Easy Slow Cooker Teriyaki Chicken Recipe
A tender and flavorful slow cooker teriyaki chicken recipe that brings restaurant-style flavor to your kitchen with minimal effort. Perfect for busy weeknights, it features juicy chicken in a sweet and savory homemade teriyaki sauce, served over fluffy rice for a complete and satisfying meal.
- Prep Time: 10
- Cook Time: 420
- Total Time: 430
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Japanese-American
- Diet: Halal
Ingredients
4 chicken breasts (about 2 lbs, boneless and skinless)
1/3 cup soy sauce (use low-sodium if preferred)
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 teaspoon sesame oil (optional)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for heat)
1/2 cup water or low-sodium chicken broth
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)
4 cups cooked white or brown rice (for serving)
Instructions
Pat the chicken breasts dry with paper towels and place them in the bottom of the slow cooker.
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil (if using), black pepper, red pepper flakes (if using), and water or chicken broth. Pour this mixture over the chicken in the slow cooker.
Cover the slow cooker with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Once the chicken is cooked through and tender (an internal temperature of 165°F), remove it from the slow cooker using tongs or a slotted spoon.
If you want a thicker sauce, transfer the cooking liquid to a saucepan and bring it to a boil over medium heat. Cook, stirring frequently, until it thickens to your desired consistency, about 5 to 10 minutes.
Shred or slice the chicken as desired and return it to the thickened sauce, if using. Alternatively, serve the chicken with the sauce spooned over it.
Serve the teriyaki chicken hot over cooked rice, garnished with sliced green onions and sesame seeds, if desired.
Notes
To keep it halal-friendly, ensure the soy sauce does not contain alcohol.
For a thicker sauce without cooking, you can add 1 tablespoon of cornstarch mixed with 2 tablespoons of water to the slow cooker during the last hour of cooking.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
This recipe works well with thighs if you prefer a juicier cut of chicken.
Add broccoli or bell peppers in the last hour of cooking for a one-pot, healthy side.