Slow Cooker Teriyaki Chicken Sandwiches

Chicken sandwiches with a twist! These Slow Cooker Teriyaki Chicken Sandwiches have shredded chicken cooked in an easy teriyaki inspired sauce, topped with coleslaw for the best weeknight sandwich.

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Slow cooker sandwiches are the best! You also need to try these Slow Cooker BBQ Beef Sandwiches, Italian Beef Sandwiches, or Crockpot BBQ Pulled Chicken.

I think I’m out of the norm a little bit, because I think I use my slow cooker more in the summer months than I do in the winter months. It always seems like when the weather starts getting cooler, people talk about getting their slow cookers out. But me? I think it’s a lifesaver in the summer. There are 2 big reasons why:

1 – it doesn’t heat up the house. We all agree that we don’t want to turn the oven on when it’s scorching outside, right? Well, I don’t really like standing over a hot stove when it’s hot outside, either. So that leaves you with about 3 options. 1 – eat salad all summer. 2 – use the microwave. 3 – use the slow cooker.

2 – summer days tend to be super busy. Things to do, people to see and all that jazz. So what better solution than to throw something in the slow cooker in the morning and not have to worry about slaving away for dinner?

So all of you that think slow cookers are just for winter? I think you need to re-think that.

We always go crazy for anything teriyaki, and these Slow Cooker Teriyaki Chicken Sandwiches are a great example of a great summertime sandwich. (Or any time of year sandwich!) So break out that slow cooker to make dinner a cinch!

WHAT YOU’LL NEED

In the last few years, I have tended to stay away from the recipes that call for a package of this and a jar of that, mostly because I don’t usually have them on hand and I’d rather cook from basic ingredients that I usually have. But sometimes you just need that little shortcut (especially when you need to prep dinner on a busy day!) Here’s what you’ll need for these sandwiches.

For the Chicken:

Chicken Thighs – I use boneless and skinless. You can use chicken breasts, as well, but I usually don’t like the texture of thighs as much.
Ketchup – I just use regular ketchup.
Stir Fry Sauce – This can usually be found in the Asian section with the sauces.
Stir Fry Seasoning – The last time I made these, this was located by the other packaged spice mixes, in the baking section.
Cornstarch – This is only if you choose to thicken your sauce.

For the Slaw:

These are all basic coleslaw ingredients. If you want more of an Asian twist, try adding some of the stir fry sauce to the slaw instead of the mayo and cider mixture.

Mayonnaise
Apple Cider Vinegar
Sugar
Celery Seed
Salt and Pepper

For Serving:

Hamburger Buns

HOW TO MAKE THEM

Cook the chicken: This part takes about 5 minutes of prep time. Place your chicken in the slow cooker. Combine your sauce ingredients and pour them over, turning them to coat them. Place the lid on the chicken and cook on low until they are tender.

Shred the chicken: Remove the chicken from the slow cooker and shred it with 2 forks. And now you have 2 options – thicken the sauce, or leave it as is. I always like to thicken it, but it does take a few extra minutes. Pour the liquid into a sauce pan and bring it to a boil. Add a cornstarch slurry (a mix of cornstarch and water) and let it continue to cook until it has thickened. Stir it all together back in the slow cooker.

If you choose not to thicken the sauce, just add the chicken back into the juices.

Make the Slaw: Whisk together your slaw sauce – mayonnaise, apple cider vinegar, sugar and celery seed. Add the coleslaw mix and red onion and stir it all together. Season with salt and pepper.

To serve, simply top the buns with the chicken and the slaw.

Easy and delicious!

MAKE AHEAD AND FREEZING INSTRUCTIONS

Make Ahead: This recipe can easily be made ahead of time and then refrigerated until needed. Store in the refrigerator for up to 3-5 days. You can serve it cold, or throw it back into the slow cooker on low or warm to heat it through.

Freezing: This recipe does make a lot of chicken, but it’s easy to freeze, as well! Simply place in a freezer safe container (I usually use a freezer bag) and freeze. To serve, let it sit in the refrigerator overnight to thaw, then reheat on the stovetop or in the slow cooker.

More Teriyaki Inspired Recipes

Teriyaki Chicken Pizza
Slow Cooker Teriyaki Chicken
Cast Iron Teriyaki Chicken Thighs
Easy Chicken Teriyaki Wraps
Bacon Wrapped Chicken Teriyaki Skewers

Slow Cooker Teriyaki Chicken Sandwiches

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 15 minutes minutes

Servings: 12 sandwiches

Course: Main Dish

Cuisine: Asian

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Chicken sandwiches with a twist! These Slow Cooker Teriyaki Chicken Sandwiches have shredded chicken cooked in an easy teriyaki inspired sauce, topped with coleslaw for the best weeknight sandwich.

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Ingredients

• ▢ 3 lbs boneless skinless chicken thighs
• ▢ 3/4 cup ketchup
• ▢ 1/3 cup stir-fry sauce
• ▢ 1 envelope (1 oz) stir-fry seasoning mix
• ▢ 1 tablespoon cornstarch, optional
• ▢ 3 tablespoons mayonnaise
• ▢ 2 tablespoons apple cider vinegar
• ▢ 2 teaspoons sugar
• ▢ 1/2 teaspoon celery seed
• ▢ 4 cups coleslaw mix
• ▢ 1/4 red onion, sliced thin
• ▢ Salt and pepper, to taste
• ▢ 12 hamburger buns

Instructions

• Spray a 6 quart slow cooker with nonstick cooking spray. Place the chicken in the bottom, in as much of a single layer as possible.
• In a small bowl, mix together the ketchup, stir-fry sauce and seasoning mix. Pour this over the chicken in the slow cooker. Turn the chicken to coat.
• Cover and cook on low until the chicken is tender, 4-6 hours.
• When the chicken is done, remove the chicken from the slow cooker to a cutting board. Shred with 2 forks.
• If you would like for the the sauce to be thicker, pour the liquid from the slow cooker into a pot. Place over high heat and bring it to a boil. Whisk together the cornstarch and 1 tablespoon of water, then add this to the liquid. Continue to cook until the sauce has thickened. Pour the sauce back into the slow cooker.
• Return the shredded chicken to the sauce in the slow cooker. Stir to coat.
• In a large bowl, stir together the mayonnaise, apple cider vinegar, sugar, and celery seed. Add the coleslaw mix and the red onion and stir to combine. Season to taste with salt and pepper.
• Serve the chicken on the buns, topped with the coleslaw mix.

Recipe Notes:

All slow cookers cook differently. Cooking time may differ.

Adapted from Betty Crocker More Slow Cooker Recipes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

recipe source: Betty Crocker More Slow Cooker Recipes

Nutrition Information

Serving: 1sandwich, Calories: 357kcal (18%), Carbohydrates: 25g (8%), Protein: 31g (62%), Fat: 14g (22%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 9g, Cholesterol: 158mg (53%), Sodium: 586mg (25%), Fiber: 2g (8%), Sugar: 8g (9%)

Keywords: chicken sandwich, slow cooker chicken, Teriyaki chicken sandwich