Slow Cooker Honey Teriyaki Chicken

Place quick homemade teriyaki sauce and chicken into your slow cooker, set it and forget it! This delicious slow cooker honey teriyaki chicken is so easy. Recipe on sallysbakingaddiction.com

Let’s talk dinner.

The slow cooker was my saving grace during the last month of my pregnancy, aka the penguin waddle month. (Speaking of– I’ll be introducing our daughter on my blog this Monday! We’ve been on cloud 9 the past two weeks with her.) Not only did the slow cooker help me prepare a ton of freezer meals, it kept Kevin and I fed for lunch and dinner when my energy was zapped during my waddle weeks.

Also next week! Sharing a blog post all about freezer meals. Stay tuned!

Place quick homemade teriyaki sauce and chicken into your slow cooker, set it and forget it! This delicious slow cooker honey teriyaki chicken is so easy. Recipe on sallysbakingaddiction.com

One of my favorite meals was this slow cooker honey teriyaki chicken. Massively flavorful and satisfying, this healthy dinner is versatile and simple. I ate it on top of a bed of rice or quinoa, but loved it with a big side of steamed broccoli and baked sweet potatoes too. Kevin liked it with rice or sandwich style on hearty kaiser rolls. Basically anything to soak up all the homemade teriyaki sauce.

I can’t say this about many meals, but this slow cooker teriyaki chicken is SERIOUSLY SO GOOD reheated as leftovers. Even better after a day or 2 because the sauce thickens in the fridge and the chicken seeps it all up– it’s completely drenched with it. Loaded with fresh flavors like garlic and ginger, sweetened with honey and a touch of brown sugar, this is the meal that keeps on giving.

Let me tell you how I made it.

This delicious slow cooker honey teriyaki chicken is so easy. Recipe on sallysbakingaddiction.com

The slow cooker does most of the work for you, but this recipe does require 10 minutes of prep and another 5-6 minutes to shred the chicken.

  1. Make homemade teriyaki sauce on the stove
  2. Pour over chicken and diced onions
  3. Cook
  4. Shred chicken and cook for another hour.

You likely have all of the ingredients for the homemade teriyaki sauce in your kitchen now. There’s no reason to use store-bought sauce! In fact, the two shouldn’t even share the same name. Store-bought teriyaki sauce has NOTHING on this homemade version. Allow it to thicken on the stove, then pour over a few chicken breasts. I added onion for extra flavor, but you can leave it out if you’re not a fan.

As the chicken simmers and cooks in the teriyaki sauce, it locks in all that massive flavor. It’s incredibly tender after a few hours and shreds like a dream. Hardly any work to shred this chicken. If you’d rather eat the breasts whole, be my guest! But the shredded chicken really seeps up all the sauce. I highly recommend it.

This delicious slow cooker honey teriyaki chicken is so easy. Recipe on sallysbakingaddiction.com

The sauce recipe is similar to the teriyaki sauce I use for my baked pineapple teriyaki chicken and 30 minute teriyaki shrimp, though I use mostly all honey in today’s version for a slightly different flavor. I still add a little brown sugar. Why both honey and brown sugar? Depth of flavor. I found the sauce lacking when I left out the brown sugar completely.

I can’t get enough of this comfort food meal! And I love that there are so many ways to serve/eat it. You’ll never get bored.

Place quick homemade teriyaki sauce and chicken into your slow cooker, set it and forget it! This delicious slow cooker honey teriyaki chicken is so easy. Recipe on sallysbakingaddiction.com

I made a couple more batches and threw them in the freezer for these first few weeks with our baby girl– when cooking just ISN’T happening. Freezing instructions included below!

More save-the-day slow cooker recipes: slow cooker cinnamon rolls | chicken corn chowder | bbq turkey meatballs | slow cooker hot chocolate | chicken chili

Slow Cooker Honey Teriyaki Chicken

Ingredients:

  • 1 tablespoon (7g) cornstarch
  • 1 tablespoon (15ml) room temperature water
  • 3 Tablespoons (50g) brown sugar
  • 1/4 cup (85g) honey
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) vinegar (either rice wine or apple cider is great)
  • 2 teaspoons minced garlic
  • 1 - 2 teaspoons minced fresh ginger (or 1/2 teaspoon ground ginger)
  • 1/2 medium onion, chopped
  • 4 boneless skinless chicken breasts (about 1.5 - 2 lbs total)
  • optional for serving: sesame seeds and chopped scallion

Directions:

  1. Stir the cornstarch and water together in a small bowl until combined, then pour into a medium saucepan over low-medium heat. Add the brown sugar, honey, soy sauce, vinegar, garlic, and ginger. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat.
  2. Place chopped onion and chicken into a 4 quart or larger slow cooker. (Here's one I own and love!) Pour teriyaki sauce on top. Cook on high for 3 hours or on low for 5 hours.
  3. Remove the chicken from the slow cooker and, using 2 forks, shred into smaller pieces. Place back into the slow cooker and stir to combine. Cook for 1 more hour on low, stirring occasionally.
  4. Garnish with sesame seeds and scallion, if desired, and serve on top of cooked rice or quinoa or alongside steamed vegetables. Or pile onto rolls and enjoy sandwich style. Keep leftovers in a large tupperware in the refrigerator for up to a week. Reheat in the microwave.

Freezing: Place cooled cooked chicken/sauce into a freezer-friendly container or large zipped-top bag and freeze up to 3-4 months. Thaw overnight in the refrigerator or place the container/bag in the sink filled with warm water. Once thawed, cook in a large pot on medium heat for 10 minutes. Or reheat in the microwave until warmed throughout. You can also freeze this uncooked. Place everything in a freezer-friendly container or large zipped-top bag, freeze up to 3-4 months, thaw in the refrigerator, then add to the slow cooker and proceed with the recipe.

Recipe Notes:

Why both brown sugar and honey? Depth of flavor. We both preferred the flavor of this teriyaki sauce when both sweeteners were used.

No slow cooker? No problem! Follow recipe through step 1. Set sauce aside. Cut the chicken into bite-sized pieces. Heat 1 Tablespoon of olive oil in a large skillet on medium heat. Add the onion and chicken and cook, stirring often, until the chicken is browned on both sides. Pour the teriyaki sauce on top. Turn the stove down to low heat and allow the chicken to simmer in the sauce for a few minutes before serving.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Another meal to love:

Easy sweet chili chicken (super simple + flavorful meal)

Place quick homemade teriyaki sauce and chicken into your slow cooker, set it and forget it! This delicious slow cooker honey teriyaki chicken is so easy. Recipe on sallysbakingaddiction.com

92 Comments

Comments

  1. Andrea @ Cooking with a Wallflower on October 6, 2017 at 1:10 am

    This honey teriyaki chicken looks amazing. I’ve never made teriyaki chicken in a slow cooker before so i can’t wait to give it a try. It’ll definitely save time!

  2. Amy on October 6, 2017 at 7:22 am

    Sally,
    Thanks for adding the non slow cooker version. That is something I do not have…and this recipe sounds great! BTW-I made the easy sweet chili chicken and it one of my husband’s favorites. 

    • Sally on October 6, 2017 at 7:25 am

      I love making the sweet chili chicken when we have friends over for dinner because it’s SO easy. And always satisfies. So glad you both enjoy it too!

  3. Patricia @Sweet and Strong on October 6, 2017 at 7:22 am

    You read my mind!  I was literally thinking the other day I wish Sally would post a new savory recipe 😉 And I totally agree homemade teriyaki sauce is SO much butter not to mention much healthier than store bought.  These are perfect for a freezer meal or meal prep for lunches during the week!

    • Sally on October 6, 2017 at 7:26 am

      Agreed! The store-bought stuff is unbearably salty.

  4. nancy k on October 6, 2017 at 8:14 am

    I am so looking forward to your Monday post and your sweet little girl’s debut.
    Thanks so much for the non-slow cooker directions. The recipe looks yummy but I don’t have a slow cooker so the alternative instructions are perfect.

  5. Ashley on October 6, 2017 at 8:42 am

    Would this work in a Dutch oven? Also, could I just substitute flour for cornstarch? 

    • Sally on October 6, 2017 at 11:12 am

      Flour works instead of cornstarch as would cooking in the dutch oven.

  6. Gillian Nemyo on October 6, 2017 at 9:09 am

    I can’t wait to read about your sweet little one next week! Eeeee!
    And this recipe looks amazing. I dare say that even my kids would inhale it happily. It’s on my list for next week for sure! 

  7. Bethany on October 6, 2017 at 9:23 am

    I was just thinking that although your baking is to notch that I’d love more savory recipes. So excited about the slow cooker meals coming!

  8. Sandy on October 6, 2017 at 9:26 am

    Congratulations on your precious bundle of joy! Thank you for the recipes!

  9. Angela on October 6, 2017 at 9:32 am

    Hi beautiful! I am SO EXCITED for Monday (I NEVER SAY THAT) because I am dying to meet your sweet baby girl. I think I will whip this up over the weekend so I have meals for next week, yay. I do have one question/ comment– I’ve made breast in the slow cooker before, and I found them to really get dried out… I’ve had much better luck with thigh meat due to the higher fat content. Do you think the sauce keeps the breast from getting too dried out? Do you think this would work with thigh meat instead? Not that I don’t trust you. I always trust you. Because pecan pie and salted caramel cheesecake (and everything). Have a good weekend with that sweet girl!

    • Sally on October 6, 2017 at 11:11 am

      Thanks Angela! And I haven’t had an issue with these chicken breasts drying out– they’re cooked right in the sauce. In any case, you can certainly use a few chicken thighs instead if you prefer!

  10. Roseanne on October 6, 2017 at 9:37 am

    Hi Sally,
    This recipe looks delicious. I am printing it out right now for the next meal. I am looking forward to meeting your daughter. I just know she is a sweetheart. I hope you are falling into a routine. My niece had her baby just two weeks before you and he is almost sleeping through the night now (except today when he was wide awake at 3:30am). {{Hugs}} ~smile~ Roseanne

  11. shawnna griffin on October 6, 2017 at 11:00 am

    hey girl- congrats on your new baby girl! Can’t wait to see pics! This teriyaki looks really good! Ya’ll have a great weekend!

  12. Hayley on October 6, 2017 at 11:35 am

    Hey Sally, what do you think about white vinegar in this recipe? Not sweet enough? I really want to make this. I love teriyaki chicken. 

    P.S can’t wait to meet your daughter! I’m so excited for some baby pictures 🙂 

    • Sally on October 6, 2017 at 12:09 pm

      Yes, white vinegar works!

  13. Sandra Bodenheimer on October 6, 2017 at 12:14 pm

    Can I add Veggies with the chicken to cook also?

    • Sally on October 7, 2017 at 7:52 am

      I can’t see why not! Maybe add them towards the end so they don’t overcook.

  14. Del's cooking twist on October 6, 2017 at 1:36 pm

    I am not a big meat eater but i LOVE teriyaki sauce, and you make this recipe sound fabulous to me. Can’t wait to try it!!

  15. Kari on October 6, 2017 at 1:47 pm
  16. Becky on October 6, 2017 at 2:08 pm

    Can’t wait to try this! I’ve been trying to use the crockpot to help make weeknight dinners easier and quicker. (Your chicken chili is a favorite!) Love coming home from work and having dinner already done. Also love that crockpot meals tend to make a lot, or can be doubled – perfect for leftovers or stocking up the freezer. Looking forward to seeing pics of the little one on Monday! Our baby girl is turning ONE at the end of the month – where did the past year go?!? Hope you’re enjoying mommyhood! (It’s the best, am I right?) 🙂

    • Sally on October 7, 2017 at 7:51 am

      I hear the first year FLIES by! I can’t believe it’s already been 2 weeks! And yes, it’s the absolute best 🙂
      Anyway, you need to try this crockpot chicken. It’s so easy and I agree with you about slow cooker meals in general– so simple and yields a ton of food!

  17. Chelsea on October 6, 2017 at 2:38 pm

    Can’t wait to see your perfect little angel on Monday! And I am so impressed that you are able to keep doing blog posts in this new crazy season. Really, I barely know of any bloggers who didn’t fall off the radar after having a baby, which is perfectly understandable. But your recipes and posts are still amazing. You are Wondermom. Hope you’re able to take the breaks you need too. – Just a side note, I have found that shredding meat in the stand mixer is my best friend when you can even use both your hands for 10 minutes. I just dump everything in the mixer bowl with the paddle attachment, and it’s perfectly shredded in seconds. The meat just has to be still hot, it won’t work with cold meat. Just a suggestion!

    • Rosey on October 6, 2017 at 8:13 pm

      Thank you for the useful tips for shredding the chicken! Some of us older folks need a little help when we aren’t as strong or nimble as we used to be!

    • Sally on October 7, 2017 at 7:49 am

      Wait, what? Shredded meat in your mixer? I’ve NEVER tried this before. My mind is blown! Is that silly I didn’t realize I could do that?!
      Thank you for the kind words about my work! I actually prepared most of the blog content in my last trimester. So now I’m enjoying time on the couch writing some blog posts and chatting with readers. Baby girl in my arms!

  18. Sarah on October 6, 2017 at 3:26 pm

    I have this in my crockpot right now! Forever a Sally fan. 🙂 

    • Sally on October 7, 2017 at 7:46 am

      Sarah! Let me know how you liked it 🙂 I love this meal!

      • Sarah on October 7, 2017 at 4:17 pm

        Love love loved it! We ate with rice and steamed broccoli. Reheating tonight for leftovers – my kids loved it too, which is always a plus. 



  19. Sara Lee on October 6, 2017 at 4:44 pm

    This looks divine-cant wait to try it and congrats again–I cant wait for your announcement. As a mom of 3 girls which 2 have oct babies–middle daughter turned 14 on the 2nd and my oldest will be 17 on the 25th–cry cry b/c I cant believe I have a almost adult child so enjoy your precious girl b/c before you now she will be turning 17 :)..Luv all our sweet and savory recipes–its fun to mix them up. Blessings, Sara Lee

    • Sally on October 7, 2017 at 7:42 am

      Thanks Sara Lee! Trying to cherish all these wonderful and exciting moments with her 🙂 I can’t believe it’s been 2 weeks already!

  20. Jolene Richlen on October 6, 2017 at 5:34 pm

    Congrats Sally & Kevin! May your daughter start sleeping through the night early! 🙂 I have a 2 year old and still vividly remember those first few weeks. 
    Thanks for the recipe! I’m probably going to give this a try this weekend. My toddler loves all things chicken right now…

    • Sally on October 7, 2017 at 7:42 am

      We are hoping for better sleep in weeks + months to come!! 🙂 Let me know how you all like this teriyaki chicken 🙂

  21. Bre on October 6, 2017 at 5:55 pm

    Yum! I’m actually about to try out some crockpot recipes for time saving and money saving. Hoping to write a post about how it goes. My idea is to cook a few different meats in the crockpot that can then be transformed into a couple of different meals during the week. Plus a vegetarian option as well. This looks great. I’m excited to be introduced to your daughter! I hope that labor, delivery, and recovery are going smoothly for you. My sweet daughter turned one the September, so I like those September girls. 🙂 I’m also looking forward to to freezer meals post! My freezer has been full of breastmilk for the past year, as I’m slowly starting to clear it out I’m excited to start doing more freezer meal prep.

    • Sally on October 7, 2017 at 7:41 am

      Happy birthday to your baby girl!!

  22. Blogtastic Food on October 6, 2017 at 6:19 pm

    Love how you shredded the meat afterwards. What a fabulous way to make teriyaki chicken!

  23. june on October 6, 2017 at 10:37 pm

    Hi Sally,

    I did not receive today’s post in my emails…had to do a search format.
    Wondering if you have heard this from any of your subscribers?

    Can’t wait to try this slow cooker recipe.  Keep them coming.

    • Sally on October 7, 2017 at 7:34 am

      I haven’t. Do you typically receive the newsletter and emails when a new blog post is live? I would maybe check your spam?

  24. Rebecca on October 7, 2017 at 5:37 am

    How long do you simmer the sauce for before taking it to the boil?

    • Sally on October 7, 2017 at 7:31 am

      Just a few minutes until it starts a rapid boil.

  25. MC on October 7, 2017 at 9:12 am

    Will you please clarify the amount of honey needed in this recipe? 1/4 cup of honey is 84 g. Thank you!

    • Sally on October 7, 2017 at 2:10 pm

      Thank you! It should be 85g.

  26. LaTrice on October 8, 2017 at 2:02 am

    Oh, my gosh. I can’t wait to see a photo of your daughter, Sally. I LOVE teriyaki chicken, and looking forward to making this recipe very soon!!! 🙂

  27. Laura on October 8, 2017 at 4:27 pm

    I made this for my family this evening and it was amazing!!! Thank you

    • Sally on October 9, 2017 at 12:32 pm

      You are welcome, Laura!

  28. Harriet on October 8, 2017 at 9:09 pm

    Tried the teriyaki chicken in the crock pot today since our day was going to be building a new hay shed. It was super easy and quick and the smell was great. It was eaten as sandwiches and had mixed reviews. I make my bunch rate new stuff 1-5. This rated a strong 3 amongst the 5 guys I fed. Will try the next time with rice. Thanks for the quick recipe Sally and congratulations on your precious new bundle 🙂

    • Sally on October 9, 2017 at 7:22 am

      Thank you so much for reporting back! And for the sweet congrats on our baby girl 🙂

  29. Ann on October 9, 2017 at 4:47 am

    Love that you posted a stove top version also. I must have missed the post announcing your baby girl’s arrival. Congratulations and hope to see a picture of her soon.

  30. Karen Tavares on October 9, 2017 at 9:50 pm

    Hi Sally, first of all your daughter is beautiful, congratulations. I appreciate the fact that your recipes are so well-tested, Not only have I never been disappointed but they are so good I frequently get asked for the recipe. I just say “Sally’s Baking Addiction [name of recipe] and most everyone already reads your blog (: Nutella brownies and the coconut cashew Kind bars were my two most recent.

    I do have one question about recipes like this – pork, chicken, beef etc that goes in the crockpot. A lot of fat and fluid cooks out of the meat and I feel like it dilutes the sauce. What I have been doing is cooking the meat until the last hour then pouring off the liquid and then adding the sauce. Do you develop the recipe to account for the liquid? If so I may add a little water when I add the sauce. Or am I making much ado about nothing? Thank you, I live in MD too.

    • Sally on October 10, 2017 at 8:24 am

      Hi Karen! Thank you so much for the congratulations. We are on cloud 9 with our new baby girl!
      I’ve cooked meats in the crockpot both ways. Directly in the sauce and also in water or broth BEFORE adding the sauce. I’ve personally never noticed a huge difference. I really love that this chicken in particular is cooked right in the sauce. The result is sooo much flavor and a super tender texture. Give it a try this way!

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