Kitchen notes · a little help before you start
Slow Cooker Teriyaki Chicken
Sweet, savory teriyaki sauce clinging to shredded chicken makes a very inviting dinner. Ginger and garlic give the glaze a warm aroma, with fresh green onion at the finish. The tender strands catch plenty of sauce, so each helping feels generous before the first forkful.
- Prep
- 10 min
- Cook
- 240 min
- Total
- 250 min
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Whisk before pouring
Whisk the garlic, ginger and sweet sauce ingredients together before pouring them over the chicken breasts.
2. Shred outside the cooker
Remove the cooked chicken and use two forks to shred it while the sauce is finished separately.
3. Strain the cooking sauce
Pour the slow cooker sauce through a strainer into a saucepan before bringing it to a simmer.
Get to know the ingredients
Chicken
Use boneless skinless breasts for the covered cook, then pull them into shreds after cooking.
Cornstarch
Mix cornstarch with the cold water until dissolved before adding it to the simmering teriyaki sauce.
Sesame oil
Whisk toasted sesame oil into the sauce mixture before it goes over the chicken for cooking.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Slow Cooker Teriyaki Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Coat the shreds
Toss the thickened sauce with shredded chicken and finish with sesame seeds and sliced green onions.
A little more help as you go
Boil to thicken
Bring the sauce to a boil after adding the cornstarch mixture and cook until just thickened.
Covered heat setting
Use either the high or low schedule with the lid on before removing the cooked chicken.
A few questions you might have
Do I add cornstarch at the start?
No, dissolve it separately in cold water after the chicken cooks and the sauce has been strained.
When do the sesame seeds go in?
Sprinkle them over the sauced shredded chicken with the green onions immediately before serving.
Does the sauce cook only in the slow cooker?
After the covered cook, strain it into a saucepan and thicken it on the stove.
Should I use low-sodium soy sauce?
Yes, low-sodium soy sauce is specified as the savory base for this teriyaki mixture.
When does the rice vinegar go in?
Whisk it into the initial sauce with the sweeteners, aromatics, soy sauce and sesame oil.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
