wine? 

    • Hayley @ Gimme Some Oven — January 7th, 2016 @ 1:43 pm

      Hi Charity, if you prefer not to use rice wine vinegar, you can use a different type of vinegar – we’d suggest white vinegar. We hope you enjoy!

  28. Hannah H — January 10, 2016 @ 10:19 pm (#)

    Just made this for my husband and I and it came out perfect! Just like the picture. We used 3 chicken breasts( about 15oz) and it only took 2 hours and 15 minutes on high. Put it on some jasmine rice and it tasty perfect. Thanks for the amazing recipe! 

    • Hayley @ Gimme Some Oven — January 11th, 2016 @ 8:10 pm

      Thanks for sharing Hannah, we’re so happy you and your husband enjoyed this! :D

  29. Terri — January 11, 2016 @ 11:21 am (#)

    question:  I plan to use 4 boneless breasts instead of 2.  Should I double the teriyaki sauce, or will this be enough?  Thank you in advance.

    • Hayley @ Gimme Some Oven — January 11th, 2016 @ 9:05 pm

      Hey Terri, in that case we’d recommend doubling the sauce. We hope you enjoy! :)

  30. Shruti — January 17, 2016 @ 12:00 am (#)

    So, I don’t have a crock pot or a slow cooker. I tried this in the oven inside a covered le creuset pot. 150 degrees (C, that is) for about 3 hours and it was perfect! Used dark soy sauce and a few extra tablespoons of honey and rice vinegar rather than rice wine vinegar (didn’t find any in the shops). Also used double the recipe as I’m feeding a lot of people for Sunday lunch! Thank you very much for this recipe!! The chicken is perfect, just falls apart when shredded and the sauce has a distinct teriyaki flavour and it’s neither over sweet nor too salty. 

    • Hayley @ Gimme Some Oven — January 17th, 2016 @ 10:00 pm

      Thank you for sharing with us Shruti, we’re so glad to hear this worked well in the oven! :) Definitely helpful to know! We’re so happy you enjoyed it too! :D

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