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 |

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 |

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 |

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

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

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 |

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 |

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 |

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

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

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.


  • 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)


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 |

Slow Cooker Teriyaki Chicken + Crock-Pot #Giveaway |

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!

Leave a Comment:


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  1. Lynn — September 15, 2014 @ 11:50 am (#)

    I just started cooking and using a CrockPot and man, this is a great way to start! This is sure to be a great base for so many meals. It’s just absolutely delicious. Thanks!

  2. Maggie — November 5, 2014 @ 11:41 pm (#)

    I made this tonight and it was a success! My husband was quite happy with it too. It was, however, a tad too salty. I used tamari soy sauce. So next time I am thinking of using low sodium soy sauce and maybe 1/4 cup and 3/4 cup honey instead. What do you think?
    It was super tasty but I felt like I had to drink a glass of water after eating it :)

  3. Sara Simpson — November 10, 2014 @ 7:06 pm (#)

    I made this Teriyaki Chicken tonight for myself and my husband. We both loved it! Next time I make it, I am going to use some chili paste to add some heat and probably more onion and garlic. 

  4. Jamie — November 21, 2014 @ 1:58 pm (#)

    Made it, tried it, loved it!  Thanks for another amazing recipe, I shared this on my blog as well, hope you don’t mind! (

  5. Dave Watson — December 20, 2014 @ 8:25 pm (#)

    Made this for dinner tonight!  It was excellent!  Thanks!

  6. Mariko — December 28, 2014 @ 7:53 am (#)

    Sticking chopsticks onto the rice is a big no-no…

  7. Shay Prater — December 30, 2014 @ 12:13 pm (#)

    Thanks for this recipe…you saved my dinner! I had my chicken in my crock and found this other recipe I was gonna try. It called for onion, diced tomatoes, chicken gravy and balsamic dressing before I found out I didn’t have any dijon mustard it called for!! My chicken breast were whole and frozen at that time. I knew it was gonna be a bust and I’m feeding my husband and 3 teens…lord knows I wouldn’t live this down because I am known as the Mom that never fails to throw together an amazing dish out of nothing. Anyway, I frantically looked for another recipe and found this. I dug out my frozen chicken and washed off that yucky looking gravy, salvaged my onion and put my clean chicken back in the pot. WHEW! I loved that this is so basic and thank god I had everything. I sliced up a few carrots and added them but changed nothing else. It smells yummy and I am positive my family will confirm my expectations. That is why I am posting a review before I even eat it :) I do plan on serving it over Knorr brand Asian Sides Teriyaki Noodles which has an amazing flavor too. Again, Thank you!!!!

  8. Cheryl — January 19, 2015 @ 8:05 pm (#)

    made this tonight! Loved it added pinapples as well so yummy!!

  9. Kristin — January 30, 2015 @ 2:18 pm (#)

    Making this now. It looks so yummy! Has anyone added broccoli at any point to the mix? I’m contemplating doing so but am wondering if I should add it directly to the crock pot towards the end of cooking or if I should saute it separately and add it after. I’d love to just add it to the crock pot. If anyone has tried it or has any pointers, would love to hear!

  10. Liz coccio — January 31, 2015 @ 8:02 am (#)

    I would love to win!

  11. Dana — February 3, 2015 @ 8:49 am (#)

    Im alittle nervous! I accidentally added RED WINE VINEGAR instead of RICE VINEGAR. Is this going to make the whole thing taste bad?

    • Ali — February 3, 2015 @ 7:09 pm (#)

      It will be a little different but should be just fine. Enjoy!

  12. Cathy Bernelle — February 15, 2015 @ 4:44 pm (#)

    I tried this recipe. Took a couple of trips to the store to gather all the ingredients. Incredibly salty. I was embarrassed to serve it. Way too much salt. I should have known with a 1/2 cup of soy sauce – way too much. I only left this comment because I think the recipe is flawed. Needs work. I used the exact ingredients and followed the directions.

  13. Alex Miklin — February 20, 2015 @ 4:05 pm (#)

    I am making this for dinner tomorrow. Thanks for the awesome recipe! 

  14. Debbie Kniffin — March 17, 2015 @ 11:22 am (#)

    I need to start with frozen chicken breasts.
    How should I adjust the recipe?
    I do BBQ chicken in the crock pot from frozen. Takes six hours on low. So if you don’t check this in real time, I may just go with six hours on low like I do for the other. 

    So excited to try this! 

    • Ali — March 21, 2015 @ 12:23 pm (#)

      You will probably just need to cook the recipe an extra 1-2 hours. Enjoy!

  15. Mallory — March 19, 2015 @ 1:21 am (#)

    Thank you for this recipe! This is one of my new favorites now. I love how easy it is to make. I made this on Sunday and had enough leftovers to last me for three days. Usually I hate eating leftovers, especially for that long, but I was excited to pack the chicken for lunch. I will be making this again soon!

    • Ali — March 19, 2015 @ 12:55 pm (#)

      Thanks Mallory, I’m so happy to hear that!

  16. Curdent — March 24, 2015 @ 4:41 pm (#)

    I don’t know what I did but my meal was so salty I had to throw it out. The only thing I can think of was that I used Tamar soya sauce so maybe that was the saltiness. Needless to say it was not my favorite meal Sorry for the negitive comment. I am happy for those of you who did enjoy the mal

    • Ali — March 25, 2015 @ 1:01 pm (#)

      Hey there, I’m sorry to hear it turned out so salty! You can always try low-sodium soy sauce, that should help!

  17. Cynthia — March 25, 2015 @ 10:47 am (#)

    Omg I just put this in the crock pot & of course I had to taste the sauce!! Its amazing I can not wait to try this out for dinner!! I’m sure my hubby & kiddos are going to love it :)

    • Ali — March 25, 2015 @ 12:23 pm (#)

      Thanks Cynthia, I’m so happy it worked out for you guys! : )

  18. Christine Waugh — March 27, 2015 @ 12:04 pm (#)

    Could I use regular vinegar instead? It’s all I have…

    • Ali — March 27, 2015 @ 5:38 pm (#)

      Hey Christine, while rice vinegar or mirin really add to the Asian flavor of the dish, white vinegar would probably be okay, though I haven’t tried it. I wouldn’t use malt or apple cider vinegar though. I hope that helps!


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