Slow Cooker Teriyaki Chicken Drumsticks

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Slow Cooker Teriyaki Chicken Drumsticks contains no unknown ingredients made with Teriyaki sauce from scratch. And it is cooking while you sleep. |

These slow cooker teriyaki chicken drumsticks mean juicy dark meat simmered in teriyaki sauce from scratch, topped with green onions and sesame seeds, and served with long grain brown rice. Asian food is one of my favourite comfort foods: healthy ramen noodle salad, teriyaki chicken and cauliflower and healthy instant ramen. And the best part is it’s quick and healthy. And kids usually love Teriyaki anything.

Years ago I used to buy bottled teriyaki sauce from Costco, full of refined sugar and hard to pronounce ingredients. When I started to eat clean, I ditched it of course. Now I have discovered organic non-GMO cornstarch and have been enjoying making different healthy versions of popular sauces. Teriyaki being on top of the list.

Slow Cooker Teriyaki Chicken Drumsticks contains no unknown ingredients made with Teriyaki sauce from scratch. And it is cooking while you sleep. |


When you first whisk all sauce ingredients together, it might look nothing like teriyaki to you. Don’t worry, this slow cooker teriyaki chicken will come together. I also browned chicken for extra flavour and it took only 10 minutes.

Feel free to use chicken thighs instead of drumsticks. Make sure meat is trimmed of any fat and skin removed. I personally love dark meat and find it sweeter and juicier than white meat.

Slow Cooker Teriyaki Chicken Drumsticks contains no unknown ingredients made with Teriyaki sauce from scratch. And it is cooking while you sleep. |


Clean Slow Cooker Teriyaki Chicken Drumsticks

Clean Slow Cooker Teriyaki Chicken Drumsticks


  • 6 tbsp soy sauce (I used Bragg's Liquid Aminos)
  • 1/4 cup honey
  • 1/4 cup water
  • 4 + 1/2 tbsp cornstarch
  • 1 large garlic clove, crushed
  • 2 tsp fresh ginger, grated
  • 3 lbs or 12 chicken drumsticks, skinless (thighs would work too)
  • 3 tbsp green onions, chopped
  • 1 tbsp sesame seeds


  1. In a large slow cooker, whisk to combine soy sauce, honey, water, cornstarch, garlic and ginger.
  2. Preheat large non-stick skillet on low - medium heat and add chicken. Cook for 3 - 4 minutes per side, turning once. I first dipped the drumsticks in the previously prepared mixture in a slow cooker, therefore it caramelized and charred a bit. It's optional though. Transfer chicken to a slow cooker, cover and shake it around to coat the chicken in mixture. Cook on Low for 6 - 8 hours or on High for 3 hours.
  3. When chicken is ready, turn off the slow cooker, open the lid and wait for 10 minutes to let the sauce thicken as steam evaporates. Using tongs or spatula, gently move the drumsticks around to coat in the sauce. Because you might be cooking for different lengths of time therefore accumulated liquid in the slow cooker will differ. I cooked on High for 3 hours and added 3.5 tbsp cornstarch in the beginning, and another tbsp afterwards. You can always adjust the thickness of the Teriyaki sauce by adding a bit more cornstarch and cooking it on High covered for 10 minutes or so. If the sauce is too thick, add a bit water. Serve chicken hot with brown rice, garnished with sesame seeds and green onions.
  4. Storage Instructions: Refrigerate covered for up to 5 days of freeze for up to 6 months.

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 2 drumsticks:
Calories: 232.1
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 902.6 mg
Total Carbs: 18.4 g
Dietary Fiber: 0.3 g
Protein: 25.3 g
WW Points+: 6

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25 comments on “Slow Cooker Teriyaki Chicken Drumsticks

  1. This looks so juicy and delicious. I have just ordered liquid aminos as I have never used it before but I know if a better alternative than using soy sauce. How do you like it? I hope is something I can start using in place of soy sauce 🙂

    1. Honestly, I taste no difference between liquid aminos and soy sauce. The comfort is knowing it’s non GMO and cheaper than organic soy sauce. It’s gluten free too if you care. I don’t.

  2. These are really good! We have made these several times and the family loves them. Mine never come out looking this pretty though, they usually fall off the bone as soon as I try to take them out. Still really yummy!

    1. Glad you like them. Hmm, I honestly don’t know why it happens. I swear I didn’t do anything special to stage them for pictures. I use organic chicken. Maybe less cooking time?!

  3. Such an easy and delicious recipe. My toddler and husband both gobbled it up. The only recommendation I would make is that if you use slow cooker liners (as I do to make clean up easier), mix up the sauce in a separate bowl first before pouring into the slow cooker. I tried to mix it in the lined slow cooker and nearly ripped the bag.

  4. What exactly is non-GMO cornstarch? Where did they get the non-GMO corn? The corn we know today was genetically modified as far back as the 1700’s. Anyone claiming to have non-GMO cornstarch is lying to you.

      1. I cooked it for about 3 hours in 160 degrees (Celsius). I covered the roasting tray with foil, and removed the foil for the last 30 minutes to make the sauce thicker.

  5. Was not happy with this recipe. Followed the recipe exactly and 4 and a half hours on low, the chicken is completely cooked and fallen off the bone, downing in liquid. I removed the chicken, added more corn starch, put the chicken back in, and BOOM! 5 hours in I have shredded chicken in soy sauce and honey. Super disappointing.

    1. The same happened with mine today. Swimming in sauce despite putting in extra cornflour and leaving it another 10 mins. I looked on the comments to see if id done something wrong. I think i will put them in the oven next time like someone else suggested. I still ate them and they were still tasty but not what i was expecting

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