Slow Cooker Teriyaki Chicken

4.89 from 18 votes

This slow cooker teriyaki chicken takes just 10 minutes to prep and is better than take out! Tender chicken simmers in a sweet and savory sauce that's perfect served with rice and broccoli for an easy, family-friendly meal

Prep Time10

Cook Time2 10

Total Time2 20

Course: Lunch/Dinner

Cuisine: Asian

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Equipment

slow cooker

Ingredients

1½ pounds skinless boneless chicken breast
¼ cup + 1 Tablespoon low-sodium tamari or soy sauce
¼ cup honey
½ cup finely diced yellow onion
2 Tablespoons ketchup
1 Tablespoon olive oil
1 teaspoon chili garlic sauce also called Sambal Oelek
2 teaspoons arrowroot powder or cornstarch + 3 Tablespoons water
sesame seeds to taste

Instructions

Make sauce by whisking together honey, tamari, onion, ketchup, olive oil and chili garlic sauce in a small bowl.
Add chicken breasts to slow cooker and pour sauce over top.
Cook chicken on high for 2 hours or low for 3-4 hours, or until the chicken is cooked through and tender.
Transfer chicken from the slow cooker to a cutting board and let cool.
Whisk arrowroot powder with water until it dissolves. Pour the arrowroot mixture into the slow cooker and stir together until smooth.
Turn slow cooker to high and cook uncovered until the sauce thickens, about 10 minutes.
Once chicken is cool enough to touch, shredded chicken using two forks. Once shredded, add back into the slow cooker with the sauce and toss to combine. Sprinkle sesame seeds over the chicken and serve. I like serving the shredded teriyaki chicken over rice with broccoli on the side.

Notes

Storing: Store leftover slow cooker teriyaki chicken in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm the chicken in a skillet over low heat until heated through, or microwave in 30-second intervals, stirring between each, to prevent drying out. You can add a splash of water to the chicken to prevent it from drying out as it reheats.

Nutrition