The Best Crock Pot Teriyaki Chicken
Slow cooker teriyaki chicken is made with tender shredded chicken breasts simmered in a homemade teriyaki sauce of soy, honey, and ginger. Finished with sesame seeds and green onions, it's a simple yet flavorful Asian-inspired meal perfect over rice.
Servings: 6 people
Calories: 227kcal
Cost: 12
Equipment
- slow cooker
- mixing bowl
- whisk
- saucepan
- forks for shredding chicken
- strainer
- measuring cups and spoons
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- 1/4 cup honey
- 3 tablespoons brown sugar
- 1/2 cup low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Place the chicken breasts in a slow cooker.
- In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar.
- Pour the soy sauce mixture over the chicken.
- Cover and cook on HIGH for 3 hours or LOW for 5–6 hours.
- Remove the chicken from the slow cooker and shred with two forks.
- Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
- Place the saucepan on the stove over medium-high heat and bring to a simmer.
- In a small bowl, mix the cornstarch with the water until dissolved, then add to the pan.
- Cook for 1–2 minutes or until sauce has thickened.
- Pour the sauce over the shredded chicken and toss to coat. Sprinkle with sesame seeds and green onions before serving.
Notes
For best results, use low-sodium soy sauce to balance flavor. You can thicken the sauce further by simmering longer or add a dash of sriracha for heat. Serve over steamed rice or noodles and garnish with sesame seeds and green onions.