q Slow Cooker Teriyaki Chicken – Reciprocity

Slow Cooker Teriyaki Chicken


  • 1 to 1 1/2 lbs. boneless skinless chicken breasts
  • 1/2 cup granulated sugar
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon ground ginger
  • 1 clove minced garlic
  • 1/8 teaspoon freshly cracked black pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 4 cups hot cooked white or brown rice


In your slow cooker, stir together sugar, soy sauce, vinegar, ginger, garlic and pepper. Place chicken in slow cooker and coat well in soy mixture. Cook on low for 3-4 hours*, turning chicken occasionally.

Once cooked, carefully remove chicken from slow cooker, chop into bite-sized chunks; set aside.

Pour liquid into a medium saucepan and bring to a boil. In a small bowl, whisk cornstarch and water until combined. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then add chicken to the saucepan. Coat chicken with sauce and let heat through.

Serve over cooked rice. Garnish with scallions and/or sesame seeds, if desired.



I used 1 1/2 lbs. of chicken, which was fully cooked in 3 hours.

Notes:  http://www.thecomfortofcooking.com/2013/10/slow-cooker-teriyaki-chicken.html

Meagan Hinson

Scroll to Top