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.
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.
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 chicken. Though 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.
More Easy & Dependable Dinner Recipes
- Slow Cooker Chicken Chili
- Honey Garlic Shrimp
- Lemon Salmon
- Vegetarian Pumpkin Chili
- Sweet Chili Chicken
- Lemon Thyme Chicken
- Turkey Pot Pie
Slow Cooker Honey Teriyaki Chicken
- 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
Description
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.
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
Instructions
- 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.
- 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.
- 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.
- 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
- 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.
- Why 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.
Keywords: honey teriyaki chicken
Easy and good ! Thank you !
I’m not a big slow cooker person, so I’m always uncertain about the rules! If I double the recipe, do I have to increase the cook time?
Hi Donna! The cook time will be a little longer, yes.
Thank you, Sally! You haven’t failed me yet. Made this for company today with coconut rice and everyone loved it! You were so right about the homemade teriyaki sauce! So easy and so yummy. I made extra to marinate our pork roast for New Years Day!
I cooked this recipe today. It was excellent and yummy. Whole family enjoyed and demanding to cook again. Thanks for sharing such a delicious recipe
I made this for dinner the other night and am so happy I did! Sometimes I feel like chicken can be over-cooked in the slow cooker, but it was not a problem here. I was worried that the sauce was not thick enough, but once I put chicken and sauce over quinoa, it soaked right up. I added some steamed broccoli and mixed it all together in a delicious, comforting bowl. I’ll definitely be adding this to our repertoire of meals! Thanks for another great recipe. 🙂
Hey Sally! I love this recipe. Can I make the sauce tonight to slow cook tomorrow? Save a little time in the am…
Thanks!
Patricia
That should work, Patricia!
Do I just put everything uncooked in a ziploc bag to freeze? Thanks
Hi Michelle! Yes, you can freeze it cooked or uncooked. See my note for detailed instructions.
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!
Great recipe! Loved it!
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!!!
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.
Family loved this recipe. Super easy and yummy!
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 🙂
I made this tonight and it was delicious!! My whole family loved it. I used bone-in chicken breast and served it over quinoa.
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.
Definitely! Use 1.5 – 2 lbs total.
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!
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! 🙂
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!
Sorry – The reason I’m asking is because I use very thin chicken cutlets (like Italian Style).
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!
I used around 1.5 – 2 lbs total
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!
This is delicious and so easy – thank you!
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.
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!
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!!!!!
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!
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 🙂
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 🙂
I made this for my family this evening and it was amazing!!! Thank you
How long do you simmer the sauce for before taking it to the boil?
Just a few minutes until it starts a rapid boil.