Looking for an easy, flavor-packed dinner that the whole family will love? These slow cooker teriyaki chicken drumsticks are a total weeknight winner! They’re juicy, coated in a sweet-and-savory homemade teriyaki sauce, and cooked low and slow until fall-off-the-bone tender. Add in fresh broccoli florets at the end for a balanced, delicious meal you can feel good about serving.
This is one of those slow cooker recipes that makes your house smell amazing and dinner practically makes itself—perfect for busy nights or when you just don’t feel like hovering over the stove!
If you love this easy and healthy recipe, you will love my other easy asian inspired weeknight dinners! My viral easy 30 minute ground beef and broccoli recipe, pepper steak stir fry, easy chicken stir fry, egg roll in a bowl, low carb chicken lettuce wraps, and my honey garlic chicken recipe are all show stoppers!
Why You’ll Love This Recipe
- Balanced meal- Protein-packed chicken + nutrient-rich broccoli florets + rice = dinner is done!
- Set it and forget it-This recipe cooks while you go about your day.
- Better than takeout-Homemade teriyaki sauce with low sodium soy sauce, brown sugar, and fresh ginger tastes even better than your favorite restaurant.
- Family-friendly- Everyone loves drumsticks—they’re budget-friendly, fun to eat, and flavorful.
Jump to:
Ingredients
Here’s what you’ll need to make this flavorful chicken:
- Low sodium soy sauce (or regular soy sauce if that’s what you have)
- Rice vinegar
- Sesame oil
- Brown sugar
- Freshly grated ginger (or ½ teaspoon ground ginger)
- Cloves garlic, minced
- Chicken drumsticks (about 8–10 drumsticks)
- Corn starch + water (to make a cornstarch slurry)
- Broccoli florets (about 1 medium head of broccoli, cut into florets)
- Optional toppings: sesame seeds, spring onions/green onions, or red pepper flakes for a kick.
See recipe card for quantities.
Instructions
- Step 1: Make the teriyaki sauce
In a large bowl or directly in your slow cooker, combine soy sauce, rice vinegar, sesame oil, brown sugar, grated ginger, and garlic. Whisk until smooth and well combined.
- Step 2: Add the chicken. Toss the chicken drumsticks in the sauce until coated evenly. Add everything into the slow cooker. Cover and cook on Low heat: 5–6 hours, flipping halfway through OR High heat: 3–4 hours, flipping halfway through
- Step 3: Thicken the sauce
About 30 minutes before serving, remove the chicken. In a small bowl (or small dish), whisk together 3 tablespoon water with 3 tablespoon cornstarch. Stir this corn starch slurry into the sauce in your slow cooker. Whisk well, then return the chicken along with the broccoli florets. Cover and cook for another 30 minutes until the sauce thickens and broccoli is tender.
- Step 4: Serve and enjoy!
Plate your teriyaki chicken with steamed white or brown rice, sprinkle with sesame seeds and chopped green onions, and dig in!
Hint: Make sure to check on your chicken on the earlier portion of the time range. Every slow cooker is different and this may impact cooking times.
Substitutions
- Gluten-Free: Use tamari or coconut aminos in place of soy sauce. Check your cornstarch brand to confirm it’s gluten-free.
- Dairy-Free: This recipe is naturally dairy-free!
Variations
- Spicy - add chili pepper flakes to the marinade to add some heat
- Other protein options: You can swap chicken drumsticks for chicken thighs, chicken breasts, or even chicken legs—just adjust the cooking time slightly.
Equipment
All you need to make my slow cooker chicken teriyaki drumsticks is a:
6 Quart Crock-Pot: This is the slow cooker that I have and love. It is not only absolutely beautiful but it comes in so many different colors!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Place cooled chicken and sauce into a freezer bag and freeze for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm in the microwave or on the stove over medium heat until heated through.
Christina's Dietitian Tip:
Pairing your teriyaki chicken drumsticks with broccoli and rice creates a balanced plate with lean protein, fiber, and complex carbs. For an extra nutrient boost, try mixing in other colorful veggies like bok choy, bell peppers, or snap peas! More color on your plate usually means more vitamins, minerals, and antioxidants!
This slow cooker teriyaki chicken recipe is truly a great recipe for busy weeknights, meal prep, or even a cozy family dinner. Once you try it, you’ll find yourself making it again and again—it’s just that good!
FAQ
Yes! Cook on high pressure for 10 minutes, then quick release. Stir in the cornstarch slurry afterward and let the sauce thicken on sauté mode before adding broccoli.
Absolutely! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of chicken broth if needed.
Yes! Just toss it in during the last 20–25 minutes of cooking instead of 30 minutes.
Swap with apple cider vinegar or white wine vinegar. Both work great!
Totally! Try bok choy, bell peppers, or even snap peas. They’ll add color and crunch!
Slow Cooker
Looking for other slow cooker recipes like this? Try these:
Easy Dinners
Looking for some other easy dinner recipes? Try this:
Jump to: Recipe
Slow Cooker Chicken Teriyaki Drumsticks
Equipment
- 1 6 Quart Slow Cooker or Crockpot
Ingredients
- ½ cup low sodium soy sauce or regular soy sauce, coconut aminos, tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
- 3-4 cloves garlic minced
- 1.5-2 pounds chicken drumsticks about 8–10 drumsticks
- 3 tablespoons corn starch + 3 tablespoons water to make a cornstarch slurry
- 8–12 ounces broccoli florets about 1 medium head of broccoli, cut into florets
- Optional toppings: sesame seeds spring onions/green onions, or red pepper flakes for a kick.
Instructions
- Step 1: Make the teriyaki sauceIn a large bowl or directly in your slow cooker, combine soy sauce, rice vinegar, sesame oil, brown sugar, grated ginger, and garlic. Whisk until smooth and well combined.
- Step 2: Add the chickenToss the chicken drumsticks in the sauce until coated evenly. Cover and cook:Low heat: 5–6 hours, flipping halfway throughHigh heat: 3–4 hours, flipping halfway through
- Step 3: Thicken the sauceAbout 30 minutes before serving, remove the chicken. In a small bowl (or small dish), whisk together 3 tablespoon water with 3 tablespoon cornstarch. Stir this corn starch slurry into the sauce in your slow cooker. Whisk well, then return the chicken along with the broccoli florets. Cover and cook for another 30 minutes until the sauce thickens and broccoli is tender.
- Step 4: Serve and enjoy!Plate your teriyaki chicken with steamed white or brown rice, sprinkle with sesame seeds and chopped green onions, and dig in!
- Hint: depending on how hot your crockpot cooks, you should always check the food at the earliest temperature range listed to make sure you don’t overcook the chicken!
Notes
Nutrition
Food Safety
- Cook chicken to a minimum temperature of 165 F.
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply