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 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.

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

90 Comments

Comments

  1. Daphne on October 10, 2017 at 1:38 pm

    I made this for dinner yesterday! It was so good. I don’t like my teriyaki sauce sweet so I halved the honey and it was perfect!! Thank you Sally for a wonderful recipe, my husband even went back for “second dinner” a few hours after we had eaten. Super easy and quick to whip up, and yet so yummy and satisfying 🙂

    • Sally on October 10, 2017 at 2:16 pm

      So glad you were able to modify the recipe so you both love it. Thanks so much for reporting back about it!

  2. Jessica on October 10, 2017 at 8:11 pm

    I made this for my weekly meal prep along with brown rice and mixed veges. I like how easily the sauce was made, I mixed the cornflour and water together right in the saucepan so I didn’t even need to clean a bowl. Very tasty!

  3. Tarra on October 11, 2017 at 9:08 am

    So incredibly easy! I made this on Monday (Canadian Thanksgiving) then had it yesterday for dinner. It was easy to re-heat, tasted absolutely amazing and smelled wonderful. Added it to wild rice & broccoli which seemed to add the right amount of contrast. Will definitely be making this again! THANKS!!!!!

    • Sally on October 11, 2017 at 1:45 pm

      I’m so happy you enjoyed it! It does make such good leftovers!

  4. Nicole on October 11, 2017 at 10:21 am

    This was so easy and very delicious! Tasted better than store bought stir fry sauce. We served it over steamed rice and veggies. It’s a keeper!

  5. Laurie on October 13, 2017 at 11:10 am

    This was so good and easy to make! just threw everything in the crock pot. my husband and I both loved it. the sauce was wonderful.

    • Sally on October 13, 2017 at 12:12 pm

      Glad you both loved it, Laurie!

  6. Kara on October 14, 2017 at 8:07 pm

    This is delicious and so easy – thank you!

  7. Carol C on October 17, 2017 at 6:58 am

    Loved having a new flavor profile for slow cooker chicken!  Served it over brown rice with broccoli. Definitely not a “one and done” recipe!  A dinner the whole family enjoyed!

    • Sally on October 17, 2017 at 7:56 am

      Happy to hear so many loved it. Thanks Carol!

  8. Mardi Tanzer on October 18, 2017 at 11:15 am

    Hi – Do you recommend a pound of chicken breasts with this? Or 2 pounds? (I’m trying to quantify what “4 chicken breasts” equals? Thanks!

    • Sally on October 18, 2017 at 12:16 pm

      I used around 1.5 – 2 lbs total

  9. Mardi Tanzer on October 18, 2017 at 11:20 am

    Sorry – The reason I’m asking is because I use very thin chicken cutlets (like Italian Style).

  10. Debbie on October 19, 2017 at 12:31 am

    Another keeper!  What a difference to have homemade teriyaki sauce! Served it tonight with brown rice and broccoli and it was great. Looking forward to leftovers tomorrow as a sandwich. thanks Sally!

    • Sally on October 19, 2017 at 12:19 pm

      Glad you liked it, Debbie! I will never go back to bottles teriyaki sauce again 😉

  11. Allison on October 19, 2017 at 3:29 pm

    Love this recipe! I made the chicken last week and served it on brown basmati rice (topped with chopped scallions and toasted sesame seeds as recommended!) with a side of grilled vegetables. Later in the week I made extra sauce as a marinade for some oven roasted veggies (onion, bell pepper, and zucchini) for a side dish with another meal and I’m making the chicken again today. My boyfriend said he could eat this everyday – so I love how simple it is to pull together! Hugely recommend that anyone reading this MAKES THIS NOW! Thanks Sally for another great recipe! 🙂

    • Sally on October 20, 2017 at 1:14 pm

      I love how many uses you have already found for the sauce! I will never go back to the pre-made stuff again 😉

  12. Esther Longchar on October 19, 2017 at 11:34 pm

    I made this for dinner last night and my kids devoured it! My 7 yr old daughter dove in for seconds and then some more! Can’t wait to make it again. By the way, I don’t have a slow cooker so I made it in a pan. While I was tasting I could only imagine how much more flavourful it would be in a slow cooker if the pan version is that yummy. Thanks Sally!

    • Sally on October 20, 2017 at 1:16 pm

      I’m so happy this was a hit with your family!

  13. John Stauffenger on October 21, 2017 at 7:07 am

    Would chicken thighs and legs be a ether option. I understand that per pound but aren’t the thighs more flavorful and the need to lend themselves to slow cooking plus I think they might be less expensive.

    • Sally on October 21, 2017 at 8:15 am

      Definitely! Use 1.5 – 2 lbs total.

  14. Gilliane on October 23, 2017 at 7:19 pm

    I made this tonight and it was delicious!! My whole family loved it. I used bone-in chicken breast and served it over quinoa. 

    • Sally on October 24, 2017 at 1:18 pm

      So happy it was a hit!

  15. Dani on November 12, 2017 at 10:22 am

    I made this a few weeks ago and we loved it!  I’m introducing foods to my 9 mo baby and giving her whatever I can off my plate.  As you know (or will ) honey is a no go for the 1st year.  Has anyone tried substituting the honey out for agave or maple syrup?  Or brown sugar?

    • Kristen on December 6, 2017 at 7:46 pm

      I ran out of honey so I used half honey/half agave and it was still good!

  16. Tina on November 18, 2017 at 10:41 pm

    Just made this for dinner tonight, and both my husband and I loved it! This recipe is definitely a keeper! Thanks, Sally! Keep the slow cooker recipes coming. It’s probably my favorite kitchen appliance 🙂

    • Sally on November 19, 2017 at 1:51 pm

      Awesome! I’m glad you both enjoyed it. And I have NO IDEA what I’d do without my slow cooker.

  17. Lisa on December 27, 2017 at 9:48 pm

    Family loved this recipe. Super easy and yummy!

  18. Maggie on January 1, 2018 at 12:57 pm

    I just wanted to say that I love your recipes. I am so glad I found your website. Anything that I try comes out DELICIOUS. Thank you so much. 

    • Sally on January 1, 2018 at 4:44 pm

      Thank you so much Maggie! I appreciate that.

  19. Claudia on May 28, 2018 at 6:24 pm

    Easy and quick. I prepared in skillet rather than slow cooker. I used rice vinegar and personally I thought 1/4 cup was too much. Next time I will use only half (2 tablespoons) and I think I will like it better. If preparing in a skillet I think it should be stated to brown in 2 patches to avoid steaming instead of browning.

  20. Jessica Allen on June 8, 2018 at 6:31 pm

    Sally, you are a genuis!:) I love trying out your baking recipes, and they are always a HUGE hit eith my family and friends. I get lots of requests for your recipes And This was my first time trying one of your cooking recipes..and Holy cow. This is DELICIOUS! My husband loved it! (And my house smells amazing now ) thank you so much!!!

    • Sally on June 11, 2018 at 12:59 pm

      You are very welcome, Jessica! I cook this recipe often so I’m thrilled that you enjoy it too!

  21. Tracie on June 13, 2018 at 8:44 am

    Great recipe! Loved it!

  22. Sharon on July 6, 2018 at 8:30 pm

    Well, just made this a bit after you first posted it and it is perfect! Really think you have solved the problem of overcooking boneless breasts. I also added a tiny bit of goichang sauce (not sure of spelling) and mushrooms at the end when the shreds cooked a bit, and only did it for 30 minutes. So, it cooked as whole breasts for 3 1/2 hours on low, then 30 minutes as shreds. This is perfect for a crazy day of 108 in San Diego! Did not want to turn on the oven and better than a bought rotisserie chicken. Thanks!

  23. Cori on August 7, 2018 at 7:00 pm

    Not sure what happened. I made exactly as told and it was bitter. I added more sugar and honey. Had anyone else found this?

    • Sally on August 8, 2018 at 11:10 am

      Hi Cori! I find soy sauce varies in flavors and bitterness from brand to brand. Perhaps it was the soy sauce? I love Kikkoman brand.

      • Cori on August 8, 2018 at 2:59 pm

        Yes that could be it or I may of burnt it when simmering. I used China Lilly but will try kikkoman next time. I never have problems but the whole meal went wrong, I should of just stayed in bed or ordered pizza. My rice maker broke at the same time so.
        I can’t wait to try your other recipes, Thank you so much.



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