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Sticky, saucy, and unbelievably easy to pull off, this slow cooker chicken teriyaki recipe transforms pantry staples into the best crock pot dinner you’ll make all month. Think: tender shredded chicken breasts soaking up every last drop of rich, sweet-and-savory teriyaki sauce. It’s the kind of fake-out takeout recipe that tastes like you spent hours, but secretly the slow cooker did all the work. One bite of this glossy goodness and you’ll wonder why you ever paid delivery fees. 

“I’ve been looking for an easy recipe for teriyaki and this is it, thank you!”

– ERIC
Overhead photo of shredded teriyaki slow cooker chicken on a bed of white rice in a black bowl with a pair of chopsticks resting on the bowl.

Update: This recipe was originally published in September 2016. I made edits to the article below to include more information about this making chicken teriyaki in the slow cooker.

Hi, friends! Put down the takeout menu, because today’s teriyaki chicken recipe is about to become your new hands-off, weeknight hero. I’m talking, We’re talking fall-apart chicken swimming in a homemade teriyaki sauce so good you’ll want to drink it straight from the spoon (and, no judgement ). Oh, and the best part? Your crockpot does basically all the work while you go live your life.

Table of Contents

About this slow cooker teriyaki chicken

First, let’s talk about how easily this recipe actually happens: whisk a few pantry staples together, pour them over whole raw chicken breasts in a slow cooker, and walk away. Then, a few hours later, just come back to a crockpot full of the most tender, shreddable chicken you’ve ever pulled apart with two forks and a kitchen that smells like your favorite Chinese restaurant. Oh, and that sauce? It’s perfectly rich and beautifully clings to every single strand. Think: sweet, salty, a little tangy, and deeply savory in a way that only a great homemade teriyaki can be.

Best of all, this isn’t a “special occasion” recipe, although obviously it’s absolutely delicious enough for that too. It’s a manic-Monday-night, feed-the-whole-family, barely-any-effort kind of recipe — the one you’ll bookmark and come back to on repeat. You need just about 10 minutes of hands-on time and a handful of ingredients you probably already have on hand: soy sauce, garlic, ginger, honey, brown sugar, cornstarch. That’s it. No special trip to the grocery store required.

And, once the teriyaki chicken done slow cooking, the possibilities are truly endless. Pile it over steamed rice or fluffy quinoa for a classic weeknight dinner. Tuck it into leaves of lettuce for something lighter. Or set it out potluck-style with all the fixings so everyone can build their own bowl. Cozy enough for a chilly night in and easy enough to pull off on your busiest day — don’t be surprised when this becomes your new weeknight hero.

Why make THIS recipe over the others

Here’s why this teriyaki slow cook chicken recipe is going to earn a permanent spot in your dinner rotation:

  • Ridiculously Low-Effort. Whisk teriyaki sauce, pour it over chicken, and let the slow cooker handle the rest. There’s no hands-on cooking, no babysitting, and no dirtying dozen dishes.
  • Deliciously Balanced Flavor. Simmering chicken breasts low and slow in that soy-honey-brown sugar mixture lets the meat really soak into every flavor. You get sweet, salty, savory, and a little tangy in every single bite — not just glazed on top.
  • Unbeatable Texture. Slow cooking chicken breasts until they’re fork-tender ensures they shred into soft, juicy strands that soak up the sauce like a sponge. No dry, stringy shreds typical of other cooking methods. 
  • Endlessly Customizable. Use chicken breasts or thighs, make it spicy, toss in veggies, or serve it a dozen different ways. This recipe is a wonderful base to make your own.
  • Genuine Crowd-Pleaser. Sweet and savory Asian-inspired flavors are about as universally loved as dinner gets. Chicken teriyaki is one of those rare recipes that satisfies both picky eaters and adventurous ones alike.
  • Budget-Friendly. Skip the $15 takeout container and feed your whole family for a fraction of the price using ingredients you likely already have on hand.

Craving a chicken dinner similar to this Japanese chicken? Try these Asian favorites next: Mall Bourbon Chicken Recipe, Chinese Peppered Chicken, and Plum Sauce with Chicken.

Overhead photo of a raw chicken breast and all the ingredients needed to make teriyaki sauce neatly arranged into individual bowls on a counter.

Ingredients you’ll need to slow cook teriyaki chicken

Here’s your shopping list, plus a few notes on what each ingredient brings to the teriyaki chicken slow cooker party:

  • Boneless, Skinless Chicken Breasts. This lean protein shreds and soaks up the teriyaki flavor beautifully. Substitution: Boneless, skinless chicken thighs work great if you prefer dark meat. Just note that I recommend chopping the thighs, rather than cooking them whole, and the cook time may vary slightly.
  • Garlic Cloves. Lend aromatic depth. 
  • Fresh Ginger. Brings warmth and a little zing that balances the sweetness of the teriyaki sauce. Substitution: Ground ginger works in a pinch — use about 1/4 teaspoon for every tablespoon of fresh ginger called for.
  • Low-Sodium Soy Sauce. The salty, umami backbone of any good teriyaki sauce. Substitutions: Tamari or coconut aminos both work beautifully.
  • Honey. Provides natural sweetness with a hint of floral complexity. Substitutions: Maple syrup or agave nectar can be swapped in at a 1:1 ratio.
  • Light Brown Sugar. Deepens the sauce with a rich, almost caramel-like sweetness. Substitution: Dark brown sugar adds an even bolder molasses flavor, if that’s your thing.
  • Rice Vinegar. Just a splash of acidity keeps the sauce from tasting one-note and too sweet. Substitution: Apple cider vinegar is a great alternative.
  • Mirin and Sake. Mirin is sweeter with less boozy-punch than sake and it isn’t intended as drinking wine. Sake, on the other hand, is intended for drinking, and it also gives a lovely flavor to the teriyaki sauce. While you’re welcome to use just one or the other, the combination is what makes my slow cooker teriyaki chicken extra special.
  • Cornstarch. Whisked with water to make a slurry that thickens the sauce into that glossy, coat-the-back-of-a-spoon consistency everyone knows and loves.

Delicious variations to try

This crock pot chicken teriyaki recipe is a fantastic jumping-off point for customizations. Below are a few delicious ways to switch it up:

  • Garnished To the Nines. A simple but effective garnish of toasted sesame seeds and sliced scallions lend the perfect finishing touch. 
  • Go for Spicy Gold. Make it spicy by whisking a little Sriracha or red pepper flakes into the teriyaki sauce before it pouring into the slow cooker.
  • Gluten-Free and Soy-Free Version. Swap out the regular soy sauce for tamari, coconut aminos, or Bragg’s liquid aminos to make this gluten-friendly.
  • Bulk with Veggies. Make it a colorful meal by adding broccoli florets, snap peas, or sliced bell peppers during the last 30 minutes of slow cooking.
  • Pineapple Teriyaki Bowls. Transform it into a full-blown meal by serving it over rice or quinoa with pineapple chunks, sliced avocado, roasted bell peppers, toasted cashews, and fresh herbs.
  • Double Batch. If you’re meal prepping or feeding a crowd, scale the recipe up. Just make sure that your slow cooker has room for the extra chicken and teriyaki sauce.
Overhead action photo of teriyaki sauce being poured over two raw chicken breasts in a crock pot.

Expert tips from a professional chef for the best slow cooked teriyaki chicken

Follow these tips the most foolproof results:

  • Use a Spoon to Easily Peel Ginger. This simple technique is safe enough that your kiddos can get in on the kitchen action.
  • Whisk the Teriyaki Thoroughly. Brown sugar and honey can settle at the bottom of a bowl. A vigorous whisk ensures everything is fully incorporated before pouring over the chicken in the slow cooker.
  • Know your Slow Cooker. Not crockpots are created equal — newer models run hotter, while older models run cooler. 
  • Don’t Overcrowd Crock Pot. This helps everything cook evenly, so you aren’t left with any undercooked pieces hiding in the middle
  • Cook on LOW. Low and slow gives the chicken more time to break down and become melt-in-your-mouth tender. While HIGH heat can work in a pinch, it will also give a less succulent texture.  
  • Resist the Urge to Peak. Every time you lift the lid, you release heat and add cooking time.
  • Let Chicken Rest before Shredding. Just a few minutes of resting gives the juices a chance to redistribute, ensuring more tender meat.  
  • Whisk Cornstarch Slurry WELL. Any lumps of cornstarch will end up as little clumps in the finished teriyaki sauce, so be sure to get it silky-smooth.
  • Don’t Skip the Final Slow Cook Simmer. Letting the teriyaki sauce cook for 20-30 minutes on HIGH is what transforms it from watery-thin into that glossy, spoon-coating glaze everyone loves.
  • Taste and Adjust. Give the slow cooked chicken teriyaki a quick taste before serving. A pinch of salt, a splash of acid, or a little honey can make the entire dish sing.
  • Garnish Before Serving. Remember, you eat with your eyes first. So, give sesame seeds a quick toast in a dry skillet and slice up some scallions. Small touches can make a noticeable impact!

chicken teriyaki in the Slow cooker: your questions, answered! 

You’ve got questions? I’ve got answers! If you have a question about this chicken teriyaki slow cooker recipe and you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! Consider this section your cheat sheet to teriyaki success!

What’s the best cut of chicken to use for slow cooker teriyaki?

Chicken thighs, hands down! Boneless, skinless thighs are the MVP here because they’re practically impossible to overcook — they stay juicy and tender even after hours in the slow cooker. Chicken breasts can work, but they dry out much more easily since they’re leaner. If you’re team chicken breast, just keep a closer eye on your cook time and consider pulling them a touch early.

Can I use frozen chicken straight from the freezer?

While this seems to be controversial, I recommend checking your sources. If you ask a “food influencer” or AI with no culinary experience, they’ll tell you, yes, you can. And technically, they aren’t wrong, you can. However, if you’re looking for the most tender chicken and thick, rich teriyaki sauce, you’ll want to thaw the chicken in the fridge overnight before making this recipe.

Not only does frozen chicken take way longer to cook through, the additional water content will make your sauce very thin.

Take away: Thaw it overnight in the fridge — your future self will thank you.

Do I need to sear the chicken first?

No, you sure don’t! That’s the beauty of this slow cooker recipe! Searing is required or necessary. But, if you have an extra 5 minutes, browning the chicken first in a hot skillet will lend a gorgeous caramelized flavor that plain slow-cooking can’t achieve. But, it’s totally up to you, based on your schedule.

How long should chicken teriyaki cook in the slow cooker?

Generally, you’ll need to slow cook for about 4-5 hours on LOW for boneless chicken breasts. But you can tell the chicken is done cooking when the meat reaches an internal temperature of 165°F and easily pulls apart with two forks.

What’s the difference between teriyaki sauce and teriyaki marinade?

They’re very similar — they share the same core ingredients. However, a marinade is typically thinner and used to flavor raw chicken before cooking. While on the other hand, a finished teriyaki sauce is traditionally thickened with a cornstarch slurry, which creates that glossy, clingy texture you want to spoon over chicken (or all the things).

Why is my teriyaki sauce watery instead of thick and glossy?

Because slow cookers trap moisture (meaning, there’s no evaporation due to that whole sealed lid situation), your sauce won’t reduce on its own. But the fix is super easy: pull your chicken out when it’s done and let it rest. Then, whisk a cornstarch slurry into the teriyaki sauce and let it simmer on high for 15 minutes with the lid off. It’ll transform into that gorgeously glossy, beautifully clingy sauce you’re dreaming of.

Why does my homemade teriyaki taste too salt or too sweet?

This usually comes down to your soy sauce-to-sweetener ratio. Be sure to use low-sodium soy sauce so you can control the salt levels. And, if you prefer a more savory to sweet teriyaki, you can always start with less honey or brown sugar and add more to taste at the end. Remember: you can always add more to taste, but you can’t take it out once it’s added!

Can I make this recipe gluten-free?

For sure! Just swap out the regular (low-sodium) soy sauce and use tamari or a certified gluten-free soy sauce alternative. But be sure to double-check all your other sauce ingredients too — some brands sneak gluten into unexpected places.

Can I meal prep this recipe?

Oh, you bet — it’s perfect for meal prep! This chicken teriyaki slow cooker recipe reheats beautifully and the flavors actually deepen overnight. Just store it in the fridge for up to 4 days, or freeze individual portions for up to 3 months.

Overhead action photo of two forks shredding chicken teriyaki in a crock pot.

Serving slow cooker teriyaki chicken breasts

  • Over Rice: Serve it over a steaming bowl of jasmine rice or brown rice to soak up every drop of that sticky teriyaki sauce.
  • Try a Rice Alternative: Spoon it over fluffy quinoa or chewy farro for a slightly nutty alternative to white rice.
  • Add Broccoli: Pair this chicken teriyaki slow cooker recipe with a side of steamed or roasted broccoli for a simple, classic takeout-style plate.
  • Alongside Stir-Fried or Roasted Veggies: Add a side of quickly stir-fried vegetables like snap peas, carrots, and bell peppers for extra color and crunch. Or try my fried cabbage or roasted Asian brussels sprouts for a boost of umami goodness.

Unique serving suggestions

  • Lettuce Cup Style: Pile the shredded chicken into lettuce cups and top with shredded carrots and crushed peanuts for a handheld meal. See these cashew chicken lettuce wraps for inspiration.
  • Stuff in a Sandwich: Tuck it into a toasted bun or wrap it up in a tortilla for a teriyaki chicken sandwich that’s begging for a side of garlic fries.
  • Chicken Teriyaki Bowls: Build a loaded rice bowl complete with pineapple chunks or mango salsa for chicken, sliced avocado, and a sprinkle of cashews for seriously delicious, restaurant-quality vibes.
  • Over Noodles: Toss the shredded and sauced chicken with cooked noodles and tuck a little cucumber salad with rice vinegar alongside. Then finish with a drizzle of extra teriyaki for an easy chicken noodle bowl you’ll devour.
  • Leftover Makeover Magic: Fold the slow cooked chicken with teriyaki sauce into fried rice the next day for one of the best leftover transformations around.
Overhead close-up photo of shredded chicken teriyaki made in the slow cooker garnished with scallions.

Storing leftovers

Allow any leftovers of this slow cooker chicken teriyaki recipe to cool to room temperature before storing according to below:

  • Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
  • Freezing Instruction: This recipe freezes beautifully. Portion cooled chicken and teriyaki sauce into individual freezer-safe resealable bags or airtight containers and store in the freezer for up to 3 months.
    • Thawing: For the best texture, thaw frozen chicken overnight in the refrigerator, rather than at room temperature.
  • Reheating Instructions: Warm leftover teriyaki chicken in a skillet over medium-low heat, stirring occasionally and adding a splash of water to thin the sauce as needed. Alternatively, you can microwave individual portions in 30-second increments, stirring between. But, please note, the stovetop method will help prevent the chicken from drying out.
Overhead action photo of chopsticks picking up teriyaki crockpot chicken from a black bowl.

Super easy, budget friendly, packed with irresistible flavor, and endlessly adaptable, this slow cooker teriyaki chicken recipe is absolutely everything a weeknight dinner should be. With just a handful of pantry staples and a couple minutes of hands-on time, you’ll have a sticky, savory chicken teriyaki made in the slow cooker that rivals your favorite takeout spot — minus the delivery fee and the long wait.

So, grab your crockpot, whisk up that teriyaki sauce, and let the chicken magic happen. But, don’t forget to come back and let me know how it turned out in the comments below — I love cheering you on in the kitchen!

Until next time, cheers,

Cheyanne

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More slow cooker chicken dinners

If you’re looking for more deliciously simple Asian chicken recipes made entirely in the slow cooker or crockpot, be sure to check out these family favorites next:

Overhead photo of slow cooker chicken teriyaki garnished with sliced scallions on a bed of white rice in a black bowl.

Slow Cooker Teriyaki Chicken

5 from 13 votes
Author: Cheyanne Holzworth
Total Time: 4 hours 5 minutes
Prep Time: 5 minutes
Cook Time: 4 hours
Servings: 6 servings
Print Recipe Pin Recipe
Sticky, saucy, and unbelievably easy to pull off, this slow cooker chicken teriyaki recipe transforms pantry staples into the best crock pot dinner you'll make all month. Think: tender shredded chicken breasts soaking up every last drop of rich, sweet-and-savory teriyaki sauce. It's the kind of fake-out takeout recipe that tastes like you spent hours, but secretly the slow cooker did all the work. One bite of this glossy goodness and you'll wonder why you ever paid delivery fees. 

Equipment

  • 1 2-Cup Measure (with whisk) – for the teriyaki sauce
  • 1 Slow Cooker or Crock Pot – for slow cooking teriyaki chicken

Ingredients 

  • 4-6 cloves Garlic – peeled and minced
  • ½ Cup Low-Sodium Soy Sauce
  • ⅓ Cup EACH: Mirin and Sake
  • ¼ Cup EACH: Honey and Light Brown Sugar
  • 2 tsp Ginger Root – peeled and grated
  • 1 heaping tsp Onion Powder
  • 1 ½ to 2 Pounds BonelessSkinless Chicken Breasts – pounded to even thickness
  • To Taste Kosher Salt and Ground Black Pepper
  • 1 heaping TBS Cornstarch
  • Optional Garnishes: Sliced Scallions, Toasted Sesame Seeds, Red Pepper Flakes

Instructions

  • Whisk Together Teriyaki Sauce: In a 2-cup (or larger) glass measure, combine the garlic, soy, mirin, sake, honey, sugar, ginger, and onion powder. Season with ¾ teaspoon salt and a scant ½ teaspoon black pepper.
    Grab a whisk and vigorously stir until the sauce is silky smooth and thoroughly combined.
    Overhead action photo of mirin being poured into a two-cup glass measure to make teriyaki sauce.
  • Season Chicken: Lightly spray the bottom of your slow cooker or crockpot insert with nonstick spray.
    Then, place the chicken breasts into the slow cooker and season both sides generously with salt and pepper.
    Next, arrange the chicken breasts so that they’re in an even layer in the slow cooker.
    Overhead action photo of two large raw chicken breasts seasoned with salt and pepper in the bowl of a slow cooker.
  • Pour Teriyaki Over Chicken in Crock Pot: Pour the homemade teriyaki sauce over the chicken breasts in the slow cooker.
    Overhead action photo of teriyaki sauce being poured over raw seasoned chicken in a crock pot.
  • Slow Cook Chicken in Teriyaki Sauce: Cover the slow cooker with a lid and cook on LOW for 3-4 hours (or 2-3 hours on HIGH if you’re in a pinch), or until the chicken is cooked through and has reached a temperature of 165-degrees Fahrenheit.
    Overhead action photo of chicken breasts cooking in a covered slow cooker.
  • Thicken Teriyaki Sauce: Remove the chicken from the slow cooker and transfer them to a clean work surface to rest.
    In a glass measure or small bowl, whisk together the cornstarch with a tablespoon of water to make a slurry.
    Then pour and whisk the slurry into the teriyaki sauce.
    Turn the slow cooker to HIGH, cover, and let the sauce cook on HIGH for 20-30 minutes, or until the sauce is thickened to your liking.
    Next, grab a spoon, taste the sauce, and then adjust it to suit your preferences.
    Overhead action photo of a cornstarch slurry being poured into teriyaki sauce in a slow cooker.
  • Return Chicken to Teriyaki Sauce and Shred: Return the chicken to the slow cooker. Then use two forks to pull the chicken apart into long shreds.
    Stir well to combine. Give the dish a taste, adjusting it to suit your preferences.
    Overhead action photo of two forks pulling apart cooked teriyaki chicken into long shreds.
  • Serve Chicken Teriyaki: Serve the teriyaki chicken over steamed rice and garnish with scallions, toasted sesame seeds, and red pepper flakes, if using. Ladle more teriyaki sauce over the whole thing and enjoy!
    Overhead photo of slow cooker chicken teriyaki garnished with sliced scallions on a bed of white rice in a black bowl.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe Serves: 4 to 6 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 156kcal    Carbohydrates: 12g    Protein: 18g    Fat: 2g    Saturated Fat: 0.4g    Polyunsaturated Fat: 0.3g    Monounsaturated Fat: 1g    Trans Fat: 0.01g    Cholesterol: 48mg    Sodium: 856mg    Potassium: 382mg    Fiber: 0.2g    Sugar: 9g    Vitamin A: 23IU    Vitamin C: 2mg    Calcium: 23mg    Iron: 1mg
Course: dinner
Cuisine: Asian, Chinese

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