Put diced chicken and brown sugar into a slow cooker for this take-out favorite



  • 1.5 pounds (about 680g) boneless, skinless chicken breasts, diced
  • 1 cup brown sugar
  • 3/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes (adjust to taste)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Sesame seeds and sliced green onions for garnish (optional)
  • Cooked white or brown rice for serving


  1. In a bowl, combine the brown sugar, soy sauce, rice vinegar, minced garlic, ground ginger, and red pepper flakes. Stir until the brown sugar is dissolved and the sauce is well mixed.
  2. Place the diced chicken in the slow cooker.
  3. Pour the teriyaki sauce mixture over the chicken, ensuring it’s evenly coated.
  4. Cover the slow cooker and cook on the LOW setting for 4-5 hours or until the chicken is tender and cooked through. You can also cook it on HIGH for 2-3 hours if you’re in a hurry.
  5. In a small bowl, whisk together the cornstarch and water to create a slurry.
  6. About 30 minutes before serving, stir the cornstarch slurry into the slow cooker. This will thicken the sauce as it continues to cook.
  7. Once the sauce has thickened and the chicken is cooked to perfection, serve the Slow Cooker Chicken Teriyaki over cooked rice.


– Adjust the amount of red pepper flakes to control the spiciness of your teriyaki sauce.
– You can also add your favorite vegetables like broccoli or bell peppers to the slow cooker for a complete meal.
– Leftovers can be stored in an airtight container in the refrigerator for a few days and reheated for later enjoyment.


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