Forget that take-out menu – your slow cooker can work magic on a few pieces of chicken with this easy recipe for slow cooker chicken teriyaki!
It might be my imagination, but somehow there seems to be something magic in my slow cooker that makes things taste that much more delicious than their traditional stovetop versions.
It might be magic, or it might be the fact that whatever it is gets to simmer away all day long, low and slow in whatever sauces and seasonings you have in the slow cooker.
Take this chicken teriyaki for example. It spends all day in a bath of soy sauce and sugar and ginger and onion, and at the end of eight hours it is tangy tender deliciousness. Plus the kitchen smells like teriyaki heaven. I’m going back to my original theory about the magic.
How to make slow cooker chicken teriyaki!
Here’s how easy this deliciousness is. Pop a few boneless skinless chicken breast halves in your slow cooker. You want the nice thick kind.
Now whisk together the teriyaki mixture – soy sauce, sugar, vinegar, a little ground ginger – and pour the whole thing over the chicken. Scatter on some chopped onion.
Now put the top on, turn the slow cooker on low and go find something to do for 8 hours. (This is my second favorite part of making slow cooked chicken teriyaki).
When you come back, the chicken will be falling apart tender – scoop it out and shred it into bite sized pieces and pop it back in the slow cooker.
You might be perfectly happy with it at this point, but if you like your teriyaki sauce a little thicker, stir a little bit of flour into the slow cooker and turn the setting up to high for about 5 minutes. I like to shake the flour on through a fine mesh strainer just to avoid any lumps – or if you have Wondra flour, that is perfect. This will thicken things up just a little.
Now scoop it out onto some hot cooked rice, and if you want to be extra fancy you can top the teriyaki with chopped green onions and/or sesame seeds. I like being fancy so I went for both. And dig in! (This is my first favorite part.)
If you have any leftovers, this teriyaki chicken is also terrific rolled up in warm tortillas or as a sandwich filling on warmed hamburger rolls.
Magic, I tell you!
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Slow Cooker Chicken Teriyaki
Prep Time: 10 minutes- Cook Time: 8 hours, 5 minutes
- Total Time: 8 hours 15 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
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Pin RecipeDescription
Your slow cooker can work magic on a few pieces of chicken with this easy teriyaki recipe.
Ingredients
- 3 large boneless skinless chicken breast halves (about 1 1/2 pounds or so)
- 1/2 cup low sodium soy sauce
- 1/2 cup sugar
- 1/4 cup white or rice vinegar
- 1 teaspoon ground ginger
- 1 sweet onion, peeled and chopped
- 1/8 cup flour (optional, for thickening)
- Hot cooked rice
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken in a slow cooker.
- Mix soy sauce, sugar, vinegar and ginger together and pour over chicken. Top with onions, cover and cook on low for 8 hours.
- Remove chicken and shred into bite-sized pieces. If you like your teriyaki sauce a little thicker, shake the flour into the slow cooker and whisk until combined into the sauce. Turn setting to high and simmer for 5 minutes.
- Return shredded chicken to the cooker and stir until coated.
- Serve over rice, garnished with green onions and/or sesame seeds if you like!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
This looks absolutely delicious and simple! The perfect combination… ;)
That combo is one of my all time faves too – especially on a busy work night!
This looks so good.I love chicken teriaky.I’m going to make this tonight.
I’m so glad! I think I may have to make it again soon too. :)
Made this yesterday. We were in the midst of a super-snow storm in eastern Iowa over the weekend and using the crock pot was sure handy. I didn’t have to tend to the food so there was plenty of time for shoveling the 15 inches we got! This was a very tasty dish. Served it over rice and had some chopped mango on the side. I think this would make a great sandwich filling served on the either Hawaiian bun or onion buns. What do you think about maybe adding some crushed pineapple to the meat party? Thanks for another great recipe, Kate!
We are sisters in snowstorms – we got about 10 inches here in NJ on top of what we already had. So adding pineapple sounds PERFECT to me – a little taste of the tropics in the winter. I also love the chopped mango on the side!