Slow Cooker

Slow Cooker Teriyaki Chicken

I had a lot of brown rice leftover from a soup (recipe coming soon!) I made this week in the fridge.  (I always seem to overestimate the amount of rice I need when I use my rice cooker!)  I knew that Slow Cooker Sunday had to be Asian themed this week so that it wouldn’t go to waste.

So, I searched my slow cooker board on Pinterest (which seems to be the only way I find recipes lately!) and was happy when came across this one.  The prep work is minimal for this dinner.  All you have to do is cut your chicken into chunks and make the sauce.  There’s very little chopping and no browning needed.  I had a big package of chicken (just over 3 pounds) in my fridge, so I doubled the recipe.  (After I trimmed all the gross parts of the chicken off, I estimated I was left with about 2 pounds.)

I cooked my chicken on high for 4 hours, mainly because I didn’t get this meal into my slow cooker until 3:00 pm!  I would like to try it on low for 6 next time.  For the most part, the chicken wasn’t dried out though.  The recipe made a lot of sauce.  I recommend cutting the ingredients of the sauce.  You really don’t need that much.  It also wasn’t as thick as I imagined it would be, even with the slurry.  The sauce had good flavor, but if you want some heat, you’re going to need some sriracha.  Overall, this is a good meal, but not the best Asian chicken dish I’ve made in the slow cooker.

(Side-note: When I took my first picture, my camera died.  So I had to resort back to my iPhone.  The pictures are pretty good, just not as good as they normally are.)


Start with the chicken…

  • Trim up 3 pounds of chicken breasts and cut into bite-sized chunks.


  • Place the chicken in your slow cooker.


  • Pour 1 cup of teriyaki sauce into a large measuring cup.  (You could use a bowl too.  I just fine it easiest to make my sauces right in a measuring cup.  It’s so easy to pour it from there!)


  • Add ¼ cup soy sauce.


  • Peel up a piece of ginger and mince 4 cloves of garlic.


  • Add the garlic to the sauce.


  • Grate in the ginger.  (Tip: Keep your ginger in the freezer.  It makes it much easier to grate!)


  • Add ⅔ cup dark brown sugar to the sauce.


  • Pour in 2 cups of chicken broth.


  • Finish the sauce with 2 teaspoons of onion powder.


  • Whisk everything to combine.



  • Pour the sauce over the chicken.


  • Give a stir and make sure all the chicken in covered in the sauce.


  • Cover and cook on high for 4 hours (or low for 6).


  • When the slow cooker is finished, remove the chicken to a serving bowl.

  • Carefully pour the sauce into a saucepan and put it over medium heat.  (I ladled most of the sauce into the pan first, then poured in the little bit I wasn’t able to get out.)

  • Combine 2 teaspoons water with 2 teaspoons of cornstarch.

  • Whisk until there are no lumps left, making a slurry.

  • Once the sauce is simmering, pour in the slurry.
  • Stir and cook until thickened.

  • Pour the finished sauce over the chicken.

Serve over brown (or white) rice.

Sprinkle some sesame seeds on top.  (Toast them first for an added flavor!)



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Slow Cooker Teriyaki Chicken (serves 6-8)



  • 3 pounds chicken breasts with rib meat, trimmed and cut into chunks
  • 1 cup teriyaki sauce
  • ¼ cup soy sauce
  • 4 cloves garlic, minced
  • 2 teaspoon fresh ginger, grated
  • ⅔ cup dark brown sugar
  • 2 cups chicken broth
  • 2 teaspoons onion powder
  • 2 teaspoons water
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame seeds
  • sriracha sauce, optional



  • Place the chicken in the bottom of your slow cooker.
  • Combine the teriyaki sauce, soy sauce, garlic, ginger, brown sugar, chicken broth, and onion powder in a bowl.
  • Whisk to combine.
  • Pour the sauce over the chicken.
  • Give a little stir.
  • Make sure all chicken is covered by the sauce.
  • Cover and cook on high for 4 hours (or low for 6).
  • Remove the chicken from the slow cooker.
  • Place the sauce in a saucepan over medium heat.
  • Combine the water and cornstarch to create a slurry.
  • Add the slurry to the sauce.
  • Stir until the sauce thickens.
  • Pour the sauce back over the chicken.
  • Top with sesame seeds.
  • Add a little sriracha sauce, if desired.
  • Serve over brown rice.

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I'm a middle school math teacher by day and a total food enthusiast by night.

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