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Slow Cooker Chicken Teriyaki

Servings 4 servings


Chicken Teriyaki:

  • 3 large chicken breasts
  • 1 tsp minced garlic, about 2 cloves
  • 1/2 cup finely chopped onion
  • 1/2 cup honey
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 Tbsp ginger, minced (I love Gourmet Garden Ginger Paste)
  • 1/8 tsp ground black pepper

Cornstarch Slurry:

  • 2 Tbsp cornstarch
  • 2 Tbsp COLD water


  • Place chicken in the bottom of a slow cooker. Pour the teriyaki ingredients over the top of the chicken. Cook on low for 4-6 hours.
  • Remove chicken and shred with a fork. Pour teriyaki sauce into a saucepan and heat on the stovetop until boiling. Whisk the cornstarch and COLD water in a bowl. Slowly pour the cornstarch slurry into the boiling teriyaki sauce, whisking constantly, until thickened. You may not need all of the slurry, or you may need more depending on how much liquid the chicken released into the sauce.
  • Pour thickened teriyaki sauce over the shredded chicken. Serve over brown rice with sliced green onions and sesame seeds.


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