Like many of us, I used to think making teriyaki chicken meant buying a bottle of sauce from the grocery store and hoping for the best. That’s how my mom did it, and honestly, it never quite tasted like the stuff from our favorite takeout spot.
Turns out, making teriyaki chicken at home isn’t just about the sauce – it’s about the cooking method. While pan-frying often left me with dry, overcooked chicken, I discovered that the slow cooker method is practically impossible to mess up. Just add your ingredients, set the timer, and let it do its thing. For busy weeknight cooking, it’s a game-changer.
Why You’ll Love This Teriyaki Chicken
- Effortless preparation – Just add your ingredients to the slow cooker and let it work its magic – no complicated techniques or constant monitoring needed.
- Better than takeout – This homemade version lets you control the ingredients and sodium levels while still delivering that sweet-savory teriyaki flavor you crave.
- Budget-friendly – Making teriyaki chicken at home costs much less than ordering takeout, and you’ll likely have leftovers for lunch the next day.
- Versatile main dish – Serve it over rice, noodles, or with vegetables – this chicken works perfectly as a base for many different meals throughout the week.
- Simple ingredients – Most of these ingredients are pantry staples you probably already have, and they’re easy to find at any grocery store.
What Kind of Chicken Should I Use?
For this slow cooker recipe, boneless, skinless chicken breasts are the way to go, though you could also swap in chicken thighs if that’s what you prefer. Chicken breasts work particularly well because they stay intact during the long cooking process and soak up all that teriyaki flavor without becoming stringy. If you’re buying from the grocery store, look for breasts that are roughly the same size so they cook evenly – ideally about 6-8 ounces each. Just make sure your chicken is fresh and hasn’t been previously frozen and thawed, as this can sometimes lead to a mushier texture in the slow cooker.
Options for Substitutions
This teriyaki chicken recipe is pretty adaptable – here are some helpful swaps if you’re missing ingredients:
- Chicken breasts: You can easily swap chicken breasts for boneless chicken thighs – they actually stay even juicier! Just keep the cooking time the same.
- Fresh garlic and ginger: If you don’t have fresh, use 1 teaspoon garlic powder and 1 teaspoon ground ginger instead. In a pinch, ginger paste or garlic paste work too – use the same amounts as fresh.
- Honey: Maple syrup or agave nectar can replace honey in equal amounts. The flavor will be slightly different but still good!
- Sesame oil: While sesame oil gives the best authentic flavor, you can use olive oil or vegetable oil if needed – just add 1 extra tablespoon of sesame seeds at the end for that nutty taste.
- Rice vinegar: Apple cider vinegar or white wine vinegar work as alternatives – use the same amount.
- Cornflour: Regular all-purpose flour or arrowroot powder can work for thickening – use 3 tablespoons instead of 2 if using flour.
- Green onions: You can skip these or replace with chives or finely chopped regular onion as a garnish.
Watch Out for These Mistakes While Cooking
The biggest mistake when making slow cooker teriyaki chicken is adding the cornstarch mixture too early, which can make your sauce grainy and lumpy – always wait until the last 30 minutes of cooking to stir it in. Another common error is lifting the slow cooker lid too frequently to check on the chicken, as this releases essential heat and moisture, adding unnecessary cooking time to your dish. To get the most flavor out of your sauce, don’t skip toasting the sesame seeds and be sure to mix the cornstarch with cold (not warm) water before adding it to prevent clumping. For perfectly tender chicken, avoid overcooking beyond 4-5 hours on low setting, as chicken breasts can quickly become dry and stringy in the slow cooker – they’re done when they reach 165°F on a meat thermometer.
What to Serve With Teriyaki Chicken?
The sweet and savory flavors of teriyaki chicken pair perfectly with steamed white or brown rice, which soaks up all that delicious sauce. If you’re looking to add some veggies, steamed broccoli or a stir-fry of snap peas and carrots make great side dishes that complement the Asian-inspired flavors. For a lower-carb option, try serving your teriyaki chicken over cauliflower rice or with a crunchy Asian slaw made with shredded cabbage and carrots. You can also sprinkle extra sesame seeds and green onions on top of everything for added flavor and crunch.
Storage Instructions
Keep Fresh: Got leftovers? Pop your teriyaki chicken in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything mingles together. It’s perfect for meal prep and makes lunch planning super easy!
Freeze: This teriyaki chicken is really freezer-friendly! Let it cool completely, then transfer to a freezer-safe container or bag. It’ll stay good for up to 3 months. Just remember to label it with the date so you know when you made it.
Reheat: When you’re ready to eat your leftover teriyaki chicken, warm it up in the microwave in short bursts, stirring in between. Or pop it in a pan on the stove over medium-low heat. If the sauce seems a bit thick after reheating, just stir in a splash of water. Add fresh green onions and sesame seeds on top for that just-made taste!
| Preparation Time | 10-15 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 190-255 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 100-110 g
- Fat: 20-25 g
- Carbohydrates: 85-95 g
Ingredients
- 1.5 pounds skinless, boneless chicken breasts
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1/4 cup honey
- 3 tablespoons packed brown sugar
- 1/2 cup soy sauce (low sodium)
- 2 teaspoons sesame oil (toasted)
- 2 tablespoons rice vinegar
- 1/4 cup chilled water
- 2 tablespoons cornflour
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
Step 1: Prepare and Set Up the Slow Cooker
Place the chicken breasts in a slow cooker as the base for your dish.
Ensure they are distributed evenly so they will cook uniformly.
Step 2: Create the Teriyaki Sauce
In a small bowl, whisk together the following ingredients: garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar.
Make sure all ingredients are well combined to form a smooth sauce.
Step 3: Cook the Chicken
Pour the prepared soy sauce mixture over the chicken in the slow cooker.
Cover the slow cooker with its lid and set it to HIGH for 3-4 hours or LOW for 6-7 hours.
This slow cooking process will infuse the chicken with the teriyaki flavors and keep it tender.
Step 4: Shred the Chicken
Once the chicken is cooked and tender, remove it from the slow cooker.
Place it on a cutting board and use two forks to gently shred the chicken breast into bite-sized pieces.
Step 5: Thicken the Teriyaki Sauce
Pour the remaining teriyaki sauce from the slow cooker through a strainer into a saucepan to remove any solids.
Place the saucepan on the stove over medium-high heat and bring the sauce to a simmer.
In a small bowl, mix cornstarch with water until fully dissolved.
Pour the cornstarch mixture into the simmering sauce.
Bring it to a boil, cooking for 1-2 minutes or until the sauce has just thickened to your desired consistency.
Step 6: Combine and Serve
Pour the thickened sauce over the shredded chicken and toss until the chicken is well coated.
Sprinkle with sesame seeds and chopped green onions for garnish.
Serve your delicious teriyaki chicken immediately and enjoy!