Easy Slow Cooker Teriyaki Chicken (Shredded!)

Introduction & Inspiration

If you love the sweet and savory taste of teriyaki chicken but crave an utterly effortless way to make it, this Slow Cooker Teriyaki Chicken recipe is about to become your new obsession! We simply combine juicy chicken thighs with a quick homemade teriyaki sauce – made with soy sauce, honey, rice vinegar, fresh garlic, and ginger – right in the slow cooker. Hours later, you’re rewarded with incredibly tender, fall-apart chicken that shreds beautifully and is drenched in that delicious sauce.

My inspiration for this recipe comes from wanting that authentic, deeply flavored teriyaki chicken without having to marinate for hours or stand over a hot grill or skillet. The slow cooker does an amazing job of infusing the chicken with flavor while making it unbelievably tender. It’s perfect for achieving that perfect shredded texture!

This dish is fantastic for meal prep, easy weeknight dinners, or feeding a crowd. The shredded chicken is so versatile – perfect for rice bowls, lettuce wraps, sliders, tacos, and more! It is a perfect family friendly recipe.

Nostalgic Appeal / Comfort Factor

Teriyaki chicken is a hugely popular flavor profile, bringing back comforting memories of favorite Japanese-American restaurants, casual takeout meals, or maybe even early cooking experiments at home. The balance of sweet, savory, and umami is universally appealing.

This slow cooker version delivers all that familiar teriyaki comfort but with unparalleled ease and melt-in-your-mouth tenderness. Coming home to the rich aroma of teriyaki simmering away is incredibly comforting and promises a satisfying meal.

It takes a beloved flavor and makes it ridiculously simple to achieve perfection, offering maximum comfort with minimal effort. A perfect dish to enjoy anytime.

Homemade Focus (Simple Sauce & Slow Cooking)

This recipe shines with its simple homemade sauce and the magic of slow cooking. You’re whisking together a classic teriyaki glaze from scratch using basic pantry staples like soy sauce and honey, elevated with fresh garlic and ginger for authentic flavor – no bottled sauce required!

The core homemade technique is utilizing the slow cooker to gently cook the chicken thighs in this sauce until they reach peak tenderness and absorb all those wonderful sweet and savory notes. Shredding the chicken and mixing it back into the rich sauce created during cooking is the final satisfying homemade step.

It celebrates how easily you can create a deeply flavorful, tender protein base from scratch with just a few minutes of prep and the patience of letting your slow cooker do the work. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is super tender, juicy shredded chicken thoroughly coated in a balanced sweet, savory, and slightly tangy teriyaki sauce with distinct notes of garlic and ginger.

The chicken thighs should be fall-apart tender and moist. The sauce, created from the marinade ingredients and chicken juices, should naturally thicken slightly during cooking and concentrate in flavor, perfectly glazing the shredded meat. It should achieve that classic teriyaki balance – not too salty, not too sweet, with aromatic depth.

The overall experience should be flavorful, succulent shredded chicken perfect for versatile serving options, tasting authentically like homemade teriyaki. A perfect balance between flavour and texture.

Ingredient Insights

• Boneless, Skinless Chicken Thighs: The ideal cut for slow cooker shredded chicken! Their higher fat content ensures they stay incredibly moist and tender even after hours of cooking. Chicken breasts can be used but are much more prone to drying out (see Tips).
• Soy Sauce: Provides the essential savory, umami base. Use low-sodium soy sauce if you prefer to control the saltiness more precisely. Tamari is a good gluten-free substitute.
• Honey: Adds sweetness and helps create the glaze-like consistency. Maple syrup or brown sugar could substitute, slightly altering the flavor.
• Rice Vinegar: Provides crucial acidity to balance the sweetness of the honey and the saltiness of the soy sauce. Apple cider vinegar or white vinegar can work in a pinch.
• Garlic (Minced) & Ginger (Grated): Essential fresh aromatics that give the sauce its vibrant, characteristic flavor. Fresh is strongly recommended over powdered for this recipe.
• Garnishes (Chopped Green Onions, Sesame Seeds): Add freshness, color, a mild oniony bite (green onions), and nutty texture (sesame seeds, especially toasted).
• Serving Options (Cooked Rice, Lettuce Leaves): Classic bases. Rice bowls or lettuce wraps are perfect ways to serve the shredded chicken.

Essential Equipment

• Slow Cooker (Crockpot): The main cooking appliance. A standard 4-6 quart size should be suitable for 1.5 lbs of thighs.
• Small Bowl: For whisking together the sauce ingredients.
• Whisk or Fork: For mixing the sauce.
• Two Forks: For easily shredding the tender cooked chicken.
• Measuring Cups & Spoons:
• Knife & Cutting Board: For mincing garlic, grating ginger, chopping green onions.
• Grater or Microplane: For grating fresh ginger easily.

Ingredients

(Based on 1x column)

Teriyaki Chicken:

• ▢ 1.5 lbs boneless, skinless chicken thighs
• ▢ 1/2 cup soy sauce (low-sodium recommended)
• ▢ 1/4 cup honey
• ▢ 1/4 cup rice vinegar
• ▢ 3 cloves garlic, minced
• ▢ 1 tsp fresh ginger, grated
• ▢ Salt and pepper, to taste (optional, soy sauce is salty)

Garnish & Serving:

• ▢ 1/2 cup chopped green onions
• ▢ Sesame seeds (toasted optional)
• ▢ Cooked rice or lettuce leaves (for serving)

Step-by-Step Instructions

1. Prepare the Sauce:

• In a small or medium-sized bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated fresh ginger until well combined.

2. Combine Chicken and Sauce in Slow Cooker:

• Place the boneless, skinless chicken thighs in the bottom of your slow cooker insert.
• Pour the prepared teriyaki sauce mixture evenly over the chicken thighs. Turn the thighs gently to ensure they are coated.

3. Slow Cook:

• Place the lid securely on the slow cooker.
• Cook on the LOW setting for 6-7 hours OR on the HIGH setting for 3-4 hours. The chicken should be very tender and cooked through.

4. Shred the Chicken:

• Once the cooking time is complete, the chicken should be fall-apart tender. You can shred it directly in the slow cooker insert using two forks. Simply pull the meat apart into shreds.
• Alternatively, you can remove the thighs to a cutting board, shred them there, and then return the shredded meat to the slow cooker.

5. Combine Shredded Chicken and Sauce:

• Stir the shredded chicken thoroughly with the sauce remaining in the slow cooker until all the chicken is well coated.

6. Serve:

• Serve the Slow Cooker Teriyaki Chicken hot. Pile it generously over cooked rice for bowls or spoon it into crisp lettuce leaves (like butter lettuce or romaine hearts) for wraps.
• Garnish liberally with chopped green onions and sesame seeds just before serving.

Troubleshooting

• Chicken Dry: Very unlikely with thighs cooked on LOW. If using breasts, they might dry out, especially if cooked too long on HIGH. Stick to thighs for best results or reduce cook time for breasts.
• Sauce Too Thin: Slow cooking retains moisture. If you prefer a thicker glaze, carefully remove the shredded chicken, pour the sauce into a small saucepan, and simmer it on the stovetop for 5-10 minutes until reduced. Alternatively, whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the sauce in the slow cooker set to HIGH until thickened, then stir chicken back in.
• Sauce Too Salty: Used regular soy sauce instead of low-sodium, or the brand used was particularly salty. Serve with unsalted rice to balance. Use less soy sauce next time or dilute slightly with water/broth at the end.
• Sauce Too Sweet: Honey amount was too much for preference, or soy sauce used was less salty. Add a splash more rice vinegar or lime juice at the end to balance.

Tips and Variations

• Chicken Thighs Rule: Highly recommend using boneless, skinless thighs for the most tender, juicy, flavorful results in the slow cooker.
• Fresh Garlic & Ginger: Using fresh provides vastly better flavor than dried powders for this sauce.
• Don’t Peek!: Resist lifting the lid often during slow cooking, as it releases heat and moisture, increasing cook time.
• Add Pineapple: Include 1/2 cup of pineapple chunks (canned, drained, or fresh) along with the chicken for a Pineapple Teriyaki version.
• Add Veggies: Stir in steamed broccoli florets or snow peas at the very end just before serving.
• Sesame Oil: Add 1 teaspoon of toasted sesame oil to the sauce ingredients before cooking for extra nutty aroma.
• Spice It Up: Add 1/4-1/2 teaspoon of red pepper flakes or a dash of sriracha to the sauce for heat.
• Make Ahead/Freezing: Cooked shredded teriyaki chicken freezes beautifully. Cool completely, store in airtight containers or freezer bags with some sauce for up to 3 months. Thaw in the fridge and reheat gently. Great for meal prep!

Serving and Pairing Suggestions

• Serve Hot: Best enjoyed warm.
• Rice Bowls: Classic serving method over white, jasmine, or brown rice. Top with steamed broccoli, carrots, edamame.
• Lettuce Wraps: A great low-carb option. Use crisp lettuce cups like iceberg, butter, or romaine.
• Sliders/Sandwiches: Pile onto small slider buns or larger buns with a quick slaw.
• Tacos: Use in flour or corn tortillas with Asian-inspired slaw.
• Salad Topping: Add warm shredded chicken to a green salad.

Nutritional Information

(Note: Estimated, per serving of chicken/sauce only, assuming 4 servings. Excludes rice/buns/toppings. Variable based on honey amount, soy sauce type.)

• Calories: 350-450
• Fat: 15-25g (higher with thighs)
• Saturated Fat: 4-8g
• Cholesterol: 130-180mg
• Sodium: 1000-1500mg+ (Depends heavily on soy sauce type/amount)
• Total Carbohydrates: 18-28g (Mostly from honey)
• Dietary Fiber: <1g
• Sugars: 16-26g (Mostly from honey)
• Protein: 30-40g

Print

Recipe Summary and Q&A

Summary: This Easy Slow Cooker Teriyaki Chicken involves placing boneless, skinless chicken thighs in a slow cooker and pouring over a simple homemade sauce of soy sauce, honey, rice vinegar, garlic, and ginger. It’s cooked on low or high until fall-apart tender, then shredded directly in the sauce and served hot, typically over rice or in lettuce wraps, garnished with green onions and sesame seeds.

Q&A:

• Q: Can I use chicken breasts for this recipe?
  • A: You can, but chicken breasts are much leaner and tend to dry out easily during the long cooking times in a slow cooker, even on LOW. If using breasts, check for doneness much earlier (maybe 2-3 hours on HIGH, 4-5 on LOW) and shred as soon as they are cooked through to minimize dryness. Thighs are strongly recommended for best results.
• Q: My sauce is very thin. How do I thicken it?
  • A: The easiest way is to remove the chicken after shredding, pour the sauce into a saucepan, and simmer it on the stovetop for 5-10 minutes to reduce and thicken. Alternatively, make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water), stir it into the sauce in the slow cooker set to HIGH, and let it bubble until thickened before adding the chicken back.
• Q: Can I add vegetables to cook with the chicken?
  • A: Most vegetables will become very soft or mushy during the long cooking time. If you want to add veggies, consider stirring in quick-cooking ones like snow peas or bell pepper strips only during the last 30 minutes of cooking. Adding heartier vegetables like carrots at the beginning will work, but they will be very soft.
• Q: Is this recipe gluten-free?
  • A: Use tamari instead of soy sauce to make it gluten-free. Ensure other ingredients like broth (if substituting) are certified GF.