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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Hi – I was wondering if this could be cooked on high for half the time?
Thanks!
Yes, the high setting should work just fine.
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?
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.
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!
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.
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?
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.
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.)
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.
Black? That definitely shouldn’t be happening! Did the chicken burn?
Can this be cooked without a crockpot? I don’t have one but the recipe looks awesome!!!
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.
Hi!
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?
Thanks!
You can set it to the high setting for a shorter amout of time.
Hi,
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.
I made this today – it was great! Easy, a nice change of pace and well received. I did not shred the chicken too fine so that there were still “chunks.” I used frozen chicken and cooked for 5 1/2 hours on low.
I found that I was out of teriyaki sauce so I made it according the recipe at http://www.daringgourmet.com/2013/05/28/homemade-teriyaki-sauce/.
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!
Another great recipe! My family loved it.
It’s in the crockpot now ! Do you have to shred it ? Is it just as good served whole ?..
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.”
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!
The picture on Pintrest does not show shredded chicken.
Please refer to the picture on this post only. You may be confusing someone else’s Pinterest photo to mine.
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!
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?
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.
It does show two pictures. I made it in hopes it looked like the first picture.not shredded.
Yes i selected this recipe based on the picture shown but when you go to” make it” there is an entirely different picture and to be honest not as appealing but after reading all the reviews I’m considering trying it.
I stumbled upon your blog a few days ago, and as I was searching up easy recipes for chicken teriyaki, here I am again! Your blog has great recipes, thanks so much for sharing! 🙂
http://bythesparklingsea.wordpress.com/2014/03/05/college-cooking-teriyaki-chicken-bowl/
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!
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. 🙂