It's easy to make slow cooker chicken teriyaki! Let it simmer all day then serve over rice for a delicious weeknight meal!
You might also like our slow cooker chicken and noodles, slow cooker buffalo chicken sandwiches or slow cooker Swedish meatballs.
Watch our step by step video!
Quick to prepare, flavorful, and so so delicious. Slow cooker chicken teriyaki is one of our favorite weeknight meals and makes the best leftovers!
Slow Cooker Chicken Teriyaki
(scroll down for full recipe and printable recipe card)
Ingredients
- brown sugar
- soy sauce
- water
- rice vinegar (or apple cider vinegar)
- garlic
- ginger: fresh (I like the squeeze tube kind) or ground ginger
- sesame oil
- red pepper flakes
- corn starch + water
- sesame seeds (optional garnish)
- green onions (optional garnish)
- Combine brown sugar, soy sauce, water, vinegar, garlic, ginger, pepper flakes and sesame oil together. Pour over chicken breasts in a slow cooker and cook on HIGH 4-5 hours or LOW 6-8 hours. Remove chicken and shred.
- Pour sauce into a pan and bring to a boil. Add cornstarch + water slurry and whisk until it begins to thicken. Remove from heat.
- Add chicken back to slow cooker and pour sauce over chicken. Stir.
- Serve over rice. Garnish with sesame seeds, more pepper flakes, or green onions (if desired).
Store Bought Teriyaki Variation
If you're looking for a delicious store bought teriyaki sauce (instead of making your own), we really like Trader Joe's Island Soyaki and original Soyaki sauces. So delicious. Pour 1 ½ cups of sauce + ¼ cup of water over your chicken and slow cook as directed. You can thicken it afterwards if you'd like or use the juices as is.
Slow Cooker Chicken Teriyaki and Rice Recipe
Slow Cooker Chicken Teriyaki
Ingredients
- 2-3 lbs boneless skinless chicken breasts or thighs
- ½ cup brown sugar
- ¾ cup reduced sodium soy sauce
- ¼ cup water
- 3 tablespoon rice vinegar or apple cider vinegar
- 3 garlic cloves minced
- 1 tablespoon fresh grated ginger or ½ teaspoon groud ginger
- 1 teaspoon sesame oil
- pinch red pepper flakes
Slurry
- ¼ cup water
- 2 tablespoon corn starch
Toppings
- sesame seeds to taste
- red pepper flakes to taste
- green onions to taste
Instructions
- Mix brown sugar, soy sauce, water, rice vinegar, garlic, ginger and sesame oil in a small bowl.
- Place chicken in slow cooker. Pour sauce over chicken.Cook on HIGH 4-5 hours or LOW 6-8 hours.
- Remove chicken and shred.
- Pour sauce into a and bring to a boil. Stir water and corn starch together to create a slurry. Pour into sauce and whisk until it begins to thicken. Remove from heat.
- Add shredded chicken back to slow cooker and pour sauce over chicken. Stir.Serve over rice.
CC says
This was another dinner time hit recipe we tried last night. I omitted the water as crockpot meals get so watery IMO. I save a step of removing the sauce and thickening in a pot, instead I put the slurry in the crockpot and turn it on high while I prepare rice and broccoli. My daughter even asked for the leftovers to be in her lunch! Thanks for sharing your recipes on your fun blog.
Brandy says
I’m so glad you liked it and great tips! Thanks for sharing!