Slow Cooker Teriyaki Chicken

5 from 6 votes

Slow Cooker Teriyaki Chicken

This tantalizing Slow Cooker Teriyaki Chicken is cooked low and slow in a crock pot with salty-sweet teriyaki sauce until it's tender and juicy. Serve atop a bed of rice for a delicious rice bowl that's perfect for weeknight meals or easy meal prep!

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American, Chinese

Keyword: Slow Cooker Teriyaki Chicken

Servings:

Calories: 178kcal

Author: Ryan Allen

Equipment

My Favorite Crock Pot

Ingredients

4 boneless, skinless chicken breasts (cut into 1-inch chunks)
⅓ cup cornstarch
⅓ cup low sodium soy sauce
⅔ cup water
2 tbsp light brown sugar
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp ground ginger
2 tsp garlic (minced)
3 tbsp honey

Instructions

Cut chicken into bite-size pieces and add to a 1-gallon freezer bag. Add cornstarch and close the bag. Shake until completely coated. Then, add to the bottom of a 6-quart slow cooker.
Add soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey to a medium bowl. Whisk until well combined. Then pour over the top of the chicken.
Cover and cook on high for 2½ - 3½ hours or low for 4½ - 5½ hours.
Serve over rice and garnish with sesame seeds and green onions.

Notes

It is certainly possible to include vegetables in this recipe. You can customize this dish by adding commonly used stir fry vegetables like broccoli, asparagus, snap peas, bell peppers, and more. However, it's important to note that some vegetables may require later addition in the cooking process to prevent them from becoming mushy.
To thicken a thin sauce, combine one tablespoon of cornstarch with two tablespoons of cold water and incorporate the mixture into the slow cooker. As it simmers, the sauce will thicken gradually. In contrast, if the sauce appears too thick, adding a quarter cup of water and stirring it well will help to dilute it. Remember to adjust the seasoning to taste after modifying the consistency.
How To Store: leftover teriyaki chicken, let it cool down first and transfer it to an airtight container. Then, refrigerate the container to keep the chicken fresh for up to four days. Remember to store the leftovers within two hours of cooking to prevent bacterial growth and ensure its safety for consumption.
To reheat teriyaki chicken, the most effective method is to warm it up in a skillet on medium heat. Stir the chicken occasionally as it heats through to ensure even reheating.

Nutrition