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Slow Cooker Teriyaki Chicken Recipe

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4 from 41 reviews

This Slow Cooker Teriyaki Chicken recipe offers a tender and flavorful chicken dish cooked gently in a savory homemade teriyaki sauce. Using simple ingredients like soy sauce, sugars, mirin, garlic, and fresh ginger, this dish delivers a perfect balance of sweet and umami flavors. It’s effortless to prepare, making it ideal for busy weeknights, and pairs beautifully with steamed rice, garnished with toasted sesame seeds and sliced green onions for added texture and brightness.

  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 3 pounds chicken breast

Teriyaki Sauce

  • ¾ cup soy sauce
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • ⅓ cup mirin
  • 4 tablespoons cornstarch
  • 2 tablespoons water
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger

Garnish

  • Toasted sesame seeds
  • Sliced green onion

Instructions

  1. Prepare the Teriyaki Sauce: In a small mixing bowl, whisk together the soy sauce, brown sugar, white sugar, mirin, cornstarch, water, minced garlic, and freshly grated ginger until fully combined and smooth.
  2. Add Ingredients to the Slow Cooker: Place the chicken breasts into a 4-quart or larger slow cooker, then pour the prepared teriyaki sauce mixture over the chicken, ensuring it’s well coated.
  3. Cook the Chicken: Set the slow cooker to HIGH and cook for 3 hours, or alternatively cook on LOW for 6 hours, until the chicken is tender and can be easily shredded with forks.
  4. Shred the Chicken and Combine: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir it into the teriyaki sauce to coat evenly.
  5. Serve and Garnish: Spoon the teriyaki chicken over cooked rice. Garnish with toasted sesame seeds and sliced green onions before serving. Enjoy your flavorful meal!

Notes

  • For a thicker sauce, you can remove the lid during the last 30 minutes of cooking to let the sauce reduce.
  • Mirin adds a subtle sweetness and depth of flavor; if unavailable, substitute with a combination of white wine and a pinch of sugar.
  • Use boneless, skinless chicken thighs instead of breast for a juicier texture.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently in a skillet or microwave.
  • Serve with steamed rice or noodles and steamed vegetables for a complete meal.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Asian

Find it online: https://yourdailycook.com/slow-cooker-teriyaki-chicken-recipe/