Slow Cooker Chicken Teriyaki
This Slow Cooker Chicken Teriyaki recipe is fabulous because you can make it in your Crock Pot. Chicken Teriyaki is one of my boys favorite meals so finding an easy slow cooker version was a must for us. This sauce is also naturally sweetened with honey so it makes the recipe even better.
This makes a great meal summer or winter so it's going on our menu rotation as a regular meal.
If you love easy set-it-and-forget-it dinners, browse all of my Slow Cooker Recipes here.
How To Make Slow Cooker Chicken Teriyaki
Ingredients You Need
- 4 Boneless, Skinless Chicken Breasts
- ½ Cup Honey
- ½ Cup Soy Sauce
- ¼ Cup Rice Wine Vinegar
- 1 small chopped red onion
- 1 glove Garlic, minced
- 1 Tablespoon Ginger
- Pepper
- ¼ Cup Cold Water
- 3 Tablespoons Cornstarch
- Sesame Seeds
Instructions
Step 1 - Place the chicken breasts in the slow cooker
Step 2 - Mix together the honey, soy sauce, rice vinegar, garlic, onion , ginger and pepper and pour over the chicken breasts
Step 3 - Cook on low for 6 hours
Step 4 - After the 6 hours remove the chicken breasts from the slow cooker with a slotted spoon and place in a bowl, shred with forks
Step 5 - In a separate bowl mix the cold water and cornstarch until it is smooth and not lumpy
Step 6 - Pour the Terikyaki sauce from the slow cooker into a sauce pan and add the cornstarch mixture
Step 7 - Bring to a boil and cook for 1-2 minutes or until the sauce thickens.
Step 8- Pour the sauce over the chicken and toss.
This is one of those recipes that the entire family agrees is delicious and looks forward to. It makes meal making so easy and pleasant when I know I'm making something they love! There's nothing worse than making a meal that I will have to battle the boys to eat, which doesn't happen as much since they are older but still does on occasion.
What are your go to recipes that you know your family will love? I'd love to hear!
I made this last night, followed the recipe exactly. Six hours was waaaaay too long in the slow cooker, even on low. I checked mine and had to take it out at less than five hours because it had turned mushy, all the salt from the soy sauce pulled the moisture out of the chicken. I'm thinking three hours in there would've been plenty. Not sure if people are using frozen chicken or what but mine wasn't frozen. I suggest checking it frequently and removing it from the slow cooker as soon as it's done or you lose the nice texture. That all being said, the flavor was good and is a nice base to have, I froze the leftovers for after baby is born and am going to add fresh veggies when recooking.
Oh my goodness!!! This was amazing. I didn't cook it in the crockpot but instead browned the chicken (cut in chunks) on the stove and then added everything but water and cornstarch. After sauce was boiling a bit and chicken was cooked through, I mixed the water and cornstarch and added it to the boiling sauce and chicken. Cooked it for like a minute and added in a few chopped green onions and a bag of microwave steamed broccoli. Served it over brown rice and sprinkled with sesame seeds. Amazing and so fast! My family ate every bite!!!