This slow cooker teriyaki chicken cooks diced chicken in a sweet soy-and-ginger sauce. After cooking, thicken the sauce separately so the cornstarch is heated enough to create a glossy coating.
Recipe Details
- Cooker: 4-quart slow cooker, within its recommended fill level
- Cook: LOW for about 4–5 hours, until chicken reaches 165°F (74°C)
Ingredients
- 3 pounds boneless skinless chicken breasts, thawed and chopped
- ¾ cup low-sodium soy sauce
- ¾ cup brown sugar
- ⅓ cup rice vinegar
- 2 garlic cloves, minced
- ¾ teaspoon ground ginger
- 4 teaspoons cornstarch
- ¼ cup water, cool enough to mix a smooth slurry
- ¼ cup finely chopped green onion
How to Make Slow Cooker Teriyaki Chicken
Mix the sauce
Whisk the soy sauce, brown sugar, rice vinegar, garlic and ginger together.
Slow-cook the chicken
Arrange the thawed chopped chicken in the slow cooker and pour over the sauce. Cover and cook on LOW for about 4–5 hours, until the thickest pieces reach 165°F (74°C). Keep the lid closed except when checking doneness.
Thicken the sauce
Lift out the cooked chicken. Transfer the cooking sauce carefully to a saucepan. Mix the cornstarch with the water until smooth, then stir into the sauce. Heat to a simmer while stirring until thickened, rather than simply adding raw cornstarch to unheated sauce.
Coat and serve
Return the chicken to the thickened sauce and heat through. Sprinkle with green onion and serve with rice and vegetables if desired.
Tips and Common Mistakes
- Start with fully thawed chicken.
- Keep diced pieces similar in size for more even cooking.
- Mix cornstarch with water before adding it to the sauce.
- Heat the slurry in the sauce until it thickens; stirring alone is not enough.
Storage and Make-Ahead Tips
Refrigerate leftovers promptly in covered containers and use within 3–4 days. Reheat to 165°F (74°C) on the stove or in the microwave, adding a little water if the sauce is too thick.
Frequently Asked Questions
Can I add dry cornstarch straight to the cooker?
Mix it with water first to prevent lumps, then heat the sauce until it thickens.
Is the cooking time the only doneness check?
No. Use a thermometer to confirm that the chicken reaches 165°F (74°C).