Slow Cooker Teriyaki Chicken
There’s something quietly magical about walking into your kitchen after a long day and being met with the warm, sweet aroma of teriyaki sauce simmering in a slow cooker. It feels like someone cooked dinner for you, even though it was just you, five hours ago, tossing a few pantry staples into your crock pot and walking away. That’s the kind of low-effort, high-reward comfort this slow cooker teriyaki chicken delivers.
This isn’t the teriyaki chicken you remember from the mall food court or fast food joint. It has all the sweet-savory flavor you crave, but with real ingredients you can feel good about. No bottled sauces, no sugar crash, no mystery meat. Just juicy chicken thighs gently cooked in a homemade sweet teriyaki sauce until they fall apart with the touch of a fork.
Whether you’re cooking for a weeknight dinner, prepping healthy crock pot lunches, or looking for a high protein meal the whole family will eat without negotiation, this recipe checks every box. It is low-fuss, low-fat, and guaranteed to earn a spot in your regular rotation.
Table of Contents
Ingredients for the Best Chicken Teriyaki Bowl
- 1½ pounds boneless, skinless chicken thighs
- ⅔ cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons water
- 1 tablespoon cornstarch
- Toasted sesame seeds, for serving
- Chopped green onions, for serving
- Cooked brown rice, quinoa, or another whole grain, for serving
Instructions
- Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
- In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour the mixture over the chicken.
- Cover and cook on high for 2 hours or on low for 4 hours, until the chicken is cooked through and tender.
- Transfer the chicken to a plate and shred it using two forks.
- Strain the cooking liquid through a mesh sieve into a medium saucepan.
- In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the strained liquid.
- Heat the saucepan over medium-high heat, stirring constantly until the sauce bubbles and thickens, about 1 to 2 minutes. Remove from heat.
- Return the shredded chicken to the thickened sauce and stir to coat.
- Serve warm over rice or quinoa, topped with sesame seeds and green onions if desired.
Tips for Healthy, High-Protein Crockpot Success
Use chicken thighs for tenderness, but feel free to swap with chicken breasts for a leaner option. Just reduce cooking time to prevent drying out.
Make a double batch and freeze half. This teriyaki chicken reheats like a dream.
Adjust the sweetness to taste. You can reduce the honey or brown sugar slightly if you prefer a more savory profile.
Pair with a whole grain like quinoa to boost the protein and fiber content for a complete meal.
Substitutions and Kid-Friendly Variations
Use coconut aminos instead of soy sauce for a gluten-free version
Add steamed broccoli, snap peas, or bell peppers to the finished dish for extra veggies
Serve with noodles instead of rice to switch things up for picky eaters
Turn leftovers into lettuce wraps or wraps with tortillas for school lunches
Cheap Easy Meals for Two or More
This recipe easily scales down for small crock pots or smaller households. Use half the ingredients and cut the cooking time by about thirty minutes. It’s perfect for meal prep, date night, or even a simple dinner for one with next-day leftovers.
Storage, Freezing and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to four days
Reheat on the stovetop over medium heat or in the microwave with a splash of water
Freeze in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating
Frequently Asked Questions
Can I make this in the Instant Pot instead of a slow cooker?
Yes, you can use the Instant Pot. Cook on high pressure for eight minutes, then quick release. Thicken the sauce using the saute function.
Is this recipe good for kids?
Absolutely. The sweet and savory flavor is kid-approved, and you can control the sugar level. Use less ginger for a milder taste.
Can I use bottled teriyaki sauce instead?
You could, but making your own gives you more control over the ingredients, flavor, and sugar content. Plus, it only takes a minute to mix.
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Nutrition Breakdown
Serving size: one fourth of recipe (without rice)
Calories: 319
Carbohydrates: 28 grams
Protein: 35 grams
Fat: 7 grams
Sugar: 22 grams
Fiber: 1 gram
Slow Cooker Teriyaki Chicken
Ingredients
Method
- Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
- In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour the mixture over the chicken.
- Cover and cook on high for 2 hours or on low for 4 hours, until the chicken is cooked through and tender.
- Transfer the chicken to a plate and shred it using two forks.
- Strain the cooking liquid through a mesh sieve into a medium saucepan.
- In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the strained liquid.
- Heat the saucepan over medium-high heat, stirring constantly until the sauce bubbles and thickens, about 1 to 2 minutes. Remove from heat.
- Return the shredded chicken to the thickened sauce and stir to coat.
- Serve warm over rice or quinoa, topped with sesame seeds and green onions if desired.
Notes
Conclusion: From Takeout Favorite to Healthy Crockpot Comfort
This slow cooker teriyaki chicken takes everything you loved about your favorite takeout dish and upgrades it with real, wholesome ingredients. It satisfies those comfort food cravings without the crash, and it makes weeknight dinners feel effortless. Whether you serve it in bowls with rice, tucked into lettuce wraps, or paired with a quick side of veggies, it is the kind of meal you’ll come back to again and again. Try it once and see just how good a simple, homemade teriyaki can be.
