Slow Cooker Teriyaki Chicken

This has been a week full of slow cooker recipes. I’ve made several crock pot chicken recipes, slow cooker baby back ribs, and this shredded Teriyaki Chicken. Although I make a lot of really spicy foods, it’s nice to switch it up with something a bit sweeter. Sweetened with a little honey and light brown sugar, this Teriyaki Chicken is the perfect blend of sweet and savory.

Serve the shredded chicken over rice or quinoa for a full meal.

Slow Cooker Teriyaki Chicken

In the beginning of the week, I was really excited about all of the crock pot recipes I had planned. It was going to be a week off in the kitchen. Sometimes I really don’t feel like standing next to the stove stirring risotto for half an hour.

However, things didn’t quite go as planned.

Slow Cooker Teriyaki Chicken

While cooking my first slow cooker recipe, I heard a sudden sharp noise come from the crock pot and my heart sank. Sure enough, I saw a hairline crack running through the ceramic pot. I use my slow cooker quite often, but still laughed at the irony of it breaking during my crock pot week.

Since I had gotten used to the idea of a no fuss week, I immediately ran out to the store and bought a new one. I think my slow cooker has become one of those kitchen appliances that I can’t live without.

Plus, nothing was going to stop me from a hassle-free week.

Slow Cooker Teriyaki Chicken

I’m sure I’ll be making all sorts of slow cooker recipes in the coming weeks. It’s always fun to test out a new kitchen gadget!

Slow Cooker Teriyaki Chicken
Prep time
Cook time
Total time
  • 1 lb boneless, skinless chicken (breasts or tenderloins)
  • ¾ cup soy sauce
  • ⅓ cup apple cider vinegar
  • ¼ cup honey
  • ⅓ cup light brown sugar
  • 3 tbsp orange marmalade
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp water
  • 1½ tbsp cornstarch
  • salt and pepper, to taste
  1. In a medium bowl, whisk together the soy sauce, apple cider vinegar, honey, brown sugar, orange marmalade, garlic, and ginger. Pour the mixture into a slow cooker and add the chicken.
  2. Cook on low for 4-6 hours or high 3-4 hours.
  3. Once the chicken is cooked, remove the chicken from the slow cooker and shred the meat. Set aside.
  4. To thicken the teriyaki sauce, mix together the water and cornstarch in a small bowl. Once the cornstarch has dissolved, pour the mixture into the crockpot and stir. Turn the heat up to high and allow the mixture to reduce, stirring occasionally.
  5. Alternatively, you may reduce the mixture in a saucepan over medium heat. Add the teriyaki sauce with the cornstarch mixture to the saucepan. Allow the mixture to come to a boil then reduce to a simmer, stirring constantly. Once thick, pour the teriyaki sauce back into the slow cooker.
  6. Add the shredded chicken to the crock pot and toss to coat.
  7. Serve over rice or quinoa.