This Slow Cooker Teriyaki Chicken is sticky, glossy, and packed with sweet-savory flavor, with chicken that practically falls apart the moment your fork touches it. Turn a handful of pantry staples into a rich, restaurant-quality sauce with almost no hands-on effort.
It’s endlessly versatile, since you can pile it over rice, tuck it into a bun, or use it to build a quick weeknight bowl. This recipe is perfect for busy days when you want a home-cooked meal without babysitting the stove. Plus, it makes a generous batch, so you’ll have delicious leftovers for lunches throughout the week.
Helpful Tips
- Strain the sauce well: Pouring the cooking liquid through a fine mesh sieve removes any bits of chicken, giving you a smooth, glossy sauce to coat the shredded chicken.
- Whisk the cornstarch slurry thoroughly: Make sure the cornstarch and water are completely smooth before adding them to the hot sauce, so you avoid any lumps as it thickens.
- Shred while warm: Chicken is much easier to shred with two forks while it’s still warm, so don’t let it cool too long before pulling it apart.
You Might Also Like
- Easy Teriyaki Chicken Skewers & Baked Cauliflower Steaks
- 16 Bright and Fresh Chicken Appetizers to Try Now
- Pad Thai Chicken Skewers
Slow Cooker Teriyaki Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1/3 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/3 cup mirin
- 1/3 cup cooking sake or chicken broth
- 1 tablespoon cornstarch + 1 tbsp water
- 1 tablespoon sesame seeds
- 2 tablespoons green onions sliced
Instructions
- Place the chicken breasts in the slow cooker.
- In a small bowl, whisk together the soy sauce, brown sugar, mirin, and cooking sake (or broth).
- Pour the sauce over the chicken.
- Cover and cook on high for 3 hours or low for 6 hours.
- When it’s done, transfer the chicken to a cutting board and shred with two forks.
- Pour the teriyaki sauce from the slow cooker through a fine mesh sieve into a saucepan.
- Place the saucepan on the stove over medium high heat and bring to a simmer.
- Mix the cornstarch and the water until smooth. Pour it into the saucepan and bring to a boil.
- Whisk and cook for 1-2 minutes, until it’s thickened.
- Put the chicken back into the slow cooker and pour over the sauce. Toss to coat.
- Serve over rice or on a bun. Garnish with sesame seeds and green onions.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.