Name: Recipe: Slow Cooker Honey Teriyaki Chicken
Ingredients: 2 to 3 pounds boneless skinless chicken thighs (about 6 to 8 thighs, breasts ok but they're less juicy); 1 cup low sodium soy sauce; 1/2 cup honey; 1/4 cup packed brown sugar; 1/4 cup rice vinegar or apple cider vinegar; 1/4 cup water or low sodium chicken broth; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated or 1 teaspoon ground ginger; 1 tablespoon toasted sesame oil; 2 tablespoons cornstarch; 2 tablespoons cold water (for the cornstarch slurry); 2 to 3 green onions, thinly sliced (optional); 1 teaspoon toasted sesame seeds (optional); Pinch of red pepper flakes (optional, if you like a little heat)

I’m sharing my Honey Teriyaki Chicken because the teriyaki sauce is what you’re here for, and don’t worry, there’s plenty of it.

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I didn’t plan to fall for a slow cooker dish this hard, but the teriyaki sauce is what you’re here for, and don’t worry there’s plenty of it. I use boneless skinless chicken thighs because they stay juicy even after hours, and a good splash of honey gives the glaze that sticky, almost caramel finish.

It’s that kind of recipe that reads like an Easy Crockpot Chicken Teriyaki Recipe on paper but somehow tastes way better, the kind of Honey Teriyaki Chicken you tell your friends about and then forget to save any for leftovers.

Ingredients

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Rich in protein and fat, stay juicy, they’re more forgiving than breasts.
Packed with umami and sodium, gives savory depth and saltiness.
Adds natural sweetness and glossy glaze, it’s mostly simple sugars.
Bright acidic lift, balances sweet, low calorie tang to cut richness.
Punchy aromatics, a small amount adds flavor and it’s healthy.
Warm zing, anti inflammatory compounds, fresh tastes brighter than ground.
Nutty, concentrated oil, little goes a long way it’s aromatic.
Simple starch thickener, makes glossy sauce, mostly carbs not protein.
Fresh scallion crunch and sesame seeds add texture and mild nuttiness.

Ingredient Quantities

2 to 3 pounds boneless skinless chicken thighs (about 6 to 8 thighs, breasts ok but they’re less juicy)

1 cup low sodium soy sauce

1/2 cup honey

1/4 cup packed brown sugar

1/4 cup rice vinegar or apple cider vinegar

1/4 cup water or low sodium chicken broth

3 garlic cloves, minced

1 tablespoon fresh ginger, grated or 1 teaspoon ground ginger

1 tablespoon toasted sesame oil

2 tablespoons cornstarch

2 tablespoons cold water (for the cornstarch slurry)

2 to 3 green onions, thinly sliced (optional)

1 teaspoon toasted sesame seeds (optional)

Pinch of red pepper flakes (optional, if you like a little heat)

How to Make this

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1. Pat the chicken thighs dry with paper towels. If you have time sear them in a hot skillet with the toasted sesame oil for 1 to 2 minutes per side just to get color, then transfer to the slow cooker. You can skip searing if you’re short on time.

2. In a bowl whisk together the soy sauce, honey, brown sugar, vinegar, 1/4 cup water or chicken broth, minced garlic, grated or ground ginger, and a pinch of red pepper flakes if you like heat. Make sure the sugar dissolves.

3. Pour the sauce over the chicken in the slow cooker so everything’s coated, cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. If you use chicken breasts cook a bit less because they dry out faster.

4. When the chicken is tender remove it to a plate and shred with two forks or chop to your preferred size. Leave the cooking liquid in the slow cooker.

5. Make a cornstarch slurry by stirring the 2 tablespoons cornstarch into the 2 tablespoons cold water until smooth.

6. Turn the slow cooker to high and stir the slurry into the cooking liquid, or put the liquid in a saucepan on the stove. Simmer and stir until the sauce thickens and becomes glossy, about 10 to 15 minutes in the slow cooker or 3 to 5 minutes on the stove.

7. Return the shredded chicken to the thickened sauce, stir to coat and let it warm through for a few minutes so the flavors meld.

8. Taste and tweak if needed, add a little more honey for sweetness or a splash of soy for saltiness, but go easy cause the sauce is concentrated.

9. Serve the chicken over rice or noodles, spooning lots of that teriyaki sauce on top. Garnish with thinly sliced green onions and the toasted sesame seeds if using.

10. Leftovers get better after a day, store in an airtight container in the fridge and reheat gently so the chicken stays juicy.

Equipment Needed

1. Paper towels, for patting the chicken dry and quick clean up
2. Heavy skillet or frying pan for searing (optional)
3. Tongs or a spatula to flip and transfer the chicken
4. Slow cooker or crock pot for the long, slow cook
5. Medium mixing bowl and a whisk or fork to mix the sauce
6. Measuring cups and spoons, cause you need accurate amounts
7. Cutting board and chef’s knife to mince garlic/ginger and slice green onions
8. Two forks or meat claws to shred the chicken
9. Small saucepan or heatproof bowl to thicken and finish the sauce

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can, but breasts dry out faster. If you use breasts check them earlier, around 3 to 4 hours on low, and pull them once they hit 165°F, or shred them right away so they don't get tough.

Q: How do I thicken the sauce so it clings to the chicken? A: Make the cornstarch slurry with the 2 tablespoons cold water, stir it into the hot sauce after removing the chicken, and simmer on high for 5 to 10 minutes until thick. Or thicken in a skillet on the stove for faster results.

Q: Can I cook this from frozen? A: It's best to thaw the chicken first in the fridge overnight. Cooking frozen chicken in a slow cooker can keep it too long in the temperature danger zone and might make it unsafe or unevenly cooked.

Q: How long will leftovers keep and can I freeze them? A: Store in the fridge for 3 to 4 days. Freeze up to 3 months in an airtight container. Thawed sauce often thickens, so loosen it with a splash of water or broth when reheating.

Q: Any tricks to boost flavor? A: Sear the thighs in a hot pan before adding to the slow cooker for more color and depth, add extra fresh ginger or a splash of rice vinegar at the end to brighten it, and finish with green onions and toasted sesame seeds for texture.

Q: Can I make this on the stove or in the oven instead? A: Yes. Stove top: simmer covered on low for 20 to 30 minutes until chicken is cooked and sauce thickens, stirring now and then. Oven: bake at 375°F in a covered dish for about 25 to 35 minutes, then finish uncovered to reduce the sauce if needed.

Recipe: Slow Cooker Honey Teriyaki Chicken Substitutions and Variations

Soy sauce -> Tamari (1:1, great for gluten free) or coconut aminos (1:1, it’s less salty so add a pinch of salt to taste).
Honey -> Maple syrup or agave nectar (use 1:1). Maple is thinner so the sauce might be a little looser, just simmer a bit longer to thicken.
Cornstarch -> Arrowroot powder (use same amount, mix with cold water as a slurry and add near the end) or all purpose flour (use about double the cornstarch amount, whisk into cold water first).
Rice vinegar -> Mirin (use same amount but cut back on sugar/honey slightly, mirin adds sweetness) or lemon juice (use about 3/4 the amount and add a pinch sugar to balance).

Pro Tips

– Sear the thighs if you can, even just a minute per side. It adds real flavor and color, and helps the sauce stick later. Pat the chicken very dry first though, otherwise it steams and you lose that crust.

– When you thicken the sauce, whisk the cornstarch into cold water until totally smooth and add it gradually. If the sauce gets too thick or too salty, thin it with a few tablespoons of warm broth or water and simmer a minute, or brightened it with a tiny splash of vinegar or lemon juice.

– Use thighs for forgiving juiciness, breasts only if you watch the time. Pull the chicken at 165 F and shred it right away, then let it sit in the sauce off-heat for 10 minutes so it soaks up the flavor.

– Store in shallow, airtight containers so it cools fast and reheats evenly. Reheat gently on the stove with a splash of water or broth so it doesn’t dry out, and finish with green onions or toasted sesame seeds for texture and freshness.

Recipe: Slow Cooker Honey Teriyaki Chicken

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing my Honey Teriyaki Chicken because the teriyaki sauce is what you’re here for, and don’t worry, there’s plenty of it.

Servings

servings

Calories

556

kcal

Equipment: 1. Paper towels, for patting the chicken dry and quick clean up
2. Heavy skillet or frying pan for searing (optional)
3. Tongs or a spatula to flip and transfer the chicken
4. Slow cooker or crock pot for the long, slow cook
5. Medium mixing bowl and a whisk or fork to mix the sauce
6. Measuring cups and spoons, cause you need accurate amounts
7. Cutting board and chef’s knife to mince garlic/ginger and slice green onions
8. Two forks or meat claws to shred the chicken
9. Small saucepan or heatproof bowl to thicken and finish the sauce

Ingredients

2 to 3 pounds boneless skinless chicken thighs (about 6 to 8 thighs, breasts ok but they're less juicy)
1 cup low sodium soy sauce
1/2 cup honey
1/4 cup packed brown sugar
1/4 cup rice vinegar or apple cider vinegar
1/4 cup water or low sodium chicken broth
3 garlic cloves, minced
1 tablespoon fresh ginger, grated or 1 teaspoon ground ginger
1 tablespoon toasted sesame oil
2 tablespoons cornstarch
2 tablespoons cold water (for the cornstarch slurry)
2 to 3 green onions, thinly sliced (optional)
1 teaspoon toasted sesame seeds (optional)
Pinch of red pepper flakes (optional, if you like a little heat)

Directions

Pat the chicken thighs dry with paper towels. If you have time sear them in a hot skillet with the toasted sesame oil for 1 to 2 minutes per side just to get color, then transfer to the slow cooker. You can skip searing if you're short on time.
In a bowl whisk together the soy sauce, honey, brown sugar, vinegar, 1/4 cup water or chicken broth, minced garlic, grated or ground ginger, and a pinch of red pepper flakes if you like heat. Make sure the sugar dissolves.
Pour the sauce over the chicken in the slow cooker so everything's coated, cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. If you use chicken breasts cook a bit less because they dry out faster.
When the chicken is tender remove it to a plate and shred with two forks or chop to your preferred size. Leave the cooking liquid in the slow cooker.
Make a cornstarch slurry by stirring the 2 tablespoons cornstarch into the 2 tablespoons cold water until smooth.
Turn the slow cooker to high and stir the slurry into the cooking liquid, or put the liquid in a saucepan on the stove. Simmer and stir until the sauce thickens and becomes glossy, about 10 to 15 minutes in the slow cooker or 3 to 5 minutes on the stove.
Return the shredded chicken to the thickened sauce, stir to coat and let it warm through for a few minutes so the flavors meld.
Taste and tweak if needed, add a little more honey for sweetness or a splash of soy for saltiness, but go easy cause the sauce is concentrated.
Serve the chicken over rice or noodles, spooning lots of that teriyaki sauce on top. Garnish with thinly sliced green onions and the toasted sesame seeds if using.
Leftovers get better after a day, store in an airtight container in the fridge and reheat gently so the chicken stays juicy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.