I’ve perfected my Honey Teriyaki Chicken, slow-cooked chicken breasts with garlic, ginger, soy and honey that are shredded and drizzled with the cooking sauce.

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I’m obsessed with the way simple things surprise you. This Slow Cooker Teriyaki Chicken isn’t fussy, but it keeps pulling me back.

Imagine boneless skinless chicken breasts bathed in a glossy honey glaze that gets both sweet and slightly savory, then shredded into pillowy strands you can’t stop stealing. There’s something about that mix that makes people ask for the secret, and I never tell it straight away.

I call it Honey Teriyaki Chicken because that word honey feels right, but honestly its the contrast that makes it unforgettable. Try it when you want dinner that seems fancy but isn’t.

Ingredients

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Lean chicken breasts are a high protein base, mild flavor, soak up sauce.
Soy sauce brings salty umami, adds sodium, depth without overpowering sweetness.
Honey gives glossy sweetness, a little carbs, helps caramelize in the slow cooker.
Brown sugar adds richer molasses sweetness, more caramel notes, boosts sauce body.
Rice vinegar brings bright acidity, cuts sweetness, keeps dish from tasting flat.
Garlic and ginger give pungent heat and aromatic zip, needed for balance.
Sesame oil adds nutty aroma, small calories, strong flavor so use sparingly.
Cornstarch slurry thickens sauce fast, adds body without changing flavor.
Green onions and sesame seeds give fresh bite and toasted crunch, pretty finish.

Ingredient Quantities

about 2 pounds boneless skinless chicken breasts

1/2 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 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

2 tablespoons cornstarch

2 tablespoons cold water for cornstarch slurry

salt and black pepper to taste

2 green onions, thinly sliced for garnish

1 tablespoon toasted sesame seeds for garnish

How to Make this

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1. Whisk together 1/2 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 minced garlic cloves, 1 tablespoon grated fresh ginger and 1 tablespoon sesame oil until the sugar mostly dissolves.

2. Season about 2 pounds boneless skinless chicken breasts lightly with salt and black pepper to taste. (Optional: quickly sear each side in a hot skillet for 1 minute to lock in flavor, but you can skip this if you want easy cleanup.)

3. Place the chicken in the slow cooker and pour the prepared sauce over the top so the breasts are mostly submerged.

4. Cook on LOW for about 3 to 4 hours or on HIGH for
1.5 to
2.5 hours, until the chicken reaches 165 F and shreds easily with forks.

5. Remove the chicken to a cutting board and shred with two forks or a mixer, leaving the cooking liquid in the slow cooker.

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

7. Transfer the cooking liquid to a saucepan and bring to a simmer, or set the slow cooker to HIGH with the lid off to simmer. Whisk in the cornstarch slurry and simmer gently until the sauce thickens and becomes glossy, about 2 to 4 minutes. If it gets too thick add a splash of water or broth, too thin add a touch more slurry.

8. Return the shredded chicken to the thickened sauce, stir to coat and let it simmer together for 5 minutes so the chicken soaks up the sauce. Taste and adjust salt and black pepper if needed.

9. Serve the chicken piled on rice or in bowls, drizzle with extra sauce from the pot and garnish with thinly sliced green onions and 1 tablespoon toasted sesame seeds. Enjoy, and remember its easier to fix a sauce that’s too salty by adding a little more honey or a splash of vinegar than the other way around.

Equipment Needed

1. Slow cooker (crockpot) for cooking the chicken low and slow
2. Large bowl and a whisk for mixing the sauce
3. Measuring cups and spoons for precise amounts
4. Medium saucepan (or use the slow cooker on high with lid off) to reduce and thicken sauce
5. Cutting board and a sharp chef knife for trimming and slicing green onions
6. Two forks or a stand mixer with paddle to shred the chicken
7. Small bowl and spoon for making the cornstarch slurry
8. Tongs or a spatula and a heat proof spoon for stirring and transferring food

FAQ

Q: How long should I cook 2 pounds of boneless skinless chicken breasts in the slow cooker?
A: Cook on low for about 6 to 7 hours or on high for 3 to 4 hours, until the chicken reaches 165 F internal temp. Thinner pieces will finish faster, so check early if pieces are small.

Q: Can I use frozen chicken in the slow cooker?
A: It’s not recommended, because the slow cooker can keep meat in the danger zone too long. Thaw in the fridge first. If you must use frozen, increase time and verify the temp reaches 165 F before serving.

Q: How do I get a thick glossy teriyaki sauce?
A: Mix the 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, stir it into the hot sauce near the end, then switch the cooker to high and cook 15 to 30 minutes until thick. For faster control, remove the chicken, thicken the sauce on the stove in a saucepan, then return the chicken.

Q: My chicken often turns out dry, how do I prevent that?
A: Don’t overcook, check earlier, and pull at 165 F. Using boneless skinless thighs is more forgiving and gives juicier results. A quick sear before slow cooking adds flavor, but isnt required.

Q: Any good substitutions for soy sauce or honey?
A: For gluten free use tamari or coconut aminos. Maple syrup or agave can replace honey but adjust sweetness to taste. If you use regular soy sauce instead of low sodium, skip adding extra salt.

Q: Can I make this ahead, freeze it, or reheat leftovers?
A: Yes. Refrigerate up to 3 to 4 days, freeze up to 3 months in an airtight container. Thaw overnight, reheat gently on the stove or microwave adding a splash of water or broth if dry. To crisp edges, pop shredded chicken under a hot broiler or quickly pan sear.

Slow Cooker Teriyaki Chicken Recipe Substitutions and Variations

Soy sauce: Tamari (use 1:1, gluten free and almost same savory depth), Coconut aminos (use 1:1, less salty and a bit sweeter so taste as you go), regular soy sauce (if you only have full salt use a little less and adjust)
Honey: Maple syrup or agave nectar (use 1:1, both are liquid so no texture change; maple will add its own flavor), Brown sugar (use about the same by volume but dissolve it in the warm liquid or add a splash of water since it’s dry)
Rice vinegar: Apple cider vinegar (use 1:1, a little fruitier), White wine vinegar (use 1:1 but it’s a bit sharper), Lemon juice (use 1/2 to 3/4 the amount because it’s stronger)
Cornstarch: Arrowroot powder or tapioca starch (use 1:1, gives a clear glossy sauce and works well with acidic ingredients), All purpose flour (use about twice the amount of flour for cornstarch, mix into a slurry with cold water first)

Pro Tips

1. Sear the chicken quick if you can, like 30 to 60 seconds a side, just to get color and extra flavor, dont try to cook it through or youll end up with dry meat. That little brown crust really makes the sauce taste deeper.

2. Make the cornstarch slurry in a jar and shake it till totally smooth, then add it bit by bit to a simmering sauce while whisking, that way no lumps. If the sauce goes too thick, add a splash of water or broth and simmer a minute, if too thin mix a tiny bit more slurry and try again.

3. Taste the sauce before adding extra salt, soy is already salty. If it ends up too salty add a spoonful of honey or a splash more vinegar to balance, if too sweet cut it with a squeeze of lemon or a splash of broth. Small changes work better than big ones.

4. Make ahead and store smartly: the chicken actually gets better after a day in the fridge because it soaks up the sauce, thaw and reheat gently with a splash of water so it doesnt dry out. You can freeze portions with sauce for easy meals later.