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Slow Cooker Teriyaki Chicken served with rice and vegetables

Slow Cooker Teriyaki Chicken

A simple and satisfying slow cooker recipe featuring tender shredded chicken in a garlicky-ginger teriyaki sauce, served over rice or noodles.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 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)

Method
 

Preparation
  1. Arrange the chicken breasts in a single layer at the bottom of the slow cooker.
  2. In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, and honey until smooth. Taste and adjust.
  3. Pour the sauce over the chicken, turning the breasts so they’re evenly coated and mostly submerged.
Cooking
  1. 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.
  2. Remove the breasts to a cutting board and shred with two forks or shred directly in the slow cooker.
  3. Return the shredded meat to the sauce and stir so the chicken soaks up the juices.
  4. 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).
Serving
  1. Serve the shredded teriyaki chicken over warm rice and sprinkle with sliced green onions if desired.

Notes

For extra flavor, consider adding 1/4 cup low-sodium chicken broth when using chicken breasts. If you want a glossy finish, reduce the sauce on the stovetop after shredding the chicken.