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Slow Cooker Teriyaki Chicken

When you need a meal your family will be guaranteed to love make this delicious Slow Cooker Teriyaki Chicken. Simple no fuss prep, just toss in the slow cooker and go!

Slow Cooker Teriyaki Chicken in black and white bowls topped with green onion
Make Teriyaki Chicken at home! I tastes better than takeout and you’ll have more control over the ingredients (sugar content, preservatives, etc). And you can make it gluten-free by using tamari instead of soy sauce and tapioca starch instead of cornstarch.

You’ll probably have most of the ingredients in your pantry. If you don’t, stock up and use them in other dishes like my Slow Cooker Honey Chicken, Slow Cooker Ginger Chicken, Slow Cooker Mongolian Beef, and Slow Cooker Lemon Chicken.

This recipe is great meal for kids to help with. It’s easy to prepare and they’ll get some practice using measuring cups and spoons. Plus, it takes only minutes to assemble.

There’s no prep-work required (unless you want to chop the chicken before cooking). Everything goes right into the slow cooker and it’s ready by suppertime.

Slow Cooker Teriyaki Chicken in black and white bowls topped with green onion

Ingredients You’ll Need:

  • chicken
  • soy sauce
  • honey
  • rice vinegar
  • brown sugar
  • powdered ginger
  • minced garlic
  • cornstarch

How to make Slow Cooker Teriyaki Chicken…

  1. Add chicken to slow cooker (chopped if preferred)
  2. Whisk together remaining ingredients except for cornstarch
  3. Whisk cornstarch with 2 tablespoons water until smooth, then whisk into sauce
  4. Pour sauce over chicken in slow cooker
  5. Cover and cook on low 6-8 hours or high 3-4 hours
  6. Remove cooked chicken, shred, and return to sauce

Pro Tips:

Chop the chicken before cooking if you don’t like yours shredded.

Add a pinch of red pepper flakes if you desire a little spice in the sauce.

Serve Teriyaki Chicken with a side of veggies, steamed white rice, or brown rice.

You can prep this Teriyaki Chicken ahead of time and make freezer meals! (The kids can help with that, too!)  Just add all ingredients except for cornstarch to a freezer bag, seal, and freeze for up to 3 months.

Do you have an Instant Pot? You can make Teriyaki Chicken in your Instant Pot in a fraction of the time. Add all ingredients except cornstarch to the pot. Cover. Seal and set to high pressure for 10 minutes. Allow 10 minute natural pressure release, shred the chicken, stir in cornstarch mixture and let sit 5 minutes. Stir well before serving.

I love using my multi-cooker to make this recipe and others like it! I can just switch to “stove-top” at the end and thicken the sauce without using another pan!Slow Cooker Teriyaki Chicken in black and white bowls topped with green onion

black bowl filled with rice topped with shredded teriyaki chicken topped with green onions and sesame seeds

Slow Cooker Teriyaki Chicken

Jennifer Draper
Here’s a simple dish that will work for everyone! With a few steps and only a handful of ingredients, Slow Cooker Teriyaki Chicken can be ready in just a few hours. Serve with rice and veggies for a takeout-worthy meal!
4.39 from 21 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American, Japanese
Servings 6
Calories 206 kcal


  • Slow Cooker


  • 1 1/2 pounds boneless skinless chicken breast
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons jarred minced garlic
  • 1/4 teaspoon ground ginger
  • 2 tablespoons cornstarch


  • Add chicken to slow cooker
  • Whisk together all remaining ingredients, except for cornstarch
  • Whisk cornstarch with 2 tablespoons of water until smooth, then whisk into sauce
  • Pour sauce over chicken in slow cooker
  • Cover and cook on low for 6-8 hours or high for 3-4 hours
  • Remove chicken, shred, and return to sauce
  • Serve with rice or veggies and garnish with green onions and sesame seeds, if desired


  • Store in the fridge for up to 3 days or freeze for up to 3 months. Defrost in the fridge if needed and reheat in the microwave.
  • Add red pepper flakes to increase spice.
  • To thicken the sauce, pour into a saucepan and simmer for a few minutes until thickened.


Calories: 206kcalCarbohydrates: 19gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 674mgPotassium: 458mgFiber: 0.2gSugar: 16gVitamin A: 34IUVitamin C: 2mgCalcium: 14mgIron: 1mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer


  1. Wonderful recipe – I used half soy and half teriyaki sauce. Basmati rice was the rice of choice. Thank you so much.

  2. I’m always on the lookout for healthy, yummy recipes that don’t take a lot of prep time. I calculated this to be 6 WW points per serving and it would be perfect for my menus! Thank you!

  3. 5 stars
    I am so excited… I have all the ingredients to make this recipe this week! I love teriyaki chicken when it’s shredded, so this is perfect!!

  4. the pictures look delicious but it sure doesn’t look like shredded chicken; looks more like cut up after it was cooked chicken. When the recipe calls for shredding it seems like the pics ought to reflect the the recipe as written not the options. It always frustrates me to see a picture that doesn’t really look like the recipe. Maybe that’s just me though.

    1. Thanks so much for sharing your thoughts, Pat. I’m sorry you are feeling frustrated. This is, in fact, shredded chicken. I just chose not to shred it finely but rather into larger pieces.

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