Slow Cooker Teriyaki Chicken Recipe

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 5 reviews

Asian food recipes Chicken Recipes Slow Cooker

Cook time Cook time: 4 hours

Slow Cooker Teriyaki Chicken features juicy, shredded meat tossed in an Asian sauce brimming with the flavors of ginger, garlic, soy sauce, and a little honey. A Japanese-inspired dish to wow your family and friends!

Get more flavor inspiration from Asia! Make your next meal extra special with this Tonkotsu Ramen with Chashu Pork, Soba Noodles, the crispiest Chicken Katsu with Tonkatsu Sauce.

 

 

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken is on constant rotation in my house. We love Japanese food around here, and this dish hits all the right spots!

The chicken becomes unbelievably juicy in the slow cooker, and that sauce is insanely irresistible. It’s sweet, perfectly salty, and a little tangy at the same time. The ginger and garlic flavors really come through, and the sesame oil really punches up the sauce!

On top of that, the leftovers are just as crazy good. We love turning them into sliders, rice bowls, or crisped up to enjoy on salads. Everyone who tries this dish can’t get enough!

What is Chicken Teriyaki made of?

You’ve got lean breast meat, drenched in a medley of Asian aromatics and spices. For the sauce, we use low-sodium soy, plus a touch of honey, brown sugar, and nutty sesame oil.

You also have some vinegar in there to brighten up the flavors, along with our main aromatics fresh ginger and finely minced garlic. For a bit of kick, we’ll also add some pepper flakes.

Each component is so flavorful on its own. But together, they make a teriyaki sauce that’s truly outstanding!

 

 

Why is it called teriyaki?

It comes from two words: “teri” (gleam or luster in Japanese) and “yaki” (the Japanese term for grilled).

Very accurate, since this dish refers to the Japanese cooking method of grilling meat or fish, then drenched in a shiny and glaze-like soy sauce marinade.

Is teriyaki Japanese or Chinese?

It’s Japanese. This cooking technique goes as far back as the Edo (aka Tokugawa) period, which began in the year 1603.

How do you make teriyaki sauce from scratch?

Glad you asked! It’s so easy. Mix all the sauce ingredients with the minced aromatics, then simmer them together in a pan.

While that’s going on, make your slurry by blending water and cornstarch. Stir that in until the sauce thickens. You can now use it as a dip, Asian salad dressing, or marinade!

I wrote an entire post on this wonderful sauce, including variations and more ways to use it, so make sure to check it out.

 

How to make Slow Cooker Teriyaki Chicken from scratch?

  1. Brown the breasts – Start by browning the meat in oil, then arrange in your crockpot. Cover with sauce.
  2. Cook – Next, slow cook on high for 4-5 hrs. or 8 hrs. (LOW).
  3. Shred – Take out your meat, then shred it into your desired thickness. I like mine slightly bigger to give it a nice bite.
  4. Reduce the glaze – Strain sauce, simmer to reduce, then finish with slurry until it becomes a shiny, thick glaze.
  5. Serve – Lastly, toss the shredded meat in the glaze. Plate it up with sesame seeds and a sprinkle of green onions. Enjoy as desired!

Recipe Variation:

  • Use other meats: Try this with sliced thigh fillets, salmon, pork strips, or very tender and thin slices of beef.
  • Make it meatless: Use crispy tofu in place of meat, and swap the stock with veggie broth.
  • Add veggies: Dump in some bell pepper slices, mushroom, carrots, and even broccoli florets into the slow cooker for an ultra-flavorful, balanced dish in one crockpot!
  • Grill it: Instead of a quick sear, grill the meat instead. This infuses the dish with amazing smokiness.

 

Can Teriyaki Chicken be made in the Instant Pot?

Sure! Sear the breasts on Sauté mode first, then deglaze the pot with stock. Then, cover the meat with the sauce ingredients. Press High Pressure and set to 10 mins. Do a quick vent to release the seal.

For a thicker sauce, let it simmer some more on Sauté mode. Shred, then serve hot and garnished with green onion slices and sesame!

How healthy is Slow Cooker Teriyaki Chicken?

This homemade version is much healthier than what you can order in most restaurants.

For one, we use low-sodium soy sauce to lessen the salt content of this dish. There’s also very little sugar, just enough to add a subtle sweetness to the marinade. There’s no oil as well— just a splash of sesame for flavor and a little more for searing the meat.

In addition, the breast meat is lean, light, and loaded with fiber. The slow cooking method is also excellent at retaining nutrients.

Serve with veggies and complex carbs like sweet potatoes, and you’ve got one healthy and tasty meal indeed!

Can you make it in advance?

Yes, go ahead! Believe it or not, this recipe becomes even more delicious as leftovers. The meat absorbs the teriyaki sauce, which turns into a thick glaze by day one or 2 in the fridge.

 

What to serve with Crockpot Teriyaki Chicken?

This entrée is PERFECT on top of hot white rice, brown rice, or cauliflower rice if you’re watching your carbs!

You can also whip up this quick egg fried rice for a takeout-inspired meal.

My family also enjoys this with a big side of steamed broccoli or roasted sweet potatoes. You can also turn leftovers into yummy sliders using these fluffy dinner rolls!

How to Store it?

Cool the dish completely first. Then, transfer in a well-sealed container. Cover the meat with the sauce. In the fridge, this will stay fresh for up to 5 days.

You can make it last as long as 2 months by freezing. To reheat, simply microwave until hot!

More Asian Recipes:

 

Recipe Tips:

  • I love grating the aromatics into an almost paste-like consistency so they melt into the sauce!
  • Strain the sauce before reducing so you get a smooth glaze.
  • Use thigh fillets if you love dark meat.
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5 from 5 reviews

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken features juicy, shredded meat tossed in a homemade Asian sauce!

Author: Catalina Castravet Serves: 4 servings
Prep time: 30 minutes Cook time: 4 hours Total time: 4 hrs 30 mins

Ingredients

Sauce:

Slurry:

Garnish:

Instructions

Nutrition information

Calories: 437 Carbohydrates: 31 Protein: 50 Fat: 12 Saturated Fat: 2 Cholesterol: 145 Sodium: 1386 Potassium: 929 Fiber: 1 Sugar: 24 Vitamin A: 105 Vitamin C: 4 Calcium: 41 Iron: 2
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Comments

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Susan Dubose

I made this for meal prep this week. So easy and delicious!

Reply

Amber Myers

I need to make this for dinner soon! We have always loved teriyaki chicken. Yum!

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Pam Wattenbarger

I love dishes I can make ahead and freeze for when I need them! And how easy is this too?

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Heather

I'm always looking for new slow cooker recipes. My family will love this one!

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Nikki Wayne

I have tried pork teriyaki,but it looks so great on chicken too! Your recipe seems perfect.

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Sandy N Vyjay

Slow cooking is a very good method and more so for specific dishes. Though being vegetarian we do not eat chicken, the recipe can be used for slow cooking of rice with vegetable and spices.

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Tasheena

I wish I had everything on hand to make this recipe right now.

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Danielle

Can you believe I've had a slow cooker for over a year and I have never once used it? I think its time I break it out!

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Ana De- Jesus

My boyfriend would adore this teriyaki chicken recipe as he practically eats chicken every day. He never gets bored of it! I am loving the photography!

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MELANIE EDJOURIAN

I have only just recently tried my children again on teriyaki chicken and thankfully this time they loved it. I must try your recipe.

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Kelli A

What I love most about this recipe is the convenience. First being able to use a slow cooker and then also being able to store for easy make ahead dinners!

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