Slow Cooker Teriyaki Chicken

This Slow Cooker Teriyaki Chicken recipe is super quick and results in better than take-out flavors!

This Slow Cooker Teriyaki Chicken is so tender and the homemade teriyaki sauce practically soaks through the chicken for an intense teriyaki flavor!

This Slow Cooker Teriyaki Chicken recipe is fall apart tender and the homemade teriyaki sauce is out of this world!pinterestI’ve been making this super easy Slow Cooker Chicken for years and it’s still one of my family’s all time favorite recipes.

Slow Cooker Teriyaki Chicken Recipe:

  • This recipe starts off with bone-in, skin-on chicken legs. The number one reason I use chicken legs is because they’re super affordable and my kids LOVE to eat with their hands, so it’s always a slam dunk at dinner time.
  • CAN I USE CHICKEN BREAST? – Yes, you definitely can substitute the chicken legs for chicken breasts. You can even use chicken thighs!
  • If you do use boneless, skinless chicken breasts, you can skip the step of broiling the chicken in the beginning. The chicken you will get when you are done will be a shredded teriyaki chicken, which is still fantastic.

This Slow Cooker Teriyaki Chicken recipe is super quick and results in better than take-out flavors!

By broiling the chicken legs before cooking them in the slow cooker, it’ll help keep the chicken legs together. Otherwise you’ll end up with shredded chicken and lots of bones in your crock pot.

Once they’re broiled for just a few minutes toss them into the slow cooker and pour the simple homemade teriyaki sauce over the top.

This Slow Cooker Teriyaki Chicken recipe is super quick and results in better than take-out flavors!

Slow Cooker Chicken Legs

With this super simple recipe, the chicken is cooked in the sauce slowly for hours, penetrating the chicken with flavor.

Then, just before you are ready to eat, take the chicken out of the crock pot, place it on a baking sheet and pour the sauce from the crock pot into a small pot. You’ll add just a bit of cornstarch to thicken the sauce and baste the chicken with it.

This Slow Cooker Teriyaki Chicken recipe is super quick and results in better than take-out flavors!

A minute or two under the broiler of your oven and you’re left with finger-lickin’ good teriyaki chicken!

This Slow Cooker Teriyaki Chicken recipe is super quick and results in better than take-out flavors!

You can serve this delicious teriyaki chicken with a side of rice and steamed broccoli (my family’s favorite), or sometimes I whip up my Hawaiian Macaroni Salad to go along with it for a fun treat.

This Slow Cooker Teriyaki Chicken recipe is fall apart tender and the homemade teriyaki sauce is out of this world!

I know you’re going to LOVE this super easy and mega delicious Slow Cooker Teriyaki Chicken Recipe!

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Slow Cooker Teriyaki Chicken

This super easy Slow Cooker Teriyaki Chicken recipe has a sweet and sticky sauce with fall-off-the-bone chicken!

  • Author: Shawn Syphus | I Wash You Dry
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes

Ingredients

  • 3 lbs. chicken bone-in, skin on drumsticks*

For the Teriyaki Sauce:

  • 1 cup brown sugar
  • 1 cup soy sauce
  • 1/4 cup dry sherry (or chicken broth)
  • 1 tbsp honey
  • 2 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp corn starch

Garnish:

  • sesame seeds
  • sliced green onions

Instructions

  1. Arrange the top rack of the oven to be about 5 inches from the top heating element, preheat oven to broil. Line a baking sheet with foil and lightly spray with non-stick cooking spray.
  2. Place the chicken on the baking sheet and broil for 5 minutes on each side. Place the chicken in the slow cooker in an even layer. In a medium bowl whisk together the brown sugar, soy sauce, dry sherry, honey, ginger, garlic powder and onion powder. Pour over the chicken and cook on HIGH for 3 to 4 hours, LOW for 6 to 8 hours. Rotate the chicken halfway through, to make sure all are coated in the sauce.
  3. Once chicken is done turn broiler on again. Place chicken on a foil lined baking sheet in an even layer.
  4. Pour the sauce from the slow cooker into a small pot and bring it to a low boil. In a small dish combine the 2 tbsp corn starch and 2 tbsp water, stirring until smooth. Pour into the sauce in the pot and stir until sauce thickens. Brush the chicken with the sauce and broil for 2 minutes, flip chicken, brush with more sauce, and broil an additional 2 minutes.
  5. Sprinkle with sesame seeds and sliced green onions for garnish. Enjoy!

Notes

*Feel free to substitute any type of chicken you would like! Chicken breast, chicken thighs, wings, etc. If using boneless skinless chicken breasts, you can skip the oven broiling parts of the recipe, and just shred the chicken when it’s done cooking.

Nutrition

  • Serving Size: 6

PIN THIS IMAGE TO SAVE THE RECIPE:

This Slow Cooker Teriyaki Chicken recipe is fall apart tender and the homemade teriyaki sauce is out of this world!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
27 Responses
  1. Chelsea

    Made this and it was amazing! I have a work potluck coming up. Do you think I can make this the night before, put in fridge, and warm back up in the crockpot next day??

    1. Definitely! I wouldn’t try to add any liquid to the crock pot after it’s already been broiled with the sauce though. I would just use the crock pot on the low setting (and I would most likely line it with foil cause less dishes). Hope your work buddies enjoy it!

      1. I don’t have an oven with a top element. Meaning that I cannot broil from the top down, any work arounds for this recipe or is this not a recipe for me?

  2. Lori Radcliff

    I didn’t want to turn the broiler on so I fried the legs first and I didn’t have honey so I used molasses, and OMG!

  3. Sue Hahn

    I cooked my chicken on low for 5 hours and it was so over done that it fell off the bone and I couldn’t broil them. Maybe I’ll try baking them next time for 1 1/2 hours. The flavor was really good.

  4. karen

    Hi! Just found your blog and loving it!!! Have you ever thrown the drumsticks on the grill after basting? I didn’t know if that would be awesome….or a mess 🙂 thank you!

  5. Amie

    Hi! Just came across this recipe and it sounds delicious! When you say ground ginger, are you talking about out of a jar or fresh? just checking before I ruin it! Haha

    Thank you…and I appreciate your sense of humor!

    1. You can either use the ground ginger that you find in the spice aisle or you can use real ginger that is minced. If using real ginger, double the quantity! 🙂

  6. Valerie

    This was fabulous! I will say that I cooked it on high… checked chicken at 1/5 hours and they were done…so dinner was a bit early LOL

    I will be keeping and sharing this recipe! So good! (I used chicken stock since it’s what I had on hand vs the Dry sherry)

  7. I super love how you took the live video thing. You joke and reflect on it in such good spirits but I am reading that probably there were tons of ill spirited comments on how you did things. Bravo for your recovery and throw back.
    Now, I am going to prepare the teriyaki goodness for my freezer stash, but first, Im gonna put on my surgeon gloves and hair net, as I always do too!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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