Introduction: Teriyaki Chicken - Slow Cooker Version

About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

My girls love teriyaki chicken on rice, and this version utilizes a slow cooker to simplify meal preparation and allow me to get more done in the process. I hope you enjoy it as much as they do. I used a combination slow cooker - roaster so that the sauce can be boiled and reduced without having to be poured into another pan, making cleanup easier.


  • 1 Split fryer or 4 large chicken breasts
    1 tbsp honey
  • 1/2 cup soy sauce
  • 3 tbsp champagne vinegar
  • 1 tbsp chicken demi-glace
  • 1 tsp ground ginger
  • 1-2 cloves minced garlic
  • 1/8 tsp fresh black pepper
  • 2 teaspoons cornstarch
  • 1/4 cup water

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Step 1: Getting Started

In the slow cooker, mix the soy sauce, honey, vinegar, ginger, garlic, demi-glace and pepper. Add the chicken to the slow cooker and toss to coat. Cook on "slow cook" for 3-4 hours, turning the chicken occasionally.

Step 2: Sauce Time

Once the chicken is cooked, remove the chicken and set aside. Turn the heat up on the roaster and bring to a boil. In a small bowl, whisk together cornstarch and water until combined then add the cornstarch mixture to the boiling liquid and simmer for about 5 minutes.

Step 3: Almost There...

Add the chicken back into the pan and toss to coat the chicken with the sauce.

Plating suggestion: Place a cup of cooked rice on a plate and drizzle with sauce. Add a piece of chicken and fresh vegetables. Enjoy!