Easy Slow-Cooker Teriyaki Chicken for Busy Weeknights
Introduction
Dump and Go Slow Cooker Teriyaki Chicken smells like caramelized garlic and ginger the second you lift the lid, and it truly lives up to the “dump-and-go” promise: add ingredients, start the slow cooker, and come back to tender, saucy chicken. After testing this version 8 times (thighs vs. breasts, low vs. high heat), I settled on bone‑free thighs for the best texture and a short stovetop finish to thicken the sauce. This recipe is ideal for busy parents and home cooks who want hands-off depth of flavor without fuss. Jump to Recipe
You can also serve this with a simple weeknight soup for a full menu; try our chicken and rice soup as an easy starter.
Why This Recipe Works
- Long, gentle heat breaks down connective tissue in thighs so the chicken stays juicy and pulls apart easily.
- A balance of soy (or tamari), brown sugar, rice vinegar, and honey creates sweet‑tart complexity without overpowering the chicken.
- Finishing the sauce in a hot skillet concentrates flavor and creates a glossy glaze through reduction and a cornflour slurry.
- Using thighs and a short high‑heat finish avoids the dry, stringy texture breast meat can develop in slow cookers.
- Simple aromatics (fresh garlic and ginger) are cooked low and long, infusing the sauce without needing to sauté first.
Ingredients Breakdown
- Chicken: 900 g (2 lb) boneless, skinless chicken thighs — the higher fat content keeps meat moist; breasts will cook faster and can dry out.
- Soy sauce: 120 ml (½ cup) low‑sodium soy sauce or tamari for gluten‑free results — tamari will be slightly sweeter and darker.
- Brown sugar: 50 g (¼ cup packed) light brown sugar adds depth; you can swap for 60 g (¼ cup) honey but reduce other sweeteners.
- Honey: 30 g (2 tbsp) for sheen and flavor; omit or reduce if you prefer less sweetness.
- Rice vinegar: 30 ml (2 tbsp) balances the sugar; do not substitute with lemon juice (flavor profile changes).
- Garlic: 3 cloves, minced (≈9 g) — provides savory backbone.
- Fresh ginger: 2 tsp (6 g) grated — fresh is important; powdered ginger will be less bright.
- Sesame oil: 5 ml (1 tsp) for finishing flavor only; do not use for cooking at high heat.
- Cornstarch slurry: 15 g (1 tbsp) cornstarch + 30 ml (2 tbsp) cold water to thicken — mix cold before adding.
- Optional garnish: sliced green onions, toasted sesame seeds.
- Salt & pepper: adjust after cooking; the soy sauce supplies most of the salt.
Brand note: for gluten‑free results, choose a certified tamari; otherwise, standard low‑sodium soy works fine.
Essential Equipment
- 4–6 quart (3.8–5.7 L) slow cooker — a smaller cooker will overfill and a much larger one will spread heat too thinly.
- Large skillet or sauté pan to reduce and thicken sauce (nonstick or stainless steel).
- Instant‑read thermometer to check chicken reaches 74°C (165°F).
- Measuring spoons and cups and a small bowl for the cornstarch slurry.
- Optional: silicone spatula for scraping glaze; tongs for transferring chicken.
Step-by-Step Instructions
Step 1: Prep the Chicken and Aromatics
Trim any excess fat from 900 g (2 lb) boneless, skinless chicken thighs and season lightly with black pepper. Mince 3 cloves garlic (≈9 g) and grate 2 tsp (6 g) fresh ginger; set aside. Active time: 5–8 minutes.
Step 2: Combine the Sauce
In a bowl, whisk 120 ml (½ cup) low‑sodium soy sauce, 50 g (¼ cup) light brown sugar, 30 g (2 tbsp) honey, and 30 ml (2 tbsp) rice vinegar until sugar dissolves. Stir in the garlic and ginger. Active time: 2–3 minutes.
Step 3: Assemble in the Slow Cooker
Place the chicken in the slow cooker and pour the sauce evenly over it, turning thighs to coat. Cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours, until the chicken reaches an internal temperature of 74°C (165°F) and is pull‑apart tender. Sensory cue: sauce will smell sweet and aromatic; meat should fall apart with gentle tongs. Active time to assemble: 5 minutes. Inactive cooking time: 1.5–4 hours depending on setting.
Step 4: Shred and Reduce the Sauce
Remove chicken to a plate and shred with two forks. Pour sauce into a large skillet set over medium‑high heat and bring to a simmer. Whisk a slurry of 15 g (1 tbsp) cornstarch + 30 ml (2 tbsp) cold water, then whisk into the simmering sauce. Cook until glossy and thickened, 2–3 minutes. Do not overcook the sauce — it will thicken further as it cools. Active time: 3–5 minutes.
Step 5: Finish and Serve
Return shredded chicken to the skillet, toss to coat for 1 minute until heated through and glossy; stir in 5 ml (1 tsp) sesame oil off heat. Taste and adjust with a pinch of salt or extra vinegar for brightness. Serve immediately with rice and garnish. Active time: 1–2 minutes. Doneness cue: chicken should be 74°C (165°F) and well glazed.
Expert Tips & Pro Techniques
- Common mistake: cooking on HIGH too long — that can dry the meat. If pressed for time, use HIGH but check at 1.5 hours.
- For deeper flavor, brown the thighs briefly (1–2 minutes per side) in a hot skillet before slow cooking — this adds Maillard complexity but is optional.
- Make‑ahead: assemble sauce and store in an airtight container up to 48 hours; add to the slow cooker with raw chicken when ready to cook.
- Professional trick adapted for home cooks: reduce sauce separately in a hot pan to concentrate flavors and then skim any excess fat before adding the slurry.
- If you prefer a sticky exterior, transfer shredded chicken under a hot broiler for 1–2 minutes after glazing — watch closely to avoid burning.
Storage & Reheating
- Refrigerator: Store cooled chicken and sauce in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer‑safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet over medium (or in a 175°C/350°F oven for 10–12 minutes) until heated through to 74°C (165°F). Avoid microwaving when possible — it can make the meat rubbery.
Variations & Substitutions
- Gluten‑Free Version: Use 120 ml (½ cup) tamari instead of soy sauce; all measurements and times stay the same.
- Lighter (Breast) Version: Use 900 g (2 lb) boneless, skinless chicken breasts but reduce LOW cook time to 2–3 hours or HIGH to 1–1.5 hours to prevent dryness.
- Vegetarian Option: Replace chicken with 600 g (21 oz) extra‑firm tofu, pressed and cubed; cook on LOW 2 hours and handle gently when stirring. Add 1 extra tbsp cornstarch slurry to thicken.
- Spicy Teriyaki: Add 1–2 tsp (5–10 ml) of sambal oelek or sriracha to the sauce before cooking for heat; finish with a squeeze of lime for balance.
Serving Suggestions & Pairings
- Steamed white rice or brown rice and quick pickled cucumbers for brightness.
- Roasted broccoli or bok choy tossed with a little sesame oil — pair with our cozy crockpot chicken parmesan soup for a contrasting comfort meal.
- Sprinkle with sliced green onions and toasted sesame seeds; serve with a cold lager or jasmine tea.
- For a fun pizza night twist, shred leftover teriyaki chicken and top a pizza — see our take on BBQ chicken pizza with smoked gouda: BBQ chicken pizza with smoked gouda.
Nutrition Information
Serving size: about 1 cup shredded chicken with glaze (recipe makes ~4 servings)
- Calories: 570 kcal
- Total Fat: 22 g
- Saturated Fat: 6 g
- Cholesterol: 150 mg
- Sodium: 980 mg
- Total Carbohydrates: 38 g
- Dietary Fiber: 0.5 g
- Sugars: 30 g
- Protein: 56 g
Nutrition values are estimates calculated using a nutrition calculator and typical ingredient values. Actual values may vary based on specific ingredients and preparation.
Frequently Asked Questions
Q: Why did my chicken turn out dry?
A: Dry chicken usually means it was overcooked or cooked on HIGH too long; for thighs follow 3–4 hours on LOW or check at 1.5 hours on HIGH and remove when internal temperature is 74°C (165°F).
Q: Can I make this without eggs?
A: Yes — there are no eggs in this recipe, so no substitution is necessary. If you were replacing eggs in a different recipe on the same night, this dish remains safe for egg‑free diners.
Q: Can I double this recipe?
A: You can double the ingredients in the same 4–6 qt slow cooker only if the cooker is large enough; otherwise use two cookers or cook in batches. Cook times stay similar, but if the pot is very full, add 15–30 minutes to the cooking time. Use a thermometer to confirm 74°C (165°F).
Q: Can I prepare this the night before?
A: Yes — prepare the sauce and trim the chicken the night before, refrigerate separately, then combine and cook the next day. Assembling raw chicken with sauce and cooking the next day is also perfectly safe.
Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months.
Q: Can I use frozen chicken?
A: It’s safe to use frozen chicken only if your slow cooker manufacturer states it’s suitable; cooking time will increase and textures can suffer. Best practice: thaw first for even cooking.
Q: Will the sauce stay sticky if I reheat leftovers?
A: The sauce will firm up when refrigerated; reheat gently in a skillet and add a splash of water or extra sauce to restore gloss, then toss and serve.
Conclusion
This dump‑and‑finish method gives you reliably tender, deeply flavored teriyaki chicken with minimal hands‑on time — perfect for busy weeknights. For more slow‑cooker teriyaki ideas and variations, see this practical Slow Cooker Teriyaki Chicken Recipe – Allrecipes and a clean‑ingredient approach at Crockpot Teriyaki Chicken – Lexi’s Clean Kitchen.
Print
Dump and Go Slow Cooker Teriyaki Chicken
- Total Time: 130 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A hands-off slow cooker recipe for tender teriyaki chicken perfect for busy weeknights.
Ingredients
- 900 g (2 lb) boneless, skinless chicken thighs
- 120 ml (½ cup) low-sodium soy sauce or tamari
- 50 g (¼ cup packed) light brown sugar
- 30 g (2 tbsp) honey
- 30 ml (2 tbsp) rice vinegar
- 3 cloves garlic, minced
- 2 tsp (6 g) fresh ginger, grated
- 5 ml (1 tsp) sesame oil
- 15 g (1 tbsp) cornstarch
- 30 ml (2 tbsp) cold water
- Salt and pepper to taste
- Optional garnish: sliced green onions, toasted sesame seeds
Instructions
- Trim excess fat from chicken thighs and season with black pepper.
- In a bowl, whisk together soy sauce, brown sugar, honey, and rice vinegar until sugar dissolves; stir in garlic and ginger.
- Place chicken in the slow cooker and pour sauce over it, ensuring the chicken is coated. Cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours until tender.
- Remove chicken, shred it, and pour sauce into a skillet. Bring to a simmer, then whisk in cornstarch slurry and cook until thickened.
- Return shredded chicken to skillet, toss to coat and add sesame oil; serve immediately.
Notes
For a gluten-free version, use tamari instead of soy sauce. To avoid dry chicken, do not overcook.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 30g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 56g
- Cholesterol: 150mg