Slow Cooker Chicken Teriyaki


  • 5 frozen OR thawed boneless, skinless chicken breasts
  • 1/2 cup teriyaki sauce
  • 1/2 cup chicken stock
  • 1/3 cup light brown sugar, packed
  • 1/3 cup low sodium soy sauce
  • 4 tsp. garlic, minced
  • 1 tsp. sesame oil
  • Salt and pepper, to taste
  • 1 green onion, thinly sliced for garnish
  • Rice, for serving (optional)
  • Scallions, sliced thin, for garnish (optional)

In a large bowl, whisk together teriyaki sauce, chicken broth, brown sugar, soy sauce, garlic, sesame oil, salt and pepper.

Place frozen OR thawed chicken breasts into a slow cooker. Add teriyaki mixture and gently toss to combine. Cover and cook on LOW 4-5 hours for frozen chicken, or 3-4 hours for thawed chicken, or until cooked through and can easily be shredded with a fork.

Remove chicken breasts from the slow cooker and shred with two forks. Return chicken back to the pot and mix with the juices. Cover and cook on LOW heat an additional 30 minutes.

Serve immediately over rice. Garnish with scallions.

by The Savvy Kitchen