Slow Cooker Chicken Teriyaki

You can throw all of the ingredients in the crockpot in this no-fuss, super easy chicken teriyaki dish!

Slow Cooker Chicken Teriyaki - You can throw all of the ingredients in the crockpot in this no-fuss, super easy chicken teriyaki dish!

I have to be honest with you guys. Slow cooker recipes are not easy to photograph. They’re usually blobs of shredded meat and there’s only so much you could do to make it pretty – no matter how much tweezer-activity is involved! But beautiful or not, I still really need to share this with you.

It’s a no-fuss, no-saute, simple crockpot recipe. The hardest part about this is probably peeling and pressing the garlic but other than that, it should be a breeze! Just throw everything into your handy dandy crockpot and you are set. Just be sure to plan about 3-4 hours to really let the chicken get nice and tender so you can just shred it apart to juicy goodness. And with that sweet teriyaki sauce, you’ll want to finish the enter pot clean!

Now how easy was that?

Slow Cooker Chicken Teriyaki

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours, 10 minutes

Yield 4 servings

Slow Cooker Chicken Teriyaki

You can throw all of the ingredients in the crockpot in this no-fuss, super easy chicken teriyaki dish!


  • 1/2 cup teriyaki sauce
  • 1/2 cup chicken broth
  • 1/3 cup brown sugar, packed
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 3 boneless, skinless chicken breasts
  • 1 green onion, thinly sliced for garnish
  • Sesame seeds, for garnish


  • In a large bowl, whisk together teriyaki sauce, chicken broth, brown sugar, soy sauce, garlic and sesame oil.
  • Place chicken breasts into a slow cooker. Add teriyaki mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
  • Remove chicken breasts from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.


Adapted from Jo Cooks


  1. says

    Crockpot recipes can be the hardest to photograph! I dread it! LOL!
    This look awesome though and I love teriyaki chicken! Perfect for busy nights! :)

  2. says

    Chung-Ah, this looks amazing! You think this is a bad photo??? Dude. This is beautiful!! BUT, I agree! I always have a hard time photographing savory dishes, not just slow cooker dishes.

  3. Gilly says

    I love teriyaki and when you throw in slow cooker…this is perfect! Have you tried this with beef? I also wanted to ask if you have tried putting veggies in their with it. I think this would be great with some stir fry veggies but wondering if they would get too soggy cooking for that long. Thanks!

  4. Sol S. says

    I made this recipe on Monday and I just wanted to tell you it was SO SO SOOO good! We had no left overs. And I love how easy it is to make and also for a slow cooker recipe it really doesn’t take that long! I will be making this many times in the future. Thank you! I can’t wait to try your orange chicken next :)

    • Suelin says

      La receta dice 3 pechugas. Tiene razon – hay variedad en cuanto pesa las pechugas. Voy a intentar la receta hoy y te puedo decir por libras de pechuga.

  5. Teresa says

    I copied this down long hand as the print button did not work. Just wanted you to know. I’m looking forward to trying this recipe. The photo was great!

  6. Kim says

    I have this in the crockpot right now! This sounds great on a cold, snowy day! I didn’t have any teriyaki sauce so I substituted Panda Express’ Orange Sauce — I think it will turn out just fine — it smells absolutely delicious cooking. Thanks!

  7. Robin says

    I have made your Teriyaki Salmon with Sriracha Cream Sauce and I LOVE IT! In fact my husband and children also love it. I was wondering if the Teriyaki sauce from that recipe could be used for this one?

    • Chung-Ah says

      I’m so glad you tried out the salmon! And yes, you can most certainly use that teriyaki sauce but it won’t have that wonderful sweetness that this one has. But either should work out just fine.

  8. Julia says

    I plan on making this later in the week and was wondering if the 3 chicken breasts in the ingredients is about 1 pound? I have my chicken cut in the freezer in pound bags instead of by whole breast so just want to see if it’d be about equivalent. Thanks!

  9. Mandy F says

    So I doubt you check this in real time, but thought it was worth a shot! I am making this for tonight and with the amounts for the sauce the breasts are not completely submerged. Is this okay? Do they need to be flipped so the top doesn’t dry out? Thanks!

  10. Natasha says

    I made this last night, and it was SO good! My kids loved it, too. I will definitely make it regularly. Thanks!

  11. Amy says

    Hi, this recipe looks delicious! I am wanting to make this but add vegetables like broccoli, cut carrots, water chestnuts, onion…when do you suggest I add these? I don’t want to overcook them by putting them in the crockpot for the full 3 hours. Thanks!

    • Chung-Ah says

      I’m sure you can add all of the veggies in the beginning – that’ll get them to be incredibly tender and incredibly flavorful. But it’s really up to personal preference as to how tender you want the veggies.

  12. Candice says

    We are currently snowed in and I stumbled across your recipe so we had to try it. We haven’t eaten yet but it smells so delicious we can’t wait!

  13. Samantha says

    This recipe was awesome! Everyone loved it. My only recommendation would be to incorporate some vegetables to it – maybe some snow peas, broccoli or carrots. Either way, YUM!

  14. Alice E. Quinlan says

    I made this last night and used 3 lbs. chicken breast. I followed the recipe exactly and it was absolutely delicious! I added rice and broccoli as sides and my family LOVED it! Thank you so much! I will be returning to your website regularly to get more recipes. :)

  15. says

    Thank you so much for this yummy recipe! I make it all the time with either beef or chicken and either way it’s delicious! I have 3 children so it’s hard to please everyone but with this recipe they eat it all up!! This is so easy….you cannot mess it up! I look forward to making more of your recipes!

  16. says

    I noticed there are 2 pictures for this recipe, one showing pieces of chicken that are in chunks or sliced , the other showing pulled chicken. Which do I use?

    • Chung-Ah says

      Merle, I am a bit confused with your question as there is only one picture here with shredded chicken.

      As the recipe indicates, you start with chicken breasts in the slow cooker. Once it’s been cooked low and slow, the chicken breasts are shredded.

  17. Happy112 says

    Can’t wait to eat this tonight. I just threw everything in the crockpot. I ended up having to make my own brown sugar and chicken broth because I didn’t have either in the house. No biggie…it was all together in under 15 min!

    • Chung-Ah says

      Please refer to the picture on this post only. You may be confusing someone else’s Pinterest photo to mine.

  18. Kelsey says

    Tried this tonight. It is fantastic, but the 4-hours on low was not nearly enough to cook the chicken through. I used 2 fully thawed, thin sliced breasts & I ended up needing to adjust for about twice the time!

    • Chung-Ah says

      Yes, the chicken should be shredded as indicated in the directions:

      “Remove chicken breasts from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.”

  19. Kelly says

    Hey, I just wanted to say I love your website and all of your recipes! I’ve only tried a few things but every things been “damn delicious” so far. You have the best photos and layout of recipes too, very organized and easy to understand. As a twenty-something still exploring the kitchen this site has been awesome for me to begin this exciting, new chapter in my life. Thank you!

  20. Rachael says

    I made this tonight and it was a hit. I modified it because I didn’t have 3.5 hrs for the crockpot version. I just put it all in a deep frying pan and simmered it for about 30-40mins. Delicious.

  21. Emm says

    How would you recommend cooking this if I wanted to make it without a crockpot? Or if I put the crockpot on high instead of low?

    • Chungah says

      Please understand that it is very difficult to give exact conversion information to translate a traditional slow cooker recipe to be used on the stovetop without further recipe testing. I recommend using your best judgement to convert this recipe to be used without a slow cooker.

  22. Michelle says

    I made this last night but find it doesn’t look anything like the picture. The soy sauce and teriyaki sauce turned the meat almost black. The chicken definitely doesn’t come out looking light colored? What did I do wrong? It tasted fine but soaking in those juices the meat can only be expected to turn color. I also added Asian veges to it and those too turned dark brown/black. Tasted better than it looked.

  23. Anne-Marie says

    I made this yesterday because the family was so busy and we needed something yummy to come home to after swimming. This was absolutely fantastic and my husband told me that I need to make it often. Thanks for this recipe! (And per the poster above, did she add white/yellow onions? Sometimes onions react and cause sauces and such to turn dark.)

  24. Briann says

    I haven’t made this yet but would like to know instead of shredding could I dice/shop the chicken instead, would that affect it in any way?

    • Chungah says

      Nope, it shouldn’t really affect taste, although I’m not entirely sure if this can be diced/chopped. Because this is made in the slow cooker, it has a very pulled pork-type texture.

  25. says

    I made this today, and it WAS really good! My only issue was that it had a lot of liquid at the end of the cooking time, and it was thin and watery, not thick like a sauce. I initially thought this was going to make the chicken chewy and tough, but surprisingly it was fine. Even my 8 yr old loved it. Easy simple recipie without having to buy 50 ingredients you’ll never use again!

    • Chungah says

      I’m glad you enjoyed this, Jessica! But if you prefer a thicker sauce, you can always add a little bit of cornstarch (mixed with water) for the last 30 min of cooking time.

  26. Joan says

    I wonder if this could be made without the sugar? I don’t really want to add sugar to my kid’s dinner. Seems like it would be ok to just omit it. Has anyone tried it without?

    • Chungah says

      Joan, unfortunately, without the sugar, this will end up being a very salty dish as the sugar is a crucial ingredient to balance out the soy sauce.

  27. Susan says

    I did not use the chicken broth (afraid it would be too runny) and doubled the amount of teriyaki sauce – delicious! My son declared it better than Samurai Sam’s, which is saying a lot! This recipe is a keeper.

    • Chungah says

      Cristy, nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

  28. says

    Love this recipe! Question for you Chungah, I’m getting ready to prep my next month’s meals and put them in the freezer, have you had any luck (or problems) freezing the chicken with the marinade, then thawing in the fridge and cooking as usual?

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  29. Jeff says

    Have this in the slow cooker right now. I added some pineapple chunks, snow peas, & carrots. My mouth waters every time I walk into the kitchen! Thanks for the great recipe!!

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