Slow Cooker Teriyaki Chicken

Deliciously easy Slow Cooker Teriyaki Chicken is a great addition to your dinner rotation. It’s better and easier than take out  and guaranteed to become a family favorite.

There’s nothing better than walking into the house after a crazy busy day and smell dinner cooking. Teriyaki Chicken is a perfect family meal to make in your crock pot.  Everyone will love how it tastes and you will love how easy it is to make.

Serve it over rice with a sprinkle of green onion and sesame seeds with a side of stir fried veggies and you have a delicious meal for any busy night.

Ingredients Needed

• Chicken. I like to use boneless, skinless chicken thighs because I find them  more flavorful and a juicer cut of chicken.  You can use chicken breasts if you prefer.
• Sugar
• Soy Sauce
• Apple Cider Vinegar
• Ground Ginger
• Minced Garlic
• Pepper
• Cornstarch

How to Make Slow Cooker Teriyaki Chicken

• Place chicken in slow cooker.
• Combine sugar, soy sauce, cider vinegar, ginger, garlic and pepper to make teriyaki sauce.
• Pour sauce over chicken.

• Cook on low for 4-5 hours. 
• Remove chicken from slow cooker and shred.
• Strain liquid left in slow cooker. 
• Place liquid in a small saucepan and bring to a boil.
• Mix water and cornstarch and add it to boiling sauce. 
• Reduce heat and allow mixture to thicken.

• Return shredded chicken to slow cooker and pour thickened sauce over. Stir to combine.

Check out more of my easy family dinners:

• Crock Pot Pork Roast
• Slow Cooker Sloppy Joes
• Honey Garlic Ginger Chicken

Be sure and follow me over on You Tube for weekly cooking demos.

4.82 from 11 votes

Slow Cooker Teriyaki Chicken

Recipe From: Leigh Anne Wilkes

Deliciously easy Slow Cooker Teriyaki Chicken is a great addition to your dinner rotation. It's better and easier than take out  and guaranteed to become a family favorite.

serves: 8 servings

Prep:10 minutes minutes

Cook:4 hours hours

Total:4 hours hours 10 minutes minutes

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Ingredients

• ▢ 10 boneless skinless chicken thighs about 3 pounds
• ▢ 3/4 cups sugar
• ▢ 3/4 cups soy sauce
• ▢ 6 Tbsp cider vinegar
• ▢ 3/4 tsp ground ginger
• ▢ 3/4 tsp minced garlic
• ▢ 1/4 tsp pepper
• ▢ 4 1/2 tsp cornstarch
• ▢ 4 1/2 tsp cold water

Instructions

• Place chicken in a 6 qt crock pot.
• In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.
• Pour over chicken.
• Cover and cook on low for 4 to 5 hours or until chicken is tender.
• Remove chicken to a serving platter; keep warm.
• Skim fat from cooking liquid or put it through a mesh strainer.
• Place liquid in a saucepan and bring to a boil.
• Combine cornstarch and water until smooth.
• Gradually stir into liquid and stir until sauce is thickened.
• Serve over rice and garnish with green onion and sesame seeds.
• Note: I halved the recipe and it still worked fine in my crock pot. I kept the amount of sauce the same and it was done in about 2 1/2 hours.

Tips & Notes:

How to Convert to Instant Pot:  Cook on High Pressure for 10 minutes with a quick release. Remove the chicken and shred.  Add the sauce ingredients into the Instant Pot and turn to saute, allow sauce to thicken.  Pour over shredded chicken.

Recommended Products

Slow Cooker (6qt)

Nutrition Facts:

Calories: 261kcal (13%) Carbohydrates: 22g (7%) Protein: 28g (56%) Fat: 6g (9%) Saturated Fat: 1g (6%) Cholesterol: 134mg (45%) Sodium: 924mg (40%) Potassium: 397mg (11%) Fiber: 1g (4%) Sugar: 19g (21%) Vitamin A: 34IU (1%) Calcium: 17mg (2%) Iron: 2mg (11%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Main Course, Main Dish

Cuisine:Asian

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