Slow Cooker Teriyaki Chicken Breasts – Tender, Saucy, and Effortless

Slow cooker teriyaki chicken breasts are one of those back-pocket recipes that feel like a small win on a busy day. You toss a handful of pantry ingredients into the pot, set it, and forget it until dinner. The result is tender, juicy chicken in a glossy, savory-sweet sauce that tastes like takeout—but better.

It’s easy enough for weeknights and friendly enough for picky eaters. Serve it over rice or noodles with some steamed veggies, and you’ve got a complete meal with very little fuss.

Slow Cooker Teriyaki Chicken Breasts - Tender, Saucy, and Effortless

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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 medium breasts)
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup brown sugar (light or dark)
• 1/4 cup honey (optional for extra gloss and body; reduce sugar slightly if using)
• 1/4 cup rice vinegar (unseasoned)
• 2 tablespoons mirin (optional but adds classic teriyaki depth)
• 2 to 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger in a pinch)
• 1/2 cup low-sodium chicken broth
• 1 tablespoon toasted sesame oil
• 1 to 2 tablespoons cornstarch (for thickening)
• 2 tablespoons cold water (to mix with cornstarch)
• Sesame seeds and sliced green onions for garnish
• Cooked rice, cauliflower rice, or noodles for serving

Instructions

 

• Make the sauce: In a bowl, whisk together soy sauce, brown sugar, honey (if using), rice vinegar, mirin, garlic, ginger, chicken broth, and sesame oil until smooth.
• Load the slow cooker: Place chicken breasts in a single layer in the slow cooker. Pour the sauce over the top, making sure the chicken is well coated.
• Cook: Cover and cook on Low for 3 to 4 hours or High for 1.5 to 2.5 hours, until the chicken is just cooked through and tender. Avoid overcooking.
• Remove and rest: Transfer the chicken to a cutting board. Let it rest for 5 minutes, then slice or shred, depending on how you want to serve it.
• Thicken the sauce: Turn the slow cooker to High. In a small bowl, whisk cornstarch with cold water to make a slurry. Stir the slurry into the sauce. Cover and cook for 10 to 15 minutes, stirring once, until the sauce turns glossy and thick.
• Combine: Return sliced or shredded chicken to the slow cooker and toss to coat in the teriyaki sauce.
• Serve: Spoon the chicken and sauce over rice or noodles. Garnish with sesame seeds and green onions. Add steamed broccoli, snap peas, or carrots on the side 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.
• Juicy, never dry: A low-and-slow simmer keeps chicken breasts tender and moist.
• Balanced flavor: Sweet, salty, and tangy teriyaki sauce that clings beautifully to the chicken.
• Pantry-friendly: Uses simple staples like soy sauce, brown sugar, and garlic.
• Better than takeout: Fresher flavor, less grease, and you control the sweetness.
• Great for meal prep: Reheats well and stays tasty for days.

What You’ll Need

• 2 to 2.5 pounds boneless, skinless chicken breasts (about 4 medium breasts)
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup brown sugar (light or dark)
• 1/4 cup honey (optional for extra gloss and body; reduce sugar slightly if using)
• 1/4 cup rice vinegar (unseasoned)
• 2 tablespoons mirin (optional but adds classic teriyaki depth)
• 2 to 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger in a pinch)
• 1/2 cup low-sodium chicken broth
• 1 tablespoon toasted sesame oil
• 1 to 2 tablespoons cornstarch (for thickening)
• 2 tablespoons cold water (to mix with cornstarch)
• Sesame seeds and sliced green onions for garnish
• Cooked rice, cauliflower rice, or noodles for serving

Instructions

1. Make the sauce: In a bowl, whisk together soy sauce, brown sugar, honey (if using), rice vinegar, mirin, garlic, ginger, chicken broth, and sesame oil until smooth.
2. Load the slow cooker: Place chicken breasts in a single layer in the slow cooker. Pour the sauce over the top, making sure the chicken is well coated.
3. Cook: Cover and cook on Low for 3 to 4 hours or High for 1.5 to 2.5 hours, until the chicken is just cooked through and tender.

   Avoid overcooking.

4. Remove and rest: Transfer the chicken to a cutting board. Let it rest for 5 minutes, then slice or shred, depending on how you want to serve it.
5. Thicken the sauce: Turn the slow cooker to High. In a small bowl, whisk cornstarch with cold water to make a slurry.

   Stir the slurry into the sauce. Cover and cook for 10 to 15 minutes, stirring once, until the sauce turns glossy and thick.

6. Combine: Return sliced or shredded chicken to the slow cooker and toss to coat in the teriyaki sauce.
7. Serve: Spoon the chicken and sauce over rice or noodles. Garnish with sesame seeds and green onions.

   Add steamed broccoli, snap peas, or carrots on the side if you like.

Keeping It Fresh

• Fridge: Store leftovers in an airtight container for up to 4 days. The flavor deepens by day two.
• Freezer: Freeze in portioned containers with a little extra sauce for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–60% power, stirring occasionally.

  Add a splash of water if the sauce thickens too much.

• Make-ahead: Mix the sauce up to 3 days in advance and keep it chilled. You can also assemble everything in the slow cooker insert the night before and refrigerate, then set it to cook the next day.

Why This is Good for You

• Lean protein: Chicken breasts deliver protein without a lot of saturated fat, helping you feel full and satisfied.
• Balanced sauce: Using low-sodium soy sauce keeps salt in check, while ginger and garlic add flavor without extra calories.
• Smart carbs: Pair with brown rice or veggies for fiber and steady energy, or go with cauliflower rice for a lighter plate.
• Meal prep-friendly: Consistent portions and easy reheating help you stay on track all week.

What Not to Do

• Don’t overcook the chicken: Breasts can dry out if left too long. Start checking at the early end of the time range.
• Don’t skip the cornstarch slurry: Adding it directly without mixing can clump.

  Always whisk with cold water first.

• Don’t use regular soy sauce without adjusting: If you don’t have low-sodium soy sauce, reduce the amount slightly and add a splash of water.
• Don’t crowd the cooker with frozen chicken: Thaw chicken first for even cooking and food safety.
• Don’t walk away after thickening: The sauce can go from perfect to too thick quickly. Stir and watch it for a few minutes.

Recipe Variations

• Pineapple teriyaki: Add 1 cup pineapple chunks and 1/4 cup pineapple juice. Reduce the brown sugar slightly.
• Spicy kick: Stir in 1 to 2 teaspoons sriracha or a pinch of red pepper flakes.
• Ginger-forward: Double the fresh ginger for a brighter, zesty flavor.
• Veggie boost: Add bell peppers, snow peas, or carrot slices in the last 45 minutes so they stay crisp-tender.
• Swap the protein: Try boneless, skinless chicken thighs for extra tenderness, or use tofu for a vegetarian twist.
• Gluten-free: Use tamari and confirm your broth and other sauces are certified gluten-free.
• No refined sugar: Replace brown sugar with maple syrup or coconut sugar and adjust to taste.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Boneless, skinless thighs work beautifully and are very forgiving. Cook on Low for about 4 to 5 hours or High for 2.5 to 3.5 hours, then proceed with thickening the sauce.

How do I prevent the sauce from getting too salty?

Use low-sodium soy sauce, and if you’re sensitive to salt, swap part of the soy sauce for chicken broth. You can also add a splash of water or pineapple juice to balance the flavors.

Do I have to sear the chicken first?

No.

Searing isn’t necessary here, though it can add a slight depth of flavor. If you choose to sear, do it quickly in a hot skillet with a little oil before transferring to the slow cooker.

Can I cook this on the stovetop instead?

You can. Simmer the sauce and chicken in a covered skillet over low heat for 15 to 20 minutes, flipping once, until the chicken is cooked through.

Remove the chicken, thicken the sauce with the slurry, then return the chicken to coat.

How do I know when the chicken is done?

Use an instant-read thermometer. The chicken is done at an internal temperature of 165°F. It should feel tender and easy to slice or shred.

What if I don’t have rice vinegar?

Use apple cider vinegar or white wine vinegar at a slightly reduced amount, then taste and adjust sweetness as needed.

Can I double the recipe?

Yes, as long as your slow cooker is large enough and not packed too tightly.

Increase the sauce proportionally and add 30 to 60 minutes to the cook time, checking for doneness.

How can I make the sauce glossy like restaurant teriyaki?

Thicken with cornstarch slurry and let it bubble for a few minutes. A bit of honey also adds sheen and body.

What should I serve with it?

It’s great over jasmine or brown rice, rice noodles, or even quinoa. Add steamed or roasted vegetables—broccoli, bok choy, carrots, or snap peas are perfect.

Can I make it less sweet?

Absolutely.

Reduce the brown sugar to 2 tablespoons and skip the honey. Taste after thickening and add a touch more sweetness only if needed.

Wrapping Up

Slow cooker teriyaki chicken breasts are the kind of meal that makes weeknights easier and tastier. With a few staple ingredients and minimal effort, you’ll have tender chicken in a glossy, savory-sweet sauce that everyone loves.

Keep it simple with rice and veggies, or play with the variations to suit your mood. Either way, it’s a reliable recipe you’ll come back to again and again.