Slow Cooker Teriyaki Chicken Breasts – Easy, Saucy, and Weeknight-Friendly

If you love set-it-and-forget-it dinners that taste like takeout, this Slow Cooker Teriyaki Chicken Breasts recipe will be your new go-to. It’s simple to prep, uses pantry staples, and delivers tender, flavorful chicken with a glossy, savory-sweet sauce. You can toss it over rice, tuck it into lettuce wraps, or pair it with steamed veggies for a lighter meal.

Best of all, it’s hands-off and reliable—perfect for busy days when you still want a home-cooked dinner.

Slow Cooker Teriyaki Chicken Breasts - Easy, Saucy, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 to 2.5 pounds boneless, skinless chicken breasts (about 4–6 pieces)
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup honey (or brown sugar)
• 1/4 cup rice vinegar (or apple cider vinegar)
• 2 tablespoons mirin (optional, for mellow sweetness)
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1/2 cup low-sodium chicken broth
• 1–2 tablespoons cornstarch mixed with 2–3 tablespoons water (slurry, for thickening)
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 green onions, thinly sliced (for garnish)
• Cooked rice or noodles (for serving)

Instructions

 

• Make the sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, mirin, sesame oil, garlic, ginger, and chicken broth until smooth.
• Add to slow cooker: Place the chicken breasts in the slow cooker in a single layer if possible. Pour the sauce over the top, turning the chicken to coat.
• Cook low and slow: Cover and cook on Low for 3.5–4.5 hours, or on High for 2–3 hours, until the chicken reaches 165°F and is tender. Cooking time can vary by slow cooker and thickness of the breasts.
• Remove chicken: Transfer the cooked chicken to a cutting board. Let it rest for 5 minutes, then slice or shred to your preference.
• Thicken the sauce: Pour the cooking liquid into a small saucepan (or leave it in the slow cooker if it has a sauté function). Bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring, until the sauce is glossy and thick enough to coat a spoon.
• Combine and finish: Return the sliced or shredded chicken to the slow cooker or a serving bowl and toss with the thickened teriyaki sauce. Taste and adjust seasoning—add a splash more soy for salt, honey for sweetness, or vinegar for brightness.
• Serve: Spoon the chicken over rice or noodles. Garnish with sesame seeds and green onions. Add steamed broccoli, snap peas, or carrots if you like.

What Makes This Recipe So Good

• Hands-off cooking: The slow cooker does the heavy lifting while you go about your day.
• Balanced flavor: The sauce blends soy, ginger, garlic, and a touch of sweetness for that classic teriyaki taste without being cloying.
• Lean protein: Chicken breasts stay juicy thanks to gentle, low-and-slow cooking.
• Versatile serving options: Serve over rice, noodles, cauliflower rice, or in salads and wraps.
• Meal prep friendly: Makes great leftovers and reheats beautifully.

What You’ll Need

• 2 to 2.5 pounds boneless, skinless chicken breasts (about 4–6 pieces)
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup honey (or brown sugar)
• 1/4 cup rice vinegar (or apple cider vinegar)
• 2 tablespoons mirin (optional, for mellow sweetness)
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1/2 cup low-sodium chicken broth
• 1–2 tablespoons cornstarch mixed with 2–3 tablespoons water (slurry, for thickening)
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 green onions, thinly sliced (for garnish)
• Cooked rice or noodles (for serving)

Instructions

1. Make the sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, mirin, sesame oil, garlic, ginger, and chicken broth until smooth.
2. Add to slow cooker: Place the chicken breasts in the slow cooker in a single layer if possible. Pour the sauce over the top, turning the chicken to coat.
3. Cook low and slow: Cover and cook on Low for 3.5–4.5 hours, or on High for 2–3 hours, until the chicken reaches 165°F and is tender. Cooking time can vary by slow cooker and thickness of the breasts.
4. Remove chicken: Transfer the cooked chicken to a cutting board.

   Let it rest for 5 minutes, then slice or shred to your preference.

5. Thicken the sauce: Pour the cooking liquid into a small saucepan (or leave it in the slow cooker if it has a sauté function). Bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, stirring, until the sauce is glossy and thick enough to coat a spoon.
6. Combine and finish: Return the sliced or shredded chicken to the slow cooker or a serving bowl and toss with the thickened teriyaki sauce.

   Taste and adjust seasoning—add a splash more soy for salt, honey for sweetness, or vinegar for brightness.

7. Serve: Spoon the chicken over rice or noodles. Garnish with sesame seeds and green onions. Add steamed broccoli, snap peas, or carrots if you like.

Keeping It Fresh

• Storage: Cool completely, then store the chicken and sauce together in an airtight container for up to 4 days in the fridge.
• Reheating: Warm gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce is too thick.
• Freezing: Freeze in a freezer-safe container or bag for up to 3 months.

  Thaw overnight in the fridge and reheat as above.

• Meal prep tip: Pack with rice and vegetables in individual containers for ready-to-go lunches.

Benefits of This Recipe

• Time-saving: Minimal prep with a big payoff—great for weeknights.
• Budget-friendly: Uses common pantry ingredients and affordable chicken breasts.
• Customizable: Easy to adjust sweetness, saltiness, and spice to suit your taste.
• High protein, lean: A nutritious base you can pair with vegetables and whole grains.
• Family-approved flavors: The balanced, savory-sweet profile is a crowd-pleaser.

Pitfalls to Watch Out For

• Overcooking: Chicken breasts can dry out if cooked too long. Check early, especially on High.
• Too salty: Use low-sodium soy sauce and adjust at the end. Remember the sauce reduces and intensifies.
• Watery sauce: Don’t skip the cornstarch slurry.

  Simmer until glossy for that classic teriyaki texture.

• Flavor imbalance: Taste and tweak—more honey for sweetness, vinegar for brightness, or a pinch of red pepper flakes for heat.
• Crowded cooker: Overlapping thick breasts can cook unevenly. If needed, cut them in half horizontally for uniform thickness.

Variations You Can Try

• Spicy teriyaki: Add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the sauce.
• Pineapple teriyaki: Stir in 1 cup drained pineapple chunks during the last 30 minutes. Reduce the honey slightly to balance the extra sweetness.
• Ginger-forward: Double the fresh ginger for a brighter, zippier sauce.
• Garlic lovers: Add an extra clove or two and finish with a touch of roasted garlic powder.
• Gluten-free: Use tamari or coconut aminos and confirm your broth is gluten-free.
• Veggie boost: Add sliced bell peppers, broccoli florets, or snow peas in the last 30–45 minutes so they stay crisp-tender.
• Thigh swap: Use boneless skinless chicken thighs.

  They’re more forgiving and stay extra juicy; add 30–45 minutes to cook time on Low if needed.

FAQ

Can I make this with frozen chicken?

It’s best to thaw chicken first for food safety and even cooking. If you must start from frozen, use High and add extra time, but make sure the chicken reaches 165°F and avoid overcrowding. Thawed chicken gives better texture and flavor.

What can I use instead of honey?

Brown sugar, maple syrup, or a blend of sugar and a splash of molasses all work.

Start with the same amount, then adjust to taste once the sauce is thickened.

How do I keep the chicken from drying out?

Cook on Low when possible, check doneness early, and don’t exceed 165°F internal temperature. Tossing the sliced or shredded chicken back into the sauce also helps lock in moisture.

Can I prep this ahead?

Yes. Combine the sauce ingredients and refrigerate for up to 3 days, or freeze with the raw chicken in a zip-top bag.

Thaw overnight in the fridge and cook as directed.

What should I serve with it?

Steamed rice, jasmine or brown rice, noodles, or cauliflower rice are great bases. Add steamed or sautéed broccoli, snap peas, carrots, or bok choy for color and crunch.

Do I have to thicken the sauce?

You don’t have to, but it’s worth it. A quick cornstarch slurry gives that rich, clingy teriyaki finish that coats every bite.

In Conclusion

Slow Cooker Teriyaki Chicken Breasts delivers big flavor with minimal effort.

The sauce is balanced, the chicken stays tender, and the whole meal feels comforting and fresh. Keep it simple over rice or dress it up with veggies and toppings. Either way, you’ll have a dependable, weeknight-friendly dish you’ll want to make again and again.