Japanese-Style Chicken Teriyaki (Slow Cooker)
This incredible slow cooker recipe couldn't be any easier. With just a few steps, you will have delicious homemade chicken teriyaki on rice for quick food prep or lunches.
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Equipment
- 1 Slow Cooker or multi-cooker
Ingredients
- 3 large chicken breasts
- 1½ cups low-sodium soy sauce
- 1 cup water
- 4-6 garlic cloves chopped
- 1 cup brown sugar
- 2 tsp chinese cooking wine rice wine vinegar, or white wine vinegar
- 1 tsp fresh grated ginger or ½ tsp ground ginger
- rice cooked as required
Corn flour Slurry:
- 3 Tbsp corn flour
- 4 Tbsp water
To Serve:
- kewpie mayonnaise
- toasted sesame seeds
Instructions
- Add all ingredients except the corn flour and water slurry to the slow cooker.
- Cook on low for 3–4 hours or high for 2 hours, until the chicken is fully cooked and tender.
- While the chicken cooks, prepare the rice according to packet instructions.
- Remove the chicken breasts from the slow cooker and set aside.
- Stir the corn flour and water together, then add to the sauce to thicken. You can do this in the slow cooker or transfer the sauce to a pot on the stove if you want it done faster.
- Use two forks to shred the chicken.
- Spoon some of the thickened sauce over the chicken.
- To serve, add rice to a bowl, top with chicken, drizzle with extra sauce, then finish with kewpie mayo and toasted sesame seeds.
Notes
Stacey's Kitchen Tips:
- If you don’t have low-sodium soy sauce, add an extra cup of water so the sauce isn’t too salty.
- This sauce thickens more as it cools, so don’t overdo the corn flour.
- The chicken is lovely warm, but it’s also great cooled for lunch bowls and meal prep.
Variations & Substitutions
- Chicken thighs work just as well and stay extra juicy.
- Swap brown sugar for honey if that’s what you have.
- Use ground ginger if fresh isn’t in the fridge.
- Add sliced capsicum or grated carrot during cooking for extra veg.
Servings: 5 people