This Slow Cooker Teriyaki Chicken is an easy recipe perfect for busy weeknights! Serve with stir-fried veggies and you have a delicious and healthy dinner!

I have something delicious for you. Delicious AND easy. I’m talking a meal that takes next to no effort, is loaded with flavor, and is totally healthy!

This Slow Cooker Teriyaki Chicken recipe makes a regular appearance in my house. Made completely from scratch with all of my favorite Asian flavors, it is a fantastic fix-it-and-forget-it meal option for busy weeknights!

Perfect meal prep recipe!

This is also a great recipe if you like to meal prep! The hardest part about planning meals {for me} is choosing a protein {because I would live on veggies if I wasn’t married to a carnivore}!

This Slow Cooker Teriyaki Chicken recipe makes enough chicken to feed my family three times! That means I can make it once and eat three times, which is super helpful…especially now that we’re so so close to meeting baby #4! It also freezes really well!

Slow Cooker Teriyaki Chicken Sauce

When it comes to meat I am crazy picky. It has to be super moist and insanely flavorful. You will never find me eating a grilled steak, because I just can’t stomach the texture or taste.

That’s where the dynamic duo of my slow cooker and a flavorful sauce saves the day! I actually enjoy eating this Slow Cooker Teriyaki Chicken recipe, especially when served with a heaping pile of stir-fried veggies! The sauce is sweetened with honey and uses mirin, which makes it the best teriyaki sauce ever!

Save the sauce!!!

That being said, make sure you do not discard the sauce! Once the chicken is fully cooked, remove it from the slow cooker and shred it.

Then strain the sauce through a fine mesh strainer into a saucepan and thicken with a touch of cornstarch or tapioca flour. When you’re ready to serve, toss the shredded chicken with half of the thickened sauce, and save the rest for serving.

Slow Cooker Teriyaki Chicken: Substitutions

Here are a few substitutions you can make {and I have made in the past} that work great and still result in an absolutely delicious dinner!

• Soy Sauce. To make this slow-cooker teriyaki chicken gluten-free, be sure to choose a gluten-free soy sauce! To make it paleo, use coconut aminos!
• Honey: I have substituted sugar {raw, organic} for the honey in the past with phenomenal results. Obviously this would change the “refined sugar free” status, but if you don’t mind that then it’s totally a viable option!
• Cornstarch: To avoid corn product substitute tapioca flour or arrowroot powder! I usually use Tapioca flour!
• Powdered spices: You can use the real thing {e.g. diced onion, minced garlic, grated fresh ginger} if you prefer. I find this dish much more kid friendly if the flavor from the spices can be dissolved and therefore not detected by my little ones!
• Mirin: Please do not omit or substitute any ingredients for the mirin! It is a sweet Japanese cooking wine that’s found in the Asian section of most major grocery stores. Mirin is a key ingredient to make the most delicious teriyaki sauce you’ve ever had!

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5 from 3 votes

Slow Cooker Teriyaki Chicken

This Slow Cooker Teriyaki Chicken is an easy recipe perfect for busy weeknights! Serve with stir-fried veggies and you have a delicious and healthy dinner! 

Course Main Course

Cuisine asian

Keyword healthy chicken recipe, Slow Cooker Teriyaki Chicken, teriyaki chicken recipe

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 4 People

Calories 216.7kcal

Author Laura

Ingredients

• 3 pounds boneless skinless chicken breasts

Sauce:

• ½ cup honey
• ¾ cup soy sauce*
• 2 TBS rice vinegar
• ¼ cup mirin
• ½ tsp powdered ginger
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp freshly ground black pepper
• 1 tsp sesame oil

To thicken:

• 1 TBS cornstarch
• 1 TBS cool water

Instructions

• Grease the container of your large slow cooker.
• Add all the sauce ingredients in the order listed into the prepared container of your slow cooker and whisk to combine. DO NOT ADD the cornstarch and water mixture!
• Place chicken breasts into the slow cooker/sauce mixture and spoon sauce over them.
• Cook on low for 6-8 hours or high for 3-4 hours or until chicken is easily shred with a fork.
• Remove chicken from the crockpot and place into a medium serving dish. DO NOT DISCARD THE SAUCE.
• Shred the chicken with two forks. Cover and set aside.
• Set a fine mesh strainer over 4-quart saucepan and carefully pour sauce through the strainer into the saucepan.
• Mix cornstarch in water and add to the sauce, stir or whisk until fully incorporated.
• Bring sauce to a boil over medium-high heat and cook, stirring constantly, until sauce is thickened.
• Mix some of the sauce into the shredded chicken, and save some so each person can pour some onto their dish individually!
• Serve with rice, stir-fried veggies or your favorite Asian salad!

Notes

*To make this recipe gluten-free, be sure to choose a gluten-free soy sauce!

To make this recipe Paleo, use coconut aminos! 

Nutrition

Calories: 216.7kcal | Carbohydrates: 23.6g | Protein: 39.1g | Fat: 6.6g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.2g | Cholesterol: 97.5mg | Sodium: 960mg | Potassium: 14.2mg | Fiber: 0.1g | Sugar: 20.7g

If you are looking for other slow-cooked, meaty main dishes that are bursting with flavor…check out these recipes:

Slow Cooker Thai Coconut Ground Turkey

Healthy Slow Cooker Chicken Chili 

Slow Cooker Pepper Steak 

Slow Cooker Balsamic Pot Roast

Question: How do you feel about meat? Love it or leave it?

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