This easy Slow Cooker Chicken Teriyaki recipe is cooked with chicken breasts or thighs with honey, garlic, soy sauce that makes the perfect homemade sauce. Serve it in a bowl over rice with a vegetable like broccoli for a healthy balanced meal.
This homemade chicken teriyaki recipe was the biggest hit of the week in our house! It is so nice to hear everyone happily tell me how much they like something new. I can’t remember this much excitement since making this chicken casserole a long time ago.
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. 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 rice with steamed broccoli. But adding other vegetables like sugar snap peas, carrots and sweet red peppers are great as well. I cook the vegetables separately so they stay less soggy that if you cook them in the crock pot.
This recipe uses boneless, skinless chicken breasts or thighs (or a mixture of the two). 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 Homemade Chicken Teriyaki in a Slow Cooker
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.
Need more ideas for Asian inspired meals?
This Bang Bang Shrimp recipe has the most amazing sauce and is served over pasta
Easy Beef and Broccoli Stir Fry has the perfect brown sauce and is ready in 20 minutes!
Shrimp Zoodles are topped with a scrumptious Thai Coconut Sauce
Chicken Pad Thai recipe is as good as any restaurant version I have ever had!
Beef Teriyaki recipe is served over zucchini noodles for another low carb dinner idea.
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Slow Cooker Chicken Teriyaki
- 4 chicken breasts
- ½ cup honey
- ½ cup low sodium soy sauce or coconut aminos for a gluten free version
- 2 garlic cloves minced
- 1 small yellow onion chopped
- ¼ cup red wine vinegar
- ½ tablespoon ground ginger
- ⅛ teaspoon ground black pepper
- 1 tablespoon cornstarch
- 3 tablespoon water
- 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.
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Adapted from Gimme Some Oven
I was wondering if this can be done as a freezer meal?
Has anyone tried this without a stovetop? Is it possible to add the sauce ingredients with the chicken? Or even maybe 30 mins before it is done? We will be without a stove, only crockpot and I’m trying to see if we can make this work.
I think it would be just fine! You may want to add the cornstarch to the sauce ingredients when adding it to the slow cooker to thicken the sauce up. 🙂
I’ve made this recipe a few times now! It is so yummy and simple, plus we usually always have the ingredients on hand!
I’m so happy I found this because you actually made the teriyaki sauce! I’ve already pinned it. Can’t wait to make it. Thanks and visiting from the Recipe Sharing Party.
My family loves Chicken Teriyaki; saving this so I can maybe make it soon! 🙂
OMG!!! So good!!! Chicken melted right away to shred and the teriyaki sauce was so delicious!!!!! So good with the rice and broccoli….fills you up, too, and healthy!!!!! Yummy!!!!
OMG!!! First off, this was sooooo easy to make and what a wonderful flavor!!!!!!! The sauce was so sweet and tangy and the chicken just shredded so easy……definitely a keeper!!!!!! Yummy and thanks for sharing!!!!!
Thank you Donna! I’m so glad you liked it as much as we do! 🙂
chicken was mushy and way to vinegary.
And had to triple the sauce.