Our teriyaki chicken recipe is wonderfully tender because it’s cooked in the slow cooker or crock pot for about four hours on high heat. The flavor comes from a homemade teriyaki sauce recipe that’s made directly in the slow cooker and simmered with the chicken until all the flavors are well combined. There’s nothing better than a hearty chicken teriyaki bowl for dinner or lunch.
Made with soy sauce, brown sugar, rice vinegar, garlic, fresh ginger and crushed pineapple, the flavor for this teriyaki sauce recipe is bright, savory and satisfying. You can adjust the taste by adding additional tablespoons of the soy sauce, brown sugar, or rice vinegar for more depth of your favorite flavors. Make a meal out of the chicken by adding it to rice, pasta or by shredding the chicken into sliders! It’s a super easy Asian recipe and the slow cooker does all work in this fantastic chicken teriyaki recipe.
This teriyaki chicken is so good, you’ll always want to make it homemade! Your can customize all your individual flavors and spices. No more need to order takeout because it can be made all in your own kitchen for an awesome and easy weeknight meal. And oh! Parties too! Don’t forget potlucks and parties because this is a fabulous recipe to bring to your next gathering. Enjoy!
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Chicken Teriyaki Recipe
Yield: Serves 4-6
Total Time: 5 hours
Read post for more recipe details
- 2 pounds boneless Chicken (chicken breast or chicken thighs)
- 1- 8oz. can crushed Pineapple in natural juice (if using heavy syrup pineapple will make sauce thicker, sweeter)
- 1/3 cup Soy Sauce
- 1/3 cup Brown Sugar, packed
- 1 Tablespoon Rice Wine Vinegar
- 3 large cloves Garlic, minced
- 1" knob of fresh Ginger, peeled and fine minced (about 1 heaping Tablespoon)
- To thicken sauce (optional): 2 Tablespoons Cornstarch & 2 Tablespoons cold Water
- In 4 qt. slow cooker bowl, combine crushed pineapple, soy sauce, brown sugar, rice wine vinegar, garlic, and ginger. Stir well to make sure all ingredients are mixed.
- Add chicken. Cook until chicken is tender (High - 4-5 hours : Low - 6-8 hours).
- Stir about 2-3 times during cooking and push chicken down so it's immersed in the sauce.
- Optional: to thicken the sauce (do this about 30 minutes on low, or 5 minutes on high before chicken is finished cooking). Make the corn starch slurry: mix cornstarch and cold water in small bowl. Stir the mixture so that all the cornstarch is completely dissolved, leaving no lumps.
- Quickly stir in the cornstarch slurry into the crock pot teriyaki mixture and combine well so that the cornstarch doesn't thicken and become lumpy.
- Serve over rice or pasta.