Pour bottled teriyaki sauce and

 

This slow cooker 4-ingredient Amish-style teriyaki chicken is the kind of no-fuss, dump-and-go dinner that fits right into a busy family week. It leans on a trusty bottle of teriyaki sauce and three simple pantry staples to give you that sweet-savory flavor everyone loves, with a cozy, homespun feel you’d find at a small-town church supper.

You literally pour the bottled teriyaki and the other three ingredients over chicken breasts in your slow cooker, turn it on, and let it work its magic while you tackle the rest of your day. It’s simple, hearty, and the kind of meal my kids ask for again and again.

Slow cooker teriyaki chicken ingredients gathered on a kitchen counter

Serve this tender teriyaki chicken spooned over fluffy white rice, brown rice, or buttered egg noodles so all that sweet-savory sauce has something to soak into. Add a simple side of steamed green beans, broccoli, or a bagged salad mix to round out the plate without much extra work.

If you’re feeding a crowd, set out a big bowl of rice, the shredded chicken in its sauce, and toppings like sliced green onions or sesame seeds so everyone can build their own bowl. Leftovers are great tucked into tortillas for quick wraps or piled onto hamburger buns for an easy, saucy sandwich night.

Slow Cooker 4-Ingredient Amish-Style Teriyaki Chicken

Servings: 6

Ingredients

2 to 2.5 pounds boneless, skinless chicken breasts

1 cup bottled teriyaki sauce (thick, store-bought)

1/2 cup brown sugar, packed

1/2 cup low-sodium chicken broth

1 small onion, finely chopped

Directions

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.

Lay the boneless, skinless chicken breasts in a single layer in the bottom of the slow cooker. It’s fine if they overlap just a bit.

Chicken breasts arranged in a slow cooker before sauce is added

In a medium bowl or large measuring cup, whisk together the bottled teriyaki sauce, brown sugar, chicken broth, and chopped onion until the sugar is mostly dissolved and everything is well combined.

Pour the teriyaki mixture evenly over the chicken breasts in the slow cooker, making sure each piece is coated. This is your simple “pour and go” step.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2.5 to 3 hours, until the chicken is cooked through and very tender. The internal temperature should reach at least 165°F (74°C).

Teriyaki sauce mixture being poured over chicken in the slow cooker

Once done, use two forks to gently shred the chicken right in the slow cooker, or leave the breasts whole if your family prefers larger pieces. Stir so the chicken is well coated in the sweet-savory sauce.

Taste the sauce and adjust if needed: if you want it sweeter, stir in a spoonful of brown sugar; if you’d like it a bit thinner, add a splash more chicken broth.

Turn the slow cooker to WARM and let the chicken sit for 10 to 15 minutes so it can soak up even more flavor, then serve the teriyaki chicken with plenty of sauce spooned over your choice of rice, noodles, or potatoes.

Variations & Tips

For picky eaters, keep the onion very finely minced so it almost melts into the sauce, or sauté it briefly in a little butter before adding to mellow the flavor. You can also pull out a plain piece of cooked chicken before shredding and drizzle just a small amount of sauce over it for kids who don’t like things too saucy.

Shredded teriyaki chicken served over white rice in a family-style bowl

To make it a little lighter, use reduced-sodium teriyaki sauce and swap half the brown sugar for honey. For a heartier, more Amish-potluck style feel, add peeled baby carrots or thick carrot slices around the chicken before pouring the sauce on top; they’ll cook right in the sauce and come out tender and sweet.

If you like a thicker, stickier sauce, ladle some of the cooking liquid into a small saucepan, simmer it on the stove for a few minutes to reduce, and stir it back into the shredded chicken. You can also turn this into a sandwich filling by piling the shredded teriyaki chicken onto toasted buns, or make rice bowls with steamed broccoli, peas, or corn for a full one-bowl dinner. Leftovers keep well in the fridge for up to 3 days and reheat nicely in the microwave with a splash of extra broth to loosen the sauce.