Slow Cooker Chicken Teriyaki

5 from 9 votes

This super easy Slow Cooker Teriyaki Chicken recipe is so much better than take-out and will quickly become a new family favorite! Tender shredded chicken strips and a scrumptious homemade sweet and sticky sauce all cooks in the crockpot making an amazingly simple and delicious meal, perfect for busy weeknights!

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: American

Keyword: slow cooker chicken teriyaki

Servings: servings

Calories: 231kcal

Equipment

Crockpot

Ingredients

1 ½ pounds boneless skinless chicken tenderloins or chicken breasts
½ cup low sodium soy sauce
¼ cup honey
3 tablespoons brown sugar
1 tablespoon white vinegar
2 teaspoons sesame oil
2 teaspoons garlic minced
¼ teaspoon dried ginger
⅛ teaspoon black pepper
2 tablespoons cornstarch
¼ cup warm water

Instructions

Place the chicken tenderloins in the bottom of a slow cooker.
Add soy sauce, honey, brown sugar, white vinegar, sesame oil, garli, ginger and black pepper to a measuring cup or small bowl and whisk to combine.
Pour the sauce over the chicken.
Cover and cook on the high setting for 4 hours or low for 6-7 hours. The internal temperature of the chicken should reach 165 degrees F when fully cooked.
Use a large slotted spoon to scoop out all of the pieces of chicken and place them in a serving dish. Use two forks to shred the meat and set aside.
Pour the remaining sauce from the slow cooker into a medium saucepan on medium-high heat.
In a small bowl, stir together the cornstarch and warm water. Pour the mixture into the saucepan.
Allow the sauce to come to a simmer for 1-2 minutes, stirring frequently. Remove from the heat and pour the sauce over the shredded chicken. Toss to coat the chicken completely. Serve warm garnished with toasted sesame seeds and sliced green onions if desired.

Notes

Optional garnishes:
● Toasted sesame seeds
● Sliced green onions

Nutrition