Slow Cooker Honey Teriyaki Chicken

This is tender and extra saucy honey teriyaki chicken, an extremely simple and versatile dish made in the slow cooker. For serving, garnish the sweet, salty, and savory pulled chicken with scallions and crunchy sesame seeds and enjoy with rice, steamed vegetables, or serve sandwich style on a hearty roll.

teriyaki chicken in a white bowl

Life is busy and you’re swamped trying to figure out dinner for tonight. What a familiar feeling! This honey teriyaki chicken recipe requires little effort, yet delivers so much flavor. We’re taking advantage of the slow cooker for this meal, as well as preparing a homemade honey teriyaki sauce. The whole process is fairly easy and the crockpot does most of the work.

And bonus! It’s consistently crowd-pleasing. One reader said:I made this recipe for dinner today! It was so delicious. Can’t wait to have the leftovers tomorrow! The spice level was just right and everything cooked perfectly.”

Tell Me About Slow Cooker Honey Teriyaki Chicken

  • Time: This recipe requires about 15-20 minutes of prep time which includes chopping an onion, making the quick sauce on the stove, and shredding the chicken which is a step later in the recipe. Plus, set aside a total of 4-6 hours for slow cooking.
  • Preparation & Texture Go Hand-in-Hand: Once the chicken has cooked in the honey teriyaki sauce for a few hours, it locks in all that massive flavor and becomes incredibly tender. Then it’s time to remove and shred the chicken. Since it’s so tender, it shreds very quickly and easily. Place the chicken back into the slow cooker so it can soak up even more of the juicy sauce. (Shredded chicken offers more surface area for the sauce to coat!)
  • Flavor: The chicken is infused with so much sweet-salty flavor from the bold and garlicky honey teriyaki sauce. Garnished with sesame seeds and scallions, this dish truly comes to life. I added onion for extra flavor, but you can leave it out if you’re not a fan.

What about leftovers? We can’t say this about many meals, but reheated honey teriyaki chicken is SO GOOD. It’s even tastier and more flavorful on day 2 or 3 after the sauce has thickened in the refrigerator– it sticks right to the chicken.
teriyaki chicken in the slow cooker with a metal spoon

pouring teriyaki sauce onto chicken breasts in a slow cooker

How to Make Honey Teriyaki Sauce

It’s certainly convenient to purchase a bottle of store-bought sauce, but we prefer making our own because you have total control of the ingredients and flavor. Plus, it tastes fresher and that makes a big difference in the final dish. You need cornstarch, brown sugar, honey, soy sauce, garlic, ginger, and vinegar. We usually use rice wine vinegar, but apple cider vinegar works well too. 

  • Are you looking for a traditional Japanese-style teriyaki sauce? We’ve made and loved Nami’s homemade teriyaki sauce. It’s incredible over salmon.

Today’s honey teriyaki sauce recipe is similar to the teriyaki sauce we use for pineapple teriyaki chickenThough we use mostly honey in this version for a slightly different flavor, we still add a little brown sugar. Why both honey and brown sugar? Depth of flavor. We found the sauce lacking when we skipped the brown sugar completely.

No Slow Cooker? No Problem.

Follow the directions in the recipe note to make this teriyaki chicken recipe on the stove.

shredded chicken on a white cutting board with 2 forks

overhead image of teriyaki chicken in white bowls

More Easy & Dependable Dinner Recipes

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teriyaki chicken in a white bowl

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: American


This is tender and extra saucy honey teriyaki chicken, an extremely simple and versatile dish made in the slow cooker. For serving, garnish the sweet, salty, and savory pulled chicken with scallions and crunchy sesame seeds and enjoy with rice, steamed vegetables, or serve sandwich style on a hearty roll.


  • 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


  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.


  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.

Keywords: honey teriyaki chicken


  1. Can I double this?

    1. Sure can!

  2. Hey Sally! We’ve recently discovered your blog and we are now super hooked!! We have already made 3 recipes and there were all absolutely delicious!! But we have a question regarding your Slow Cooker Honey Teriyaki Chichen…. we tend to use heather honey ( I believe it is called, you know the dark, rich and more raw type…) should we reduced the amount of honey if we use this type of honey? Or should we change anything else in order to be able to use this type of honey?
    We don’t generally have regular honey at home.
    Thank you

    1. Hi Marco! So glad you are enjoying my recipes. You can either reduce the amount of honey (perhaps down to 2 Tbsp) or you can use brown sugar in its place.

  3. Saw this come through in your email and made it the very next night. Easy and quick to throw together in the crockpot. Served with rice and broccoli. My husband and I both loved it!

  4. Ashley Gerb says:

    Love this recipe!

    Question for freezing – is it best to still make the sauce in a pan, let it cool, then put it into the freezer safe bag with the chicken and freeze or put all the separate ingredients into the bag with the chicken and freeze then dump into the crockpot all together?

    1. Hi Ashley, I’ve made this recipe both ways and have never noticed a difference in the final outcome/taste/texture. Either way works.

  5. Made this tonight and it was so good! Husband loved it as well!

  6. Hi! I love all your recipes! Question… do you have or are you going to have a cookbook with the entree recipes in it like for dinners/salads/pizza/sides/etc?

    I’d really love to get my hands on one!


    1. Hilari @ Sally's Baking Addiction says:

      Hi Tiffany, thanks so much for your positive feedback! We don’t have plans for a savory cookbook at this time.

  7. Susan Konopka says:

    Forgot the garnishes, but oh my, very tasty. I like spices but not hot. This was so good. With just 2 of us, I froze 2 helpings and put the other in fridge for leftover night. Will make again. My husband gave it 5 stars too.

  8. Sally Richardson says:

    This was fabulous! I made it for my son and his girlfriend, and they both loved it. So easy, the slow cooker does the work. I served it over jasmine rice with vegetables and a salad on the side. It’s a keeper in my house!

  9. What are the nutritional facts on this meal?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Danielle, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  10. This was absolutely delicious! I tried this last weekend in my slow cooker and my only complaint was that there wasn’t more chicken (I cooked 1.34 pounds of chicken)! My husband enjoyed every bite! And the flavor got better the longer it sat. It was even better as leftovers! Thanks for the recipe!

  11. I don’t have a slow cooker and did it as stated in the notes (frying bite-sized chicken pieces and then adding the teriyaki sauce). It was sooo good, loved it, will be definitely making it again.
    I used sesame oil instead of olive oil for the chicken for some additional flavor.

  12. Will it taste bad without ginger we can’t find any

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kyra, It should still be delicious. I actually made it for the 1,000th time last night and didn’t have any fresh ginger so I used 1/2 teaspoon ground ginger and it was still wonderful 🙂

  13. I’ve got a ton of chicken breast tenders from Costco I’d like to use for this. Should I shorten the cook time?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sara, If the chicken pieces are much smaller than whole chicken breasts your cook time may be less, but I’m unsure exactly how long it would take.

  14. I haven’t tried the recipe yet but wondered if you can just leave the chicken and not shred it? Would the cooking time be longer? Thanks.

    1. Stephanie @ Sally's Baking Addiction says:

      You can, yes. Cook time should be the same.

  15. Hi Sally! I made this recipe for dinner today! It was so delicious. Can’t wait to have the leftovers tomorrow! The spice level was just right and everything cooked perfectly. Thank you!

  16. Is it possible to sub in chicken thighs instead of breasts? It might even come out better with thighs.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Keith, Definitely! Use 1.5 – 2 lbs total.

  17. How long do I cook it if I’m using frozen chicken? Also would you happen to know how long to do it if I’m doing it in the Instant pot?

    1. Trina @ Sally's Baking Addiction says:

      Hi Lydia! We recommend you thaw your chicken before using in this recipe. We haven’t tested it in an instant post but would love to hear how it goes for you!

  18. Can i put ingredients into crockpot the night before and refrigerate and cook next day?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sue! We wouldn’t put the whole crockpot bowl in the fridge, but you could add everything to a large container or bag, place that in the fridge overnight, then transfer the contents to the crockpot the next day.

  19. This was amazing!

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