Slow Cooker Teriyaki Chicken
I’ve been making a slow cooker teriyaki chicken on repeat for weeknight dinners — it’s forgiving, hands-off, and the house smells like a takeout counter by the time you eat. This recipe turns pantry staples into glossy, sticky chicken that’s everyday-easy but impressive enough for guests. If you want a simple comfort meal that scales and adapts (and frees up your evening), this is it — and if you prefer a version with slightly different timing or veggies, I’ll cover those options below. For a quick reference to another take on the dish from my site, check this version here: Slow Cooker Teriyaki Chicken.
Why you’ll love this dish
Slow cooker teriyaki chicken is the kind of recipe that wins on convenience and flavor. You toss a few ingredients into the crock, set it, and come back to tender, well-seasoned chicken coated in a glossy teriyaki sauce. It’s kid-approved, budget-friendly (use bone-in thighs for the best value), and perfect for nights when you want dinner-ready without babysitting a pan.
“This sticky teriyaki chicken became our go-to weeknight meal — the sauce is balanced sweet-salty, and everyone fights over the leftovers.”
Aside from being delicious, it’s flexible: swap chicken parts, make it gluten-free with tamari, or turn it into a sandwich, bowl, or lettuce wrap. It’s ideal for busy families, meal prep, or anyone who wants takeout-style flavor with real control over ingredients.
How this recipe comes together
Quick overview so you know what to expect: sear (optional) → combine sauce → slow-cook low and slow → thicken sauce at the end. The slow cooker breaks down connective tissue in thighs for silky texture; a final cornstarch slurry gives the sauce shine and cling. Plan ~6–7 hours on low for bone-in thighs, 3–4 hours on high for boneless breasts. If you want to keep veggies crisp, add them in the last 60–90 minutes.
What you’ll need
Key ingredients
- 2.5–3 lb (about 1.2–1.4 kg) chicken thighs (boneless skinless or bone-in skin-on). Thighs stay juicier than breasts.
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/3 cup brown sugar or honey
- 1/4 cup rice vinegar or a mild vinegar + 1 tbsp mirin (optional)
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1/4 cup water or chicken stock
- 2 tbsp cornstarch + 2 tbsp cold water (slurry to thicken)
- 1 tbsp sesame oil (optional, for finishing)
- Toasted sesame seeds and sliced scallions for garnish
- Optional add-ins: pineapple chunks, sliced bell peppers, red pepper flakes, mirin
Notes/substitutions inline: Replace soy sauce with tamari to make the sauce gluten-free. Use honey for a cleaner sweetness or brown sugar for a deeper molasses note. For a lighter option, use boneless skinless chicken breasts but shorten the cook time and watch for dryness.
Directions to follow
- (Optional) Pat chicken dry and season lightly with salt and pepper. For deeper flavor, sear chicken 2–3 minutes per side in a hot skillet with a little oil until golden; transfer to slow cooker.
- Whisk together soy sauce, brown sugar (or honey), rice vinegar, garlic, ginger, and 1/4 cup water or stock. Pour this mixture over the chicken in the slow cooker.
- Cook: cover and cook on low for 5.5–7 hours (bone-in thighs) or 3–4 hours on high (boneless thighs). Use an instant-read thermometer — chicken is safe at 165°F (74°C).
- About 20–30 minutes before serving, remove chicken to a plate and stir the juices. Mix cornstarch and cold water to make a slurry, then whisk into the sauce in the slow cooker. Turn heat to high and let the sauce thicken for 10–15 minutes.
- Return chicken to the thickened sauce and spoon to coat. Finish with a drizzle of sesame oil, scallions, and sesame seeds.
Cooking notes: If adding vegetables that you want tender (carrots, potatoes), put them in at the start. For crisp-tender peppers or snap peas, add them in the last 45–60 minutes. If you prefer a thicker glaze, reduce the sauce on the stovetop after removing the chicken.
Best ways to enjoy it
This teriyaki chicken is extremely versatile:
- Serve over steamed white rice or brown rice for a classic bowl.
- Toss with udon or lo mein noodles and a handful of steamed broccoli.
- Make lettuce wraps with shredded chicken, pickled cucumber, and extra scallions.
- Pile into bao buns or slider rolls for a playful handheld.
- For meal prep, divide into containers with rice and roasted vegetables; add fresh herbs just before eating.
Garnish ideas: toasted sesame seeds, thinly sliced scallions, a squeeze of lime, or a sprinkle of shichimi togarashi for heat.
Storage and reheating tips
Refrigeration: Cool leftovers quickly and store in airtight containers for 3–4 days. Always reheat to at least 165°F (74°C) before serving.
Freezing: Freeze cooked chicken and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Rewarm gently on the stovetop over medium-low heat with a splash of water or stock to loosen the sauce; microwave works in a pinch but can dry out chicken. If the sauce has thickened too much after cooling, whisk in a little hot water while reheating to get the glossy texture back.
Food safety: Do not leave cooked chicken at room temperature more than 2 hours. After reheating, consume within 24 hours if not refrigerated.
Helpful cooking tips
- Use thighs for forgiving results: they tolerate long, slow cooking and remain moist. If using breasts, watch the cooking time and check temperature earlier.
- Searing is optional but adds flavor and color. If short on time, skip it — the sauce will still be delicious.
- Keep the lid on: every time you lift it, you add cooking time. Only remove the lid for the final thickening step.
- If your sauce is too thin, remove the chicken and thicken on the stovetop; if too thick, thin with a splash of water or stock.
- For a glossy finish, stir in 1 tsp of butter or a drop of sesame oil at the end.
- For other recipe ideas that use similar techniques and make great weeknight meals, see this slow-cooker chicken cacciatore guide: Slow Cooker Chicken Cacciatore with Potatoes.
Creative twists
- Pineapple Teriyaki: add 1 cup pineapple chunks and 2 tbsp soy sauce reduction for a sweet-tangy Hawaiian vibe.
- Spicy: stir in 1–2 tbsp sriracha or sambal and a pinch of red pepper flakes.
- Vegetarian swap: use firm tofu, pressed and pan-fried, then simmer in the sauce for 30–45 minutes on low.
- Sheet-pan finish: after slow cooking, return chicken to a rimmed baking sheet and broil for 3–5 minutes for extra char.
- Low-sugar: swap brown sugar for 2–3 tbsp maple syrup and add a splash of lemon to balance sweetness.
For an alternate comfort-soup twist using slow-cooked chicken, this chicken pot pie recipe is a handy reference: Slow Cooker Chicken Pot Pie.
Your questions answered
Q: Can I use chicken breasts in this slow cooker teriyaki chicken?
A: Yes, but reduce cook time. Boneless skinless breasts typically need 3–4 hours on low or 2–3 hours on high; check early to avoid dryness and aim for 165°F (74°C).
Q: How do I get a glossy, sticky sauce?
A: Finish the sauce with a cornstarch slurry (equal parts cornstarch and cold water), then heat on high until glossy and thick. A short stovetop reduction after removing the chicken also helps intensify flavor and sheen.
Q: Is this recipe gluten-free?
A: Make it gluten-free by using tamari or a certified gluten-free soy sauce. Double-check any added ingredients like mirin or pre-made sauces for gluten-containing additives.
Q: Can I double the recipe?
A: Yes; use a larger slow cooker and ensure ingredients aren’t piled too tightly. Cooking time may increase slightly; check internal temperature for doneness.
Q: How can I prevent the sauce from getting too salty?
A: Use low-sodium soy sauce and taste the sauce before thickening. Adjust sweetness with honey/brown sugar or add a squeeze of citrus to balance saltiness.
Conclusion
If you want another perspective or a slightly different take on the technique, these resources are helpful: Slow Cooker Teriyaki Chicken – Dinner at the Zoo and Slow Cooker Teriyaki Chicken | The Girl Who Ate Everything. Both offer variations and timing notes that pair well with the tips above.
Slow Cooker Teriyaki Chicken

Ingredients
Main Ingredients
- 2.5–3 lb chicken thighs (boneless skinless or bone-in skin-on) Thighs stay juicier than breasts.
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/3 cup brown sugar or honey Use honey for a cleaner sweetness or brown sugar for a deeper molasses note.
- 1/4 cup rice vinegar or a mild vinegar + 1 tbsp mirin (optional)
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1/4 cup water or chicken stock
- 2 tbsp cornstarch + 2 tbsp cold water (slurry to thicken)
- 1 tbsp sesame oil (optional, for finishing)
Garnishes and Optional Add-Ins
- to taste none toasted sesame seeds
- to taste none sliced scallions
- 1 cup pineapple chunks (optional)
- to taste none sliced bell peppers (optional)
- to taste none red pepper flakes (optional)
- to taste none mirin (optional)
Instructions
Preparation
- (Optional) Pat chicken dry and season lightly with salt and pepper. For deeper flavor, sear chicken 2–3 minutes per side in a hot skillet with a little oil until golden; transfer to slow cooker.
- Whisk together soy sauce, brown sugar (or honey), rice vinegar, garlic, ginger, and 1/4 cup water or stock. Pour this mixture over the chicken in the slow cooker.
Cooking
- Cover and cook on low for 5.5–7 hours (bone-in thighs) or 3–4 hours on high (boneless thighs). Use an instant-read thermometer — chicken is safe at 165°F (74°C).
- About 20–30 minutes before serving, remove chicken to a plate and stir the juices. Mix cornstarch and cold water to make a slurry, then whisk into the sauce in the slow cooker. Turn heat to high and let the sauce thicken for 10–15 minutes.
- Return chicken to the thickened sauce and spoon to coat. Finish with a drizzle of sesame oil, scallions, and sesame seeds.
