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.
Ingredients needed:
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.
ENJOY!!
Need more ideas for Asian inspired meals?
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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
Ingredients
- 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
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
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Adapted from Gimme Some Oven
Theresa
I was wondering if this can be done as a freezer meal?
Heather
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.
Sherri
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. 🙂
Tanzi Miller
I’ve made this recipe a few times now! It is so yummy and simple, plus we usually always have the ingredients on hand!
Sheena Dousharm
Do you put the sauce with the chicken into the slow cooker or just the chicken. It’s kind of confusing. Thanks!
Italian Belly
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.
Emily
My family loves Chicken Teriyaki; saving this so I can maybe make it soon! 🙂
Donna
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!!!!
Donna Loretti
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!!!!!
Sherri
Thank you Donna! I’m so glad you liked it as much as we do! 🙂
Claudia
Could I add the broccoli when it is cooking in the crockpot?
Thanks,
Claudia
Denise
chicken was mushy and way to vinegary.
Denise
And had to triple the sauce.
Dee
I’m always on the hunt for new Crock-Pot recipes, and this sounds great! Thanks for sharing at Snickerdoodle. 🙂
Susan
Love that I could print this right out! Visiting from Snicker doodle Sunday
Miz Helen
Congratulations!
Your recipe is one of the Top Ten Favorites this week at Full Plate Thursday. Hope you are enjoying your week and your new Red Plate.
Come Back Soon!
Miz Helen
Andrea Fogleman
It’s a huge bonus to have the option to use a low sodium product. Store bought sauces have so much salt in them. I’m not a huge fan of salt. I use it to cook with but that’s about it. Thank you for sharing and linking up to Scraptastic Saturdays. This post has been shared via Facebook, Twitter and Pinterest. Have a wonderful weekend.