Go Back
–+ servings
slow cooker teriyaki chicken recipe

Slow Cooker Teriyaki Chicken

Teriyaki chicken is a very popular meal as it tastes delicious. Today, I'll be putting you on this slow cooker teriyaki chicken recipe. If you're a fan of slow cooking to get tender and juicy meat, then you'll enjoy this dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Asian
Calories: 227
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1½ lbs of chicken thigh or breast boneless and skinless
  • ¼ cup of honey
  • ½ cup of low-sodium soy sauce
  • 2 tablespoons of rice vinegar
  • 2 teaspoons of minced garlic
  • 2 teaspoons of grated ginger
  • 3 tablespoons of brown sugar
  • 2 teaspoons of toasted sesame oil
  • 2 tablespoons of cornstarch
  • ¼ cup of cold water
  • Sesame seed optional, as garnish
  • Sliced green onions optional, as garnish

Equipment

  • 1 Slow cooker

Method
 

  1. In a bowl, whisk together the honey, soy sauce, rice vinegar, garlic, ginger, brown sugar, and sesame oil.
  2. Place the chicken in the slow cooker, and pour the whisked mixture above, over the chicken.
  3. Cover the lid, and cook on high for 4 hours or low for 7 hours.
  4. Remove the chicken from the pot, and shred it with two forks.
  5. Now, collect the teriyaki sauce left in the slow cooker, and pour it through a strainer into a skillet.
  6. Place the skillet over medium heat, then allow to cook till it starts simmering.
  7. Get a small bowl, mix the cornstarch with the water, and pour this mixture into the skillet.
  8. Stir the skillet, and allow it to cook for a few minutes until it has thickened.
  9. Pour this sauce over the shredded chicken. Viola, your tender teriyaki chicken is ready to serve. You can garnish with sesame seeds and sliced green onions.

Nutrition

Serving: 1gCalories: 227kcalProtein: 25gFat: 3gCholesterol: 72mgSodium: 542mgPotassium: 479mgSugar: 17gVitamin A: 35IUVitamin C: 1.7mgCalcium: 29mgIron: 1.2mg

Notes

  • If you're fortunate enough to have leftovers, you can store them in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months.
  • When reheating, do it in a skillet over medium-low heat, and if frozen, allow it to thaw overnight before reheating.
Tried this recipe?Let us know how it was!