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

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Slow Cooker Honey Teriyaki Chicken

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours, 15 minutes
  • Yield: serves 4-6
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Japanese

Description

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.


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
  • 12 teaspoons minced fresh ginger (or 1/2 teaspoon ground ginger)
  • 1/2 medium onion, chopped
  • 4 boneless skinless chicken breasts (about 1.52 lbs total)
  • optional for serving: sesame seeds and chopped scallion

Instructions

  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.


Notes

  1. Freezing Instructions: 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.
  2. Why Brown Sugar and Honey? Depth of flavor. We both preferred the flavor of this teriyaki sauce when both sweeteners were used.
  3. 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.

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

129 Comments

  1. I realize this recipe is from a while back, but it is so good i had to comment. It’s quick to put together, easy to cut the recipe in half if you need to, and it’s easy to make a substitution when necessary. I’ve made it with boneless skinless chicken thighs on occasion and I’ve substituted extra brown sugar or pineapple juice for the honey when i don’t have it on hand and it always turns out great. As a new mom (and first time mom!), recipes like this are just what i need 🙂

    1. I’m so glad you took the time to comment, Jackie! This recipe was a life saver when my daughter was born so I’m thrilled you feel the same way!! Congrats on the little one 🙂

  2. I’ve got this in the crockpot and my kitchen smells so good! I’m putting some in the freezer along with your chicken noodle soup. I’m due with baby # 3 in 2 weeks and I have a feeling these meals are going to come in handy!! I just need to find my energy to make some cake batter chocolate chip cookies now (not sure how they’ll ever make it to the freezer though!! ).

  3. I made this last Monday and it was delicious! I served it with cauliflower rice and steamed vegetables! My only issue was that the sauce I poured into the crockpot really thinned out while cooking and became watery. I ended up making another batch of sauce and served it with dinner. Overall, it was wonderful and everyone loved it!

    1. I have that problem with some dishes with slow cooker having a lot of condensation . I place a paper towel under the lid to prevent so much on my new crockpot. My old one did not create so much condensation is the new one .

  4. Just made this last week. My hubby and I love asian food. With our insanely cold and snowy winter here in Minnesota…it is such a time saving and nummy meal to warm up to.

    Have to say our all time fav of yours is Sweet Chili Chicken

    Can’t wait to see more pics of that precious little girl of yours.

  5. Hey Sally,

    I’m excited to try this recipe! I have a question about cooking time though. The recipe says it takes 4 hours and 15 minutes. The instructions say to cook on high for 3 hours or 5 on low. If I cook on low for five hours, I still have to cook another hour after shredding the chicken, right?

    Thanks in advance!

    1. Hi Lisa! Yes, you’re correct. Cook on high or low for the instructed times, shred the chicken, then cook for about 1 hour on low AFTER shredding the chicken.

  6. I wonder can it be cooked in the oven, I have a bad back so don’t do a lot of standing over the stove. I am getting so I don’t like the taste of meat cooked in the slow cooker!

  7. Made this for supper today. Followed exact recipe (except I only had 500gm of chicken on hand – therefore lots of extra sauce). I also had issue with the sauce not thickening enough for my taste. So at the end took most of the sauce out and into a small pot. Mixed 1 Tbsp cornstarch with 1 Tbsp water and added it in and brought to boil. Thickened nicely then added it back into the chicken. Problem solved!
    So…the verdict is that this was delicious and definitely a keeper. Hubby wants me to make it again. Liked having too much sauce…YUM!

  8. I made this last night for my husband and I. It was great and I will be making this often. I always make the recipe exactly as it is written the first time, no need to change anything with this one. Definitely take the time to make the teriyaki it is worth the time.

  9. This was delicious!! I was putting it off because cooking the sauce on the stove seemed like an extra effort, but definitely worth the one step! We ate it with brown rice and TJ’s stir fry veggies. Yum!

  10. *****5 stars! I made this last night and it was delicious. The honey teriyaki sauce is so good. It soaks up in the chicken and has great flavor. I ate it with some brown rice and broccoli. I will definitely be making this again and I can’t wait to try the baked pineapple chicken recipe too!

  11. It was delicious! I always know I can trust your recipes and any issues are my user error 😉 One question, I did not end up with much sauce left at the end. My chicken was saucy, but no extra sauce to cover the rice. Is this typical/correct?

  12. I made this last night but I did it without the slow cooker and it was amazing! The flavor was wonderful. I did add some Sriracha as my hubby and I like a little heat and it was so so good! I love your savory recipes as much as your baked goodies.

  13. Made this last night and it instantly became my new favourite dinner in our house!!
    Can I double the sauce for the recipe next time or should I make a separate sauce for pouring over the rice?

  14. This was Amazing!! A huge hit in my family. Some like it over rice and others like it on a bun. The juice is so yummy and the chicken so tender. Since I had close to 3lbs of chicken, I doubled the juice and it was perfect. Thank you for this go-to recipe, especially when I have company.

  15. I have tried and loved some of your baking dishes. It was about time to take on dinner one. This was so good! I doubled the sauce like many suggested. It was my very first Asian inspired dish I made from scratch too!! It will be put on our dinner rotation. Thanks Sally!

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