Do I have to use the cornstarch slurry?

It isn't necessary, but it affects the thickness of the sauce if you leave it out.

Can I cook this on high instead of low?

Yes. Cook on high for 2 to 3 hours instead of low for 4 to 6 hours.

What if I don’t have fresh ginger or garlic?

You can substitute garlic powder and ground ginger.

Is this recipe gluten-free?

Only if you use gluten-free teriyaki sauce.

Best Dump-and-Go Crockpot Teriyaki Chicken: No Watery Sauce, Just Sticky Glaze

By Mason BrooksSep 20, 2026

This slow cooker teriyaki chicken recipe is an easy weeknight meal option that includes thick, sweet teriyaki sauce on chicken and rice. Other teriyaki chicken recipes typically result in a thin, bland sauce. This cornstarch slurry recipe produces an appealing teriyaki sauce. This recipe requires 5 minutes of prep time and lets you make your own takeout-style teriyaki chicken at home. Broccoli is a colorful side dish that complements this recipe and is sure to please most eaters.

Best Dump-and-Go Crockpot Teriyaki Chicken: No Watery Sauce, Just Sticky Glaze

Why you'll love this recipe

Ready in less than 5 minutes of preparation time.
Thick and sticky sauce with a strong flavor and texture
Great for meal planning and freezing food
Uses common pantry ingredients

Instructions

Place chicken in the bottom of your slow cooker.

Pour teriyaki sauce over the chicken, then add minced garlic, grated ginger, and pineapple juice if using.

Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken shreds easily at 165°F.

Shred the chicken in the slow cooker using two forks.

In a small bowl, mix cornstarch with cold water until smooth.

Pour the slurry into the slow cooker, stirring to combine.

Turn the slow cooker to high and cook for 10-15 minutes until the sauce thickens.

Add broccoli florets, cover, and cook on high for 20-30 minutes until broccoli is tender.

Serve spooned over rice, drizzled with extra sauce, and garnished with sesame seeds and scallions.

1 / 5

Dinner Chicken Asian One Pot

Best Dump-and-Go Crockpot Teriyaki Chicken: No Watery Sauce, Just Sticky Glaze

By Mason BrooksSep 20, 2026

Servings

Jump to recipe

Why you'll love this recipe

Ready in less than 5 minutes of preparation time.
Thick and sticky sauce with a strong flavor and texture
Great for meal planning and freezing food
Uses common pantry ingredients

Ingredients

Servings4

•1 ½ lbs boneless skinless chicken breasts or thighs (4 servings)
•3.4 cup bottled teriyaki sauce (thick sauce, not marinade)
•2 cloves garlic (minced)
•1 teaspoon fresh ginger (grated or 1/2 teaspoon ground ginger)
•2 tablespoons pineapple juice (optional)
•2 tablespoons cornstarch (for thickening)
•2 tablespoons cold water (for slurry)
•2 cups broccoli florets (added at the end)
•cooked white rice (for serving)
•sesame seeds (for garnish)
•sliced scallions (for garnish)

Instructions

1
Place chicken in the bottom of your slow cooker.
2
Pour teriyaki sauce over the chicken, then add minced garlic, grated ginger, and pineapple juice if using.
3
Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken shreds easily at 165°F.
4
Shred the chicken in the slow cooker using two forks.
5
In a small bowl, mix cornstarch with cold water until smooth.
6
Pour the slurry into the slow cooker, stirring to combine.
7
Turn the slow cooker to high and cook for 10-15 minutes until the sauce thickens.
8
Add broccoli florets, cover, and cook on high for 20-30 minutes until broccoli is tender.
9
Serve spooned over rice, drizzled with extra sauce, and garnished with sesame seeds and scallions.