Slow Cooker Teriyaki Chicken

Ingredients

• 907 g (2 lb)skinless, boneless chicken breasts (or leg quarters)
• 1 clovegarlic, minced
• 55 g (¼ cup)brown sugar
• 120 ml (½ cup)soy sauce
• 30 ml (2 tbsp)cider vinegar
• 2.5 ml (½ tsp)ground ginger
• 0.6 ml (⅛ tsp)pepper
• 5 g (2 tsp)cornflour
• 10 ml (2 tsp)water

Instructions

1. 1

   Mix the sauce

   In a large bowl, combine the brown sugar, cider vinegar, minced garlic and soy sauce.

2. 2

   Add seasoning

   Stir the ground ginger and pepper into the mixture.

3. 3

   Add the chicken

   Place the chicken pieces in the slow cooker.

4. 4

   Pour over sauce

   Pour the soy sauce mixture over the chicken.

5. 5

   Cook the chicken

   Cover and cook on low for 4–5 hours.

6. 6

   Remove the chicken

   Take the chicken pieces out of the slow cooker.

7. 7

   Cut into pieces

   Cut the chicken into bite-sized pieces about 2.5 cm (1 inch) across.

8. 8

   Strain the liquid

   Strain the cooking liquid from the slow cooker.

9. 9

   Boil the sauce

   Bring the strained liquid to a boil in a medium-sized saucepan.

10. 10

    Mix cornflour slurry

    In a measuring jug or small bowl, stir the water and cornflour until dissolved.

11. 11

    Thicken the sauce

    Stir the cornflour mixture into the boiling liquid.

12. 12

    Simmer gently

    Reduce the heat and let the sauce simmer.

13. 13

    Coat the chicken

    When the sauce has thickened, combine it with the chicken in the slow cooker or in a deep serving dish.

What is teriyaki chicken?

Teriyaki refers to a Japanese cooking style in which food is cooked with a glossy, savoury-sweet glaze. This slow-cooker version uses soy sauce, sugar, vinegar, garlic and ginger to make a simple sauce for chicken.

The chicken cooks in the sauce before the strained cooking liquid is thickened separately. That final step gives the pieces a coating that clings rather than leaving them sitting in a thin broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 53g protein, 17g carbs, 4g fat.

The chicken supplies most of the protein, while brown sugar and the soy-based glaze contribute most of the carbohydrates. Soy sauce provides much of the sodium, and the chicken contributes a modest amount of fat. Serve with plenty of vegetables and a measured portion of rice to balance the plate.

The sauce ingredients

Soy sauce: it brings salt and savoury depth, so taste the finished sauce before adding any extra seasoning. Brown sugar balances its saltiness and helps create a glossy glaze.

Vinegar and aromatics: cider vinegar adds a sharp note, while garlic and ground ginger give the sauce its fragrant edge. Pepper adds a little warmth without making the dish hot.

Slow-cooking the chicken

Chicken breasts are lean and convenient, while leg quarters can be used as the recipe allows. Keep the pieces in the slow cooker in a single layer where possible so they cook evenly in the sauce.

Cook on low for 4–5 hours, following the method’s stated window. The recipe does not specify a separate temperature or a visual doneness cue, so check that the chicken is fully cooked before cutting it.

Getting a smooth glaze

Strain the cooking liquid before thickening to remove any solids and give the sauce a more even texture. Bring it to a boil in a saucepan, then stir in the cornflour dissolved in water.

Stir as the sauce simmers so the cornflour disperses evenly and does not form lumps. Once it thickens, combine it with the cut chicken while the sauce is still warm.

Cutting and serving

Cutting the cooked chicken into roughly 2.5 cm pieces makes it easy to coat each piece with glaze. Handle it carefully while it is hot, and use a clean board and knife for the cooked meat.

Serve with rice to soak up the sauce and add steamed or stir-fried vegetables for a more balanced plate. Keep extra sauce with the chicken rather than pouring it over the entire meal at once.

Planning the timing

Allow 4–5 hours for the slow-cooker stage, with additional time for cutting the chicken and thickening the sauce. The total time listed for this recipe is 330 minutes.

The sauce is thickened on the hob after the chicken comes out of the slow cooker, so have a saucepan and a small bowl or measuring jug ready for that finishing step.

Recipe notes & tips

• Measure the cornflour and water accurately so the glaze thickens without becoming pasty.
• Dissolve the cornflour completely in cold water before adding it to the boiling liquid.
• Stir the sauce while it simmers to help it thicken evenly.
• Cut the chicken into similarly sized pieces so each gets a good coating of sauce.
• Taste the glaze before serving, as soy sauces can vary in saltiness.

Variations

• Use leg quarters: Swap in the alternative chicken cut listed in the ingredients and make sure it is fully cooked before serving.
• Add chilli: Stir a little chilli into the sauce for a hotter finish.
• Add sesame: Sprinkle sesame seeds over the glazed chicken just before serving.
• Include spring onions: Scatter sliced spring onions over the finished dish for a fresh garnish.
• Serve with noodles: Spoon the chicken and sauce over cooked noodles instead of rice.

Common mistakes to avoid

• Lumpy glaze: Dissolve the cornflour fully in the water before stirring it into the boiling liquid.
• Thin sauce: Let the sauce simmer until it thickens before mixing it with the chicken.
• Overcooking chicken breasts: Check the chicken as it approaches the end of the 4–5-hour cooking window.
• Too much salt: Avoid adding extra salt before tasting the sauce, since soy sauce is already salty.
• Uneven pieces: Cut the cooked chicken into pieces of a similar size so they take up the glaze evenly.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a small splash of water if the glaze has become too thick.

Frequently asked questions