Description
A flavorful and easy Slow Cooker Teriyaki Chicken recipe featuring tender chicken thighs or breasts slow-cooked in a homemade teriyaki sauce made with soy sauce, honey, rice vinegar, garlic, and ginger. Perfect for a hands-off meal served with rice or vegetables, with an optional thickened sauce for added richness.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs or breasts, trimmed of excess fat
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Thickening Slurry (Optional)
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnish (Optional)
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Chicken: Place the boneless skinless chicken thighs or breasts in the slow cooker in a single layer to ensure even cooking.
- Make the Teriyaki Sauce: In a small bowl, whisk together low-sodium soy sauce, honey, rice vinegar, minced garlic, and grated fresh ginger until fully combined and smooth.
- Pour the Sauce Over the Chicken: Pour the prepared teriyaki sauce over the chicken in the slow cooker, making sure each piece is evenly coated with the sauce.
- Cook: Cover the slow cooker and cook the chicken on low heat for 4-5 hours or on high heat for 2-3 hours, until the chicken is completely cooked through and tender.
- Thicken the Sauce (Optional): In a small bowl, mix cornstarch and water to make a slurry. Stir this slurry into the slow cooker sauce, cover, and cook on high for an additional 15-20 minutes until the sauce thickens slightly.
- Serve: Remove the cooked chicken from the slow cooker and place it on a serving platter. Spoon some of the thickened teriyaki sauce over the top. Garnish with sesame seeds and sliced green onions if using.
- Enjoy: Serve the Slow Cooker Teriyaki Chicken alongside steamed rice, quinoa, or vegetables for a complete meal.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop before serving.
Notes
- You can use either chicken thighs or breasts based on preference; thighs tend to stay moister.
- For a gluten-free version, substitute the soy sauce with tamari or a gluten-free soy sauce.
- The cornstarch slurry step is optional but recommended if you prefer a thicker sauce.
- Cooking times may vary slightly depending on your slow cooker brand and model.
- Leftover chicken can also be shredded and used in wraps or salads.
- Garnishes like sesame seeds and green onions add flavor and visual appeal but can be omitted if desired.
