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
Ingredients
- ½ cup teriyaki sauce
- ½ cup chicken broth
- ⅓ cup brown sugar, packed
- ¼ 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
Instructions
- 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.
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Amazing dish! It’s on our family meal rota. So much flavour and the chicken is so soft, it just breaks apart, which is so delicious 🙂 Lovsly with basmati rice and spring onion to serve. Definitely recommend! Thank you for a delicious dish.
Love your site! I’m cooking this teriyaki dish tonight and I’m using an instant pot. Do I still use pressure level “low” for 3.5 hours? Or is there a quicker option with the instant pot? Thank you! Love your stuff!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I combined this and your other teriyaki chicken slow cooker recipe so that it included veggies. I also added some sriracha. IT IS SO GOOD! Thank you!
I tried the crock pot chicken teriyaki and it did NOT turn out like this whatsoever. It turned into a milky brown chicken teriyaki soup. No idea what went wrong. I followed the recipe 100% and didnt get the same results. Tell me what i did wrong! Was so looking forward to this meal.
I’m so sorry, Kylie, that happens sometimes. We hope you continue to try other recipes on Damn Delicious!
I made this tonight. It was delicious! Only problem was my sauce was watery. Anyone else have this problem?
Love this recipe’s flavors!! That said, my chicken always seems to come out dry 🙁 I have turned the chicken at half way mark as noted in above comments. I have cut the time by 1/2 hour 2nd time an then the next time by 45 minutes 3rd time (today). I use the low setting and am down to 2 hours 45 minutes total cook time. Any advice would be greatly appreciated!
I know my crockpot runs hot. I have found that if I cook my recipes on the low setting for the shorter recommended time for the high setting, it usually comes out perfect. You may have a similar situation. As long as the chicken is done, disregard the times. And I NEVER use the high setting on my crockpot as it gives my meat a weird over-cooked flavor. It’s not really burned but it’s not good.
I doubled the recipe as I’m feeding about 6 people… I’m cooking on high due to time, how long would you suggest cooking for?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi there! This looks absolutely delicious, I’m going to try it out today but if I were to add some frozen carrots or peas when/how do you recommend that I add them?? Thank you!
I recommend adding during the last 30 minutes of cooking time.
I also came via the mystery pinterest photo. Incase you haven’t seen it this is the link: http://pin.it/UnLgL7L it seems to be more of a glaze, like panda express’ orange chicken. I’m making it now and it smells great! Doesn’t matter to me how it looks, I’m making rice with it and I have a feeling it’ll all disappear very quickly.
The recipe calls for 3 chicken breasts, would that be 1 pound? I am wanting to make enough to use 2lbs of boneless/skinless chicken breasts and am wondering if I double to recipe. Thank you
Generally speaking, there is about 2-3 average size chicken breasts in 1 pound.
Can this be frozen?
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.
I made this for our church today and it turned out great. The hardest part was pulling apart the large quantity of chicken. Otherwise, it was very simply. 🙂
Do you think thin sliced chicken breasts will work well this recipe?
Thin-sliced chicken breasts can be used but cooking time will have to be reduced accordingly.
I have chicken legs, Will that work?
Yes, but cooking time may have to be adjusted, as needed.
Chungah, thanks for the recipe! Our family loves it. It has become a staple in our house!
Looks great! Would the Kikkoman Teriyaki Sauce work? I live in Switzerland and it’s the only one I can seem to find. 😛
Yes, absolutely.
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!!
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?
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.
Can you please post the nutrional information?
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.
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.