Slow Cooker Teriyaki Chicken

When you need an easy dinner with almost no hands-on work, this 4-ingredient slow cooker teriyaki chicken is a perfect choice. Juicy chicken breasts are slowly cooked with thick teriyaki sauce, sliced onion, and a little chicken broth until tender and packed with sweet and savory flavor.

There’s no complicated marinade and very little preparation. Simply add the ingredients to your slow cooker, turn it on, and let dinner take care of itself.

Serve this tender teriyaki chicken over steamed white rice, brown rice, or cauliflower rice. Add broccoli, green beans, or a simple cucumber salad for an easy complete meal.

Why You’ll Love This Slow Cooker Teriyaki Chicken

• Only 4 main ingredients – Simple ingredients make this recipe easy to prepare.
• Minimal prep work – Everything goes directly into the slow cooker.
• Perfect for busy weeknights – Let the slow cooker handle most of the cooking.
• Tender and flavorful chicken – Slow cooking allows the chicken to absorb the savory teriyaki sauce.
• Family-friendly flavor – Sweet, savory teriyaki sauce pairs beautifully with chicken.
• Easy to customize – Use chicken thighs, add vegetables, or introduce a little heat.
• Great for meal prep – Leftovers can be turned into rice bowls, wraps, or quick lunches.
• Easy serving options – Enjoy it with rice, vegetables, lettuce wraps, or cauliflower rice.

Servings: 4
Prep Time: 10 minutes
Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup thick teriyaki sauce or teriyaki glaze
• 1/3 cup low-sodium chicken broth
• 1 small yellow onion, thinly sliced

How to Make Slow Cooker Teriyaki Chicken

1. Add the Chicken

Place the chicken breasts in a single layer in the bottom of a 4- to 6-quart slow cooker.

2. Add the Onion

Scatter the sliced onion over and around the chicken.

3. Prepare the Teriyaki Sauce

Whisk the thick teriyaki sauce and chicken broth together in a small bowl until smooth and easy to pour.

4. Pour Over the Chicken

Pour the teriyaki mixture evenly over the chicken and onions, making sure the chicken is well coated.

5. Slow Cook

Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.

Avoid relying only on cooking time; chicken breasts can vary in size.

6. Shred and Coat

Transfer the chicken to a plate and shred it with two forks, or keep the breasts whole if you prefer. Return the chicken to the slow cooker and stir it through the sauce so every piece is coated.

7. Serve

Spoon the tender teriyaki chicken and plenty of the flavorful sauce over hot rice. Add steamed broccoli, green beans, or another favorite vegetable on the side.

Easy Variations

Use Chicken Thighs

Replace the chicken breasts with boneless, skinless chicken thighs. They remain especially tender during slow cooking and are a delicious alternative.

Add Garlic

For a different flavor, add 1 teaspoon of garlic powder to the chicken before pouring over the teriyaki sauce.

Add Some Heat

Mix about 1/4 teaspoon of crushed red pepper flakes into the teriyaki sauce for a mildly spicy version.

Add Sesame and Green Onion

Finish the cooked chicken with sliced green onions and toasted sesame seeds for extra freshness and texture.

Make the Sauce Thicker

For a thicker, glaze-like sauce, remove the cooked chicken. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir the mixture into the hot sauce. Cover and cook on HIGH for approximately 10–15 minutes, until thickened. Return the chicken and coat it with the sauce.

What to Serve With Teriyaki Chicken

This easy slow cooker chicken works with many different sides:

• Steamed white rice
• Brown rice
• Cauliflower rice
• Steamed broccoli
• Green beans
• Stir-fried vegetables
• Sliced cucumbers
• Simple green salad
• Lettuce wraps

For an easy meal-prep option, divide the chicken and rice into containers and add a handful of cooked or frozen vegetables.

Storage and Leftovers

Allow leftovers to cool promptly and refrigerate them in shallow, covered containers. Use refrigerated leftovers within 3 to 4 days.

The leftover chicken makes excellent teriyaki rice bowls. Simply reheat the chicken and serve it with rice and vegetables. You can also use it in lettuce wraps or add it to a quick stir-fry.

Food Safety Tips

Keep raw chicken refrigerated at 40°F (4°C) or below until you’re ready to cook. Wash your hands and clean any cutting boards, utensils, or surfaces that come into contact with raw chicken.

Most importantly, check the thickest part of the chicken with an instant-read thermometer and make sure it reaches 165°F (74°C) before serving.