Slow Cooker Teriyaki Chicken
This Slow Cooker Teriyaki Chicken is tender chicken and bell peppers in a sweet and savory homemade teriyaki sauce, all made in your crockpot. It takes about 15 minutes of prep, and the slow cooker does the rest while you get on with your day.
Quick Look: Slow Cooker Teriyaki Chicken
Ready In: ~3 hours 30 minutes on high, ~6 hours 30 minutes on low
Serves: 4
Calories: 379 Calories
Main Ingredients: chicken breasts, soy sauce, honey, sesame oil, garlic, ginger, brown sugar, bell peppers.
Why You'll Love It: Slow Cooker Teriyaki Chicken is super easy, family friendly, and great for busy weeknights!
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Teriyaki chicken is a takeout favorite, and this slow cooker version lets you make it at home with almost no effort. The chicken and peppers go into the slow cooker, you whisk together a quick homemade sauce, and dinner is ready by evening. The only step at the end is stirring in a little cornstarch slurry to thicken the sauce.
The sauce is made with low sodium soy sauce, honey, brown sugar, fresh garlic, ginger, sesame oil, and rice vinegar. No bottled teriyaki needed. Spoon it over rice, sprinkle with sesame seeds and green onions, and you have an easy, family friendly dinner that works for even the busiest weeknights. Eating this between soccer practice and basketball practice, everyone finished their plates and no one asked for a snack 15 minutes later! IYKYK.
Looking for more Asian-inspired dinners? Try my Honey Cashew Chicken, Egg Roll Noodles, and Korean Chicken Rice Bowls. If you love easy slow cooker chicken, don't miss my Slow Cooker French Onion Chicken and Slow Cooker Creamy Lemon Herb Chicken.
Why You'll Love This Recipe
Easy to Make - about 15 minutes of hands-on prep, and the slow cooker does the rest.
Homemade Sauce - the teriyaki sauce comes together in one bowl from pantry staples.
Family Friendly - the sauce is sweet and savory with no spice, so it's an easy sell for kids.
Great for Busy Weeknights - start it in the morning and dinner is ready when you need it.
Key Ingredients
Chicken Breasts - I use boneless skinless chicken breasts and cut them into 1" pieces before adding them to the slow cooker.
Bell Peppers - I use red and orange for color and sweetness, but any color works.
Soy Sauce - the savory base of the sauce. Low sodium keeps it from tasting too salty.
Honey and Brown Sugar - these sweeten the sauce and give it that sticky teriyaki finish.
Garlic and Ginger - fresh minced garlic and ginger add a big boost of flavor.
Sesame Oil - adds a nutty, toasty flavor.
Cornstarch - mixed with cold water and added at the end to thicken the sauce.
Sesame Seeds and Green Onions - for topping.
Please refer to the recipe card for the complete list of ingredients and amounts.
Substitutions and Variations
Chicken Thighs - boneless skinless chicken thighs work in place of breasts and stay extra tender.
Gluten Free - use tamari in place of the soy sauce.
Add Some Heat - stir a little sriracha, chili crisp, or red pepper flakes into the sauce for the grown-ups.
Add More Veggies - if you want to bulk this up a little more with vegetables, you could add broccoli, mushrooms, or cauliflower towards the end when you add the cornstarch. You might need to add 5-10 minutes to the final cooking time.
How to Make Slow Cooker Teriyaki Chicken
Step 1.
In a bowl, whisk together the soy sauce, honey, garlic, ginger, brown sugar, sesame oil, and rice vinegar.
Step 2.
Pour over the chicken.
Cook on low for 6 to 7 hours or high for 3 hours. Add the cornstarch slurry and cook another 20 minutes. Serve and enjoy!
Expert Tips
Serving Suggestions - I serve this over white rice. Brown rice, cauliflower rice, and steamed broccoli are all good options too.
Use Cold Water for the Slurry - whisking the cornstarch into cold water first keeps it from clumping when it hits the hot sauce.
Don't Overcook - chicken breasts can dry out if they cook much past the recommended time, so check them at the low end of the range.
Storage - store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat - reheat in the microwave or on the stovetop. Add a splash of water if the sauce has thickened up in the fridge.
Recipe FAQs
Let it cook a little longer on high after adding the cornstarch slurry. It also thickens a bit more as it sits.
Rice is the classic choice. Add steamed broccoli or another green vegetable to round out the meal.
Yes! Boneless, skinless chicken thighs are a great option for slow cooker teriyaki chicken. They stay juicy and tender and work wonderfully with the homemade teriyaki sauce. Cooking times may vary slightly.
Yes! Let the cooked chicken cool completely, then transfer it with the sauce to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also make this a freezer meal by combining all of the ingredients except for the cornstarch, water, green onion, and sesame seeds (prior to cooking) to a freezer bag. Freeze until ready to use and then thaw overnight and cook according to directions. Add the cornstarch slurry separately.
Other Slow Cooker Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Slow Cooker Teriyaki Chicken
Equipment
- Slow Cooker
Ingredients
- 1 ½ pounds boneless skinless chicken breasts ~2-3 chicken breasts
- 1 red bell pepper stem and seeds removed and sliced
- 1 orange bell pepper stem and seeds removed and sliced
- ½ cup soy sauce
- ¼ cup honey
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- ¼ cup cold water
- 2 tablespoons cornstarch
- ~1 tablespoon sesame seeds for topping
- sliced green onions for topping
Instructions
- Add the chicken breasts and bell peppers to the slow cooker.
- In a bowl, whisk together the soy sauce, honey, garlic, ginger, brown sugar, sesame oil, and rice vinegar.
- Pour over the chicken.
- Cook on low for 6 to 7 hours or high for 3-3 ½ hours until the chicken is tender and shreddable.
- Whisk together the water and cornstarch, and then add to the slow cooker.
- Cover and cook on high for 20 to 30 more minutes, until thickened.
- Serve over rice topped with sesame seeds and green onions.
