Slow Cooker Teriyaki Chicken

This crock pot teriyaki chicken recipe transforms ordinary chicken breasts into a mouthwatering Asian-inspired meal with minimal effort. The slow cooking process allows the savory-sweet sauce to infuse deeply into the tender meat, creating a restaurant-quality dish right in your home kitchen.

I discovered this recipe during a particularly hectic week when I needed something that would cook while I was away from home. My family was so impressed with the rich flavor that it's now part of our regular dinner rotation, especially when we're craving takeout flavors without the expense.

Ingredients

• Chicken breasts: the star protein that becomes incredibly tender and absorbs all the delicious flavors during slow cooking
• Honey: provides natural sweetness that balances perfectly with the salty soy sauce
• Soy sauce: delivers that classic umami flavor essential for authentic teriyaki taste
• Rice vinegar: adds a subtle tang that brightens the entire dish
• Mirin: this Japanese sweet rice wine is key for authentic teriyaki flavor
• Powdered ginger: infuses a warm spicy note without the hassle of fresh ginger
• Garlic powder: adds depth without overwhelming the delicate balance of flavors
• Onion powder: contributes a savory background note that enhances the overall taste
• Black pepper: brings a mild heat that cuts through the sweetness
• Sesame oil: just a touch adds that distinctive nutty flavor that makes the dish taste authentic
• Cornstarch: transforms the cooking liquid into a glossy, thick sauce that clings to the chicken

Step-by-Step Instructions

Prepare the slow cooker:

Thoroughly grease your slow cooker container to prevent sticking. This important first step ensures easy cleanup and helps preserve all that flavorful sauce.

Create the sauce base:

Add all sauce ingredients to the slow cooker in the order listed, whisking thoroughly to combine. Be careful to leave out the cornstarch and water at this stage as adding them too early would result in a gummy texture.

Add and coat the chicken:

Place the chicken breasts into the slow cooker and turn them several times to ensure they're completely coated with the sauce mixture. This initial coating helps the meat begin absorbing flavors immediately.

Slow cook to perfection:

Set your slow cooker to either low for 6 hours or high for 3 hours. You'll know the chicken is done when it easily shreds with minimal pressure from a fork. The slow cooking method allows the chicken to become incredibly tender while absorbing all the complex teriyaki flavors.

Shred the chicken:

Remove the cooked chicken from the slow cooker and transfer to a serving dish. Use two forks to pull the chicken apart into tender shreds. Cover to keep warm while preparing the sauce.

Strain and thicken the sauce:

Pour the cooking liquid through a fine mesh strainer into a saucepan to remove any solids. Mix the cornstarch with cool water until smooth, then add to the strained sauce. Bring to a boil while stirring constantly until the sauce thickens to a beautiful glaze consistency.

Combine and serve:

Mix half of the thickened sauce with the shredded chicken, reserving the other half for serving. This double application of sauce ensures maximum flavor in every bite.

The mirin in this recipe is what truly elevates it beyond ordinary teriyaki dishes. When I first tested this recipe, I tried substituting regular white wine with a bit of sugar, but the authentic mirin makes a noticeable difference in creating that distinctive teriyaki flavor profile my family now craves.

Storage Solutions

This teriyaki chicken keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually continue to develop overnight, making it perfect for meal prep. To reheat, simply microwave until warmed through or gently heat in a skillet with a splash of water to maintain moisture. For longer storage, portion the chicken into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Perfect Pairings

While this dish is traditionally served over steamed white rice, it's incredibly versatile. Try it with brown rice for a nutritional boost or cauliflower rice for a low-carb option. For a complete meal, pair with stir-fried vegetables like broccoli, bell peppers, and carrots. The reserved sauce works beautifully drizzled over everything. For a fun twist, use this chicken in lettuce wraps topped with sliced green onions and sesame seeds or stuff it into a warm pita with crunchy vegetables.

Ingredient Swaps

This recipe adapts beautifully to what you have on hand. Chicken thighs can replace breasts for even more tender results. For a gluten-free version, substitute tamari for soy sauce. No mirin available? Use sweet white wine or rice wine with a teaspoon of sugar. Honey can be swapped with brown sugar or maple syrup for a different flavor profile. Fresh ginger and garlic can replace the powdered versions for a more intense flavor just use 1 tablespoon minced fresh ginger and 2 cloves minced garlic.

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Recipe FAQs

→ Can I use chicken thighs instead of breasts in this teriyaki dish?

Yes, boneless skinless chicken thighs work excellently in this dish and often result in more tender meat. The cooking time remains approximately the same, though thighs may handle longer cooking without drying out. The rich flavor of thighs complements the teriyaki sauce beautifully.

→ What can I substitute for mirin if I don't have it?

If mirin isn't available, you can substitute with 1/4 cup of dry white wine or rice vinegar mixed with 1 tablespoon of sugar. Alternatively, sweet marsala wine or dry sherry with a pinch of sugar works well to achieve similar flavor notes in the teriyaki sauce.

→ How do I store leftover teriyaki chicken?

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

→ Can I make this teriyaki chicken dish gluten-free?

Yes, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Double-check that your mirin and other seasonings are also gluten-free. All other ingredients in the recipe are naturally gluten-free, making this an easy adaptation.

→ What vegetables pair well with this teriyaki chicken?

Classic pairings include broccoli, bell peppers, carrots, snow peas, and bok choy. You can stir-fry these vegetables with a splash of the teriyaki sauce for a cohesive flavor profile. Edamame, water chestnuts, and mushrooms also make excellent additions for texture and flavor variety.

→ Can I make this teriyaki chicken in an Instant Pot instead?

Yes, this recipe adapts well to an Instant Pot. Use the sauté function to reduce and thicken the sauce after cooking. Set chicken with sauce ingredients on high pressure for 10-12 minutes with a 10-minute natural release for similar tender results in a fraction of the time.