Slow Cooker Chicken Teriyaki

05.30.2012

Slow cooker meals, aren’t they just amazing? Throw the food in, say goodbye, then several hours later say hello to dinner. It really doesn’t get much easier. I saw this photo/recipe on foodgawker.com and new I had to try it. I think I’ve finally realized another reason I love slow cooker meals, because I always have dessert after dinner so if I’m making dessert it’s nice to have a simple dinner to throw together. Also, I can never get over how tender and flavorful the meat is that’s been slowly simmered all day in the slow cooker.
You will noticed if you follow the link that the recipe is nearly entirely different, yes I will admit rarely do I ever stick to someone else’s recipe. It’s just too fun to add my own twist. Feel free to try it either way I’m sure the original rendition is amazing too. Enjoy!

Slow Cooker Chicken Teriyaki

Yield: 4-6 servings

Slow Cooker Chicken Teriyaki

Ingredients

  • 3 lbs boneless skinless chicken breasts
  • 3/4 cup low sodium soy sauce
  • 1/4 cup + 2 Tbsp apple cider vinegar
  • 1/3 cup packed light-brown sugar
  • 1/4 cup honey
  • 3 Tbsp orange marmalade
  • 1 tbsp finely grated fresh ginger
  • 2 cloves garlic, finely minced
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 Tbsp cold water
  • 1 1/2 Tbsp cornstarch
  • Cooked long grain white rice, for serving
  • Sesame seeds, for garnish (optional)

Directions

  • Place chicken in a slow cooker, set aside. In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, ginger, garlic and pepper. Pour mixture over chicken in slow cooker, cover with lid and cook on low heat 4 - 5 hours. Remove chicken from slow cooker and shred. Strain sauce from slow cooker through a fine mesh strainer into a medium saucepan. In a small mixing bowl whisk together 1 1/2 Tbsp cold water and cornstarch. Pour cornstarch mixture into liquid in saucepan and heat mixture over medium high heat, stirring constantly, until mixture begins to gently boil. Allow mixture to gently boil about 20 seconds until thickened. Return chicken to slow cooker and pour teriyaki sauce from saucepan over chicken. Toss mixture gently to evenly coat. Serve warm over cooked rice garnished with optional sesame seeds and serve with diced fresh pineapple if desired.
  • Recipe Source: slightly adapted from Lake Lure Cottage Kitchen
http://www.cookingclassy.com/2012/05/slow-cooker-chicken-teriyaki/

81 comments

  • This Hungry Hippo: Yum! I have some orange marmalade in the pantry (why did I buy it?), this will be a great way to use it up!

    Thanks :) May 30, 2012 at 1:30pm Reply

  • Katie: I love my slow cooker. The worst thing about it is that you have to smell whatever’s cooking all day! :) May 31, 2012 at 6:33am Reply

    • jes: I know that the fragrance can drive you crazy and it is possible to nibble until the dish is almost gone.

      However, I solve it by putting the slowcooker on my outside deck. I have a plug out there, but if I didn’t, I’d run an extension. Try it. August 12, 2013 at 7:06pm Reply

  • Faith: This looks scrumptious! I love discovering new recipes for my crock pot! May 31, 2012 at 1:47pm Reply

  • Chung-Ah | Damn Delicious: I absolute love that you provide so many slow cooker recipes. You rock! June 3, 2012 at 8:44pm Reply

  • Jaclyn: Chung – Ah – thanks =), I’ve been loving your blog! June 3, 2012 at 8:49pm Reply

  • Lauren Williams: Quick question – I’m trying this out as my first slow-cooker recipe. After cooking for 5-6 hours & completing the sauce, it says to put it back in the slow-cooker. How long can you leave the chicken in there the 2nd time? June 4, 2012 at 8:38am Reply

  • Katrina {Kitchen Trials}: Hi Jaclyn, I just found your blog (thank you food gawker)and I am SO glad that I did! This looks incredible, I can’t wait to give it a shot :) June 4, 2012 at 1:05pm Reply

  • Jaclyn: Lauren – I’m glad you’re going to try this as your first slow cooker recipe, that’s awesome. Sorry I should have been more clear in the directions, I simply put that so you wouldn’t be dirtying another dish, you just throw the chicken back in the slow cooker to coat it all with the sauce. Really you could do it in another bowl or if you wanted to be quick about it you could just top your chicken with the sauce when you plate it. Thanks for your comment, I should probably revise that to be more clear. It doesn’t need any additional cooking. June 4, 2012 at 5:45pm Reply

  • Anonymous: Great recipe! I did find that my chicken was already done in 4 hours… maybe smaller breasts than you used. Highly recommended. :) June 8, 2012 at 1:34pm Reply

  • Jaclyn: Anonymous – good to know =) thanks for posting the comment so others can know as well! I’m glad you enjoyed! Have a great day! June 8, 2012 at 8:14pm Reply

  • Shovna Singh: OMG!!
    i love teriyaki :)
    this luks so gud!

    do chk out my blog :)
    http://tastyaffair.blogspot.in/ June 10, 2012 at 10:59am Reply

  • Minu: can this be cooked without slow cooker…can u suggest a good substitute for the slow cooker pls. June 12, 2012 at 1:28am Reply

  • Jaclyn: Minu – I would recommend baking the chicken, the time and temperature I can’t tell you for sure since I’ve never yet tried it this way, but if you do bake it I would say bake it in the sauce then proceed to the step where it says to strain the sauce into a saucepan and thicken the sauce as stated then pour over baked chicken. I hope that helps! June 12, 2012 at 6:46pm Reply

  • Naperville Chiropractor: Yumm… Chinese food made at home with no MSG?!?! Perfect… and I can justify this one as a healthy dinner :) June 13, 2012 at 11:06am Reply

  • Anonymous: You need a Pin It button! June 13, 2012 at 8:34pm Reply

  • Donna: Just made this today and it is a total yum!!! Thank you so much – you have the best recipes (quote from my husband – ‘better than you can get in any restaurant!!) June 23, 2012 at 1:07pm Reply

  • Jaclyn: Donna – you are very welcome! Give yourself the credit though, you made it =). Thanks so much for your comment!! June 24, 2012 at 9:43am Reply

  • maggieb: Just discovered your site. Everything looks wonderful. I will say I have tried a recipe similar to this one before, I used regular soy sauce instead of the low sodium on it said to use and it was very salty. So I would suggest to everyone that cooks with soy sauce to use the low sodium one and then add salt later is it is not salty enough. You can always add salt but you can do nothing to fix something if it is too salty. This will surely end up on this weeks menu since it is 109 in Texas and the slowcooker beats heating up the house with the oven on. June 26, 2012 at 10:41am Reply

  • Jaclyn: Maggieb – I agree with your comment, low sodium soy is a great way to go then add salt later if desired. I hope you enjoy this recipe and I hope you find a way to cool off in Texas =). I used to live in Arizona so I know what you mean. June 28, 2012 at 12:13pm Reply

  • Penny: So glad you adapted the original recipe. Will have to try it your way soon. Thanks for the link back. July 7, 2012 at 3:32pm Reply

  • Jaclyn: Penny – You are very welcome! Thanks for a great post! I love your blog by the way, and your kitchen it’s so cozy and pretty. I wish I could sit down in it to one of your meals right now =). Have a great day! July 9, 2012 at 8:54am Reply

  • Rebeka Goforth: I made this for dinner tonight, and I am so glad I did. I can’t believe how delicious and simple this recipe is! Thank you for sharing :) July 25, 2012 at 3:12pm Reply

  • Jaclyn: Rebeka – your very welcome! I’m so glad to hear you enjoyed this! Thanks for your comment! July 25, 2012 at 10:01pm Reply

  • Danielle: Do you put the boneless skinless chicken breast in the slow cooker raw? July 28, 2012 at 8:17pm Reply

  • Jaclyn: Danielle – yes you add the chicken to the slow cooker raw, then cook on low for the 5-6 hours listed. Hope you enjoy! July 28, 2012 at 9:44pm Reply

  • toelleandback: I hate to be the Debbie Downer of the bunch, but I stumbled across this whilst stalking a friend’s Facebook, and was hardly able to contain my excitement since I had everything I needed to make it. Well, I made it exactly as written, save for making 1/2, since there’s only the 2 of us. I plugged everything in my private recipe box to make sure I had the division correct, and…it was terrible. I mean almost nauseating it was so bad. As a good American lover of Asian food, when in doubt, I tried covering it in sriracha. It didn’t help. I won’t be making this one again, for sure. But! I do have your slow cooker chicken tikka masala in my crock pot now. This one has smelled and looked delicious from the get, so I’m sure this will turn out much better! Even though the teriyaki was a bust, I’m still thrilled to have stumbled onto a blog with just the kinda food that gets me excited…AND in crock pot form! September 2, 2012 at 6:33pm Reply

  • Naomi Hitchcock: Made this tonight and the family loved it! DEEEELISH! Thank you for all of your wonderful posts! September 11, 2012 at 10:17pm Reply

  • janeth ordonez: Hi! can you tell me how can I make the sauce spicy? Thanxs!! September 25, 2012 at 11:38am Reply

  • Jaclyn: Janeth – I would recommend Sriracha hot sauce (one of my favorites and it goes great with Chinese food) but not too much so it doesn’t alter the taste of the teriyaki sauce. September 25, 2012 at 8:47pm Reply

  • Anonymous: How many (more or less) would be 3lbs of chicken. I have 3 chicken breast in the fridge that I cut in half because they were big. Maybe I can use that. October 6, 2012 at 2:32pm Reply

  • Jaclyn: Anonymous – it totally depends on the size of the chicken breasts you have, if you have 3 really large ones then they may be about 1 lb each and that would probably work great. I didn’t have a kitchen scale until last year and I actually picked one up at Bed Bath and Beyond for about $15 and I use it all the time now, you may find one helpful =). It also helps if I ever really want to count calories. October 6, 2012 at 4:54pm Reply

  • Anonymous: Hi Jaclyn,
    can I put frozen chicken breasts in the crock? or is it better to use thawed?!?!?
    thx,
    Julie October 17, 2012 at 9:27am Reply

  • Jaclyn: Hi Julie – I would recommend using thawed for this recipe. I hope you enjoy! October 17, 2012 at 9:57am Reply

  • Nicole: I’m not a huge fan of soy sauce, but the picture looked so appetizing I just HAD to try this. I literally just took my first bite, and WOW it’s delicious! Thanks for the recipe!! October 25, 2012 at 4:24pm Reply

  • Lynn Donaghy: 3 lbs or 3 chicken breasts? I think 1 lb is 3 breasts and would feed 4-5 people. 3 lbs is a lot of chicken! November 3, 2012 at 12:24pm Reply

    • Jaclyn: Yeah it’s 3 lbs. My family must eat large servings =), you could probably get more. Hope you enjoy! November 3, 2012 at 2:13pm Reply

  • Cathy: I followed this recipe exactly but I found 6 hours in the crock pot severely dried out my chicken.. not sure what i did wrong? I did not put my chicken breast in whole, I cut it up instead.. not sure if this is where I went wrong… November 4, 2012 at 3:34pm Reply

    • Jaclyn: Cathy – I would recommend cooking the chicken whole and then dicing or shredding. If you do cut it first it will cook faster. Also you can reduce the cooking time down to 4 hours as long as the chicken is fully cooked through by the 4 hours. I hope that helps! November 5, 2012 at 10:39am Reply

  • Daily Prompt: The Changes I’ll Make « Code For Confession: [...] an epiphany. There was a delicious looking recipe that I wanted to try by Cooking Classy – Slow Cooker Teriyaki Chicken. I love teriyaki chicken! So I decided to make it for dinner tonight and realized [...] January 10, 2013 at 5:38pm Reply

  • Kate: We made this for dinner tonight and it was fantastic! I didn’t have low-sodium soy sauce so I used the regular variety. I agree that the low-sodium soy sauce would be a better choice… but this was still really, really good! January 27, 2013 at 6:46pm Reply

    • Jaclyn: So glad yo enjoyed this Kate! Thanks for leaving a comment! January 28, 2013 at 1:35pm Reply

  • Jane: I’m making this for dinner tonight. I am so excited, it smells amazing. January 28, 2013 at 3:20pm Reply

  • newbie: Do you cut up chicken breast before putting it in slow cooker? February 12, 2013 at 2:39am Reply

    • Jaclyn: After cooking you shred or cut it. February 12, 2013 at 10:59pm Reply

  • Teriyaki Tuesday « The Parti-Colored Fleur: [...] same blog that brought us last night’s lasagne roll ups has also produced tonight’s Slow Cooker Chicken Teriyaki.  I was looking over the lasagne recipe and saw the photo of this one in the sidebar, so I clicked [...] February 19, 2013 at 5:29pm Reply

  • alana: Hey Jaclyn can i use rice cooker instaed of crock pot i dont have one:( February 20, 2013 at 11:24pm Reply

  • alana: Hey Jacyln can i just cook this in a regular skillet i dont have a crock pot:( February 26, 2013 at 7:13pm Reply

    • Jaclyn: Alana – I would recommend that you bake it at a low temp (maybe 250) for several hours in an enameled cast iron pan if you don’t have a slow cooker. Hopefully that is an option for you =). February 26, 2013 at 8:52pm Reply

  • Madelyn: This recipe is in my crock pot as we speak!! I’m so excited to see how it turns out seeing as I LOVE teriyaki chicken!! It smells very strongly of soy sauce (I put the whole jar in) so I’m hoping this smell withers as it cooks. I am a crock pot lover so I was very excited to see this recipe! Thanks :) February 28, 2013 at 2:45pm Reply

    • Jaclyn: You’re welcome Madelyn ~ thanks for your comment. I hope you enjoyed it! March 1, 2013 at 9:33pm Reply

  • lauren: Do I put the slow cooker on high medium or low?? Is it good with fired rice or better with white rice? Thank you! March 5, 2013 at 6:32pm Reply

    • Jaclyn: Lauren – I cook this on low heat, I also like it best with plain white rice. Hope you enjoy! March 5, 2013 at 6:34pm Reply

  • lauren: How essential is the Orange marmalade? I have everything but that March 5, 2013 at 6:37pm Reply

    • Jaclyn: Lauren – I would say you can replace it with equal amounts of sugar and I would recommend if you do happen to have an orange on hand to mix in a little bit of orange zest. If not it would be fine without. Hope you enjoy this! March 5, 2013 at 6:40pm Reply

  • Parko: “You will (have) noticed if you follow the link that the recipe is nearly entirely different” then you say at the end “slightly adapted from…” Anyway, I substituted the apple cider viniger for rice wine viniger to give it more of an “Asian” taste/feel. Good job. March 11, 2013 at 8:16pm Reply

    • Jaclyn: Parko – yeah I know =) the recipe was loosely based off of someone else’s so I still wanted to give them credit. I’m glad you enjoyed it though =)! March 12, 2013 at 11:06pm Reply

  • Jennie: Out of curiosity, can I cook this faster by using high setting?? Started dinner late and was hoping to eat before 9pm :-/
    Worried the high setting will burn all the liquid… March 12, 2013 at 6:21pm Reply

    • Jaclyn: Jennie – that is a tough question as I’ve never done it? Sometimes it can burn the edges a bit to turn it up to High but other than that you should be fine. March 14, 2013 at 4:17pm Reply

  • Jocelyn: This is delicious! I used rice wine vinegar instead of the apple cider vinegar. I know I will be making this again. April 2, 2013 at 9:33pm Reply

    • Jaclyn: Rice wine vinegar would definitely be a good choice for this, thanks for your comment Jocelyn! I’m glad you enjoyed this! April 4, 2013 at 5:21pm Reply

  • Cassandra: Just wondering…I don’t have fresh ginger, but have ground ginger for baking. Would I put in the 1Tbsp still or less? April 3, 2013 at 12:38pm Reply

    • Jaclyn: I’d use much less of the dried ginger probably 3/4 tsp. Hope that helps! April 3, 2013 at 7:58pm Reply

  • A: I made this tonight and am sad to report it was inedible. I make a lot of Asian inspired dishes and use my crockpot every week, not sure what went wrong here. I used whole chicken breasts and they were severely dried out (didn’t cook the whole 5-6 hours). The sauce was SO salty. I have a pretty salty pallet, thus have a high tolerance for salty food, but it was so awful we threw out the whole pot. I am so disappointed bc I was really looking forward to this dish. April 24, 2013 at 5:51pm Reply

  • Kilee LeBlanc: I made this tonight for dinner and it was really good! I was terrified that it might be too salty but it was perfect… sweet and tangy. I added canned pineapple chunks at the end too. It only took 4 hours in the slow cooker on low. Thanks for the recipe! May 9, 2013 at 12:26am Reply

    • Jaclyn: I’m so happy to hear you liked this Kilee! Thanks for your comment! May 15, 2013 at 1:46pm Reply

  • Corey: Made this last night, it was delicious. I used frozen chicken breasts right from the freezer and it worked like a charm! Talk about easy. No thawing required. Will make again and again. Thanks!! May 14, 2013 at 8:33am Reply

  • Tammie: Made this for dinner. It was wonderful Everyone enjoyed it. Thank you. May 16, 2013 at 3:44pm Reply

    • Jaclyn: You’re welcome Tammie! I’m glad you everyone liked it :)! May 16, 2013 at 5:36pm Reply

  • JANNE: I tried the slow cooker recipie with regular soy sauce and it was great, although I added more orange marmalade, and brown sugar to offset the sodium. We loved it! Thanks for making this website!!!! I’m newly married and my cooking skills are not the sharpest, but this website recipies are basically easy as 1-2-3!!!! Thank you sooooo much. I also tried the cookie dough frosing, the chocolate buttercream, and every one raved about it from my church. These are the best recipes!!!! May 23, 2013 at 6:48am Reply

    • Jaclyn: I’m so glad you’ve enjoyed my site Janne:)! Congrats on the marriage! And thanks for the tips for this recipe! May 27, 2013 at 1:05pm Reply

  • Kelsey McBride: I made this recipe tonight and it turned out perfectly!!! Thanks for sharing your easy to follow recipe. This one is a keeper. Can’t wait to make it again soon! Only one small thing, the sauce was delicious, but I just wish it would’ve been a little thicker. Do you think I should try adding more starch next time? Or what do you think I should do differently next time to make it a little thicker? Thanks! January 14, 2014 at 9:39pm Reply

    • Jaclyn: I’m glad you liked this Kelsey! And yes, next time if you want the sauce a little thicker I’d use a little more cornstarch. January 24, 2014 at 10:31pm Reply

  • Kathryn: This was my 2nd cookingclassy.com.recipe. This was pretty great. Taste was spot on. I went a little light on the soy sauce and heavy on the marmalade. I cooked it 4.5 hours and it was a touch dry. This is a quick cook dinner. I’d reduce the amount of time next time. Thanks for sharing your delicious recipes. February 27, 2014 at 6:01pm Reply

    • Jaclyn: Thanks for your review and suggestions Kathryn! I’m glad you liked it! March 11, 2014 at 8:10pm Reply

  • alana: I finally bought a slow cooker yay! Just made this and cant wait to eat this in 5 hours! my mouth was watering when making the sauce! smells so good! ill let u know the results!!!! all your slowcooker recipes r on my to-do list!!!! ur an amazing cook!!!!!:))) so inspiring!!!! March 1, 2014 at 2:54pm Reply

    • Jaclyn: Thank you so much Alana! You are always too nice :)! March 18, 2014 at 8:49pm Reply

  • Kerrie: I have 4 kids and am always on the run. This recipe looks amazing. Do you think I could mix the chicken and sauce and freeze it now then thaw it out and cook it?? I really don’t see why I couldn’t. What are your thoughts?? March 5, 2014 at 12:25pm Reply

    • Jaclyn: I think that should work just fine :). March 18, 2014 at 8:41pm Reply

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