Watch how to make slow cooker teriyaki chicken (video)

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Can you say, "Winner winner chicken dinner"? This sweet and tangy teriyaki chicken recipe is that winning dinner. Pop chicken in a slow cooker, make a quick sauce, let it do its thing and boom! Serve over rice for a delicious complete meal.
This dish is a one-pot wonder. You start by making the sauce right in the slow cooker. Water and cornstarch mixed together to make a slurry help thicken your sauce during cooking. The addition of garlic and ginger adds a wonderful aroma, while the soy sauce, honey, brown sugar, mirin and rice wine vinegar give your sauce that sweet, tangy flavor of teriyaki. The combination of onions, red bell pepper and pineapple add a wonderfully unique flavor to this dish. Add chicken and before you know it, you'll have a more-than-tasty chicken dish bursting with flavors!
Cooktop Cove
Slow cooker teriyaki chicken
20 minutes
3 hours
3 hours, 20 minutes
¼ cup water
2 tablespoons cornstarch
6 cloves garlic, minced
1½ tablespoons grated ginger
¾ cup low-sodium soy sauce
1 tablespoon rice wine vinegar
¼ cup brown sugar
¼ cup honey
¼ cup mirin
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 large yellow onion, thinly sliced
2 large green bell peppers, thinly sliced
2 cups medium-diced fresh pineapple
2 tablespoons toasted white sesame seeds
2 tablespoons thinly sliced scallions
To make teriyaki sauce: In a 6-quart slow cooker, make a slurry by mixing the water and cornstarch until there are no lumps. Add all ingredients from garlic to mirin. Mix well.
Add chicken, onion, bell peppers and pineapple. Mix everything together.
Cover and cook on high for 3 hours, or on low for 6 hours.
Garnish with sesame seeds and scallions. Serve over rice.
Pro tip: If you don't have mirin, replace with 2 tablespoons sake (or white wine) plus 1 tablespoon water plus 1 tablespoon sugar.
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I grew up going coming home to from school to the wonderful aroma of chicken simmering in coconut milk.
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