Easy Slow Cooker Honey Teriyaki Chicken (The BEST Recipe!)

Estimated reading time: 11 minutes

Tired of complicated dinners after a long day? Craving those irresistible sweet, savory, and tangy flavors of restaurant-style teriyaki chicken without the fuss or the takeout bill? Then you’ve come to the right place! This Slow Cooker Honey Teriyaki Chicken recipe is about to become your new family favorite. It’s incredibly easy to throw together, uses simple pantry staples, and lets your trusty crockpot do all the heavy lifting.

Imagine coming home to the aroma of perfectly tender chicken simmering in a luscious, homemade honey teriyaki sauce. This isn’t just a meal; it’s a solution for busy weeknights, a crowd-pleaser for gatherings, and a healthier alternative to many store-bought sauces or takeout options. Get ready to say hello to juicy, flavorful chicken that practically melts in your mouth!

Why You’ll Absolutely Love This Slow Cooker Honey Teriyaki Chicken

If you’re not already convinced, here are a few more reasons why this recipe will win you over:

• Minimal Effort, Maximum Flavor: Seriously, this is a “dump-and-go” style recipe for the most part. A little whisking for the sauce, and your slow cooker takes over. The slow cooking-process allows the chicken to absorb all the incredible flavors of the honey teriyaki sauce.
• Incredibly Tender & Juicy Chicken: Slow cooking is magical for chicken, especially thighs. It becomes fall-apart tender and soaks up the sauce beautifully.
• Homemade Sauce Goodness: Forget bottled sauces with questionable ingredients! This homemade honey teriyaki sauce is made with simple, wholesome ingredients you probably already have. You control the sweetness and sodium.
• Versatile & Customizable: Serve it over rice, noodles, with veggies, or even in lettuce wraps. You can also easily-adjust the spice level or add in your favorite vegetables.
• Family-Friendly: The sweet and savory profile is a huge hit with both kids and adults. It’s a dish the whole family can agree on.
• Perfect for Meal Prep: Make a big batch at the beginning of the week for easy lunches or dinners. It reheats wonderfully!
• Healthier Than Takeout: Making it at home is better for your health than getting takeout. When you cook, you choose what goes into your food. This means you can use less salt and sugar and leave out unhealthy things that you might find in restaurant meals.

Ingredients You’ll Need for Honey Teriyaki Chicken

The beauty of this recipe lies-in its simplicity and the use of common pantry staples. Here’s what you’ll need:

For the Chicken:

• Chicken: 2 – 2.5 lbs boneless, skinless chicken thighs are highly recommended for the juiciest results. You can use chicken breasts, but they may require a shorter cooking time (see tips below).
• Optional for Browning: 1 tablespoon olive oil or sesame oil (if you choose to brown the chicken first).

For the Homemade Honey Teriyaki Sauce:

• Soy Sauce: ½ cup low-sodium soy sauce is preferred to control the saltiness. For a gluten-free option, use tamari or a certified gluten-free soy sauce.
• Honey: ½ cup good quality honey. This provides the signature sweetness and helps create a lovely glaze.
• Rice Vinegar: 2 tablespoons. This adds a crucial tanginess to balance the sweetness of the honey and umami of the soy sauce. Make sure it’s unseasoned rice vinegar.
• Garlic: 3-4 cloves, minced (or 1 teaspoon garlic powder). Fresh garlic offers the best flavor.
• Ginger: 1 tablespoon freshly grated ginger (or ½ teaspoon ground ginger). Fresh ginger root adds a wonderful aromatic warmth.
• Sesame Oil: 1 teaspoon toasted sesame oil. This adds a distinct, nutty aroma and flavor that is key to teriyaki.
• Water or Chicken Broth: ¼ cup (optional, can help if your sauce gets too thick initially or if you prefer a slightly thinner base).
• Cornstarch: 2 tablespoons (mixed with 3-4 tablespoons of cold water to make a slurry). This is for thickening the sauce at the end.
• Black Pepper: ¼ teaspoon, or to taste.

Optional Garnish:

• Toasted sesame seeds
• Sliced green onions (scallions)

Equipment Needed

• Slow Cooker: A 04 to 06-quart slow cooker is ideal for this amount of chicken.
• Small Bowl & Whisk: For mixing the teriyaki sauce.
• Measuring Cups & Spoons.
• (Optional) Large Skillet: If you choose to brown the chicken before slow cooking.

How to-Make Slow Cooker Honey Teriyaki Chicken (Step-by-Step)

Let’s get cooking! This process is wonderfully straightforward.

Prepare the Chicken (Optional: Browning for Extra Flavor)

• Trim any excess-fat from the chicken thighs. Pat them dry with paper towels.
• (Optional Browning): If you have a few extra minutes, browning the chicken can add a deeper layer of flavor. Heat 01 tablespoon of olive oil or sesame oil in a large-skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until nicely browned. You don’t need to cook them through. Transfer the browned-chicken to the slow cooker.
• (No Browning/Quicker Method): If you’re short on time, you can skip the browning step. Simply place the raw chicken thighs directly into the bottom of your slow cooker insert.

Whisk Together the Homemade Honey Teriyaki Sauce

• In a small to medium-sized bowl, combine the low-sodium soy sauce, honey, rice vinegar, minced garlic, grated ginger, toasted sesame oil, and black pepper. If using, add the ¼ cup of water or chicken broth.
• Whisk everything together until the honey is fully-dissolved and the sauce is well combined. Taste the sauce – this is your chance to make small adjustments if needed (e.g., a tiny bit more honey for sweetness, though it will concentrate as it cooks).

Combine and Slow Cook

• Pour the prepared honey teriyaki sauce evenly over the chicken in the slow cooker. Ensure the chicken is mostly submerged or well-coated.
• Cover the slow cooker with its lid.
• Cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Chicken thighs are forgiving, but chicken breasts will cook-faster and can dry-out if overcooked (aim for the lower end of the cooking time for breasts). The chicken is done when it’s tender and cooked-through, reaching an internal temperature of 165°F (74°C).

Thicken the Sauce

• Once the chicken is cooked, carefully-remove it from the slow cooker and set it aside on a plate or cutting board. You can cover it with foil to-keep it warm.
• Pour the remaining-sauce from the slow cooker into a small saucepan. (Alternatively, if your slow cooker insert is stovetop safe, you can do this directly in the insert on the stove, or some slow cookers have a “sear” or “sauté” function that can be used).
• In a separate small bowl, whisk together the 2 tablespoons of cornstarch with 3-4 tablespoons of cold water until smooth, creating a slurry.
• Bring the sauce in the saucepan to a gentle simmer over medium heat.
• Slowly whisk the cornstarch-slurry into the simmering sauce. Continue to whisk constantly and cook for 01-02 minutes, or until the sauce has thickened to your desired-consistency. It should coat the back of a spoon.

Finish and Serve

• You can either shred the cooked chicken using two forks or leave the thighs whole.
• Return the chicken (shredded or whole) to the thickened sauce. If you thickened the sauce in a separate saucepan, pour it back into the slow cooker with the chicken or combine in a serving bowl.
• Toss gently to coat the chicken thoroughly with the glossy, thickened honey teriyaki sauce.
• Serve immediately, garnished with toasted-sesame seeds and sliced green onions, if desired.

Tips for the BEST Crockpot Honey Teriyaki Chicken

Want to ensure your teriyaki chicken is absolutely perfect every time? Here are some expert tips:

• Chicken Choice Matters:
  • Chicken Thighs (Recommended): Boneless, skinless chicken thighs are naturally more flavorful and moist, making them ideal for slow cooking as they are less prone to drying out.
  • Chicken Breasts: You can use chicken-breasts, but be mindful of cooking time. Cook on LOW for 2.5-4 hours or HIGH for 1.5-2.5 hours, or until just cooked through (165°F). Overcooked chicken breast will be dry.
• Don’t Overcook: Even with forgiving chicken thighs, overcooking can eventually lead to a less desirable texture. Use a meat-thermometer to check for doneness if unsure.
• Sauce Consistency is Key: The cornstarch slurry is crucial for that perfect, glossy sauce. If your sauce is too thin, add a little more slurry (mix 1 tsp cornstarch with 1 tbsp cold water) and simmer. If it’s too thick, whisk in a tablespoon or two of hot water or chicken broth until it reaches the right consistency.
• Taste and Adjust: Before thickening, taste the sauce. Need a bit more zing? A tiny splash more of rice vinegar. Prefer it spicier? See variations below.
• Low Sodium Control: Using low-sodium soy sauce is highly recommended as regular soy sauce can make the dish overly salty, especially as the sauce reduces.
• Fresh is Best (But Powder Works): Fresh garlic and ginger will always provide superior flavor, but garlic powder and ground ginger can be substituted in a pinch (use about ¼ to ½ the amount of fresh).

Flavor Variations & Fun Add-ins

This recipe is a fantastic base. Feel free to get creative!

• Add Some Spice: For a bit of-heat, add ½ – 01 teaspoon of red pepper flakes or a squirt of sriracha (or your favorite chili garlic sauce) to the sauce mixture.
• Sweet & Fruity Notes: Add ½ cup of pineapple tidbits (canned, drained) along with the chicken for a classic sweet and tangy twist.
• Sneak in Some Veggies:
  • Heartier Veggies: Add chopped carrots or bell pepper strips during the last 1-2 hours of cooking on LOW.
  • Quick-Cooking Veggies: Stir in broccoli florets, snap peas, or snow peas during the last 30-45 minutes of cooking on LOW (or while you thicken the sauce) so they stay crisp-tender.
• Extra Sesame Power: Drizzle a little-extra toasted sesame oil over the finished-dish for an intensified nutty aroma.
• Garlic & Ginger Boost: If you’re a big fan, feel free to increase the amount of fresh garlic and ginger.

What to Serve with Honey Teriyaki Chicken

This versatile-dish pairs beautifully with a variety of sides:

• Classic Comfort:
  • Steamed Rice: White jasmine-rice or brown rice are perfect for soaking up that delicious sauce.
  • Quinoa: A healthy, protein-packed alternative to rice.
• Noodles:
  • Ramen or Udon Noodles: Toss cooked noodles directly with the chicken and sauce.
  • Rice Noodles: A lighter noodle option.
• Steamed or Roasted Vegetables:
  • Broccoli florets (a classic pairing!)
  • Green beans
  • Asparagus spears
  • Roasted carrots or bell peppers
• Salads:
  • A simple Asian-inspired slaw with a light vinaigrette.
  • A side salad with ginger dressing.
• Creative Serving Ideas:
  • Lettuce Wraps: Serve the shredded chicken in crisp lettuce cups (like butter lettuce or romaine hearts) for a lighter, low-carb meal.
  • Sliders: Pile the shredded teriyaki chicken onto mini slider buns with a bit of slaw.
  • Baked Potatoes: Spoon over a fluffy baked potato.
  • Teriyaki Chicken Bowls: Create a bowl with a base of-rice or quinoa, topped with the chicken, steamed veggies, and your favorite garnishes.

Storing, Freezing, and Reheating Instructions

This slow cooker honey teriyaki chicken is fantastic for leftovers!

• Storing: Allow the-chicken and sauce to cool completely. Store in an airtight-container in the refrigerator for up to 03-04 days.
• Freezing:
  • Cool completely. You can freeze the-chicken and sauce together or separately.
  • Portion into freezer-safe containers or heavy-duty freezer-bags.
  • Label with the date and contents.
  • It can be frozen for up to 2-3 months for best quality.
  • Thawing: Thaw overnight in the refrigerator.
• Reheating:
  • Stovetop (Recommended): Gently reheat in a saucepan over medium-low heat until warmed through. You may need to add a splash of water or chicken-broth if the sauce has thickened too much.
  • Microwave: Reheat in a microwave-safe dish, covered, in 30-60 second intervals, stirring in between, until hot. Be careful not to overcook, as this can dry out the chicken.

Frequently Asked Questions (FAQ)

Conclusion

This Slow Cooker Honey Teriyaki Chicken is more than just a recipe; it’s a gateway to stress-free, delicious meals that your whole family will adore. The combination of tender chicken and that luscious, homemade sauce is truly irresistible. Give it a try, and I promise it will become a staple in your dinner rotation. Enjoy!

Let me know in the comments if you try it and what your favorite ways to serve it are!

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Slow Cooker Honey Teriyaki Chicken

Bitty

An incredibly easy and delicious recipe for tender, juicy chicken coated in a sweet and savory homemade honey teriyaki sauce, all made effortlessly in your slow cooker. Perfect for busy weeknights and family-pleasing!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dinner, Main Course

Cuisine American, asian

Calories 450 kcal

Equipment

• Slow Cooker: A 04 to 06-quart slow cooker is ideal for this amount of chicken.
• Small Bowl & Whisk: For mixing the teriyaki sauce.
• Measuring Cups & Spoons
• (Optional) Large Skillet: If you choose to brown the chicken before slow cooking.

Ingredients

  

For the Chicken:

• 2.5 lbs boneless skinless chicken thighs (approx 1.1kg)
• 1 tbsp olive oil or sesame oil optional, for browning

For the Homemade Honey Teriyaki Sauce:

• ½ cup low-sodium soy sauce 120ml; or tamari for gluten-free
• ½ cup honey 120ml / 170g
• 2 tbsp rice vinegar 30ml, unseasoned
• 4 cloves garlic minced or 1 tsp garlic powder
• 1 tbsp fresh ginger grated or ½ tsp ground ginger
• 1 tsp toasted sesame oil 5ml
• ¼ tsp black pepper
• ¼ cup water or chicken broth 60ml, optional

For Thickening the Sauce:

• 2 tbsp cornstarch 16g
• 3-4 tbsp cold water 45-60ml

Optional Garnish:

• 1 tbsp toasted sesame seeds
• 2 green onions scallions thinly sliced

Instructions

 

• Prepare Chicken (Optional Browning): Pat the 2.5 lbs boneless, skinless chicken thighs dry with paper towels. Trim any excess fat. If browning, heat 1 tbsp olive oil (or sesame oil) in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until nicely browned (they don’t need to be cooked through). Transfer the browned chicken to the slow cooker. If not browning, place the raw chicken thighs directly into the slow cooker.
  
• Make the Teriyaki Sauce: In a small to medium-sized bowl, combine the ½ cup low-sodium soy sauce, ½ cup honey, 2 tbsp rice vinegar, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp toasted sesame oil, ¼ tsp black pepper, and the optional ¼ cup water or chicken broth. Whisk until the honey is dissolved and all ingredients are well combined.
• Combine and Slow Cook: Pour the prepared honey teriyaki sauce evenly over the chicken in the slow cooker. Ensure the chicken is mostly submerged or well-coated. Cover the slow cooker with its lid. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it’s tender, easily shredded, and reaches an internal temperature of 165°F (74°C).
  
• Thicken the Sauce: Once the chicken is cooked, carefully remove it from the slow cooker and set it aside on a plate or cutting board (cover with foil to keep warm). Pour the remaining sauce from the slow cooker into a small saucepan. In a separate small bowl, whisk together the 2 tbsp cornstarch with 3-4 tbsp of cold water until smooth to create a slurry. Bring the sauce in the saucepan to a gentle simmer over medium heat. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to whisk constantly and cook for 1-2 minutes, or until the sauce has thickened to your desired consistency (it should coat the back of a spoon).
• Finish and Serve: You can either shred the cooked chicken using two forks or leave the thighs whole (or slice them). Return the chicken (shredded, sliced, or whole) to the thickened sauce. If you thickened the sauce in a separate saucepan, pour it back into the slow cooker with the chicken or combine in a serving bowl. Toss gently to coat the chicken thoroughly. Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired.
  

Notes

Chicken Breasts: If using boneless, skinless chicken breasts (about 2 lbs), cook on LOW for 2.5-4 hours or HIGH for 1.5-2.5 hours. They cook faster and can dry out if overcooked.
Gluten-Free: Ensure you use tamari or a certified gluten-free soy sauce. Check that other packaged ingredients (like broth) are also gluten-free.
Spice it Up: Add ½ – 1 tsp red pepper flakes or a dash of sriracha to the sauce for a spicy kick.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or broth if the sauce is too thick.
Nutritional Information: The provided calorie count is an estimate and does not include sides. Actual nutritional values will vary based on specific ingredients used, brands, and exact serving sizes. For precise nutritional information, please use your preferred nutrition calculator.

Keyword crockpot teriyaki chicken, easy chicken recipe, slow cooker honey teriyaki chicken