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.
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.
First we begin by making the teriyaki sauce base. Simply whisk together the ingredients.
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.
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.
Gently toss to combine. And then comes the hardest part — deciding how you’re going to enjoy it!
I actually enjoyed my first serving on a little teriyaki chicken slider. So simple!
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!)
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.
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. :)
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!
Made rice and veggie bowls with it
This recipe is SO good and versatile! I made about 2.5 lbs worth and was able to feed all 6 of us with some chicken teriyaki Hawaiian sliders! Tomorrow we are using leftovers for Asian chicken teriyaki nachos topped with scallions, pepper jack cheese, scallions, pineapple and sriracha!
We enjoyed this dish. I subbed 1/2 the soy sauce for coconut aminos and it gave it a hint of sweetness. Topped it over quinoa with broccoli, sugar snap peas and carrots. Will definitely put in the dinner rotation!
This recipe has made it into regular rotation for my family. It’s delicious and I love how easy it is to make!
So good, so so easy! Threw it all in, and dinner was ready in about 4.5 hours. Love how moist the chicken is and how flavorful the sauce is! Definitely keeping (and passing on to friends)! Thanks :)
Absolutely love this recipe! Just one question? How could I double it? Thanks!
What is the best way to adapt this for my instant pot??
Hi!! I’ve made this chicken before and it was DELISH! My question now is…. Can they be made using my chicken frozen? Thank you!!!
LOVED this dish! I made it tonight in my slow cooker. I used chicken cutlets opposed to chicken breasts and cooked them on low for 4 hours. I served the teriyaki chicken over brown rice and roasted broccoli. I topped the teriyaki chicken with both slices of green onion and roasted sesame seeds.
Made it as directed with no substitutions. Amazing! Everyone loved it. Will definitely be making again and again. Thank you
I’ve made this a lot of times, I put it on sliders with slaw or in wraps. Once put it in sushi. Totally delicious
So easy to make. Rich and flavoursome!
I especially like your recipes for crockpot meals!!
Need to find a good recipe for chicken enchiladas!!
SO GOOD! I threw in some mushrooms because I had them, and served it with rice and steamed baby bok choy and holy moly, there wasn’t a bit left over! My husband has already asked when I’m making it again!
Absolutely delicious! How much powdered ginger would you use instead of fresh?
Where are the nutrition numbers
Easy Karen, basically the same as any other teraki you have been shoving In your face
Made this for dinner tonight. I didn’t have rice wine vinegar so I used apple cider vinegar. If I had it to do over again, I would not use as much as the recipe calls for. It still turned out really good just a little more acidic than I thought it should be. Next time I’ll make sure I have the rice wine vinegar that is for sure.
Delicious, so quick and easy to prepare. Flavour of sauce did not disappoint. Served over rice with side veggie. My hubby even went back for seconds, then I knew I had a keeper. Will definitely be making again.