If you love takeout-style comfort food but crave a healthier, homemade version that practically cooks itself, then this Slow Cooker Teriyaki Chicken with Rice is a dish you’ll fall in love with instantly.
This recipe captures the irresistible balance of sweet, salty, and umami-rich flavors that define classic teriyaki — but with a fraction of the effort. Tender chicken slowly simmers in a glossy, flavorful teriyaki sauce that infuses every bite with delicious depth. When paired with fluffy steamed rice, it becomes the perfect, satisfying weeknight meal that tastes like it came straight from your favorite Asian restaurant.
Why I Love This Recipe
I absolutely love this recipe because it’s effortless yet feels gourmet. The slow cooker does all the work while your kitchen fills with the mouthwatering aroma of teriyaki sauce simmering to perfection. The chicken comes out unbelievably tender, and the sauce is glossy, rich, and perfectly balanced between sweet and savory.
It’s also incredibly versatile — you can serve it over rice, noodles, or even in lettuce wraps. Plus, it reheats beautifully, making it perfect for meal prep or leftovers.
Why It’s a Must-Try Dish
This Slow Cooker Teriyaki Chicken is a must-try because:
- It’s effortless — simply set it and forget it.
- The sauce is rich, sticky, and perfectly balanced.
- It’s family-friendly, kid-approved, and great for meal prep.
- You can customize it with vegetables, spice, or even tofu.
- It’s healthier and cheaper than takeout!
Once you make this at home, you’ll never crave bottled teriyaki sauce again.
Preparation & Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 4–5 hours on LOW (or 2½–3 hours on HIGH)
- Total Time: 5 hours (mostly hands-off)
- Servings: 4–5 servings
- Calories: Approximately 430 kcal per serving (including rice)
Course & Cuisine
- Course: Main Course / Dinner
- Cuisine: Asian-Inspired / Japanese-American Fusion
Ingredients
For the Chicken:
- 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
For the Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- ⅓ cup honey (or brown sugar for a deeper flavor)
- ¼ cup rice vinegar
- 2 tablespoons sesame oil (optional but adds depth)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup water
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons cold water (for slurry)
For Serving:
- 3 cups cooked white or brown rice
- 2 cups steamed broccoli or mixed vegetables (optional)
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Cooking Directions
Step-by-Step Preparation Method
Step 1: Prepare the Sauce
In a medium bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, ginger, and ¼ cup of water until well combined.
Step 2: Add to Slow Cooker
Place chicken in the bottom of the slow cooker. Pour the teriyaki sauce mixture over the chicken, ensuring each piece is coated evenly.
Step 3: Cook
Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until chicken is tender and easily shredded.
Step 4: Thicken the Sauce
Remove the chicken from the slow cooker and set aside.
In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a slurry. Stir this mixture into the sauce in the slow cooker. Turn to HIGH and cook for 10–15 minutes, or until the sauce thickens.
Step 5: Shred and Combine
Shred the cooked chicken with two forks and return it to the thickened sauce. Stir to coat evenly in the glossy teriyaki glaze.
Step 6: Serve
Spoon the teriyaki chicken over hot cooked rice, add steamed broccoli or vegetables, and garnish with sesame seeds and sliced green onions.
How to Serve
Serve your Slow Cooker Teriyaki Chicken:
- Over a bed of steamed jasmine or basmati rice for a classic presentation.
- With stir-fried or steamed vegetables like broccoli, carrots, or snap peas.
- As a rice bowl topped with a fried egg for extra richness.
- Or wrapped in lettuce cups for a light, low-carb option.
Pair it with green tea or a light cucumber salad for a fresh, balanced meal.
Recipe Tips
- Chicken thighs stay juicier and more flavorful than breasts, but both work.
- Don’t skip fresh ginger — it gives authentic warmth and depth.
- Adjust sweetness to your taste by adding more honey or reducing soy sauce.
- Add the cornstarch slurry at the end so the sauce thickens properly.
- For an even thicker glaze, simmer the sauce briefly on the stovetop.
Recipe Variations
- Vegetable Teriyaki Bowl:
Add sliced bell peppers, carrots, or broccoli in the last hour of cooking for a veggie-packed meal. - Spicy Teriyaki Chicken:
Stir in 1 tablespoon sriracha or chili flakes for a sweet-and-spicy kick. - Pineapple Teriyaki Chicken:
Add pineapple chunks for a tropical, tangy flavor twist. - Teriyaki Chicken with Noodles:
Serve the chicken over soba or udon noodles instead of rice for a Japanese-inspired bowl. - Tofu Teriyaki (Vegetarian):
Substitute tofu for chicken and cook on LOW for 2–3 hours to absorb the sauce beautifully.
Freezing and Storage Time
- Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. - Freezing:
Freeze the cooked teriyaki chicken (without rice) in a freezer-safe bag for up to 3 months.
Thaw overnight in the fridge and reheat in a skillet or microwave. - To Reheat:
Warm gently on the stovetop or microwave, adding a splash of water if the sauce thickens too much.
Special Equipment Needed
- Slow cooker / Crockpot (4–6 quart capacity)
- Whisk and mixing bowl
- Forks for shredding chicken
- Measuring cups and spoons
- Rice cooker or pot for rice
Conclusion
This Slow Cooker Teriyaki Chicken with Rice is everything a home-cooked meal should be — easy, comforting, and bursting with flavor. The chicken turns perfectly tender as it absorbs the rich, sticky teriyaki sauce, creating a dish that tastes like a takeout favorite made with love.
It’s a one-pot wonder that proves simple ingredients can yield big, satisfying flavors. Whether you’re feeding your family, meal prepping for the week, or just craving something cozy, this recipe delivers every single time.
Slow Cooker Teriyaki Chicken with Rice
Description
If you love takeout-style comfort food but crave a healthier, homemade version that practically cooks itself, then this Slow Cooker Teriyaki Chicken with Rice is a dish you’ll fall in love with instantly.
Ingredients
For the Chicken:
For the Teriyaki Sauce:
For Serving:
Instructions
-
Step 1: Prepare the Sauce : In a medium bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, ginger, and ¼ cup of water until well combined.
-
Step 2: Add to Slow Cooker : Place chicken in the bottom of the slow cooker. Pour the teriyaki sauce mixture over the chicken, ensuring each piece is coated evenly.
-
Step 3: Cook : Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until chicken is tender and easily shredded.
-
Step 4: Thicken the Sauce : Remove the chicken from the slow cooker and set aside. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a slurry. Stir this mixture into the sauce in the slow cooker. Turn to HIGH and cook for 10–15 minutes, or until the sauce thickens.
-
Step 5: Shred and Combine : Shred the cooked chicken with two forks and return it to the thickened sauce. Stir to coat evenly in the glossy teriyaki glaze.
-
Step 6: Serve : Spoon the teriyaki chicken over hot cooked rice, add steamed broccoli or vegetables, and garnish with sesame seeds and sliced green onions.
