Slow Cooker Chicken Teriyaki

Nothing is better than a great homemade Slow Cooker Chicken Teriyaki. Serve over rice for another wonderful, healthy dinner choice.

This chicken teriyaki was the biggest hit of the week in our house!  It is almost ranking up there with Bang Bang Shrimp and Pasta . It is so nice to hear everyone happily tell me how much they like something new.  Thank you, Thank you very much my sweet family!

Easy Slow Cooker Chicken Teriyaki

I really love that I can make the teriyaki sauce so easily without buying a bottle at the stove.  It is so much easier than I thought too!

Plus the fact there is no high fructose corn syrup or other artificial ingredients that you may find in store bought versions.

Just load it all in your slow cooker in the morning and be ready for a healthy meal on the table at dinner time.

We love it serve over a rice and even add a little broccoli (minus the parmesan).

Ingredients for Chicken Teriyaki

Psst – all the quantities are listed in the printable recipe card at the bottom of this post

This recipes uses boneless, skinless chicken breasts. You could also use a whole chicken and de-bone it.

Honey gives the teriyaki sauce just the right amount of sweetness

Soy sauce is another must for this recipe. I like to use low sodium soy sauce. And I have also used coconut aminos for a gluten free version.

Fresh garlic cloves, minced are more flavorful if you have them but jarred versions are just fine too.

I use chopped yellow onion, usually but any onion you prefer will work too

Red wine vinegar is the only vinegar I have tried with this recipe.

Other spices used are ground ginger and a little black pepper.

A little cornstarch mixed with water is used to thicken the delicious sauce.

How to Make Slow Cooker Chicken Teriyaki

In a bowl mix together the honey, red wine vinegar, soy sauce, garlic, onion, ground ginger and pepper.

Add the chicken and turn to coat both sides with the sauce.

Cook in a slow cooker on low for about 4-5 hours

Remove from the slow cooker and shred the chicken with a fork. Then set aside.

Pour the remaining sauce through a fine mesh strainer to strain out the onion and garlic chunks.

Transfer this remaining liquid into a medium sauce pan and heat on the stove to medium heat.

Whisk together the cornstarch and cold water in a separate little bowl.

Once the sauce on the burner starts to boil, slowly pour the cornstarch mixture in, stirring constantly.

Return to a boil and then reduce to low and simmer for about 4 minutes until thickened.

Pour half the sauce over the chicken and mix together.

When you serve the chicken over rice, drizzle more sauce over the top for extra yumminess!  Add broccoli for a perfect veggie.

ENJOY!!

Need more ideas for Asian inspired meals? Try these fabulous ideas too:

Bang Bang Shrimp and Pasta

Shrimp Zoodles in Thai Coconut Sauce

Chicken Pad Thai

Beef Teriyaki Zoodles

Slow Cooker Chicken Teriyaki

Nothing is better than a great homemade Slow Cooker Chicken Teriyaki. Serve over rice for another wonderful, healthy dinner choice.

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Chinese

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours 10 minutes

Servings: 6

Calories: 278kcal

Author: Sherri Hagymas

Ingredients

• 4 chicken breasts
• 1/2 cup honey
• 1/2 cup low sodium soy sauce or coconut aminos for a gluten free version
• 2 garlic cloves minced
• 1 small yellow onion chopped
• 1/4 cup red wine vinegar
• 1/2 TBSP ground ginger
• 1/8 tsp ground black pepper
• 1 TBSP cornstarch
• 3 TBSP water

Instructions

• In a bowl mix together the honey, red wine vinegar, soy sauce, garlic, onion, ground ginger and pepper.
• Add the chicken and turn to coat both sides with the sauce.
• Cook in a Slow Cooker on low for about 4-5 hours
• Remove from the Slow Cooker and shred the chicken with a fork. Then set aside.
• Pour the remaining sauce through a fine mesh strainer to strain out the onion and garlic chunks.
• Transfer this remaining liquid into a medium sauce pan and heat on the stove to medium heat.
• Whisk together the cornstarch and cold water in a separate little bowl.
• Once the sauce on the burner starts to boil, slowly pour the cornstarch mixture in, stirring constantly.
• Return to a boil and then reduce to low and simmer for about 4 minutes until thickened.
• Pour half the sauce over the chicken and mix together.
• When you serve the chicken over rice, drizzle more sauce over the top for extra yumminess!  Add broccoli for a perfect veggie.

Nutrition

Calories: 278kcal | Carbohydrates: 26g | Protein: 33g | Fat: 3g | Cholesterol: 96mg | Sodium: 885mg | Potassium: 610mg | Sugar: 23g | Vitamin A: 45IU | Vitamin C: 2.2mg | Calcium: 15mg | Iron: 1.2mg

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Adapted from Gimme Some Oven