Slow Cooker Teriyaki Chicken

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Slow Cooker Teriyaki Chicken

Not gonna lie... this Slow Cooker Teriyaki Chicken is gonna steal your heart. Juicy, homemade, and with that sweet-savory kick everyone loves, it’s the kind of dish you’ll love making to wow everyone at home. And the best part? Your slow cooker does all the work! Just set it in the morning, let it do its magic, and by dinner time you’ve got something absolutely irresistible that your family or friends will fall in love with. Let’s make it happen!

Servings:4 servings

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Ingredients

2 lbs (900 g) boneless, skinless chicken thighs
½ cup (120 ml) low-sodium soy sauce
¼ cup (60 ml) honey or brown sugar
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) sesame oil
2 cloves garlic, minced
1 teaspoon (5 g) fresh ginger, grated
1 tablespoon (8 g) cornstarch dissolved in 2 tablespoons (30 ml) cold water
2 tablespoons (20 g) toasted sesame seeds
2 green onions, finely chopped

What You’ll Need

Slow Cooker
Small bowl to mix the sauce
Ladle or spatula
Forks to shred the chicken

See 5 variations of the recipe at the end.

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Did You Know?

The word “teriyaki” comes from “teri” (meaning shine or glaze) and “yaki” (meaning to grill or cook). That glossy, sweet-and-savory finish you love isn’t magic — it’s the caramelization of the sugar and the slow reduction of the sauce that gives the chicken its irresistible sheen.

Instructions

Let’s start by placing the chicken thighs at the bottom of your slow cooker. Make sure they’re in a single layer — don’t pile them up. If they’ve got a little fat on them, don’t worry; it’ll melt down as they cook and make your sauce extra flavorful.
In a small bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well until everything comes together into a smooth, sweet, and slightly spicy sauce — it’ll smell amazing already.
Now carefully pour that sauce over the chicken, making sure every piece gets coated. You can use tongs to flip them a bit and help the sauce spread evenly.
Cover and cook on low for about 4 hours — low and slow is best here. Try not to lift the lid while it cooks so you keep the heat steady. The chicken’s ready when it falls apart easily with a fork.

Once it’s done, use tongs to transfer the chicken to a large plate or cutting board. Shred it into thick strips with two forks — don’t overdo it, you want to keep it juicy and tender.
In a small bowl, dissolve the cornstarch in cold water until smooth, then pour it into the remaining liquid in the slow cooker. Stir well and cook with the lid slightly open for about 5–10 minutes, or until the sauce thickens and gets that beautiful glossy look.
Return the shredded chicken to the slow cooker and gently stir it into the hot sauce until every piece is well coated in that sticky teriyaki glaze. Give it a minute or two to soak up all that flavor.
And that’s it! Serve the chicken warm straight from the slow cooker, or plate it up nicely. Sprinkle toasted sesame seeds and chopped green onions on top for color, texture, and a fresh pop of flavor. Time to dig in and enjoy what you just made!

Ingredient Substitutions

Soy sauce: If you don’t have it on hand, just swap it for tamari or coconut aminos in the same amount — great if you want to cut down on sodium or go gluten-free.
Honey: You can switch it out for brown sugar or maple syrup. Just keep that 1:1 ratio depending on how sweet you like it.
Rice vinegar: You can replace it with apple cider vinegar or pineapple juice, but only use about 75% of the original amount.
Fresh ginger: If you don’t have it, use ½ teaspoon of ground ginger for every teaspoon of fresh ginger.
Fresh garlic: Swap each clove for about ¾ teaspoon of garlic powder — it’ll do the trick.
Cornstarch: You can replace it with tapioca starch or arrowroot powder at a 1:1 ratio for the same thickening power.
Sesame oil: Use a neutral oil instead and add a few drops of toasted sesame oil or seeds at the end for that nutty flavor.
Chicken thighs: You can use chicken breasts instead; just reduce the cooking time on low by 30–45 minutes. They’ll turn out a little drier, no matter what you do — that’s just how breasts are.

Cooking Tips

Pat the chicken dry: Always do this with paper towels before cooking so the sauce sticks better.
Dissolve the cornstarch well: Always mix it in cold water and add it at the end to get that shiny, smooth, lump-free sauce.
Shred it in the pot: You can let the chicken rest for about 10 more minutes so it soaks up all those flavors.
Taste your sauce: Don’t forget — before thickening it, taste and adjust the sweetness, salt, and acidity to your liking.
Final touch: Here’s a little secret… add a tablespoon of butter at the end for a silky texture and an irresistible glossy finish.

Common Mistakes (What Not to Do)

Don’t overfill your slow cooker: Never fill it more than two-thirds full — it’ll mess with the cooking process.
Don’t add cornstarch at the beginning: If you do, it’ll lose its thickening power after hours of cooking.
Don’t cook on high without watching it: Trust me, the chicken will dry out fast and get tough.
Don’t skip the acid: Vinegar or pineapple juice is key to balancing the sauce’s sweetness — don’t leave it out.
Don’t cut the chicken too small: It’ll fall apart too much and lose its nice texture.

Frequently Asked Questions

Can I cook it on high? Yes, 2 to 2½ hours on high works fine, but check around the 2-hour mark so it doesn’t dry out.
Can I use frozen chicken? It’s always best to thaw it first to make sure it cooks evenly and safely.
How do I make it gluten-free? Just swap the soy sauce for certified gluten-free tamari and use arrowroot instead of cornstarch.
Can I use pineapple? Absolutely! Add ½ cup (120 ml) of pineapple juice but cut the honey by 1–2 tablespoons to keep the balance right.
Can I sear the chicken first? Totally! Browning it for 2–3 minutes per side boosts the flavor, seals in the juices, and gives it a nice texture.
Is it too salty? Use low-sodium soy sauce and add 2–4 tablespoons of water if you want to mellow it out.
How can I make the sauce thicker? Just bump up the cornstarch to 1½ tablespoons per cup of liquid and cook it 5–10 minutes longer.
Can I prep the sauce ahead of time? Yep! Mix all the liquids and aromatics together and keep it in the fridge for up to 3 days.
Does it work with chicken breasts? Yes, but keep an eye on them and shorten the cooking time — breasts cook faster and dry out easier.
How can I make it spicy? If you like a little heat, add ½–1 teaspoon of chili flakes or a tablespoon of sriracha for that perfect kick.

Storing & Reheating

Refrigeration: You can store it in an airtight container in the fridge for up to 4 days — just make sure to include the sauce.
Freezing: It’ll keep for up to 3 months. Just don’t forget to let it cool completely before freezing.
Stovetop reheating: Warm it over medium-low heat for 5–7 minutes, adding 1–2 tablespoons of water if the sauce gets too thick.
Microwave: If you’re using the microwave, heat it in 45–60 second intervals, stirring between each one so it warms up evenly.
From frozen: Always thaw it in the fridge overnight first, then reheat it following the same steps above. Patience pays off!

Serving Suggestions

Pair your teriyaki chicken with steamed jasmine rice and a sprinkle of green onions.
Steamed or garlic-sautéed broccoli is always a great side.
Try a cucumber salad with sesame seeds and rice vinegar for something light and refreshing.
An iced lemon tea with just a touch of sugar makes the perfect drink to go with it.
And for dessert, vanilla ice cream with honey-ginger drizzle hits the spot.

Kid & Teen-Friendly Ideas

Mini teriyaki sliders on soft buns with a little lettuce — they’ll love them!
Rice bowls with sweet corn and shredded carrots for something colorful and fun.
Soft teriyaki chicken tacos with mild cheese are always a hit.
Flour tortilla wraps with chicken and cucumber strips — easy to grab and eat.
Chicken and pineapple skewers served with sticky rice — fun to eat and full of flavor.

Recipe Variations

Pineapple Teriyaki: For a sweet tropical twist, toss in some fresh or canned pineapple chunks and cut back a little on the honey so it doesn’t get overly sweet.
Spicy Teriyaki: If you’re into heat, stir in a tablespoon of gochujang or sriracha before cooking for a bolder, spicier kick.
Citrus Teriyaki: Swap part of the rice vinegar for fresh orange juice and add a little zest — it gives the sauce a bright, fresh note.
Low-Sodium Teriyaki: Use coconut aminos instead of soy sauce and thin it out with a couple tablespoons of water for a more balanced flavor.
Meal-Prep Bowls: Serve your teriyaki chicken over brown rice with edamame, shredded purple cabbage, and a sprinkle of sesame seeds — perfect for make-ahead lunches.

Nutritional Information (per serving)

Calories: 320 kcal
Protein: 32 g
Healthy Fats: 12 g
Carbohydrates: 18 g
Natural Sugars: 14 g
Fiber: 0 g
Sodium: 720 mg

Tastes of La Paz.