This crock pot Teriyaki Chicken recipe only takes 5 minutes to prepare. Slow cooker teriyaki chicken is a flavorful main dish, perfect for busy weeknights! Serve with stir fry vegetables and fried rice.
Add the sauce ingredients in the order listed into the prepared container of a slow cooker and whisk to combine. DO NOT ADD the cornstarch and water mixture!
Place chicken breasts into the slow cooker and turn to coat.
Cook on low for 6 hours or high for 3 hours or until chicken is easily shred with a fork.
Remove chicken from the crockpot and place into a medium serving dish. Do not discard the sauce.
Shred the chicken with two forks. Cover and set aside.
Set a fine mesh strainer over 4-quart saucepan and carefully pour sauce through the strainer into the saucepan.
Mix cornstarch in water and add to the sauce, stir or whisk until fully incorporated.
Bring sauce to a boil over medium-high heat and cook, stirring constantly, until sauce is thickened.
Mix half of the sauce into the shredded chicken, and save half of the sauce for serving.
Serve with rice, stir-fried veggies or your favorite Asian salad!
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Notes
Ingredient Substitutions
Chicken breasts. Chicken thighs are a great substitute in this recipe.
Honey: granulated sugar or brown sugar are good substitutes for honey.
Cornstarch: Tapioca flour and arrowroot powder are good substitutes.
Powdered spices: You can use the real thing (e.g. diced onion, minced garlic, grated fresh ginger) if you prefer. I find this dish much more kid friendly if the flavor from the spices can be dissolved and therefore not detected by my little ones.
Mirin: Please do not omit or substitute any ingredients for the mirin. It is a sweet Japanese cooking wine that's found in the Asian section of most major grocery stores. Mirin is a key ingredient to make the most delicious teriyaki sauce.
To storeStore this crock pot teriyaki chicken in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.