This bold and tasty slow cooker teriyaki chicken is made effortlessly in your slow cooker with just a handful of ingredients. It's a must-make recipe that please even the pickiest eaters will love! And it's the kind of carefree dinner that you want around all year— especially for those busy week nights.
optional for garnish: sesame seeds, sliced green onion, etc.
Stir the cornstarch and water together in a small bowl until combined, then pour into a medium saucepan over low-medium heat. Add the honey, sesame oil, soy sauce, vinegar, garlic, ginger, and sesame seeds. Allow to simmer, whisking occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat.
Place the chopped onion and chicken into a 4 quart or larger slow cooker— here's the one that I own and love. Pour the teriyaki sauce on top and cook on high for 3-4 hours or low for 5-6 hours. Remove the chicken from the slow cooker and, using 2 forks, shred into smaller pieces. Place the chicken back into the slow cooker and stir to combine. Cook for 15-30 minutes more.
Serve over rice with steam vegetables. Garnish with sesame seeds and chopped scallions, if desired. Store leftovers in a large tupperware in the refrigerator for up to a week
Make Ahead & Freezing Instructions: The teriyaki sauce can be made up to 3 days in advance. Store in the refrigerator in a tupperware container or freeze for up to 3 months. Cooked chicken and sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator then reheat as desired.
Soy Sauce: Like most of my recipes, I prefer to use low sodium soy sauce.