I make this Slow Cooker Teriyaki Chicken every other week because it’s one of those recipes that feels special without any fuss. Tender shredded chicken bathed in a garlicky-ginger-sweet sauce, spooned over steaming rice—simple, comforting, and endlessly adaptable for lunches, quick dinners, or meal prep. If you like easy slow-cooker meals that still taste like you put in effort, this one delivers. For more slow-cooker inspiration, check out this hearty slow-cooker white chicken chili that’s great for cool nights.

Why you’ll love this dish

This recipe hits a lot of weeknight sweet spots: minimal hands-on time, pantry-friendly ingredients, and a flavorful sauce that doubles as a glaze or bowl sauce. It’s kid-friendly but layered enough to satisfy adults, and it stretches well—two chicken breasts make more than enough for four portions when shredded and served over rice or noodles.

“The sauce is the real star—sweet with a kick of ginger that makes the whole house smell amazing.” — a home-cook review

If you enjoy slow-cooker crowd-pleasers, you’ll find the same kind of comfort in other recipes like the slow-cooker white chicken chili, which shows how versatile shredded chicken can be.

Step-by-step overview

Before you dive into ingredients, here’s the simple workflow:

Put raw chicken in the slow cooker.
Whisk garlic, ginger, soy sauce, and honey into a quick teriyaki sauce.
Pour sauce over chicken and cook low and slow.
Shred the chicken and let it soak up the sauce.
Serve over rice and top with green onions.

This recipe is forgiving: you can set it on low while you’re at work and return to an almost-finished meal.

What you’ll need

2 chicken breasts (boneless, skinless)
3 cloves garlic, minced
1 inch fresh ginger, grated (about 1–2 teaspoons)
1/2 cup soy sauce (use low-sodium if preferred)
1/4 cup honey
Cooked rice, for serving
Green onions, thinly sliced, for garnish (optional)

Notes and substitutions:

Swap soy sauce for tamari to make it gluten-free.
Use brown sugar or maple syrup instead of honey for a different depth.
For juicier results, use boneless skinless chicken thighs instead of breasts.

Directions to follow

Arrange the chicken breasts in a single layer at the bottom of the slow cooker.
In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, and honey until smooth. Taste and adjust—add a pinch of red pepper flakes if you like heat.
Pour the sauce over the chicken, turning the breasts so they’re evenly coated and mostly submerged.
Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken is done when it reaches 165°F internally and pulls apart easily.
Remove the breasts to a cutting board and shred with two forks, or shred directly in the slow cooker. Return the shredded meat to the sauce and stir so the chicken soaks up the juices. If the sauce is thin, skim some into a small saucepan and simmer to reduce, or thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
Serve the shredded teriyaki chicken over warm rice and sprinkle with sliced green onions if desired.

If you’re building a slow-cooker dinner rotation, this method pairs well with other one-pot comfort recipes like an easy slow-cooker chicken stew for nights you want something heartier.

Best ways to enjoy it

Classic rice bowls: white, brown, or jasmine rice topped with shredded chicken, steamed broccoli, and a drizzle of extra sauce.
Noodle bowls: toss with udon or soba and finish with sesame oil and toasted sesame seeds.
Sandwiches or sliders: mound the chicken on soft rolls with quick pickled cucumbers for crunch.
Salad topper: cool slightly and serve over greens with shredded carrots and a sesame-ginger vinaigrette.

For a restaurant-style finish, brush the shredded chicken with a reduced sauce and broil quickly to caramelize the edges.

Storage and reheating tips

Refrigerate leftovers within two hours in an airtight container. Stored this way, the chicken keeps 3–4 days.
To freeze, cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring between intervals. Always reheat to 165°F for safety.

Label containers with date and contents so you can rotate meal-prep portions easily.

Helpful cooking tips

Grate ginger with the small holes of a box grater or use a microplane for the best aroma.
If using chicken breasts, consider adding 1/4 cup low-sodium chicken broth to prevent drying. Thighs naturally stay juicier.
For a glossy finish, remove chicken after shredding and reduce the sauce on the stovetop until thickened, then toss the chicken in the glaze.
Don’t lift the lid too often—slow cookers lose heat quickly and extend cooking time.
To double the recipe, increase sauce ingredients proportionally and use a larger slow cooker to avoid crowding.

Creative twists

Pineapple Teriyaki: add 1/2 cup pineapple chunks and 2 tbsp juice for brightness.
Spicy Gochujang: whisk 1 tbsp gochujang into the sauce for a Korean-inspired kick.
Citrus-sesame: finish with 1 tsp toasted sesame oil and a squeeze of lime for freshness.
Meal-prep bowls: layer rice, chicken, roasted veggies, and a boiled egg for complete lunches.
Make it vegan: swap shredded jackfruit for chicken and use maple syrup instead of honey.

Common questions

Q: Can I use frozen chicken in the slow cooker?
A: It’s better to thaw chicken first. Cooking from frozen can extend cooking time unpredictably and may keep the meat in the bacterial danger zone too long. If you must use frozen, increase the time and verify that the internal temperature reaches 165°F.

Q: How do I thicken the sauce?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir into a small amount of sauce warmed in a saucepan and simmer until thickened. Add back to the shredded chicken.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are a great swap and will be more forgiving—cook them the same amount of time; they’ll shred tenderly and stay moist.

Q: Is this recipe gluten-free?
A: Use tamari or a gluten-free soy sauce to make the sauce gluten-free. Check all condiments for hidden gluten.

Conclusion

Slow Cooker Teriyaki Chicken is a simple, satisfying meal that feels special but requires very little active time—ideal for busy nights and meal prep. For a slightly different take or to compare technique, see this Slow Cooker Teriyaki Chicken from Dinner at the Zoo, and for another well-tested slow-cooker version with tips, visit the Slow Cooker Teriyaki Chicken Recipe at White On Rice.