SLOW COOKER TERIYAKI CHICKEN

by Rachel Schultz on July 25, 2012 · 69 comments

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Slow Cooker Teriyaki by Rachel Schultz

Slow Cooker Teriyaki Chicken
Serves 2-3

4 boneless, skinless chicken breasts
1/2 cup sugar
1/2 cup soy sauce
3 tablespoons cider vinegar
3/4 teaspoon garlic, minced
Salt & pepper

Whisk together sugar, soy sauce, vinegar, and garlic.

Slow Cooker Teriyaki by Rachel Schultz

Season chicken breasts with salt & pepper and arrange in basin of slow cooker. Pour sauce over chicken and cook on high for two hours.

Slow Cooker Teriyaki by Rachel Schultz

Remove chicken from slow cooker and shred with two forks.

Slow Cooker Teriyaki by Rachel Schultz

Serve with your favorite vegetables and steamed rice. Or for a real treat, try it in Better-Than-Takeout Chicken Fried Rice. If you like this, you’ll love Italian Slow Cooker Chicken.

Slow Cooker Teriyaki by Rachel Schultz

5.0 from 7 reviews

slow cooker teriyaki chicken
 
Author:
Serves: 2-3
Ingredients
  • 4 boneless, skinless chicken breasts
  • ½ cup sugar
  • ½ cup soy sauce
  • 3 tablespoons cider vinegar
  • ¾ teaspoon garlic, minced
  • Salt & pepper
Instructions
  1. Whisk together sugar, soy sauce, vinegar, and garlic.
  2. Season chicken breasts with salt & pepper and arrange in basin of slow cooker.
  3. Pour sauce over chicken and cook on high for two hours.
  4. Remove chicken from slow cooker and shred with two forks.
  5. Serve with your favorite vegetables and steamed rice.

 

Modified from Lake Lure Cottage Kitchen.

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{ 69 comments… read them below or add one }

Diana April 3, 2014 at 9:52 pm

Should it be apple cider vinegar or regular white vinegar?

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Christopher February 25, 2014 at 4:12 am

I don’t have a slow cooker. How could I do this in a dutch oven?

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shon August 30, 2013 at 9:41 pm

You Rock that Cashew Chicken is happening tonight.

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Rachel Schultz September 2, 2013 at 9:45 pm

Thanks! Enjoy :)

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Chris August 10, 2013 at 8:35 pm

LOVE this recipe! So easy and delicious – making it for at least the 3rd time tonight!

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Rachel Schultz August 11, 2013 at 7:13 pm

Cool! Enjoy.

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Leighann August 4, 2013 at 3:09 pm

I love your recipes! This recipe with the fried rice is requested over and over by everyone in my family! So easy and simple, but best of all YUMMY!! Can’t wait to try more of your recipes!

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Rachel Schultz August 4, 2013 at 6:39 pm

Thanks Leighann!

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Gemma Cruz July 21, 2013 at 12:59 pm

Thanks Rachel for posting this delicious recipe! I’m newly married and not really a fan of cooking! LOL Your recipe helps me a lot!!!! My husband loved what I cooked and it’s all because of your tips ;-)

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Rachel Schultz July 21, 2013 at 5:41 pm

That’s really nice, thanks!

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Melanie July 18, 2013 at 7:09 pm

I judge the quality of everything based on my 7 year old’s reaction: unsolicited positive response=really good, solicited positive=pretty good, wrinkled nose=not good, but I’ll suffer through it, negative response=TERRIBLE! When I made this last night, he put one forkful in his mouth and announced “This is DELICIOUS! Will you please make this again tomorrow?!?!” It’s a hit!

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Tina June 30, 2013 at 7:19 pm

I love that you do not over cook the chicken. Cooking chicken in the slow cooker for 4 or even 6 hours changes the texture in a way that I do not like.

I will try the recipe this week with the fried rice one if yours. It looks yummy.

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Rachel Schultz June 30, 2013 at 11:31 pm

Thanks! I agree.

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Julie June 29, 2013 at 3:41 pm

Planning on making this with your fried rice recipe. Do you know if I use a dutch oven for the chicken what temp and how long to cook it?

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Leslie K June 27, 2013 at 3:01 pm

I’m thinking about making this tonight. If I put it on low or medium in my crockpot. Do you think it would be around 4 hours?

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Rachel Schultz June 27, 2013 at 4:43 pm

Yes! Good luck.

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Vanessa June 12, 2013 at 4:59 pm

I know this is probably a really dumb question, but because.Ive never really cooked i was wondering would the chicken cook without any oil or water in the slow cooker?

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Rachel Schultz June 12, 2013 at 6:16 pm

Not dumb at all! Different people have different opinions on this, but I put stuff in the slow cooker with no water all the time.

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Rick June 12, 2013 at 4:19 pm

Do I need to use cidar vinegar, can I skip this or maybe
Sub another ingredient

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Rachel Schultz June 12, 2013 at 6:16 pm

It’s fine if you skip it, although the flavor will be a little different.

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Veronica March 25, 2013 at 7:00 pm

I love your recipes, however, I have scrolled up and down, down and up and there is no icon for printing your recipes. Do you plan on making your blog a bit more user friendly by providing an option to print your recipes?

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Rachel Schultz March 25, 2013 at 7:15 pm

The icon is green and gray at the bottom of each post. You must be on an individual post’s page to view it (rather than the home page). It is in the row of icons next to the facebook, twitter etc. logos above the comments section. Thanks for notifying me. If you find that it’s not appearing, I apologize. Please wait a few moments and refresh the page.

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Michelle March 25, 2013 at 3:44 am

Is there a faster way to cook the chicken?

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Rachel Schultz March 25, 2013 at 3:12 pm

Two hours is pretty fast for a slow cooker!

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Amy March 16, 2013 at 5:16 pm

What are you thoughts about cooking the vegetables in the crock pot with the chicken and sauce?

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Rachel Schultz March 16, 2013 at 7:22 pm

Go for it!

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Sarah March 13, 2013 at 2:38 am

Delicious! I can’t wait until I have a bit more time to make the fried rice with it! Just curious, have you ever tried something to substitute the sugar? I’d love to try and make it a bit healthier.

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Rachel Schultz March 13, 2013 at 4:37 pm

I haven’t. Any ideas?

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Anonymous May 27, 2013 at 9:44 pm

I replaced it with splenda….we will see

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Angela February 26, 2013 at 10:01 pm

*you’re

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Angela February 26, 2013 at 10:01 pm

Hi! Probably a stupid question, but are the chicken breasts your using about 4 oz’s each?

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Rachel Schultz February 27, 2013 at 1:08 am

Not stupid! Yes, they’re probably about that size.

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Mig January 25, 2013 at 12:55 pm

Can you use honey insted of sugar?

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Rachel Schultz February 11, 2013 at 8:40 pm

Yes.

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Sonya May 1, 2013 at 4:25 pm

I noticed someone mentioned substituting sugar with honey…should there be less honey used than the original amount of sugar considering how potent honey is? Or can it be the same amount? I don’t want to overdo it, but I’m also slightly new to cooking field…

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Vanessa January 22, 2013 at 9:56 pm

Love this recipe! I came across it the other week on Pinterest, posted it to my food board, and then decided to try it out last night. It was beyond delicious and SO easy! I posted about it on my blog today as well and linked it back to your page! Thanks for sharing! I love your blog and all the great recipe posts!

Vanessa

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Rachel Schultz February 11, 2013 at 8:43 pm

Great! Thank you.

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Holly Palmer January 19, 2013 at 4:26 am

Hi! This looks delicious. I am curious though – and maybe I missed something – what are the chunks in the sauce? They look like apples. Thanks!

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Francesca January 24, 2013 at 4:06 pm

The chunks in the sauce are the minced garlic I would presume.

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Rachel Schultz February 11, 2013 at 8:41 pm

Correct.

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Anonymous August 22, 2013 at 9:44 pm

I agree they do look like apples. It’s definitely more than 3/4 teaspoon. However, I made both this and the fried rice and they were both delicious. Thank you!!

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Suzanne Boyd January 15, 2013 at 1:30 pm

What would you recommend as a cooking substitute for the slow cooker?

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Brandy Weaver January 18, 2013 at 10:16 pm

Dutch Oven

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jessica December 7, 2012 at 8:53 am

Ok I’m relatively new to cooking, my boyfriend usually does all the cooking. I know right? lol Anywho, I was wondering if I didn’t have the minced garlic on hand could I use powdered garlic instead?

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Rachel Schultz December 13, 2012 at 8:58 pm

It wouldn’t be exactly the same, but would still work fine.

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C November 29, 2012 at 1:36 am

If I didn’t know better, I’d say you had some Filipino genes, or at least some Filipino friends who may have helped you tweak the original recipe. You’ve stumbled upon a very common dish in the Philippines called “chicken adobo” http://www.google.com/search?client=safari&rls=en&q=chicken+adobo&ie=UTF-8&oe=UTF-8

Delicious! Happy cooking!

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Rachel Schultz November 29, 2012 at 11:26 pm

Haha! No Filipino genes that I know of. That’s great to hear, though. Thanks!

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Jennifer October 27, 2012 at 11:10 pm

Trying this tomorrow! Thanks!

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Rachel Schultz November 5, 2012 at 4:10 pm

Great! Hope it’s to your liking :)
xo
rach

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Elisa October 21, 2012 at 11:50 pm

We just made this for dinner and it was FABULOUS. Followed the recipe exactly and it came out perfectly. I am thrilled! We will be making this again for sure.

This was the first recipe of yours I made, and I loved how simple it was yet delicious. I will also be following your site closely in the future!

Thank you and great job!

Elisa

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Rachel Schultz November 5, 2012 at 4:16 pm

Thanks, Elisa! Glad to see you around the site :)

xo
rach

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Rachel October 17, 2012 at 1:16 am

This might be my new go-to meal! I used 2.3 lbs of chicken breasts with the same amount of sauce, though I cut the sugar to 1/2 cup. I shredded the cooked chicken and put atop steamed rice with sautéed veggies to make a rice bowl. SO GOOD.

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Rachel October 17, 2012 at 3:12 am

I also put in chunk of ginger, which I pulled out after.

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theminimesandme October 7, 2012 at 3:48 pm

*drool* that looks good! So simple too.
x

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lifeloveandlivingwithboys October 7, 2012 at 5:19 am

That sounds and looks delicious and such a simple recipe to do :)

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Anonymous September 14, 2012 at 2:39 pm

This recipe looks great….I don’t have enough soy sauce to double it but I do have a teriyaki sauce from the same company as the soy sauce…if I use the teriyaki sauce to substitute soy sauce, do I eliminate any other ingredients from the sauce?

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Rachel Schultz September 15, 2012 at 9:56 pm

Yes, if you use teriyaki you can skip the sugar.

xo
rach

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hannah.ettema September 1, 2012 at 2:05 pm

Looks like a great recipe. Were our chicken breasts frozen when you put them in the slow cooker?

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Rachel Schultz September 4, 2012 at 11:55 am

They were thawed when I put them in but its possible they would work frozen too. I’m not sure. Let me know if you try it and it works!

xo
rach

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Melissa August 6, 2012 at 10:15 am

Can I substitute rice vinegar for the cider vinegar? If so, you think I can still use 3 Tbs?

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Rachel Schultz August 6, 2012 at 11:19 pm

Yes, that’d be no problem.

Love,
Rach

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nicole July 27, 2012 at 10:04 pm

If you double this would you double everything including the sauce?

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Rachel Schultz July 29, 2012 at 5:06 pm

I have not made a double portion, but I would think doubling the sauce too would be best. Thanks for reading and your comment!

Love,
Rach

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Jen July 26, 2012 at 7:41 pm

made the chicken tonight…Yum!!
thanks for sharing

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Rachel Schultz July 29, 2012 at 5:12 pm

You’re welcome! Thanks for reading, Jen :)

Love,
Rach

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Laura Nieusma July 26, 2012 at 9:15 am

What does your average weekly grocery budget end up looking like? It seems like you manage to do a lot of cooking on a fairly tight budget.

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Rachel Schultz July 26, 2012 at 9:57 am

Thanks! We agree, it DOES seem like we get to eat a lot for not very much! We budget $100 for groceries each week, so $400 for the month. We use meal planning which really helps. I post our weekly meal plans and how much that week cost. It usually turns out to be less than $100. Which is nice :) Thanks for commenting, Laura.

Love,
Rach

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Jackie May 20, 2013 at 8:34 pm

The whole family enjoyed this recipe! Used half low-sodium and half regular, it was great :) Thank you!

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Rachel Schultz May 20, 2013 at 8:40 pm

Good tip! Thanks.

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