Best 12 Slow Cooker Teriyaki Chicken Recipes

SLOW COOKER TERIYAKI CHICKEN

Steps:

• Combine chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl. Add chicken and toss with the sauce until well mixed. Pour into the slow cooker.
• Cook on Low until chicken is done, 4 to 6 hours.

SLOW COOKER HONEY TERIYAKI CHICKEN RECIPE BY TASTY

Steps:

• Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
• Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
• Remove and drain the chicken and set aside in a large bowl.
• Shred thoroughly with two forks.
• Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
• Add the chicken to the sauce and mix thoroughly.
• Serve over a bed of rice with spring onions and sesame seeds!
• Enjoy!

SLOW-COOKER TERIYAKI CHICKEN

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Top with onion, garlic and ginger. Combine broth, soy sauce, honey, pepper flakes and pepper; pour over chicken. Cook, covered, on low until chicken is no longer pink, 3-1/2 - 4 hours., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. When chicken is cool enough to handle, shred chicken with 2 forks; return to slow cooker. Serve with rice, if desired. Garnish with cilantro and sesame seeds.

EASY SLOW COOKER TERIYAKI CHICKEN RECIPE - (4.4/5)

Steps:

• Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl. Add chicken to sauce, and toss to combine. Pour chicken mixture into crock-pot. Cook on low 4-6 hours, or until chicken is cooked through. Serve over hot cooked rice and spoon extra sauce if desired.

SLOW COOKER TERIYAKI PULLED CHICKEN

Steps:

• Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.
• Cook until chicken is no longer pink in the centers, on Low, 6 to 8 hours, or High for 4 to 6 hours. Remove chicken to a cutting board and shred using 2 forks.
• Pour liquid from the slow cooker into a small saucepan and heat over low heat. Mix tapioca flour and water in a small bowl to create a slurry and add to the liquid. Simmer until sauce has thickened to desired consistency, 3 to 5 minutes.
• Pour sauce over pulled chicken and mix well.

SLOW-COOKER TERIYAKI-SESAME-CHICKEN WRAPS

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
• Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half.

SLOW-COOKER TERIYAKI CHICKEN

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
• In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions.
• Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.

SLOW COOKER TERIYAKI CHICKEN

Steps:

• Place chicken in a 4 quart slow cooker.
• In a large bowl, whisk together the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour this mixture over the chicken.
• Cover and cook on low for 4 to 5 hours or until chicken is tender.
• Remove chicken to a platter and keep warm.
• Skim fat from cooking liquid.
• Place liquid in a saucepan and bring to a boil.
• Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend.
• Enjoy! -- over cooked hot rice of your choice.

SLOW-COOKER CHICKEN TERIYAKI RECIPE - (3.8/5)

Steps:

• Combine chicken broth, teriyaki sauce, brown sugar, sesame seeds, and garlic in a large bowl. Add chicken to sauce and toss to coat. Pour chicken mixture into Crock Pot. Cook on low for 4-6 hours or until chicken is cooked through. Serve over hot cooked rice.

PALEO SLOW COOKER TERIYAKI CHICKEN

Steps:

• Place chicken thighs in a 4-quart slow cooker.
• Mix coconut aminos, dry sherry, water, rice wine vinegar, sesame oil, ginger, and garlic together in a small bowl. Pour over chicken.
• Cook chicken on High until tender, 2 1/2 to 3 hours.
• Transfer chicken to a serving dish, reserving cooking liquid in the slow cooker. Cover chicken with aluminum foil to keep warm.
• Stir bok choy into the cooking liquid in the slow cooker; cover and let stand until wilted, about 5 minutes. Transfer bok choy to the serving dish with the chicken. Spoon some of the cooking liquid on top. Discard remaining cooking liquid. Sprinkle sesame seeds over chicken and bok choy.

EASY SLOW COOKER TERIYAKI CHICKEN RECIPE - (4.6/5)

Steps:

• Instructions Place chicken in the crockpot. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours. Remove chicken from slow cooker, chop into cubes, and set aside. Strain the cooking liquid into a skillet 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 toss the chicken back in. Coat chicken with sauce and let heat through.

SIMPLY DELICIOUS SLOW COOKER TERIYAKI CHICKEN

Steps:

• 1. Add the chicken breasts to the bottom of your slow cooker in a single layer if possible.
• 2. In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork.
• 3. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
• 4. Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
• 5. Serve topped with scallions and toasted sesame seeds on a bed of steamed rice.