Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken is perfect for a weeknight dinner! Chicken cooks in the crockpot in a sweet and slightly spicy sauce and then it's served over rice with extra sauce drizzled on top. It's delicious and so easy!

Originally posted September 4, 2020. Updated September 3, 2025.

How much are you loving slow cooker dinners during the craziness of back to school? I swear my slow cooker works the most this time of year.

Some nights the only reason we have dinner on the table is because I took 15 minutes in the morning to toss it all in the slow cooker.

This is a current favorite because the only thing I have to buy for it is chicken breasts. Everything else is already in the fridge or pantry! Plus, it takes me about 10 minutes to get it ready to go.

And did I mention my kids love it?! Just serve this teriyaki chicken with rice and a side of roasted broccoli or green beans and dinner is done!

Ingredients for Slow Cooker Teriyaki Chicken

• Boneless skinless chicken breasts - you can use thighs if you prefer but they are a fattier cut of chicken so keep that in mind. Your sauce may contain more fat than if you use chicken breasts.
• Onion - any color works.
• Garlic - you can use fresh, jarred, or even garlic powder.
• Low-sodium chicken broth - you can use regular but taste it before adding salt.
• Low-sodium soy sauce - you can use regular soy sauce but taste the finished dish before adding salt.
• Brown sugar
• Honey
• Ground ginger - you can use about 1 tablespoon grated fresh ginger instead of the ground ginger
• Crushed red pepper flakes - you can use sriracha or another hot sauce if you prefer.
• Cornstarch - this is used to make a slurry to thicken the sauce. Make sure you are mixing it with cold water so it dissolves.

Instructions

• Prep. Put chicken in slow cooker; top with sliced onion and minced garlic
• Add sauce ingredients Add chicken broth, soy sauce, brown sugar, honey, ground ginger, and crushed red pepper flakes. Stir to combine and coat chicken.
• Cook. Let slow cook on high for 3 - 4 hours or low for 5 - 6 hours.
• Thicken sauce. Whisk cornstarch into cold water and pour into sauce; stir to combine. Let cook for another 10 - 15 minutes, until thickened.
• Shred chicken. Shred chicken and stir to coat with the sauce.
• Serve. Serve over rice with sliced green onions on top.

How Long Is It Good For?

Crockpot chicken teriyaki will be good in the refrigerator for up to 3 days. Make sure to store it in an airtight container.

When you are ready to serve it, reheat in the microwave or on the stove. The sauce will likely be very thick but you can add a splash of water or broth to get it saucy again.

Can You Freeze Slow Cooker Teriyaki Chicken?

To freeze leftovers, let the chicken cool completely and then transfer to a freezer ziploc bag, making sure to squeeze out as much as as possible. The chicken will be good in the freezer for up to 3 months.

When you are ready to serve it, let it sit overnight in the fridge and reheat in the microwave or on the stove. If the sauce has thickened too much, add a splash of broth or water to loosen it up.

More Easy Chicken Recipes

• Chicken Pot Pie Cups
• Cheesy Chicken Broccoli Stuffed Shells
• Chicken Gravy Crescent Rolls
• Slow Cooker Huli Huli Chicken
• Chicken Bacon Ranch Wrap
• Slow Cooker Orange Chicken

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

Follow me on Facebook and Pinterest for even more!