Slow Cooker Chicken Teriyaki

Slow Cooker Chicken Teriyaki

Contributor: Ellie O'Brien

It’s takeout…only better. Slow Cooker Chicken Teriyaki can be started in the morning and is ready when you walk in the door at dinnertime.

  • Author: Ellie O'Brien
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4-6 servings 1x
  • Category: Entrée
  • Method: Slow Cooker
  • Cuisine: Japanese


  • 2 lbs. boneless skinless chicken breasts  or thighs or a mixture
  • ½ cup honey 
  • ½ cup soy sauce
  • ¼ cup rice wine vinegar 
  • ½ tsp. ground ginger 
  • ¼ tsp. black pepper 
  • 3 cloves garlic, minced 
  • ½ white onion, chopped 
  • ¼ cup cold water 
  • 3 Tbsp. corn starch 
  • To Serve: 1 and ½ cups cooked white rice and 2 green onions, chopped


  1. Add chicken to the bottom of the slow cooker in a single layer. 
  2. In a small bowl, whisk together honey, soy sauce, rice wine vinegar, ginger, pepper, garlic, and onion. Pour over the chicken and place cover on slow cooker.
  3. Set slow cooker to ‘low’ for 4 hours, and cook until internal temperature of the chicken reaches 165°F. Begin checking at 3 hours.
  4. Once cooked, transfer chicken to a large bowl and shred using two forks.
  5. Transfer the sauce from the slow cooker into a medium saucepan. 
  6. In a small bowl, whisk water and cornstarch together until the cornstarch is dissolved. Add the cornstarch mixture to the sauce, whisking to combine.
  7. Bring to a boil over medium-high heat and let it boil until thickened, 1-2 minutes. Remove from heat and pour over the shredded chicken. Toss to combine. 
  8. Serve with white rice and top with sliced green onions.