This recipe creates a savory and sweet chicken dish using a slow cooker for effortless preparation. It is an ideal option for busy weeknights when you want a restaurant-style meal with minimal active effort.

List of ingredients

1 1/2 pounds boneless skinless chicken breasts – cut into large pieces or left whole for shredding.
2 teaspoons garlic (minced) – provides a pungent aromatic base.
2 teaspoons ginger (minced) – adds a sharp, zesty flavor.
1/4 cup honey – acts as a natural sweetener and thickener.
3 tablespoons brown sugar – adds depth and a caramelized taste.
1/2 cup low sodium soy sauce – provides saltiness and the classic teriyaki color.
2 teaspoons toasted sesame oil – adds a rich, nutty aroma.
2 tablespoons rice vinegar – balances the sweetness with a mild acidity.
1/4 cup cold water – used for the cornstarch slurry.
2 tablespoons cornstarch – used to thicken the sauce at the end.
1 tablespoon sesame seeds – for garnish and texture.
2 tablespoons sliced green onions – for a fresh, mild onion finish.

step-by-step instructions

Prepare the chicken: Place the boneless skinless chicken breasts inside the slow cooker.
Mix the marinade: In a small mixing bowl, whisk together the minced garlic, minced ginger, honey, brown sugar, low sodium soy sauce, toasted sesame oil, and rice vinegar.
Combine: Pour the prepared soy sauce mixture directly over the chicken in the slow cooker.
Slow cook: Cover the slow cooker with its lid and cook on HIGH for 3 hours or on LOW for 5 to 6 hours.
Shred the meat: Remove the cooked chicken from the slow cooker and use two forks to shred the meat into bite-sized pieces.
Strain the sauce: Pour the remaining cooking liquid from the slow cooker through a strainer into a medium saucepan.
Simmer: Set the saucepan over medium-high heat and bring the liquid to a simmer.
Create the slurry: In a small bowl, whisk the cornstarch with cold water until the powder is completely dissolved.
Thicken the sauce: Pour the cornstarch slurry into the simmering pan and bring to a boil. Cook for 1 to 2 minutes until the sauce reaches a thickened consistency.
Final assembly: Pour the thickened sauce over the shredded chicken and toss to coat evenly. Sprinkle with sesame seeds and sliced green onions before serving.

Flavor Optimization Tips

Use Fresh Ginger Root

Using fresh ginger root instead of powdered ginger provides a more vibrant and sharp flavor profile. Peel the skin using the edge of a spoon to efficiently remove the outer layer before mincing.

Toast Your Sesame Seeds

Dry-roasting sesame seeds in a pan over medium heat for 2 minutes enhances their nutty aroma. Be careful not to let them burn, as they can turn bitter quickly due to their oil content.

Add a Touch of Fresh Lime

Squeezing fresh lime juice over the finished dish adds a bright acidity that cuts through the richness of the honey and brown sugar. This enhances the overall balance of the savory and sweet notes.

Meat Alternatives and Substitutions

Substituting Chicken Breasts with Thighs

Boneless, skinless chicken thighs are a great alternative as they contain more fat, making them less likely to dry out. Thighs typically result in a more tender shred and a richer flavor.

Using Tofu for a Plant-Based Option

Extra-firm tofu can be used as a protein substitute by pressing it first to remove excess water. Tofu does not require as long a cooking time as chicken and can be added later in the process.

Low-Sodium Soy Alternatives

For those avoiding soy, coconut aminos are an excellent substitute. They offer a similar savory taste but are naturally sweeter and lower in sodium, so you may need to reduce the brown sugar slightly.

Adding Vegetables for Nutrition

Timing for Broccoli Florets

Broccoli can be added to the slow cooker during the last 30 to 60 minutes of cooking. Adding them too early will cause the florets to become overly soft and lose their structure.

Incorporating Sliced Bell Peppers

Red, yellow, or green bell peppers add color and a mild sweetness to the dish. Add these during the final hour of cooking to ensure they remain tender-crisp.

Using Snap Peas and Carrots

Carrots should be sliced thinly to ensure they cook through. Snap peas should be added in the last 30 minutes to maintain their bright green color and crunch.

Serving Suggestions

Steamed Jasmine Rice

Serving this chicken over steamed jasmine rice is the traditional choice. The floral aroma and fluffy texture of jasmine rice complement the thick teriyaki sauce perfectly.

Quinoa or Brown Rice Options

Brown rice or quinoa provides a nuttier flavor and more dietary fiber. Note that brown rice requires a longer cooking time on the stove or in a rice cooker compared to white rice.

Low-Carb Cauliflower Rice

For a lower-calorie option, use steamed cauliflower rice. Stir in a small amount of toasted sesame oil into the cauliflower to align the flavors with the chicken.

Lettuce Wrap Presentation

Wrap the shredded teriyaki chicken in large leaves of butter lettuce or romaine. This provides a refreshing crunch and eliminates the need for a grain-based side.

Storage and Preservation

Refrigerating Leftovers

Store the chicken and sauce in an airtight container in the refrigerator for up to 4 days. The sauce may thicken further during cooling, which is normal.

Freezing Instructions

You can freeze the shredded chicken and sauce together for up to 3 months. The sauce acts as a protective layer that prevents the meat from developing freezer burn.

Maximum Storage Duration

While the meat and sauce freeze well, avoid freezing the fresh green onion garnish. Store the garnish separately or add it fresh after reheating the dish.

Reheating Methods

Microwave Reheating

Place the chicken in a microwave-safe dish and cover with a lid or damp paper towel. Heat in 1-minute intervals, stirring in between to ensure the sauce is evenly distributed.

Stovetop Warming

Heat the chicken in a skillet over low-medium heat. Add a tablespoon of water or vegetable broth to prevent the sugars in the sauce from scorching on the pan surface.

Oven Reheating

Transfer the chicken to a baking dish and cover tightly with aluminum foil to lock in moisture. Heat at 325°F (160°C) until the internal temperature reaches 165°F.

Make-Ahead Strategies

Preparing the Sauce in Advance

Whisk together all sauce ingredients, excluding the cornstarch, and store them in a sealed jar. This pre-made marinade can stay in the refrigerator for up to 5 days.

Pre-cutting Aromatics

Mince the garlic and ginger in bulk and store them in small containers. This reduces the active prep time on the day of cooking to just a few minutes.

Freezer-Friendly Meal Kits

Place raw chicken and the mixed sauce in a heavy-duty freezer bag. Thaw the bag in the refrigerator for 24 hours before transferring the contents directly into the slow cooker.

Troubleshooting Common Issues

Sauce Not Thickening

If the sauce remains too thin, ensure the liquid has reached a full boil after adding the cornstarch slurry. If it still lacks viscosity, whisk in an additional teaspoon of cornstarch mixed with water.

Chicken Becoming Too Dry

Overcooking chicken breasts can lead to a dry texture. Check the internal temperature with a meat thermometer to ensure it reaches 165°F without exceeding it.

Managing Excess Saltiness

If the final dish tastes too salty, stir in a small amount of honey or a splash of water. This helps dilute the sodium concentration of the soy sauce.

Frequently Asked Questions

Can I use a different sweetener instead of honey?

Yes, maple syrup is a suitable substitute for honey. It provides a similar thickness and sweetness, though it introduces a slight maple flavor to the dish.

Is this recipe gluten-free?

Standard soy sauce contains wheat. To make this recipe gluten-free, replace the soy sauce with Tamari or coconut aminos.

Can I cook the rice in the slow cooker with the chicken?

No, rice requires a specific water-to-grain ratio and different cooking times than the chicken. Cooking them together will result in unevenly cooked rice or overcooked meat.

Slow Cooker Teriyaki Chicken

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Author: alyssabennett
Total Time: 4 hours 10 minutes
Yield: 6 servings 1x
Diet: General

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Description

Slow cooker teriyaki chicken is chicken breasts cooked with garlic, ginger, soy sauce and honey, then shredded and drizzled with sauce. Serve over rice for an easy yet satisfying crock pot dinner!

Ingredients

Scale

1 1/2 pounds boneless skinless chicken breasts
2 teaspoons garlic (minced)
2 teaspoons ginger (minced)
1/4 cup honey
3 tablespoons brown sugar
1/2 cup low sodium soy sauce
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon sesame seeds
2 tablespoons sliced green onions

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Instructions

Step 1: Place the chicken breasts in a slow cooker.
Step 2: In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce sesame oil and rice vinegar.
Step 3: Pour the soy sauce mixture over the chicken.
Step 4: Cover and cook on HIGH for 3 hours or LOW for 5-6 hours.
Step 5: Remove the chicken from the slow cooker and shred with two forks.
Step 6: Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
Step 7: Place the saucepan on the stove over medium high heat and bring to a simmer.
Step 8: In a small bowl, mix the cornstarch with the water until dissolved.
Step 9: Pour the cornstarch into the pan and bring a boil. Cook for 1-2 minutes or until sauce has just thickened.
Step 10: Pour the sauce over the shredded chicken and toss to coat the chicken. Sprinkle with sesame seeds and green onions, then serve.

Notes

Chicken thighs can be used instead of breasts. The recipe can be easily doubled for a crowd. Stir fry vegetables like broccoli, asparagus, snap peas, or bell peppers can be added later in the cooking process to avoid them getting soggy.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Main
Method: Slow Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 227 kcal
Sugar: 17 g
Sodium: 542 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 72 mg