When life gets busy, your slow cooker is your best friend. This Slow Cooker Teriyaki Chicken recipe takes the stress out of dinner by combining tender, juicy chicken with a sweet and savory homemade glaze that beats any bottled sauce. Forget the takeout menu; this “set-it-and-forget-it” meal delivers restaurant-quality flavor with minimal cleanup. Served over a bed of fluffy rice with a side of steamed broccoli, it’s a wholesome, crowd-pleasing dish that the whole family will love.
Why This Recipe Works
- Homemade Glaze: By making the sauce from scratch with soy sauce, honey, ginger, and garlic, we avoid the preservatives and excess sodium found in store-bought versions.
- Tender Protein: Slow cooking at a low temperature allows the chicken thighs to break down slowly, resulting in meat that is incredibly tender and easily shredded or sliced.
- Cornstarch Slurry Finish: The secret to that iconic glossy, thick teriyaki look is a quick cornstarch slurry added at the very end to transform the cooking juices into a rich glaze.
- Meal Prep Friendly: This recipe scales easily and tastes even better the next day, making it a perfect candidate for weekly meal prep.
Recipe Details
- Prep Time: 10 Minutes
- Cook Time: 4–6 Hours (Low) or 2–3 Hours (High)
- Total Time: ~4–6 Hours
- Yield: 4–6 Servings
- Difficulty: Very Easy
Ingredients
- 1.5 – 2 lbs Boneless Skinless Chicken Thighs (or breasts)
- ½ cup Soy Sauce (Low sodium recommended)
- ½ cup Honey or Brown Sugar
- ¼ cup Rice Vinegar
- 1 Tbsp Fresh Ginger, grated
- 2 cloves Garlic, minced
- 1 tsp Sesame Oil
- For the Slurry:
- 2 Tbsp Cornstarch
- 2 Tbsp Cold Water
- Garnish: Sesame seeds and sliced green onions
Instructions
- The Base: Place the chicken thighs in the bottom of your slow cooker.
- The Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Pour the mixture over the chicken.
- The Cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
- The Thickening: Once the chicken is cooked through, remove it from the slow cooker and set aside. Pour the liquid from the slow cooker into a small saucepan.
- The Slurry: Mix the cornstarch and water in a small cup. Whisk it into the sauce over medium heat on the stove. Simmer for 2–3 minutes until thick and glossy.
- The Finish: Shred or slice the chicken and toss it back into the thickened sauce.
- Serve: Serve immediately over rice or quinoa, garnished with sesame seeds and green onions.
Conclusion
This Slow Cooker Teriyaki Chicken is a masterclass in effortless cooking. It provides a healthy, high-protein meal with a flavor profile that appeals to both kids and adults. By mastering the simple homemade sauce, you can say goodbye to takeout and hello to a more delicious, budget-friendly alternative.
(FAQ)
Q: Can I use chicken breasts instead of thighs?
A: Yes, but be careful not to overcook them as they can dry out faster than thighs. Check them at the 3 or 4-hour mark on low.
Q: Can I add vegetables to the slow cooker?
A: Harder vegetables like carrots work well. However, we recommend steaming delicate vegetables like broccoli separately and adding them at the end to keep them bright green and crisp.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. The sauce may thicken further when cold, so add a splash of water when reheating.
