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Slow Cooker Teriyaki Chicken + Crock-Pot Giveaway

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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!)

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Slow Cooker Teriyaki Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 34 reviews
  • Prep Time: 10 minutes
  • Cook Time: 250 minutes
  • Total Time: 260 minutes
  • Yield: About 4 cups shredded chicken 1x


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)


  1. Add the chicken breasts to the bottom of your slow cooker in a single layer.
  2. 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.
  3. 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.
  4. Serve topped with scallions (green onions) and toasted sesame seeds if desired.

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!

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731 comments on “Slow Cooker Teriyaki Chicken + Crock-Pot Giveaway”

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

  2. 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!

  3. 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!

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

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

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

    • 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!

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

  8. Can you start with frozen chicken?

  9. 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. 

    • 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.

  10. 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

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

  12. 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 :)

  13. 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

    • 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!

  14. 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?

    • 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! :)

  15. 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.

    • 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!

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

    • 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!

  17. 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!

    • 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!

  18. 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!

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

  19. 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?

    • 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!

  20. Is there something that I can substitute for the wine? 

    • 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!

  21. 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! 

  22. 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.

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

  23. 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. 

    • 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

  24. This recipe was 5 stars!! (If I could give 10, I would)  It was super easy to follow, and so yummy.  It didn’t last very long, as you had said, and it was perfect with almost everything.  I ended up eating it over rice one time, and over a bed of steamed broccoli another, just to get my extra greens in.    – Thanx Ali!

    • Thank you Reiko! We’re so happy to hear you enjoyed this — thanks for sharing! :D

  25. Whoops! I didn’t read all of the instructions first! Just tossed all of the ingredients in the crock pot, including the cornstarch. I’ll let you know how it goes!

  26. I don’t have any fresh ginger in the house, can you convert to dry ginger and if so, how much?

    • No worries Rebecca! You can use 1/8 tsp of ground ginger — that should be the equivalent. Feel free to add more to taste though if you like. We hope you enjoy! :)

  27. Ugh oh baby brain alert! I red the ingredient as “red wine vinegar” because that’s what I’m used to! Will it work ok? Already in and I don’t have rice wine vinegar. Thank you! 

    • Hi Kate! We think it should still be okay — definitely let us know how it turned out!

  28. Omg i need a slow cooker i dont really know that many receipes and im always cooking the same thing every week and when trying to find receips mostly of them use a slow cooker which i dont have try to enter the contest but i couldn’t. Is there any other contest available really need a slow cooker?

  29. I want to try this recipe during the week but am new to using a slow cooker. Do you think it will dry out the chicken to cook it on low for the 5 hours then leave it on warm for another 1 hour? I think after that my slow cooker shuts off, but I work 7 hour days! :-) Thanks for any advice. 

    • Hi Courtney! Cooking the chicken on low for 5 hours isn’t long enough. You’d need to cook it on high for that long, then putting it on the warm setting for an hour should be fine. We hope this helps!

  30. This recipe is a favorite in our house! I followed the directions the first time and the 2nd time did it from memory (how I always cook) and my husband got mad. His response was “When you find a recipe that is perfect don’t mess with it”….it is currently in my crock pot and I measured the ingredients. Thanks for helping me find a recipe that is on my husbands “make this weekly” list (a rare honor)

  31. I made this a month or so ago with steamed rice and broccoli. Delicious!! I want to make it tomorrow but will have to work all day. Would I be able to cook it on low for 8 or 10 hours? 

    Thanks in advance!! I’m in love with this blog and cook from it constantly. I’m also a Kansas Citian :) Go Royals! 

    • Awesome Jill! We’re so glad you’re a fan (of this recipe and of the Royals)! ;D And yes, you should be able to cook this on low for 8-10 hours.

  32. Nailed it! Super easy to make and it taste great. Thanks for sharing! 

  33. I am doing this recipe today! I will post how it turns out :-)

  34. I forgot to say that I have no rice vinegar, I read that Balsamic Vinegar can be a substitute that’s why it would be interesting how it would turn out, so I’m so going to post lol

  35. i like teriyaki, can i translate to Indonesian ? respond please :)

    • 2 lbs tanpa tulang, skinless dada ayam2 cengkeh bawang putih, cincangPiala 2 / 1 bawang putih cincang2 / 1 piala sayang2 / 1 piala kecap ( menggunakan low-sodium jika diinginkan )4 / 1 beras piala anggur cuka1 tbsp. Jahe segar cincang1 / 8 tsp. Tanah lada hitam segarAir dingin piala 4 / 13 tbsp. Tepung jagung( opsional toppings bawang merah dan panggang: iris biji wijen )

      Menambah dada ayam ke bawah anda lambat kompor dalam satu lapisan.Di yang terpisah mangkuk, mengocok bersama, bawang putih bawang, sayang, kecap, beras anggur, cuka jahe, dan lada hitam sampai dikombinasikan.Tuangkan campuran di atas dada ayam.Menutupi lambat, kompor dan masak di tinggi untuk 4-5 jam, atau sampai ayam dimasak melalui dan cabik mudah dengan garpu.Menghapus ayam dengan pipih sendok untuk yang terpisah mangkok dan rusak menggunakan dua garpu.Mentransfer teriyaki saus yang tersisa dari lambat kompor untuk media. saucepanSementara itu di yang terpisah mangkuk, mengocok bersama air dingin dan tepung jagung sampai tepung jagung dibubarkan dan tidak lagi. kentalMenuang tepung jagung slurry ke dalam campuran teriyaki saus, dan mengocok untuk menggabungkan.Membawa campuran untuk sebuah mendidih medium-high panas, dan membiarkannya mendidih selama sekitar 1-2 menit atau sampai menebal.Menghapus dari panas, dan menuang saus di atas robek. ayamMelemparkan untuk menggabungkan.Melayani atasnya ( hijau hai dengan bawang merah

  36. I made this yesterday and liked it well enough to try it again, but it was too salty. I had run out of soy sauce and so had to borrow some that was not low sodium, which should have been fine according to the recipe. Next time I will use low-sodium soy sauce for sure and might even try swapping a little bit of fruit juice for part of the soy sauce. (As a side note, I cooked two layers of frozen tenderloins in a smaller crockpot, and the chicken was thoroughly cooked in 4 hours.)

  37. Oh my. Seen this recipe and had to come to your site. This looks awesome. Will be trying it soon. I don’t sign up on a lot of the food sites that I come to bc I end up with a lot of emails of recipes that I’m not interested in and never make BUT I read through some of the comments and I love how you’ve followed back up with people’s questions and comments. I realize it’s hard to answer EVERY single one but it sure made me happy to see that you actually did want to know what your members needed help with. That’s a winner recipe site for me. THUMBS UP!!!! Going to sign up now!! 
    Thank you,
    Kellie Butler  

    • Thanks Kellie! We’re so glad you’re here, and we hope you enjoy the recipes! :)

  38. Just put the cornstarch and water in the crock pot, I didn’t read the instructions fully too. Yikes! I hope it goes well!

    • Oh no! Let us know how it turns out, it might be okay – *fingers crossed*!

  39. I also didn’t read the directions correctly the first time and put in everything at once and it turned out great! So great that I made it again, but this time I followed the directions correctly and I actually think it turned out better the first time when I didn’t follow the directions correctly. It was a big hit both times though and I will make it again.

  40. I love this recipe! My husband has celiac disease (gluten free) so I altered the recipe by using Tamari-Lite gluten free soy sauce and it turned out great! Thanks for putting together an easy and delicious recipe that can taste great even if some of the ingredients are modified! 

    • Thanks for sharing with us Brittany! We’re glad you could modify it for him, and that you guys enjoyed it! :D

  41. Want to try this but don’t have a slow cooker will it work in a Pyrex oven dish. 
    Also cooking for six what would u recommend for ingredients adjustments?

  42. Making this for 6 what adjustments should I make on the ingredients?
    Also no slow cook would a Pyrex oven dish work?

    • Hi Sean! For six people, we would recommend doing 1 1/2 times the recipe. Unfortunately this recipe was written for a slow cooker. We think the next closest thing would be to roast some chicken (or buy roast chicken, cook the sauce on the stove, and mix it in). We hope this helps!

  43. There are so many comments some has probably asked this but how would this work with bone-in chicken thighs? 

    • Hi Becca! We’re honestly not sure how this recipe would work with bone-in thighs. However, we think the chicken thighs would definitely work, and they’d probably need 4-5 hours (or until tender) on low, versus high. Otherwise, you should be able to follow the recipe as written. We hope you enjoy! :)

  44. Want to try this but 2 lbs is too much for one meal for us.  Do you think it would be ok freezing half of the cooked chicken after it’s been tossed with the teriyaki sauce or should I freeze the shredded chicken and extra sauce separately?

    • We think it would be fine to freeze this with the chicken and teriyaki mixed together — we hope you and your family enjoy! :)

  45.  Hi I was wondering if you have ever used this with beef instead of chicken? I’ve always loved beef teriyaki…wondering how this recipe would be with beef instead of chicken?

    • Hi Michelle! We haven’t tried this particular recipe with beef, so we can’t say for sure, but we think it would be yummy! Perhaps you could try it with some beef chuck roast?

  46. Hi! I was wondering what a substitute could be for rice wine vinegar? Hubby is allergic to vinegar and wine. Even if it’s cooked out, he still has a reaction. TIA. :)

    • Hi Sophia! Hmmm, thats a tough one. We think we would maybe try a little lemon or lime juice, since that would provide the acidity that’s needed. We hope that helps!

  47. I tried this Over the weekend and I cooked for 4.5 hours on high and the sauce was beyond burnt and chicken dried out :( what happened?

    • Hi Elyce! Oh no! We’re so sorry about this. :( Different slow cookers sometimes performing differently. It sounds like yours must be extra hot. If you tries this again, we would begin at 3 hours, and watch it from there to see when the chicken is tender and pulls apart easily with a fork. We hope this helps!

  48. I was crock potting plain chicken wings, and had no idea what to do with them. I saw your recipe, and made the sauce, then added the cornstarch. Let it simmer for a bit, then decided to shred the chicken wings. Combined all together. There was nothing left! I really don’t cook much, everyone kept saying I ordered out, and said I made it. The sauce had so many flavors, will be following you from now on!

    • Thank you for your comment Darleene — we’re so glad you enjoyed this! :)

  49. I’m absolutely in love with this recipe! But I’m going to start dieting and I was wondering how many calories are in this meal per serving. 

    • Thanks Jamie — we’re so glad to hear you love the recipe! Unfortunately though 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!