1. Can I use frozen chicken for this recipe?

It’s best to thaw chicken before placing it in the slow cooker. Using frozen chicken can lead to uneven cooking and potential food safety issues.

2. How can I make this teriyaki chicken gluten-free?

To make the recipe gluten-free, substitute regular soy sauce with a certified gluten-free version or use coconut aminos as an alternative.

3. Can I cook this on high to save time?

Yes, you can cook on high for 3 hours instead of low for 6 hours. Just be sure to check that the chicken is tender and shreds easily with a fork.

4. How do I thicken the sauce if it’s too runny?

After removing the chicken, strain the sauce and bring it to a boil in a saucepan. Stir in a mixture of cornstarch and water, and simmer until thickened.

Slow Cooker Teriyaki Chicken

Name: Slow Cooker Teriyaki Chicken
Prep time: 5 min
Cook time: PT-486516H42M30S
Total time: 6 h 5 min
Cuisine: Asian-Inspired
Ingredients: 2 pounds chicken breasts; 1/2 cup honey; 3/4 cup soy sauce (regular or low-sodium); 2 tablespoons rice vinegar; 1/4 cup mirin; 1/2 teaspoon powdered ginger; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon freshly ground black pepper; 1 teaspoon sesame oil; 1 tablespoon cornstarch; 1 tablespoon cool water

Description

A flavorful and beginner-friendly slow cooker teriyaki chicken recipe made with simple pantry staples. Perfect for quick and healthy meals or meal prep.

Ingredients

Scale

2 pounds chicken breasts
1/2 cup honey
3/4 cup soy sauce (regular or low-sodium)
2 tablespoons rice vinegar
1/4 cup mirin
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon cool water

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Instructions

Grease the inside of your slow cooker to prevent sticking and ease cleanup.
Add soy sauce, honey, rice vinegar, mirin, garlic powder, onion powder, ground ginger, black pepper, and sesame oil into the slow cooker and whisk to combine.
Place the chicken breasts into the sauce and turn to coat. Cover and cook on low for 6 hours or high for 3 hours until the chicken is fork-tender.
Remove the chicken and shred it with two forks or use a stand mixer with a paddle attachment.
Strain the remaining sauce through a fine mesh strainer into a saucepan. Mix cornstarch and water, then stir into the sauce.
Bring the sauce to a boil over medium-high heat, stirring constantly until it thickens into a glaze.
Toss half of the thickened sauce with the shredded chicken and reserve the rest for serving.
Serve hot with rice, vegetables, or in wraps.

Notes

Use chicken thighs for a juicier alternative to breasts.
Mirin is essential for authentic flavor—do not omit it.
To make gluten-free, use gluten-free soy sauce or coconut aminos.
Substitute fresh garlic and ginger for powdered spices for stronger flavor.
Prep ingredients the night before to save time in the morning.

Prep Time: 5 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired

Nutrition

Serving Size: 0.5 cup
Calories: 228
Sugar: 20g
Sodium: 1404mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 26g
Cholesterol: 73mg