This slow cooker teriyaki chicken takes just 10 minutes to prep and is better than take out! Tender chicken simmers in a sweet and savory sauce that’s perfect served with rice and broccoli for an easy, family-friendly meal
Few things are better than prepping ingredients in the morning and having a delicious, healthy dinner ready by the end of the day. You don’t have to turn on your oven or spend time cooking after work. We’re big fans of slow cooker meals over here! From slow cooker shredded BBQ chicken to slow cooker buffalo chicken — we love it all!
This slow cooker teriyaki chicken recipe feels extra fancy because it’s like takeout in the comfort of your own home. Bonus points for much fresher and healthier ingredients! Don’t get me wrong, I love treating myself to a dinner out, but I also love knowing exactly what’s going into the food I’m eating. I prefer to stick with high-quality, real food as much as possible.
Why You’ll Love This Slow Cooker Teriyaki Chicken
- Set it and forget it – The slow cooker does all the work, so you can go about your day while your kitchen fills with the most amazing aroma.
- Saucy and flavorful – The homemade teriyaki sauce thickens beautifully, coating each bite of chicken with a rich, slightly sweet, and savory glaze.
- Family-friendly – This is one of those meals that everyone loves, even picky eaters. Serve it simply with rice and veggies or get creative!
- Make once, eat all week – Leftovers reheat beautifully, making this a great meal prep option for quick lunches and dinners.
Ingredients Needed
The star of this recipe is definitely the sauce. Store-bought teriyaki sauce is usually a mixture of soy sauce, high fructose corn syrup, vinegar, salt, spices and other preservatives. While it’s super easy to buy a bottle at the store it’s allllmost just as easy to make the sauce at home. Here’s everything you’ll need:
- chicken breast – boneless, skinless chicken breast keeps this dish lean and tender, but chicken thighs would also work for an even juicier result.
- low-sodium tamari or soy sauce – adds that classic umami-rich teriyaki flavor.
- honey – naturally sweetens the sauce and helps create that deliciously sticky glaze.
- yellow onion – finely diced for extra flavor and depth in the sauce.
- ketchup – a secret ingredient that enhances the teriyaki sauce with a little tang and richness.
- olive oil – helps balance the flavors and adds a touch of richness.
- chili garlic sauce (Sambal Oelek) – gives the dish a subtle kick. Adjust to taste if you like more or less heat.
- arrowroot powder or cornstarch – this thickens the sauce to get that glossy, restaurant-style teriyaki coating.
Easy Substitutions & Swaps
I love how simple and versatile this teriyaki chicken is! Here are some easy swaps to make it work for your needs:
- Soy sauce alternatives: For a gluten-free option, use tamari or coconut aminos. Coconut aminos are slightly sweeter, so you may want to reduce the honey a bit.
- No honey? Maple syrup or brown sugar works as an alternative. Maple syrup will add a hint of caramel-like sweetness, while brown sugar will keep it classic.
- Spice level: If you prefer a mild teriyaki sauce, leave out the chili garlic sauce or reduce the amount. Want more heat? Add extra chili garlic sauce or a pinch of red pepper flakes.
- Make it vegetarian: Swap the chicken for cubed tofu or jackfruit for a plant-based version. If using tofu, press it well before adding it to the slow cooker so it absorbs all the flavors!
How to Make Slow Cooker Teriyaki Chicken
Making this slow cooker chicken teriyaki is incredibly easy! With just a few simple ingredients and minimal prep, you’ll have a flavorful, tender chicken dish ready to enjoy without the hassle. Here’s how to make it:
Step 1: Start by whisking together the sauce in a small bowl.
Step 2: Add the chicken breasts to a slow cooker and pour the sauce over the top, coating the chicken. Cover the slow cooker and cook on high for 2 hours or on low for 3-4 hours or until the chicken is cooked through and tender. Remove the chicken and transfer to a cutting board to let cool. You’ll leave the sauce in the slow cooker!
Step 3: Whisk arrowroot powder and water until the powder dissolves. Pour the arrowroot mixture into the slow cooker with the sauce and stir until smooth. Turn the slow cooker on high and cook uncovered until the sauce thickens.
Step 4: Shred the chicken using two forks on the cutting board.
Step 5: Add chicken back into the slow cooker with the sauce. Stir to combine and fully coat the chicken in the sauce.
Step 6: Sprinkle sesame seeds over the chicken and serve.
Brittany’s Tips for the Best Teriyaki Chicken
- Thicken the sauce properly: Be sure to mix the arrowroot powder (or cornstarch) with cold water before adding it to the slow cooker. This prevents clumping and creates a smooth, glossy sauce.
- Double the sauce: If you like extra sauce for drizzling over rice and veggies, double the sauce ingredients at the start. It’s also great for meal prep if you want to have extra teriyaki sauce on hand for other dishes (like my teriyaki salmon bowls)!
Serving Suggestions
This slow cooker teriyaki chicken is versatile and can be served in many delicious ways. I like serving this shredded teriyaki chicken over rice or quinoa with steamed or roasted broccoli, but there are so many different ways to serve this dish. Here are some ideas:
- Teriyaki chicken rice bowl: Serve the shredded chicken over a bowl of fluffy white or brown rice and let the sauce soak in. Add edamame, carrots, and avocado for extra texture.
- Stir-fry style – Skip the rice and toss the chicken with a mix of stir-fried bell peppers, snap peas, and mushrooms for a takeout-inspired teriyaki stir-fry.
- Teriyaki chicken sliders – Pile the shredded chicken onto Hawaiian rolls or slider buns and top with my crunchy Asian slaw for a fun and easy meal.
- Asian-inspired tacos – Use small tortillas or lettuce wraps and load them up with the teriyaki chicken, shredded cabbage, and a drizzle of yum yum sauce.
- With fried rice – Instead of plain rice, serve this chicken over homemade fried rice (like cauliflower fried rice or quinoa fried rice) for an extra flavorful meal.
How to Store & Reheat Teriyaki Chicken
- In the fridge: Store leftover slow cooker teriyaki chicken in an airtight container in the refrigerator for up to 4 days.
- In the freezer: This chicken freezes beautifully! Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep for up to 3 months. For best results, thaw overnight in the fridge before reheating.
- Reheating: Warm the chicken in a skillet over low heat until heated through, or microwave in 30-second intervals, stirring between each, to prevent drying out. You can add a splash of water to the chicken to prevent it from drying out as it reheats.
- For meal prep: Portion the chicken into individual airtight containers with rice and broccoli for easy grab-and-go meals.
Frequently Asked Questions
Yes, you can definitely use boneless, skinless chicken thighs! Just keep in mind that chicken thighs may need a little extra time to cook and may result in a slightly richer flavor and juicier texture.
If the sauce isn’t thick enough after adding the arrowroot mixture, let it simmer uncovered in the slow cooker for an additional 5-10 minutes, stirring occasionally. For an even thicker sauce, you can add another tablespoon of arrowroot powder or cornstarch mixed with water and cook for another 10 minutes until it reaches your desired consistency.
Yes, you can use pre-shredded chicken, though it will not have the same tender, juicy texture as freshly cooked chicken. You can simply add the shredded chicken to the sauce and warm it through in the slow cooker.
Typically, no—traditional teriyaki sauce is made with soy sauce, which contains wheat. For a gluten-free option, use tamari instead of soy sauce. Tamari has the same rich, umami flavor but without the gluten!
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