Slow-Cooker Teriyaki Chicken Drumsticks with Garlic and Scallions Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a teriyaki glaze that has a good balance of sweet and salty. If your glaze is too sweet, add a splash of rice vinegar or a squeeze of lime juice to brighten it up.

If it's too salty, add a teaspoon of honey. You can also add a grated garlic clove or a pinch of red pepper flakes to the glaze before pouring it over the chicken for an extra layer of flavor.

To get a nice caramelized finish, you can broil the chicken for a few minutes after slow-cooking. Transfer the drumsticks to a baking sheet lined with foil, brush with some of the sauce, and broil for 3-4 minutes until the edges are charred and sticky. This adds a delightful crispness that contrasts with the tender meat. Just be careful not to burn the sugar in the glaze.

Variations

• Spicy Teriyaki: Add 1-2 teaspoons of sriracha or chili garlic sauce to the teriyaki glaze before pouring it over the chicken. For extra heat, sprinkle red pepper flakes over the top before cooking. The spice balances the sweetness of the glaze beautifully.
• Honey Garlic: Substitute half of the teriyaki glaze with honey and add 4 minced garlic cloves instead of whole ones. The honey will caramelize more deeply, creating a sticky, sweet coating. Reduce the cooking time to 3-4 hours on low.
• Orange Teriyaki: Add the zest and juice of one orange to the teriyaki glaze along with a tablespoon of grated fresh ginger. The citrus brightens the sauce and pairs wonderfully with the garlic. Serve with a sprinkle of orange zest on top.
• Sesame Ginger: Stir 1 tablespoon of toasted sesame oil and 1 tablespoon of grated fresh ginger into the teriyaki glaze. Increase the sesame seeds to 2 tablespoons. This version has a deeper, nuttier flavor and an extra aromatic kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken; add a splash of water when reheating.

Freezer

Freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or chicken broth if the sauce is too thick.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; you can thin it with a splash of water or chicken broth when reheating.

The garlic cloves will soften further and become even sweeter. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. Avoid using the microwave if possible, as it can make the chicken rubbery.

This dish is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, just place the insert in the slow cooker base and cook on low.

If you do this, add 30 minutes to the cooking time to account for the cold start. Alternatively, you can cook the chicken completely, let it cool, and refrigerate it in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven.

Serving ideas

Serve the teriyaki chicken over steamed jasmine rice to soak up the delicious sauce. For a complete meal, add a side of steamed broccoli or bok choy. The greens will benefit from a drizzle of the extra sauce. You can also serve the chicken with a simple cucumber salad dressed with rice vinegar and sesame oil for a refreshing contrast.

For a more substantial meal, serve the chicken with noodles instead of rice. Udon or soba noodles tossed in a little of the teriyaki sauce make a great base.

Top with the chicken, garlic cloves, and scallions, and finish with a sprinkle of sesame seeds and a few cilantro leaves. This dish is also delicious on its own as an appetizer or party food—just provide toothpicks and napkins.

Frequently asked questions

Recipe card

Slow-Cooker Teriyaki Chicken Drumsticks with Garlic and Scallions

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 8 chicken drumsticks
• 12 peeled whole garlic cloves
• 4 scallions, sliced (white and green parts separated)
• 1 cup teriyaki glaze
• 1 tbsp toasted sesame seeds
• Steamed jasmine rice, for serving

Instructions

1. Place the chicken drumsticks in the slow cooker, arranging them in a single layer if possible. Scatter the whole garlic cloves and the white parts of the sliced scallions over the chicken.
2. Pour the teriyaki glaze evenly over the chicken and aromatics. Sprinkle the toasted sesame seeds on top.
3. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender and cooked through.
4. Insert an instant-read thermometer into the thickest part of a drumstick without touching bone. The temperature should read at least 165°F (74°C).
5. Spoon the chicken and garlic cloves over steamed jasmine rice. Garnish with the reserved green parts of the scallions and an extra sprinkle of sesame seeds if desired.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

510

Protein

38 g

Carbohydrates

30 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.