Slow Cooker Orange Teriyaki Chicken

Slow Cooker Orange Teriyaki Chicken

Anyone else wish there were more slow cooker recipes for families of four? I feel like most recipes call for so much meat it would solidly take us a week to get through it. I don’t know about you, but this girl can only eat BBQ pork so many meals in a row.

Enter this cookbook – Not Your Mother’s Slow Cooker Recipes for Two. I picked it up on a whim about ten years ago and it’s one I return to at least monthly. Also, I’ve invested in a 3-qt crock pot in addition to my big honker one that I mostly use for parties. This little guy and the recipes from this cookbook were perfect when it was just my husband and I and continue to be with two girls. Even as they start to eat like grown-ups, I don’t see us moving to the big guy anytime soon.

This recipe from the cookbook for Orange Teriyaki Chicken is one of my favorites. If you haven’t figured out yet, I like anything I can put on rice and drown in soy sauce. If you prefer spice over salt, Trader Joe’s Chili Onion Crunch would pair nicely. Take advantage of a work from home day or your slow cooker’s timer as this only takes 2 1/2 – 3 hours to cook.

In the spirit of full disclosure, I made a lot of changes to the book’s recipe. The book’s version calls for chicken thighs and fresh ginger. If you’re a dark meat kinda cook, go for the thighs and subtract the water below. I just always have chicken breasts on hand. As for the ginger – do fresh if you can!! My jar ran out right before testing this recipe, so I pinch-hit with a pinch of ground ginger. It works, but if you have fresh, it’s better. I used honey instead of brown sugar because why not. Finally, I added hoisin sauce for a little more umpf. (Oh, and I skipped their suggestion to brown the chicken first. I know that keeps things moist, but it also dirties up another pan. You do you here!)


Slow Cooker Orange Teriyaki Chicken

Slow Cooker Orange Teriyaki Chicken

Course: dinner
Cuisine: Asian
Servings: 4
Calories: 235kcal
Satisfy your cravings for take-out with with easy to come together crockpot dinner.
Print Recipe


  • 1 package boneless, skinless chicken breasts or thighs around 1-2 lbs

Sauce Ingredients

  • 1/4 cup soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1 tsp minced garlic
  • 2 tbsp hoisin sauce
  • 1 small orange, zested
  • 1 tbsp fresh ginger
  • 1/3 cup water


  • 2 cups cooked rice
  • 1 tbsp sesame seeds optional
  • 2 tbsp green onions optional
  • 2 tbsp chili onion crunch optional


  • Spray the inside of a slow-cooker with nonstick cooking spray. Place chicken pieces in the crock. Top with the rest of the ingredients. (Omitting water if using chicken thighs.)
  • Cover and cook on high for 2 1/2 to 3 hours. Using two forks, shred the chicken. Stir shredded chicken in the sauce to coat.
  • Serve over rice and garnish with sesame seeds, green onions, chili onion crunch, or your other favorite Asian-inspired condiments or toppings.


  • If you don’t have fresh ginger, add 1/2 tsp of dried ginger instead. 


Calories: 235kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 943mg | Potassium: 143mg | Fiber: 2g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 1mg