4.9 from 38 votes
Slow Cooker Teriyaki Chicken
This Slow Cooker Teriyaki Chicken is hands off, fuss-free, and requires just 15 minutes of prep time!
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings:
6
Calories:
298 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 2 pounds chicken breast see Note for adding veggies, or chicken pieces of choice
- For the teriyaki sauce:
- 1/2 cup tamari , or low sodium soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoon honey
- 3 tablespoons mirin , can substitute sherry or white wine
- 2 teaspoon sesame oil toasted
- 1/3 cup brown sugar packed
- brown sugar for low sugar option, or alternative
- 1 tablespoon garlic minced
- 1 tablespoon ginger root minced
- 1 teaspoon kosher salt
- 1 1/2 tablespoons cornstarch dissolved in 1/4 cup water
- For serving:
- sesame seeds toasted sesame seeds, chopped, for garnish
- green onions toasted sesame seeds, chopped, for garnish
- Note: If you prefer more sauce simply double all the sauce ingredients including the cornstarch slurry
Instructions
- Place the chicken in the slow cooker. Combine the sauce ingredients in a bowl and stir until the brown sugar is mostly dissolved. Pour the sauce over the chicken. Cook the chicken on LOW for 5-7 hours or on HIGH for 3-4 hours.Transfer the chicken to a plate and shred the meat. Discard the bones if you're using bone-in chicken.
- Carefully pour the sauce into a saucepan. Bring it to a boil and pour in the cornstarch mixture, stirring until slightly thickened, about a minute.Return the shredded chicken to the slow cooker and pour the sauce over it. Stir to coat. Cook on HIGH for a few minutes until heated through. Add salt to taste.Serve over steamed rice garnished with toasted sesame seeds and chopped green onions.
Cup of Yum
Notes
- You can also add our favorite veggies in during the last 20 or so minutes of cooking (e.g., broccoli, bell peppers, carrots, etc). To add bean sprouts, add them during the last 5-7 minutes to retain some crispiness. If adding veggies, you'll proceed with removing the chicken once it's cooked and shredding it, and the sauce will be thickened with the vegetables in it.
Nutrition Information
Calories
298kcal
(15%)
Carbohydrates
28g
(9%)
Protein
34g
(68%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
97mg
(32%)
Sodium
1712mg
(71%)
Potassium
633mg
(13%)
Fiber
0.2g
(1%)
Sugar
23g
(46%)
Vitamin A
45IU
(1%)
Vitamin C
2mg
(2%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 298
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 34g | 68% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 1712mg | 71% |
| Potassium | 633mg | 13% |
| Fiber | 0.2g | 1% |
| Sugar | 23g | 46% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.