Slow Cooker Chicken Teriyaki with Vegetables

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Slow Cooker Chicken Teriyaki with Vegetables is made with pantry staples and comes together in the crockpot for a meal that will make the whole family happy and is perfect for meal prep.

291 CAL 21g CARBS 8g FAT 31g PROTEIN
1 Comment

This Slow Cooker Teriyaki Chicken is covered in a healthier homemade sauce and cooked in the crockpot until it is tender and juicy and delicious. My whole family goes crazy for it. Serve it with Healthy Fried Rice or Asian Zucchini Noodles for a take-out style meal at home.

You know that teriyaki chicken in the mall food court that's almost impossible to resist, lately I have had a serious craving for that. However, I am always wary of ordering it after watching just how much oil the cooks squirt onto the cooking top. 

I have been experimenting with making different versions at home and this slow cooker one turned out amazing. The chicken comes out tender, the sauce is sweet and savory, and the quickly cooked veggies make it a complete meal. We also love these Teriyaki Chicken Bowls.

The other thing I love about this meal is that it is fantastic for meal prep and leftovers. Trust me when I say you will want to make a double batch.

Normally we eat it with veggies and rice the first night. Then I will serve it as lettuce wraps, pack it into meal-prepped noodle bowls, and add it to Asian-inspired salads on a bed of crunchy cabbage. It's a meal that's versatile, affordable, and one that we all seriously love.

What vegetables go with chicken teriyaki?

There are so many different options here and anything from broccoli to sugar snap peas to cauliflower and carrots would work. To make things quick and easy, I almost always reach for a bag of mixed Asian vegetables in the produce section. It's more affordable than buying each veggie individually and it is super convenient. I will also sometimes sneak over to the salad bar and create my own mix using whatever looks fresh. 

If you are looking for the food court version, you will want to buy a bag of shredded cabbage and carrots. Broccoli slaw is another spin on this and packs in a little extra nutritional punch. 

Slow Cooker Teriyaki Chicken on a plate with vegetables and rice.

Is teriyaki chicken healthy?

Overall, this teriyaki chicken is a pretty healthy dish packed with lean protein and vegetables. However, it does have a lot of sodium from the soy sauce even with the reduced sodium version. For a teriyaki dish, this is pretty hard to avoid since it is a soy sauce based sauce. One option is to use coconut aminos instead of the soy sauce. The flavor isn't quite as strong, but it contains just 90 miligrams of sodium versus the 280 milligrams in traditional soy sauce.

One other important note, this homemade chicken teriyaki is much healthier than restaurant and store-bought versions. It contains less sugar, less sodium, and significantly less fat. 

How do you cook teriyaki chicken in a slow cooker?

It is very easy to make chicken teriyaki in the slow cooker.  All you need to do is add the chicken to the slow cooker and then top it with the sauce and cook it for about four hours on low until the chicken is tender and cooked through. Once it is cooked, you could serve it right out of the slow cooker. If you want a thicker sauce, many people like to thicken up the sauce on the stovetop with a touch of cornstarch. This creates the more traditional, thicker teriyaki sauce. 

Can I make this with chicken breasts?

This recipe can be made with chicken breasts instead of the chicken thighs, but there are a few important things to keep in mind. Chicken breasts can dry out in the slow cooker. It is really important not to overcook them and depending on the strength of your slow cooker, they could be ready in as little as 2.5-3 hours, even on low. Some people hav shared that using frozen chicken breasts is one way to combat this problem, but I haven't tried it myself.

Can I add the vegetables right to the slow cooker?

If you want to make this more of a one-pot meal, the vegetables can be added directly to the slow cooker in the last 20-30 minutes of cooking. If you add them right at the beginning, that will get really mushy. Then you can either serve everything with the thinner sauce, or simply strain the sauce out from the chicken and vegetables and thicken it up on the stovetop. 

One reader also shared that she added some frozen brown rice right to the slow cooker as well in the last 10 minutes of cooking and it turned out great. However you will not be able to thicken up the sauce if you try this.

Can I make this in the Instant Pot? Stovetop?

This chicken teriyaki recipe works for the Instant Pot and stovetop. To make it in the Instant Pot, add the chicken and teriyaki sauce to the pot. Cook on Manual for 8 minutes and then let it naturally release for five minutes. Remove the chicken and add the cornstarch mixed with water to the Instant Pot. Turn on Saute and bring to a boil. Let cook for 1-2 minutes until thickened. 

To make on the stove-top, I like to chop the chicken into smaller pieces. Saute the chicken in a bit of coconut oil until it is browned and cooked through. Set aside and cook the vegetables. Then make the teriyaki sauce in a saucepan. Simply add all the ingredients to the pan and bring to a boil. Mix together the cornstarch and water and add to the pan. Stir for 1-2 minutes and turn off the heat. Let it rest for a few minutes to thicken. Toss with the chicken and vegetables.

Can I use bottled teriyaki sauce?

If you don't want to make your own homemade sauce, bottled teriyaki sauce works great for this recipe. You will want around 1-1.5 cups of sauce for two pounds of chicken. Just beware that most bottled suaces have significantly more calories, sugar, and sodium than this homemade option.

Crockpot Chicken Teriyaki and Vegetables with white rice and vegetables.

What to serve with Teriyaki Chicken?

Slow Cooker Chicken Teriyaki is such a versatile meal and there are so many different ways to serve it. Here are the ones we eat the most often:

  • Traditional: The most traditional option is with some steamed white or brown rice. You can also use quinoa or any other grains you have in the pantry. Or serve it over a teriyaki and vegetable rice bowl.
  • Lettuce Wraps: Making lettuce wraps at home is a great way to make a light and healthy meal. Simply grab a head of butter lettuce and let people make their own wraps with the chicken and veggies. I like to serve some fresh bean sprouts, cilantro, jalapenos, and pineapple on the side.
  • Noodle bowls: This chicken is great for a noodle bowl. You can use an Asian style noodle like soba noodles, simple pasta noodles, or a veggie noodle like zucchini, sweet potatoes, or carrots.
  • Lower carb: For a lighter meal, serve the teriyaki chicken with cauliflower rice, spaghetti squash, or zucchini noodles.
The Recipe
Slow Cooker Chicken Teriyaki and Vegetables with rice and chopsticks.

Slow Cooker Chicken Teriyaki with Vegetables

291 CAL 21g CARBS 8g FAT 31g PROTEIN
COOK TIME: 4 Hours
TOTAL TIME: 4 Hours, 10 Min
1 Comment
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  • 2 lbs boneless skinless chicken thighs
  • 2/3 cup reduced sodium soy sauce
  • 1/4 cup honey (or brown sugar)
  • 3 tbsp rice vinegar
  • 1/4 cup green onions, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 1 tbsp coconut oil
  • 16 oz. Asian vegetable stirfry mix (store bought mix or your own)

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Place the chicken thighs in the bottom of your slow cooker.


Stir together the soy sauce, honey, rice vinegar, green onions, garlic, and ginger in a bowl until well combined. Pour over the chicken.


Cook on low for four hours. This can also be cooked on high for 2 hours.


Remove the chicken and set aside. Tent with foil to keep warm.


Pour the sauce into a small saucepan. Combine the cornstarch and water and add to the sauce. Bring to a boil and cook for 1-2 minutes until it thickens. Please note, for a smoother sauce, run the liquid through a fine mesh strainer before adding it to the saucepan.


Meanwhile, add the coconut oil to a skillet over medium-high heat. Add the vegetables and cook for 5-7 minutes until tender crisp.


Toss the chicken and vegetables with the sauce and serve.

Nutritional Facts
Serving Size: 6 oz.
Amount Per Serving
Calories 291
Calories from Fat 21
% Daily Value *
Total Fat 8g
Saturated Fat 3g
Monounsaturated Fat 2g
Polyunsaturated Fat 1g
Cholesterol 132mg
Sodium 1204mg
Total Carbohydrate 21g
Dietary Fiber 2g
Sugars 14g
Protein 31g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
1 Comment
On Slow Cooker Chicken Teriyaki with Vegetables
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January 28, 2023 - 08:30
Add a Rating:
I am finishing up this recipe, vegetables added just now.
Would like a hint of what vegetables can or Cannot be added.
Too vague, I have Orange Bell Pepper-cubed, Broccoli Head-florets, plan to add fresh Red onion on top as well as Green Scallions at the end.
My meat was cooked in Slow cooker days ago and has marinated since. I also added homemade Chicken-turmeric, lemon stock to this recipe. Should definitely be flavorful!
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