Slow cooker teriyaki chicken delivers bold flavor with very little effort. Tender chicken thighs simmer in a simple homemade teriyaki sauce made from everyday pantry staples like soy sauce and honey. This crockpot teriyaki chicken is ideal for busy weeknights, meal prep, or a comforting Sunday dinner. With just a few ingredients you can enjoy a restaurant-quality meal at home. Instructions for making this teriyaki chicken in an Instant Pot are included as well.
Table of Contents
Ingredients For Slow Cooker Teriyaki Chicken
- Boneless, skinless chicken thighs
- Soy sauce or coconut aminos
- Honey
- Rice vinegar
- Arrowroot starch or cornstarch
- Water
- Seasonings: ground ginger, salt, and pepper
How To Make Teriyaki Chicken In The Crockpot
Slow Cooker
- Combine soy sauce, honey, rice vinegar, water, starch, and ground ginger in the slow cooker. Whisk until smooth and lump-free.
- Add the chicken and gently turn to coat with the sauce.
- Cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the chicken is tender and cooked through.
Instant Pot
- Combine soy sauce, honey, rice vinegar, water, starch, and ground ginger in the Instant Pot. Whisk to dissolve the starch and blend the sauce.
- Add the chicken and gently stir to coat.
- Close the lid, set the valve to sealing, select high pressure, and cook for 8 minutes.
- When the cooking time finishes, quick release the pressure, then open and serve.
FAQs & Tips
Can you use chicken breasts?
This recipe is written for chicken thighs, which stay juicy in low-and-slow cooking. You can use boneless chicken breasts, but they are more prone to drying out in a slow cooker. If using breasts, check doneness earlier and reduce cook time as needed.
Can you add vegetables to this?
Yes. Good options are broccoli, onions, bell peppers, or snap peas. Add quick-cooking vegetables during the last 20–30 minutes of cooking so they stay crisp-tender.
Is this paleo-friendly?
It can be paleo-friendly if you swap soy sauce for coconut aminos and use arrowroot starch instead of cornstarch.
Can you make this gluten-free?
Yes. Use coconut aminos or a gluten-free tamari in place of soy sauce. Cornstarch and arrowroot are both gluten-free thickeners.
Can you double this recipe?
Absolutely. Double the ingredients and use a larger slow cooker so everything fits comfortably and cooks evenly.
How do you store leftovers?
Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave until warmed through.
What size slow cooker did you use?
I used a 3.5-quart slow cooker for the batch shown; a 6-quart cooker works well when doubling the recipe.
Take-Out Inspired Recipes
- Cashew Chicken
- Beef & Broccoli
- Pepper Steak
- Tofu Mushroom Soup
- Chicken with Vegetables
Slow Cooker Teriyaki Chicken
- Author: Shannon Epstein
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup low-sodium soy sauce or coconut aminos
- 1/4 cup honey
- 1/4 cup rice vinegar
- 3 tablespoons water
- 1 tablespoon arrowroot starch or cornstarch
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Instructions
Slow Cooker
- Combine soy sauce, honey, rice vinegar, water, starch, and ground ginger in the slow cooker and whisk until smooth.
- Add and turn the chicken to coat it in the sauce.
- Cook on HIGH for 2–3 hours or LOW for 4–6 hours until the chicken is cooked through.
Instant Pot
- Combine the sauce ingredients in the Instant Pot and whisk until lump-free.
- Add the chicken and coat in the sauce.
- Seal the lid and cook on high pressure for 8 minutes, then quick-release the pressure when finished.
This post contains affiliate links which means if you click on one of the product links, I might receive compensation.