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.
Here’s how easy this deliciousness is. Pop a few boneless skinless chicken breasts 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.)Print
Your slow cooker can work magic on a few pieces of chicken with this easy teriyaki recipe.
- 3 large boneless skinless chicken breasts
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/4 cup white or rice vinegar
- 1 teaspoon ground ginger
- 1 onion, peeled and chopped
- 1/8 cup flour (optional, for thickening)
- Hot cooked rice
- Sesame seeds and chopped green onions for garnish
- 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!
This teriyaki chicken is also terrific rolled up in warm tortillas or as a sandwich filling on warmed hamburger rolls.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!