Easy Crockpot Teriyaki Chicken
, Updated Oct 25, 2025
This post may contain affiliate links. Please read our disclosure policy.
This Slow Cooker Teriyaki Chicken is going to become your favourite chicken dinner! Incredibly easy to prepare, packed with flavour and slimming friendly too.
You will also love my easy Slow Cooker Chicken Curry!
When you want dinner to practically cook itself — this is the one. My Crockpot Teriyaki Chicken takes boneless chicken, douses it in a sweet-savory teriyaki glaze, then lets the slow cooker do the rest of the work.
Come dinnertime, you’ll be greeted with juicy, flavour-packed chicken and that irresistible glossy sauce begging to be drizzled over rice or steamed greens. Because easy doesn’t have to mean boring!
Here’s What You’ll Need
- Onions – two large ones sliced very thinly.
- Minced garlic and ginger – again you can buy tubes of garlic and ginger paste in a pinch, although fresh is definitely tastier.
- Salt and garlic powder to season.
- Light balsamic vinegar and rice wine vinegar – replace with light soy sauce and cider vinegar if you need to!
- Teriyaki sauce (substitute with Oyster or Hoisin sauce).
- Skinless chicken breasts – or you can use chicken thighs if preferred.
How to Make Crockpot Teriyaki Chicken
- Add the sliced onions to your slow cooker to create a “bed” for your chicken. The onions will melt into the sauce so don’t be scared by the amount!
- Sprinkle with the salt and garlic powder. Add the minced garlic, ginger, balsamic and rice wine vinegar and teriyaki sauce. Give everything a good stir.
- Add the chicken breasts and coat in the sauce. Cover and cook on HIGH for 3-4 hours. The chicken should be perfectly tender if pierced with a fork. Transfer the chicken to a bowl and shred using two forks.
- Add the chicken back into the slow cooker and stir to combine into the sauce. Cook for another hour on HIGH.
- Check the seasoning and serve over rice with chopped spring onions and a sprinkling of sesame seeds.
Serving Suggestions
This deliciously tender chicken is the perfect diet-friendly meal for those doing Slimming World at only just over 2 syns per portion! Make sure to serve it with some extra veggies on the side such as steamed broccoli or spinach.
Replace the rice with quinoa or cauliflower rice, serve in wraps or as a teriyaki chicken slider in a wholemeal bun.There’s under 300 calories per serving, without any sides.
👉 Storing and freezing: Keep the cooled chicken in the fridge for up to three days – it’s such a great stand by meal! Transfer the cooled chicken into a freezer-friendly container, label and freeze up to three months. Thaw overnight in the fridge and reheat on the stove or microwave until piping hot all the way through.
Lucy’s Pro Tip
How to Make a Crockpot Dump Bag
Want dinner prepped and ready to go? Make a crockpot dump bag, here’s how:
- Add all the ingredients – raw chicken, sauce mix (soy, honey, garlic, ginger, etc.), and veggies if using into a large freezer-safe zip-top bag.
- Squeeze out the air, seal and label clearly with the recipe name, date, and cooking time (e.g. “Teriyaki Chicken – cook or HIGH etc).
- Lay flat in the freezer so it freezes evenly and stacks neatly.
- Slow cook – When you’re ready to cook, thaw overnight in the fridge, then empty straight into the slow cooker — no extra prep required!
🧊 Freezer dump bags are a lifesaver for busy weeks, meal prep Sundays, or when you just can’t face chopping on a Tuesday night. You can even batch-prep several at once to stock your freezer with effortless dinners.
HAVE YOU MADE MY SLOW COOKER TERIYAKI CHICKEN RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!
Slow Cooker Teriyaki Chicken
Video
Ingredients
- 2 large onions , sliced thinly
- 1 tsp garlic powder
- ¼ tsp salt
- 3 cloves garlic , minced or ½ tbsp garlic paste
- Thumb sized piece fresh ginger , grated or ½ tbsp ginger paste
- 2 tbsp balsamic vinegar replace with low sodium soy sauce if preferred
- 2 tbsp rice wine vinegar (Mirin) or apple cider vinegar
- 1 cup (220g) Teriyaki sauce
- 6 large chicken breasts or 10 skinless chicken thighs
To serve
- 6 green onions , (scallions) finely sliced
- 1 tbsp sesame seeds optional
Instructions
- Add the sliced onions to your slow cooker to create a “bed” for your chicken. The onions will melt into the sauce so don’t be scared by the amount!2 large onions
- Sprinkle with the salt and garlic powder. Add the minced garlic, ginger, balsamic and rice wine vinegar and teriyaki sauce. Give everything a good stir.1 tsp garlic powder, ¼ tsp salt, 3 cloves garlic , Thumb sized piece fresh ginger, 2 tbsp balsamic vinegar, 2 tbsp rice wine vinegar (Mirin) , 1 cup (220g) Teriyaki sauce
- Add the chicken breasts and coat in the sauce. Cover and cook on HIGH for 3-4 hours. Transfer the chicken to a bowl and shred using two forks.6 large chicken breasts
- Add the chicken back into the slow cooker and stir to combine into the sauce. Cook for another hour on HIGH.
- Check the seasoning and serve over rice with chopped spring onions and a sprikling of sesame seeds.6 green onions , 1 tbsp sesame seeds
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
How big is 1 serving? how many grams and/or oz in 1 serving alone?
Hi Ally – there’s too many variants to tell you the exact serving size. If you want to be very precise about it then weight the chicken once cooked and then divide this by six
What is the serving size,
Hi Catherine, the recipe serves six but you determine how much to serve yourself