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!)


[[ recipeID=recipe-8ldo2nzwu, title=Slow Cooker Orange Teriyaki Chicken ]]

Slow Cooker Orange Teriyaki Chicken

Satisfy your cravings for take-out with with easy to come together crockpot dinner.

Servings: 4


  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins




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


  • ¼ 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
  • ⅓ cup water


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


  1. 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.)
  2. 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.
  3. 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.