Okay, hands up if you’ve ever stared into the fridge after a looooong day and just wanted something delicious, homemade, and *easy*? Yeah, me too! That’s why this Slow Cooker Teriyaki Chicken recipe is my absolute saving grace. It’s the kind of meal that makes you feel like a kitchen wizard without actually having to, you know, *do* a lot of kitchen wizardry. Seriously, you toss everything in, go about your day, and come home to the most incredible, savory-sweet teriyaki chicken. It’s a game-changer for busy weeknights, trust me!
Why This Slow Cooker Teriyaki Chicken Recipe is a Weeknight Winner
Honestly, this recipe is a total lifesaver. Here’s why I keep coming back to it:
- Seriously Easy Prep: You literally just dump everything into the slow cooker. No fancy chopping, no complicated steps. It’s almost embarrassingly simple!
- Minimal Active Time: The slow cooker does all the heavy lifting. You’re talking maybe 10 minutes of prep max, and then you can forget about it until dinner time.
- Flavor Bomb Alert: The combination of teriyaki sauce, ginger, and garlic creates this amazing, savory-sweet glaze that’s just incredibly delicious. It tastes so much more gourmet than it is to make.
- Super Versatile: It’s perfect served over rice, but honestly, it’s also amazing in stir-fries, tucked into sandwiches, or even as a topping for salads.
Gather Your Ingredients for Slow Cooker Teriyaki Chicken
Alright, let’s get our ingredients together for this magic! The beauty of this recipe is that it’s mostly pantry staples, which is always a win. Here’s what you’ll need:
- 1.5 lbs boneless, skinless chicken thighs: I swear by chicken thighs for slow cooker recipes. They stay so wonderfully moist and tender, which is exactly what we want.
- 1 cup teriyaki sauce: This is our flavor powerhouse! Use your favorite brand – the quality really does make a difference here. Mine is usually a good quality store-bought one, but if you have a special homemade one, even better!
- 1/4 cup soy sauce: For that extra salty, umami punch.
- 2 tablespoons brown sugar: Just a touch to balance out the saltiness and really amp up that classic teriyaki sweetness. Dark brown sugar gives a richer flavor, but light works too!
- 1 tablespoon grated fresh ginger: Oh, the smell of fresh ginger! It adds this amazing zesty warmth that makes all the difference. No dried stuff here, please!
- 2 cloves garlic, minced: Fresh garlic is key. It’s amazing how much flavor it adds.
- 1 tablespoon cornstarch: This is our secret weapon for getting that thick, glossy sauce at the end.
- 2 tablespoons water: Just to mix with the cornstarch and make our thickening slurry.
- Cooked rice, for serving: Gotta have something to soak up all that delicious sauce!
- Sesame seeds, for garnish: For a little crunch and authenticity.
- Chopped green onions, for garnish: Adds freshness and a pop of color.
See? Simple ingredients, huge flavor payoff!
Step-by-Step Guide to Your Slow Cooker Teriyaki Chicken Recipe
Alright, let’s get this amazing teriyaki chicken going! It really is as simple as it sounds. Just follow these steps and you’ll have a delicious dinner with barely any effort. If you’re looking for even more quick teriyaki ideas, check out this 5-ingredient teriyaki chicken recipe too!
Preparing the Sauce Base
First thing’s first, grab a medium-sized bowl. We’re going to whisk together all those yummy sauce ingredients: the teriyaki sauce, soy sauce, brown sugar, that fresh, zesty ginger, and the minced garlic. Give it a good whisk until it’s all nice and combined. It smells so good already!
Cooking the Chicken to Perfection
Now, take your chicken thighs and just nestle them right into the bottom of your slow cooker insert. Pour that glorious sauce mixture all over the chicken, making sure it’s nicely coated. Pop that lid on tight. You can cook it on LOW for about 4-6 hours, or if you’re in a bit more of a rush, HIGH for 2-3 hours works too. Just make sure the chicken is cooked all the way through. I like to use a meat thermometer sometimes and aim for an internal temp of 165°F, just to be sure!
Thickening the Teriyaki Sauce
Once the chicken is tender and cooked, carefully take it out of the slow cooker and put it onto a plate or cutting board. Now, for that luscious, thick sauce! In a little separate bowl, whisk together the cornstarch and the water until it’s perfectly smooth – we call this a slurry. Pour this slurry into the sauce left in the slow cooker. Turn the cooker up to HIGH (if it wasn’t already) and let it bubble away for about 10-15 minutes, stirring it pretty often, until it’s nice and thick and looks glossy. You’ll know it’s ready when it coats the back of a spoon.
Finishing Touches for Your Slow Cooker Teriyaki Chicken
Here comes the grand finale! Shred the chicken you took out into bite-sized pieces using two forks – it should pull apart super easily. Now, toss that shredded chicken right back into the thickened teriyaki sauce in the slow cooker. Give it a good stir so every piece of chicken is coated in that amazing glaze. Just look at that!
Tips for the Best Slow Cooker Teriyaki Chicken
You know, this recipe is already fantastic, but I’ve picked up a few little tricks over the years that really make your Slow Cooker Teriyaki Chicken sing. Don’t be afraid to tweak it to your taste!
- Chicken Thighs are Your Friend: Seriously, I can’t say this enough – stick with chicken thighs! They have more fat, which means they stay incredibly moist and tender even after hours in the slow cooker. If you *must* use chicken breasts, just be extra careful not to overcook them, or you’ll end up with dry little hockey pucks. They’re just not as forgiving.
- Taste and Adjust: Your teriyaki sauce and soy sauce can vary a lot in saltiness and sweetness. Before you thicken the sauce, give it a little taste. Need more sweetness? Add a tiny bit more brown sugar. Too salty? A splash more water or teriyaki sauce might help. This is where you make it *your* perfect teriyaki.
- Spice it Up! If you like a little kick, don’t be shy with the red pepper flakes! A pinch or two added with the garlic and ginger can give it a lovely subtle heat that plays so well with the sweet and savory flavors. It’s not just for show, you know!
- For Crispier Chicken: Okay, confession time. Sometimes I like a little char. After you shred the chicken and toss it in the thickened sauce, you can totally scoop it all onto a baking sheet lined with parchment paper and broil it for a few minutes. Watch it like a hawk though – it burns fast! It gives it a really nice caramelized edge. This garlic butter chicken gets a similar treatment and it’s divine!
Serving Your Delicious Slow Cooker Teriyaki Chicken
Okay, the moment of truth! This slow cooker teriyaki chicken is fantastic served up nice and hot. My absolute go-to is over a bed of fluffy steamed rice – it’s the perfect neutral canvas to catch all that glorious, sticky sauce. Seriously, don’t skimp on the rice; it’s essential! And if you’re feeling adventurous, try it with some flavorful authentic Mexican rice for a fun twist. For a proper presentation, sprinkle a generous pinch of toasted sesame seeds over everything, followed by some freshly chopped green onions for a bright pop of color and freshness. If you want to make it a full meal, I also love adding some steamed broccoli or even that yummy broccoli rice bake right next to it!
Frequently Asked Questions about Slow Cooker Teriyaki Chicken
Got questions? I’ve got answers! People always ask me about this easy slow cooker teriyaki chicken, and I love chatting about it.
Can I use chicken breast instead of thighs?
You definitely can! Just keep in mind that chicken breasts are a bit leaner and can dry out faster. They usually cook a little quicker, so aim for about 2-3 hours on low or 1.5-2 hours on high. It’s always a good idea to check with a meat thermometer to be sure it reaches 165°F. Thighs are my personal fave for staying super juicy, though!
How do I make this teriyaki chicken spicier?
Oh, easy peasy! If you like a bit of a kick, just add about 1/4 to 1/2 teaspoon of red pepper flakes right into the sauce mixture before it all goes into the slow cooker. You can always add a little more if you’re feeling brave, or even a dash of sriracha for a different kind of heat. So good!
Can I make this slow cooker teriyaki chicken ahead of time?
Absolutely! This recipe is fantastic for meal prep. You can totally make it one day and reheat it the next. Just store the cooked chicken and sauce in an airtight container in the fridge. When you’re ready to eat, gently reheat it on the stovetop or in the microwave. It’s perfect for packing lunches!
Nutritional Information
Just a heads-up, these numbers are estimates, okay? They can totally change depending on the brands you use and how much sauce you slather on. But generally, you’re looking at around 350 calories, 15g of fat, 30g of protein, and 25g of carbs per serving. So, it’s a pretty good balance!
Share Your Slow Cooker Teriyaki Chicken Creations!
Now that you’ve got the lowdown on making this totally awesome slow cooker teriyaki chicken, I’d LOVE to hear how yours turned out! Did you try any of my tips? Did your family devour it? Please, please share your thoughts in the comments below! And if you snapped a pic, tag me on social media – I can’t wait to see your delicious creations! You can also drop us a line anytime if you have questions using our contact form!
Print
Slow Cooker Teriyaki Chicken
- Total Time: 4 hours 10 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy and flavorful teriyaki chicken made in your slow cooker.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup teriyaki sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked rice, for serving
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Place chicken thighs in the slow cooker.
- In a bowl, whisk together teriyaki sauce, soy sauce, brown sugar, ginger, and garlic.
- Pour the sauce mixture over the chicken.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through.
- Remove chicken from the slow cooker and shred it with two forks.
- In a small bowl, whisk together cornstarch and water to create a slurry.
- Stir the cornstarch slurry into the sauce remaining in the slow cooker.
- Turn the slow cooker to high (if it wasn’t already) and cook for another 10-15 minutes, stirring occasionally, until the sauce has thickened.
- Return the shredded chicken to the slow cooker and stir to coat with the thickened sauce.
- Serve the teriyaki chicken over cooked rice, garnished with sesame seeds and green onions.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- You can substitute chicken breasts for thighs, but adjust cooking time as needed.
- This recipe is great for meal prep.
- Prep Time: 10 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: slow cooker teriyaki chicken, easy teriyaki chicken, chicken recipe, asian chicken, crock pot chicken