Slow Cooker Teriyaki Chicken
Made it? Rate this recipeChicken thighs slow cooked in a homemade soy, honey, ginger, and garlic teriyaki sauce, then shredded into the thickened glossy glaze and served over white rice with steamed broccoli, sesame seeds, and scallions.
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Step-by-Step Instructions
Make the Sauce
Whisk the soy sauce, honey, brown sugar, rice vinegar, mirin, ginger, garlic, sesame oil, and water together in the bowl of a 5- to 6-quart (4.7-5.7 L) slow cooker until the sugar and honey dissolve.
Chef's Tips
- ›Warm the honey briefly if it is thick so it mixes in easily.
- ›Low-sodium soy sauce keeps the reduced glaze from becoming too salty.
Add the Chicken
Add the chicken thighs and turn them in the sauce to coat, arranging them in as even a layer as possible.
Chef's Tips
- ›Use thawed chicken only. Frozen chicken is not safe to start in a slow cooker.
- ›Trim any large pieces of fat first so the sauce is not greasy.
Slow Cook
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the chicken reaches 165°F (74°C) and is tender enough to shred. Keep the lid closed while it cooks.
Chef's Tips
- ›Check the thickest thigh with an instant-read thermometer.
Thicken the Glaze
Lift the chicken onto a board. Stir the cornstarch slurry into the sauce, turn the cooker to HIGH, and cook uncovered for 15 to 20 minutes, stirring once or twice, until the sauce is thick and glossy. Meanwhile, shred the chicken with two forks, then return it to the sauce and toss to coat.
Chef's Tips
- ›For a faster glaze, simmer the sauce with the slurry in a saucepan for 2-3 minutes.
- ›The glaze thickens further as it cools.
Steam the Broccoli
While the sauce thickens, steam the broccoli florets for 4 to 5 minutes until bright green and just tender, or microwave them in a covered bowl with 2 tablespoons water for 3 to 4 minutes.
Chef's Tips
- ›Pull the broccoli while it still has a little bite; it keeps softening from residual heat.
Build the Bowls
Divide the rice between four bowls. Top with the glossy teriyaki chicken and a spoonful of extra glaze, with the broccoli alongside. Sprinkle with sesame seeds and sliced scallions.
Chef's Tips
- ›Drizzle a little extra glaze over the broccoli too.
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About This Recipe
What is this dish?
Teriyaki chicken is chicken in a sweet and savory soy-based glaze. This slow cooker version simmers chicken thighs in a homemade sauce and shreds them into the thickened glaze for easy rice bowls.
Why you'll love it
The sauce is made from pantry staples, the prep takes about 10 minutes, and the shredded chicken soaks up the glaze better than whole pieces.
When to serve
Serve it for weeknight dinners, meal prep lunches, or a casual rice bowl night with extra toppings.
Quick tips
Use thighs, use low-sodium soy sauce, thicken the sauce at the end, and serve with fresh scallions and sesame.
Ingredient Highlights
Low-Sodium Soy Sauce
Soy sauce is the savory base of teriyaki. The low-sodium version keeps the glaze balanced as it concentrates.
Honey and Brown Sugar
The sugars give the sauce its glossy, sticky texture and balance the salty soy.
Fresh Ginger and Garlic
Fresh aromatics give the sauce a sharper, brighter flavor than powdered versions.
Substitution Options
Soy sauce can be replaced with tamari for a gluten-free version or coconut aminos for a soy-free version (it is sweeter, so reduce the honey). Honey can be replaced with maple syrup. Mirin can be omitted or replaced with an extra tablespoon of rice vinegar and a teaspoon of sugar. White rice can be swapped for brown rice, cauliflower rice, or noodles.
Chef's Tips
Techniques that separate good from great
Broil for Caramelized Edges
Spread the glazed, shredded chicken on a foil-lined sheet pan and broil for 2-3 minutes until the edges caramelize. Watch closely; the sugar burns quickly.
Rinse the Rice
Rinse the uncooked rice in cold water until the water runs nearly clear. It removes surface starch so the grains cook up fluffy and separate.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Slow cooker (5- to 6-quart / 4.7-5.7 L)
- Whisk
- Fine grater or microplane
- Two forks
- Steamer basket or microwave-safe bowl
- Instant-read thermometer
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Thighs stay juicier than breasts, which matters in a sweet sauce that reduces around the meat.
- Thicken the sauce at the end. Adding cornstarch at the start breaks down over a long cook and the sauce turns thin again.
- Nutrition includes 1 cup of cooked rice and a cup of broccoli per serving.
Recipe Variations
Different ways to make this dish your own
Pineapple Teriyaki Chicken
Add a drained can of pineapple chunks for the last 30 minutes for a sweeter, tropical version.
Spicy Teriyaki
Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce for heat.
Teriyaki Chicken Lettuce Wraps
Serve the shredded chicken in butter lettuce leaves with shredded carrots and cucumber.
What to Serve With
Perfect pairings to complete the meal
Rice Bowls
White or brown rice with broccoli, sesame seeds, and scallions.
Cucumber Salad
Thinly sliced cucumber in rice vinegar and a pinch of sugar adds a cool, crisp side.
Stir-Fried Vegetables
Snap peas, peppers, and carrots stir-fried quickly in a hot pan.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store the chicken in its glaze for up to 4 days. Keep rice and broccoli in separate containers.
Freezer
Freeze the glazed chicken for up to 3 months. Thaw overnight in the refrigerator.
Make-Ahead
Whisk the sauce and refrigerate it the night before. In the morning, pour it into the cooker with the chicken.
Reheating
Reheat in a skillet or microwave with a splash of water to loosen the glaze until steaming hot (165°F / 74°C).
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