This Shredded Crock Pot Teriyaki Chicken is a sweet and tangy chicken dish coated with soy sauce, brown sugar, vinegar, honey, and spices for a delicious, easy-to-make slow cooker dinner entree.
Slow cooker recipes always make it to the top of my list. I love how easy it is to mix everything up ahead of time and then just let the slow cooker do the rest of the work. This Shredded Slow Cooker Teriyaki Chicken is no exception. It is simple to make and is a flavorful, delicious dinner that will have your whole family asking for seconds and thirds.
You can do all of the work for this chicken in the morning, and it will be ready for you to enjoy in the evening. It is super simple to make! You just mix all of the ingredients for the sauce, put your chicken in the slow cooker, and then pour the mixture over the top. You don’t have anything else to do until you are ready to eat it! You’ll shred the chicken, thicken the sauce, and pour it over the shredded chicken. The slow cooker really allows all of the flavors from the sauce and spices to soak into the chicken, making it a very flavorful dinner.
Why You’ll Love This Recipe
- It is sweet, spicy, and packed with flavor.
- The chicken is juicy and easy to shred.
- It can be made in only a few steps, and your slow cooker will do most of the work.
- It is a delicious, easy weeknight dinner.
- Makes a large batch, so it is enough to feed your whole family.
Ingredients You'll Need To Make Slow Cooker Teriyaki Chicken
- Chicken Breasts
- Soy Sauce
- Water
- Brown Sugar
- Rice Vinegar
- Sesame Oil
- Ground Ginger
- Garlic
- Honey
- Cornstarch
How To Make Crock Pot Teriyaki Chicken Step by Step
- Combine soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey in a medium bowl. Whisk everything together and set it aside.
- Place chicken breasts in the slow cooker and pour sauce on top. Cook on low for 3½ to 4 hours.
- Remove chicken from slow cooker and shred, set aside.
- Place liquid from the slow cooker and water into a saucepan. Then bring to a boil over medium-high heat. While stirring the liquid, add cornstarch a little at a time and stir until thickened. Let boil for 1 minute and stir occasionally.
- Pour sauce over shredded chicken and stir to combine.
- Serve over rice and garnish with green onions and sesame seeds.
How To Reheat & Store
If you have any leftover teriyaki chicken, you can store it in the fridge for up to 3 days. Once it has completely cooled, transfer it into a sealed, air-tight container before placing it into the fridge. When you are ready to reheat it, individual portions can be heated in the microwave for 1.5 minutes or until warm. Larger portions can be heated in the oven. Put the chicken in a pan and cover it with foil so that it won’t dry out. Then bake it at 350 degrees for 15 minutes.
You can also freeze this slow cooker teriyaki chicken. You can divide it into small portions or freeze it all together, just make sure that it is in a sealed, freezer-safe container. It will last for up to 8 weeks. When you are ready to enjoy, thaw it completely in the fridge, then reheat as directed above.
Popular Substitutions & Additions
- If you want more of a citrus flavor in your chicken, use an orange blossom, honey.
- If you don’t have a low sodium soy sauce on hand, you can use a regular soy sauce.
What To Serve With
One of my favorite side items to serve with this Teriyaki Chicken is crab ragoons or fried rice. These both pair very well with this dish
While I’m waiting for this chicken to be ready to eat, I like to munch on an appetizer of Chicken Lettuce Wraps.
FAQs
Yes, vegetable go amazing with this recipe. I like to use popular stir fry vegetables like, broccoli, carrots, snow peas, asparagus, squash and bell pepper. But you can add any that you like
Most grocery stores carry this vinegar. You can typically find it with the oriental foods. That is also where you will probably find sesame oil.
Yes, I recommend either lining or spraying your slow cooker with non-stick cooking spray. This will make cleanup much easier and will keep your chicken and sauce from sticking to the sides and the bottom.
This sauce will be done when it is thickened, almost like a gravy.
Other Chicken Recipes You’ll Love
- Slow Cooker Mongolian Chicken
- Slow Cooker General Tso Chicken
- Crock Pot Hawaiian Chicken
- Crock Pot Sweet and Sour Chicken
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Crock Pot Teriyaki Chicken
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- ⅓ cup low sodium soy sauce
- ⅔ cup water
- 2 tbsp light brown sugar (packed)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp ground ginger
- 2 tsp garlic (minced)
- 3 tbsp honey
Sauce
- 3 tbsp cornstarch
- ⅓ cup water
Instructions
- Combine soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, and honey in a medium bowl. Whisk everything together and set it aside.
- Place chicken breasts in the slow cooker and pour sauce on top. Cook on low for 3½ to 4 hours.
- Remove chicken from slow cooker and shred, set aside.
- Place liquid from the slow cooker and water into a saucepan. Then bring to a boil over medium-high heat. While stirring the liquid, add cornstarch a little at a time and stir until thickened. Let boil for 1 minute and stir occasionally.
- Pour sauce over shredded chicken and stir to combine.
- Serve over rice and garnish with green onions and sesame seeds.
Notes
- If your sauce becomes too thick. Stir in 1 tbsp of water at a time until the sauce reaches your desired consistency.
Emily
Amazing recipe! It’s quick and easy and tastes delicious. The chicken is so tender and the sauce really adds flavor and keeps it moist. Will definitely keep in the rotation! Also, the crab Rangoon recipe that’s attached in the website is really great with it too!