So here is how I do Slow Cooker Teriyaki Chicken

I make this on those days when I want dinner to sort itself out while I pretend to tackle my email mountain. The first time I cooked Slow Cooker Teriyaki Chicken, my kid asked if I had secretly ordered takeout. Compliment accepted. And then I knocked over the soy sauce, so balance was restored. Anyway, this is weeknight comfort food with a little shine, the kind that smells like a warm kitchen hug by the time you wander back in from the late afternoon wobble.

Small detour. I keep a basil plant on the windowsill that I forget to water, yet somehow it soldiers on. This dish is like that basil. Forgiving, resilient, and better than I deserve on a Tuesday.

Why you will love this, in real life terms

I make this when I have chicken in the fridge and not a lot of headspace. The sauce does the heavy lifting.
My family goes a bit wild for it because the sauce is sticky and sweet but not cloying. It coats the rice in the nicest way.
Actually, I find it works better if I toss everything in by lunch; by dinner it is silky, and I feel like a wizard who remembered to plan ahead.
I used to worry about thickening sauces. Cornstarch slurry made me nervous. Not anymore, promise.
If someone is gluten free, tamari saves the day, no fuss.

What you need, plus my honest swaps

900 g to about 1 kg boneless skinless chicken thighs, trimmed. Breasts work in a pinch, but thighs stay juicier.
3 to 4 garlic cloves, finely chopped. A teaspoon of garlic powder if you are out is totally fine.
1 thumb size piece fresh ginger, grated. I have used the jar stuff when I was in a hurry.
3 to 4 spring onions, sliced, a handful reserved for serving.
3 to 4 tablespoons brown sugar or honey. I tend to think 3 is sweet enough.
120 ml low sodium soy sauce. My grandmother swore by a certain brand, but honestly any decent soy works.
90 ml water, plus a splash more if needed.
2 tablespoons rice vinegar or apple cider vinegar if that is what you have.
1 tablespoon sesame oil, optional but I love the aroma.
1 small orange peel strip or 2 tablespoons orange juice, optional, for a bright lift.
1 to 2 teaspoons toasted sesame seeds, for serving.
Slurry for thickening: 1 to 2 tablespoons cornstarch mixed with 2 tablespoons cold water.
Cooked rice or noodles. I eyeball about 1 cup rice per person, but you do you.

If you want to deep dive into what makes teriyaki tick, I like this simple breakdown on Just One Cookbook. For rice that behaves, Kenjis method on Serious Eats is excellent.

Alright, lets cook

In your slow cooker, whisk the soy sauce, water, brown sugar or honey, rice vinegar, sesame oil, garlic, ginger, and orange peel if using. It will look thin at first. That is fine.
Nestle in the chicken thighs in a single layer if you can. Sprinkle over most of the spring onions, save a handful for later.
Cook on low for about 3 to 4 hours, or on the high setting for about 2 to 3. You are looking for the chicken to be tender and at least 74 C in the thickest spot. If you like nerdy safety charts, here is the safe temp guide.
Pull the chicken out to a board. This is where I usually sneak a taste. Shred with two forks or slice into chunks. Do what fits your vibe.
Pour the cooking liquid into a small saucepan. Bring it to a gentle simmer. Stir the cornstarch slurry and drizzle in half, whisking. Let it simmer about 1 to 2 minutes. If you want thicker, add the rest. Dont worry if it looks cloudy at first, it clears as it cooks.
Return the chicken to the slow cooker or a clean bowl and pour the glossy sauce over. Toss to coat. Sprinkle with the rest of the spring onions and sesame seeds.
Serve hot over rice or noodles. Spoon extra sauce on top because that is the good stuff.

Notes I learned the slightly messy way

Salt levels vary. If your soy is not low sodium, reduce the soy to 100 ml and replace the difference with water. You can always add a splash at the end, but you cannot un salt it.
Honey browns a bit quicker than sugar. If you are using honey, I stick to the low setting.
Actually, I like to strain the sauce before thickening when I am feeling fancy. On second thought, most days I do not bother and it is fine.
Chicken breasts cook faster. Start checking at 2 hours on low so they do not go dry.
If the sauce tastes a little flat, a squeeze of orange or a teeny splash of vinegar wakes it right up.

Variations I have tried, for better or worse

Pineapple friendly: add 1 cup pineapple chunks in the last 30 minutes. Sweet, tangy, cheerful.
Spicy kick: stir in 1 to 2 teaspoons sriracha when you thicken the sauce. My partner says this version slaps.
Garlic forward: add an extra clove or two and skip the orange. Big personality sauce.
One that did not thrill me: I tried a peanut butter swirl once. The texture went odd and the flavor got muddled. I would skip that.

Gear that helps

A slow cooker. I call it essential for this, because set it and forget it energy is the whole point.
A small saucepan for the sauce. You can thicken directly in the slow cooker but it takes longer.
Tongs and two forks for shredding.

No slow cooker at home You can do a gentle oven braise in a heavy pot at about 160 C for 1 and a half to 2 hours, covered. Or let it barely simmer on the stovetop and keep an eye on the liquid so it does not evaporate away.

Stashing leftovers

Cool completely, then store in a sealed container in the fridge up to 4 days. Reheat gently with a splash of water so the sauce loosens. You can freeze portions for about 2 months, thaw overnight in the fridge. Though honestly, in my house it never lasts more than a day.

How we like to serve it

Over fluffy rice with steamed broccoli and a squeeze of lime. We sometimes sprinkle crushed nori on top, little seaside vibe.
In lettuce cups with cucumber matchsticks and a drizzle of mayo. Weeknight party food.
On chewy noodles with a handful of bean sprouts and extra sesame seeds.
Family thing We keep a small bowl of sauce on the table and someone always pretends to ration it, then we all ignore them.

Pro tips, earned the slightly hard way

I once tried rushing the thickening and dumped all the cornstarch in at once. Gluey. Add it slowly, let it bubble, and stop when it coats the spoon.
I also tried cooking it on the high setting the whole time and walked away. The edges overcooked. Low gives a more even result.
Do not thicken the sauce inside the slow cooker with the chicken in there, it is tricky to whisk. Pull the liquid out to a pot and you will be happier.
Skim any visible fat before thickening. A quick pass with a spoon, done.

FAQ that friends and readers actually asked

Do I have to brown the chicken first
No. You can, and it adds a little depth, but this recipe is designed to be toss and go. When I am feeling extra I do a quick sear, most days I do not.

Can I use chicken breasts
Yes, totally. They cook a bit faster and do not shred quite as lush, so slice instead of over shredding. Start checking early.

Is this gluten free
Use tamari or a certified gluten free soy sauce and you are good. Check your vinegar label too just in case.

Can I double it
Yup, as long as your slow cooker is not packed to the brim. Add a little extra time and make sure everything reaches temp.

What is the right internal temperature
74 C is the safe spot for chicken. If you want a reference, the chart here is handy and clear FoodSafety dot gov.

My sauce is too salty, help
Stir in a splash of water and a teaspoon of brown sugar, then simmer a minute. A squeeze of orange can balance it too.

Can I make it ahead
Yes. I think this tastes better the next day when the chicken has soaked up more sauce. Reheat gently, do not boil. I usually serve this form the slow cooker if we are eating right away, but for make ahead I store the chicken and sauce separately and combine when reheating.