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All ingredients for slow cooker teriyaki chicken combined in a crockpot before cooking, showing chicken breasts, brown sugar, soy sauce, ginger, and garlic.

Slow Cooker Teriyaki Chicken

Tender chicken in a sticky homemade teriyaki sauce made in the slow cooker. This easy weeknight dinner requires minimal prep and delivers restaurant-quality flavor perfect for busy families.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 444
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless chicken breasts or leg quarters Can use either cut; leg quarters are more flavorful but take slightly longer
  • 0.25 cup brown sugar packed brown sugar; contains natural moisture for even dissolving
  • 0.5 cup soy sauce regular or low-sodium; regular contains 920mg sodium per 1/4 cup
  • 2 tbsp cider vinegar apple cider vinegar preferred for subtle sweetness and acidity
  • 0.5 tsp ground ginger or 1 tsp minced fresh ginger for fresher, spicier flavor
  • 1 clove garlic minced
  • 0.125 tsp black pepper
  • 2 tsp cornstarch for thickening sauce; must be mixed with water before adding
  • 2 tsp water for creating cornstarch slurry

Equipment

  • Slow cooker (6-quart)
  • Medium bowl
  • 10 inch skillet
  • Small bowl
  • Whisk
  • Tongs or slotted spoon
  • Fine-mesh strainer

Method
 

  1. Place chicken in the slow cooker, arranging pieces so the sauce can coat them evenly during cooking.
  2. In a medium bowl, whisk together brown sugar, soy sauce, cider vinegar, ground ginger, minced garlic, and black pepper until combined.
  3. Pour sauce mixture over chicken, making sure each piece gets coated.
  4. Cook on low for 4 to 5 hours (approximately 270 minutes) until chicken is tender.
  5. Remove chicken from slow cooker using tongs or slotted spoon. Chop into bite-sized cubes and set aside on clean plate.
  6. Pour cooking liquid through fine mesh strainer into a 10-inch skillet, discarding solids (ginger pieces and garlic). Liquid should be clear and golden.
  7. Bring strained liquid to a gentle simmer over medium-high heat, approximately 2 to 3 minutes.
  8. In small bowl, whisk cornstarch and water together for about 30 seconds until smooth with no lumps.
  9. Slowly pour cornstarch mixture into simmering liquid while whisking constantly. Reduce heat to medium-low and simmer for 2 to 3 minutes, stirring occasionally.
  10. Sauce should coat the back of a spoon and slowly drip off. You should see your finger mark when run across the spoon. This indicates proper thickness.
  11. Return chopped chicken to skillet and toss gently until coated with thickened sauce.
  12. Heat through until chicken reaches internal temperature of 165 degrees Fahrenheit, approximately 1 minute. Transfer to serving dish.

Notes

Serve over white or brown rice (1 cup per person) with steamed broccoli, stir-fried vegetables, or sesame green beans. Each serving includes approximately 8 ounces chicken and 3/4 cup sauce. Leftover keeps in refrigerator for 3 to 4 days or can be frozen for up to 3 months. When freezing, sauce may separate slightly upon thawing. Simply stir well and reheat gently on stovetop over medium-low heat, adding water if needed. Can also be used in sandwiches, with noodles, or in lettuce wraps. For low-sodium version, use low-sodium soy sauce throughout.