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A wooden spoon lifting a large scoop of shredded, saucy Slow Cooker Honey Teriyaki Chicken from a white slow cooker, garnished with fresh herbs.

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!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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.
    A split image showing raw chicken breasts in a slow cooker on the left, and diced chicken marinating in a rich teriyaki sauce in a bowl on the right, both for Slow Cooker Honey Teriyaki Chicken.
  • 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).
    A split image featuring cooked, shredded chicken on a tray on the left, and the same shredded chicken mixed into sauce in a slow cooker on the right, preparing Slow Cooker Honey Teriyaki Chicken.
  • 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.
    A white and grey speckled bowl filled with white rice and a generous serving of saucy Slow Cooker Honey Teriyaki Chicken, garnished with green onions and sesame seeds.

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