Slow Cooker Teriyaki Chicken

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Slow Cooker Teriyaki Chicken – this easy chicken teriyaki is made with a just a handful of ingredients and flavors. The ginger and garlic will make your kitchen smell amazing.

Teriyaki Chicken made in slow cooker

Teriyaki Chicken EASILY MADE AT Home

Slow Cooker Teriyaki Chicken is an easy weeknight meal you’ll love, but the best part is the leftovers are amazing for lunches! Teriyaki chicken is one of our favorite dishes to order when we go out to eat, so having a quick version to make at home saves us a ton of money. Slow cooker recipes are in regular rotation in our house because of their ease and flavors. We are running around all day long and by the time everyone is home from school and settled in I simply don’t want to be cooking dinner for a long time.

Slow Cooker Chicken Teriyaki: Easy as 1, 2, 3

First, when we make slow cooker chicken meals, I normally just set the rice cooker to make white or brown rice to serve the meal with. Easy.

Second, I either steam or roast some broccoli and carrots to go with the meal. I like to siphon off a couple of tablespoons the marinade and use it for my vegetables. So, in this case, I would add all the ingredients except the chicken to the slow cooker. Then I would take a couple tablespoons of it and add a tablespoon or two of canola oil to a bowl. Tossing the vegetables in that mixture before roasting them (375 degrees for 20-25 minutes) adds an awesome flavor.

Third, there is no standing at the stove top! This meal ends up being almost completely hands off. The slow cooker cooks the chicken, my rice cooker makes the rice and the vegetables go in the oven. how to make teriyaki chicken in slow cooker

Tips for How to Make Teriyaki Chicken IN A SLOW COOKER

Slow Cooker Teriyaki Chicken is really as easy as dumping the ingredients into the slow cooker, but I do want to go over a few things about this recipe:

  • Because there are so few ingredients, the quality really matters. I wouldn’t substitute fresh garlic and ginger for powdered. Stay away from inexpensive soy sauces.
  • Try to source mirin and sake if at all possible, I know it can be frustrating to buy ingredients you don’t normally work with, but this dish really will become a staple in your home.
  • If your chicken thighs have a large amount of fat on them, trim the chicken thighs so the fat left can render, and leave a thinner skin you’ll want to eat. Too much fat may not render, meaning you’ll end up discarding the skin.
  • I always use low sodium soy sauce as the sodium content in regular soy sauce is so high, and in cases in the slow cooker where the soy sauce will intensify in flavor and have a lot of time to cook into the meat, regular soy sauce would be too salty.
  • If you have leftovers, you can strain off the fat in the sauce and toss it with any leftover chicken to be used in an easy lunch bowl with rice and steamed vegetables.

slow cooker teriyaki chicken sprinkled with green onions

Looking for more slow cooker Chicken Recipes?

Tools Used to Make Slow Cooker Chicken Teriyaki:

  1. Sake: If you absolutely can’t get your hands on this sake (or really just don’t want to order through Amazon) you can substitute white wine, but I would highly recommend not making the substitution as the flavors of sake add a signature flavor to the teriyaki chicken.
  2. Low Sodium Soy Sauce – I find regular soy sauce much too salty, remember you can always add salt but you can’t subtract it. Starting with low sodium allows you to alter to your tastes if necessary.
  3. Mirin: This is the most prominent flavor in the chicken teriyaki, I would not suggest making the recipe without it. Most Asian grocery stores will carry it for 2-3 dollars, so check local stores if you have one.
  4. Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
  5. My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts, I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.

Recipe

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Slow Cooker Teriyaki Chicken

  • Yield: 6 servings
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Course: Main Course
  • Cuisine: Japanese
  • Author: Sabrina

Slow Cooker Teriyaki Chicken made with a handful of ingredients has amazing flavors of ginger, garlic that will make your kitchen smell amazing.

Ingredients

  • 6 chicken thighs bone in and skin on
  • 1/4 cup sake
  • 1/4 cup sugar
  • 1/2 cup mirin
  • 1/2 cup lite soy sauce
  • 2 tablespoons garlic minced
  • 1 tablespoon ginger minced
  • green onions and sesame seeds for garnish, optional

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add all the ingredients into a 6 quart slow cooker and arrange the chicken skin side up.
  2. Cook on high for 4-5 hours or on low for 7-8 hours.

  3. Garnish with sliced green onions and sesame seeds if desired.

Nutrition Information

Yield: 6 servings, Amount per serving: 338 calories, Calories: 338g, Carbohydrates: 19g, Protein: 20g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 110mg, Sodium: 1318mg, Potassium: 283mg, Sugar: 13g, Vitamin A: 1.8g, Vitamin C: 1g, Calcium: 1.8g, Iron: 7g

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Keyword: Slow Cooker Teriyaki Chicken
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Teriyaki Chicken cooking in crock pot

Slow Cooker Teriyaki Chicken made with a handful of ingredients has amazing flavors of ginger, garlic that will make your kitchen smell amazing.
Slow Cooker Teriyaki Chicken made with a handful of ingredients has amazing flavors of ginger, garlic that will make your kitchen smell amazing.

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Categories:

Asian Food Chinese Food Recipe Slow Cooker

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Comments

    1. The slow cooker just makes this so much easier to enjoy at the end of a busy day! I’m not sure my slow cooker ever gets put away, haha!

  1. I see you keep referring to “mirin” but I don’t see that listed as an ingredient in this recipe. Am I missing something?

  2. This looks absolutely incredible! There’s something so magic about that sticky-sweet sauce that’s been allowed to slow simmer all day.

  3. Hi; I’d like to try this recipe but is there a substitution for Sake? And I have no idea what mirin is.
    Help!

    1. Yes, you could substitute Chinese rice wine for the sake. Mirin is just a sweet Japanese rice wine, it has a higher sugar content than sake and will lend a bit of acidity to the dish. If you’re unable to find it, you could substitute a dry sherry instead. Hope this helps 🙂

  4. I made this last night but unfortunately didn’t quite turn out like the photos, despite not substituting any ingredients. The flavor was ok but the thighs didn’t get crisp like the photos and sauce was very thin. I was expecting it to be a little thicker. Maybe my expectation for results was different?

    1. If you had issues with the chicken or sauce being thin, it sounds like there must have been some extra liquid in the slow cooker. If the chicken isn’t completely thawed, it will add extra liquid through the cooking process. I will even go as far as patting down my chicken with a paper towel before cooking to ensure there isn’t any extra liquid on it. Hopefully this helps in the future.

    2. I made it last night and had the exact same results, the skin didn’t crisp and the sauce was like water.  The flavor was great and they crisped up around the edges, but not all over.  The thighs were not previously frozen, and I trimmed off excess fat.  I don’t know what else I could have done to alter the results, but the flavor was great.  Just don’t know if I’d make them again given the watery sauce.  I couldn’t plate it with anything else because veggies and rice would just get soaked.  

      1. There aren’t enough ingredients in the slow cooker to produce that much liquid. Unfortunately, it sounds like the chicken was pumped with a lot of saline solution. Some packages state up to 15% solution but I know others don’t even state anything 🙁 I’m glad the flavor was still great but that’s the only reason I can think of as to why it was watery.

  5. If I use skinless boneless chicken breasts instead of chicken thighs, how many do I need & how long should they be in the slow cooker? Judi

    1. They might dry out a bit. I almost never use chicken breasts in the slow cooker but if you’re okay knowing that going into it, sure! I would suggest using a bone in, skin on breast though vs boneless.

    1. There’s really no specific spice substitute for ginger; it has a very distinct flavor, but you could try a combo of ground black pepper and nutmeg. I haven’t tested it so I’m not exactly sure. Maybe adding a bit of lemon zest will give a hint of the flavor as well. Sorry I don’t have an exact recommendation for you.

    1. Both are Asian cooking wines and are usually found in the spice aisle at the grocery store. I know they are also sold on Amazon if a store around you doesn’t carry it. Hope this helps!

  6. I need to double the teriyaki chicken recipe for the slow cooker. Is there anything I should do different? Is the cooking time the same? Thank you, Flo

        1. Probably on low for 5-6 hours. But if using breast meat get the bone in skin on to give a bit of extra protection to the chicken. Even if you debone the skin will help.