Description
Slow Cooker Teriyaki Chicken is the perfect balance of savory, sweet, and tangy flavors. Tender chicken is slow-cooked in a rich homemade teriyaki sauce, creating a meal that’s both easy to make and irresistibly delicious. Serve it over rice or noodles for a comforting dinner that feels like a treat.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1/4 cup water
- 1 tablespoon cornstarch (for thickening)
- 1 teaspoon sesame oil
- 2 tablespoons green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Prepare the Chicken
- Trim any excess fat from the chicken thighs or breasts. If using large pieces, cut them into smaller portions.
- Make the Sauce
- In a bowl, whisk together soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, water, and sesame oil until well combined.
- Assemble the Slow Cooker
- Place the chicken in the bottom of your slow cooker in a single layer.
- Pour the teriyaki sauce evenly over the chicken, ensuring each piece is well coated.
- Cook the Chicken
- Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through (internal temperature of 165°F).
- Thicken the Sauce
- About 30 minutes before serving, remove the chicken from the slow cooker and set it aside.
- Mix the cornstarch with 2 tablespoons of water to create a slurry, then stir it into the sauce in the slow cooker.
- Turn the slow cooker to high and let the sauce thicken for 20–30 minutes.
- Combine and Serve
- Return the chicken to the slow cooker and toss it in the thickened sauce.
- Serve the chicken over steamed rice or noodles, and garnish with green onions and sesame seeds.
Notes
- Chicken Thighs vs. Breasts: Thighs are more forgiving in the slow cooker, staying moist even after long cooking times.
- Make It Spicy: Add red pepper flakes or sriracha to the sauce for a spicy kick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This dish freezes well. Cool completely before transferring to a freezer-safe bag. Thaw overnight in the refrigerator and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian-Inspired