This recipe for Slow Cooker Chicken Teriyaki is so easy! It is perfect for meal prep as you can put it together very quickly. All the ingredients go into a food bag/box and stored it in the fridge or freezer (depending how long between prep and cooking) until needed. When ready to eat, dump it into the slow cooker pot and leave it to cook. Serve with noodles or rice for a no stress dinner!
Slow Cooker Chicken Teriyaki
Since we’ve started meal prepping, I’m finding that the slow cooker is being used a lot more. It normally only makes an appearance during the colder months, for comforting stews and casseroles. I think the only time I use it in the Spring/Summer months is to make pulled pork! But as I type this, I have something in the slow cooker for dinner tonight, and it was used over the weekend too.
When I meal prep I cook some dishes in advance, and re-heat during the week; prep ingredients to cook on the night; or in this recipe’s case, prep ingredients to go into the slow cooker. I’ve seen them online described as dump meals, because everything gets dumped into a food bag, and then stored for later.
And that is what I literally did with this recipe, all the ingredients – bar the veggies and noodles – were dumped into an airtight container, and stored in the fridge for a couple of days. Or you could freeze it to use later in the week/month/year. Frozen chicken is good for six to nine months in the freezer.
When meal prepping it is vitally important that you know the use by dates of your fresh produce, especially chicken. Mark the date on your container so that you remain food safe.
Because we cook quite a lot of Asian food at home, I tend to have ingredients like soy sauce, and rice wine vinegar in the store cupboard as standard. I’ve read online that rice vinegar and rice vinegar are the same thing – it’s the process of making them that provides the different names (the more you know!). A substitute for this vinegar would be cider vinegar. The recipe also calls for garlic and ginger. If you can’t find fresh ginger, I would say in a push you could use powdered, but I’ve not tried that, so can’t say for sure. Or if you’re not a fan of the flavour, leave it out.
I cooked the slow cooker chicken teriyaki on low for about 6 hours. All slow cookers are slightly different, and you will know what works best for your machine. All I can say is make sure that the chicken is cooked throughout.
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About an hour or so before serving, I dumped in a bag of, frozen stir fry vegetables, gave it a stir, and turned the slow cooker up to high for the last part of cooking. When it was ready to serve, I shredded up the chicken with two forks. Meanwhile I had cooked off some egg noodles, and served the chicken teriyaki on top.
We really enjoyed this dish – it is quite sweet, but that is teriyaki for you! We had lots of leftovers, so we heated it through the following evening for dinner again, and it was just as good.
- 950g skinless, boneless chicken breasts
- 120ml soy sauce
- 120ml runny honey
- 60ml rice wine vinegar
- 3 garlic cloves, crushed
- 1″ piece of ginger, peeled, and finely chopped
- 1 medium onion, peeled, halved, and sliced
- 600g bag stir fry vegetables (I used frozen)
- Place all of the ingredients, except the stir fry vegetables into the slow cooker pot.
- Cover and cook on low for 6 hours (until the chicken is cooked through)
- An hour before the end of cooking time, add the frozen veg and turn to high.
- When ready to serve, shred the chicken with two forks, and serve over noodles or rice.
- Place all of the ingredients, except the stir fry vegetables into a food safe bag or airtight container.
- Check the use by date of your chicken – store accordingly in either the fridge or freezer in relation to when you’ll be cooking. Allow to thaw before cooking.
- To cook follow steps above.
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