Looking for an effortless dinner idea that’s both healthy and flavorful? This Slow Cooker Teriyaki Chicken is the ultimate solution! Tender, juicy chicken is simmered in a rich, homemade teriyaki sauce that’s perfectly sweet, savory, and tangy. With minimal prep and simple ingredients, this dish will become your go-to recipe for busy weeknights or meal prep. Say goodbye to takeout and hello to a delicious homemade dinner!
Why You’ll Love This Slow Cooker Teriyaki Chicken :
- Effortless Prep: Just toss the ingredients into your slow cooker and let it work its magic.
- Customizable: Use chicken breasts, thighs, or even leg quarters for a variety of textures and flavors.
- Healthier Than Takeout: Made with wholesome ingredients and no artificial additives.
- Perfect for Meal Prep: This teriyaki chicken reheats beautifully, making it ideal for weekday lunches or quick dinners.
Ingredients For Slow Cooker Teriyaki Chicken :
- 2 lbs boneless chicken breasts (or leg quarters for a richer flavor)
- ¼ cup brown sugar
- ½ cup soy sauce (use low-sodium for a lighter option)
- 2 tablespoons cider vinegar
- ½ teaspoon ground ginger
- 1 clove garlic, minced
- ⅛ teaspoon black pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
Essential Kitchen Tools :
- Slow cooker
- Medium mixing bowl
- Whisk
- Skillet (for thickening the sauce)
- Small bowl (for cornstarch slurry)
How to Make Slow Cooker Teriyaki Chicken :
Step 1: Prepare the Chicken
- Place the chicken breasts or leg quarters into the crockpot, arranging them in an even layer.
Step 2: Mix the Sauce
- In a medium bowl, whisk together the brown sugar, soy sauce, cider vinegar, ground ginger, minced garlic, and black pepper.
- Pour the sauce mixture over the chicken, ensuring the pieces are evenly coated.
Step 3: Cook in the Slow Cooker
- Cover the slow cooker and cook the chicken on low heat for 4-5 hours or until the chicken is tender and fully cooked (internal temperature should reach 165°F).
Step 4: Prepare the Sauce
- Remove the chicken from the slow cooker and place it on a cutting board. Chop the chicken into bite-sized cubes and set aside.
- Strain the cooking liquid from the slow cooker into a skillet to remove any solids.
- Bring the liquid to a boil over medium-high heat.
Step 5: Thicken the Sauce
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Gradually add the slurry to the boiling sauce, whisking constantly. Reduce the heat to a simmer and allow the sauce to thicken, about 2-3 minutes.
Step 6: Combine and Serve
- Add the chopped chicken back into the skillet and toss to coat evenly with the thickened sauce.
- Allow the chicken to heat through before serving.
Tips for Perfect Teriyaki Chicken :
- Don’t Overcook: Check the chicken for doneness at the 4-hour mark to prevent it from drying out.
- Use Fresh Ginger and Garlic: For a more robust flavor, substitute ground ginger with freshly grated ginger and use fresh garlic.
- Strain the Sauce: Straining the cooking liquid ensures a smooth, lump-free sauce.
- Customize the Sweetness: Adjust the amount of brown sugar to suit your taste preferences.
Slow Cooker Teriyaki Chicken Variations :
- Spicy Teriyaki Chicken: Add ½ teaspoon of red pepper flakes to the sauce for a kick of heat.
- Teriyaki Chicken and Vegetables: Add chopped bell peppers, broccoli, or snap peas to the slow cooker during the last hour of cooking.
- Honey Teriyaki Chicken: Replace half of the brown sugar with honey for a lighter, floral sweetness.
Frequently Asked Questions (FAQs) :
Q: Can I use frozen chicken?
A: Yes, but be sure to thaw the chicken before placing it in the slow cooker for even cooking.
Q: What should I serve with teriyaki chicken?
A: This dish pairs perfectly with steamed white or brown rice, quinoa, or cauliflower rice. Add a side of roasted or stir-fried vegetables for a complete meal.
Q: How do I store leftovers?
A: Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Serving, Storing, and Reheating Instructions :
- Serving: Serve the teriyaki chicken over rice or noodles, garnished with sesame seeds or chopped green onions for added flavor and presentation.
- Storing: Keep leftovers in the refrigerator for up to 4 days in an airtight container.
- Reheating: Warm leftovers in a skillet over low heat or microwave in 30-second intervals, stirring in between to prevent overcooking.
Please remember to SHARE on Facebook and PIN IT!
FOLLOW ME ON PINTEREST BY CLICKING HERE <——
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
📖 Recipe
Slow Cooker Teriyaki Chicken
This Slow Cooker Teriyaki Chicken is proof that delicious meals don’t have to be complicated. With its tender chicken and rich, flavorful sauce, it’s sure to become a family favorite.
Ingredients
- - 2 lbs boneless chicken breasts or leg quarters
- - ¼ cup brown sugar
- - ½ cup soy sauce
- - 2 tablespoons cider vinegar
- - ½ teaspoon ground ginger
- - 1 clove garlic minced
- - ⅛ teaspoon black pepper
- - 2 teaspoons cornstarch
- - 2 teaspoons water
Instructions
- 1. Place the chicken in the crockpot.
2. In a bowl, whisk together brown sugar, soy sauce, cider vinegar, ginger, garlic, and pepper. Pour over chicken.
3. Cover and cook on low for 4-5 hours, or until chicken reaches 165°F.
4. Remove chicken from slow cooker, chop into cubes, and set aside.
5. Strain the cooking liquid into a skillet and bring to a boil.
6. In a small bowl, whisk cornstarch and water. Add to the skillet, reduce heat, and simmer for 2-3 minutes until thickened.
7. Toss the chicken in the sauce and heat through. Serve warm.
Notes
- Serve with steamed rice or noodles.
- Store leftovers in an airtight container for up to 4 days.
- Store leftovers in an airtight container for up to 4 days.
Tried this recipe?Let us know how it was!
Leave a Reply