Name: Slow Cooker Honey Teriyaki Chicken
Prep time: 10 min
Cook time: PT-489424H24M55S
Total time: 4 h 10 min
Cuisine: Asian-Inspired
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs; ½ cup honey; ½ cup low-sodium soy sauce; 2 tablespoons rice vinegar or apple cider vinegar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon onion powder; 1 tablespoon cornstarch; 2 tablespoons water (for slurry); Sesame seeds (optional, for garnish); Green onions, sliced (optional, for garnish)

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This Slow Cooker Honey Teriyaki Chicken is one of my favorite easy weeknight dinners. It’s tender, flavorful, and perfectly coated in a sweet and savory sauce made with honey, soy sauce, and garlic. The slow cooker does all the work, leaving me with juicy chicken and a rich glaze that pairs perfectly with rice or noodles.

Why You’ll Love This Recipe

I love this recipe because it takes minimal effort but delivers maximum flavor. The slow cooker keeps the chicken moist while allowing all the ingredients to meld together beautifully. The balance between the sweetness of honey and the savory depth of soy sauce makes the dish irresistible. It’s also incredibly versatile — I can serve it with steamed rice, vegetables, or even lettuce wraps for a lighter option. Plus, cleanup is a breeze since everything cooks in one pot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Honey
Low-sodium soy sauce
Rice vinegar or apple cider vinegar
Minced garlic
Fresh ginger, grated
Onion powder
Cornstarch (to thicken the sauce)
Water
Sesame seeds (optional, for garnish)
Green onions (optional, for garnish)

Directions

I start by placing the chicken in the bottom of the slow cooker.
In a small bowl, I whisk together honey, soy sauce, vinegar, garlic, ginger, and onion powder until everything is well combined.
I pour the mixture over the chicken, making sure it’s evenly coated.
I cover and cook on low for about 4–5 hours or on high for 2–3 hours, until the chicken is tender and easily shredded with a fork.
Once cooked, I remove the chicken and shred it using two forks.
To thicken the sauce, I whisk cornstarch with a bit of water, then stir it into the liquid in the slow cooker. I cook on high for another 10–15 minutes until the sauce thickens.
I return the shredded chicken to the slow cooker, toss it in the thickened sauce, and let it warm through for about 10 minutes.
I serve the chicken over rice or noodles, garnished with sesame seeds and sliced green onions.

Servings and Timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prepare and 4–5 hours to cook on low (or 2–3 hours on high).

Variations

I sometimes add vegetables like bell peppers, broccoli, or snap peas during the last hour of cooking for extra flavor and texture.
For a little heat, I stir in some red pepper flakes or sriracha.
I swap chicken thighs for breasts when I want a richer flavor and more tender texture.
I occasionally use tamari instead of soy sauce for a gluten-free version.
If I want a thicker, stickier glaze, I add an extra teaspoon of cornstarch to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the microwave or warm it on the stovetop over low heat until heated through. If the sauce thickens too much after refrigeration, I stir in a splash of water to loosen it. The dish also freezes beautifully — I let it cool completely before freezing for up to 3 months, then thaw overnight in the fridge before reheating.

FAQs

How can I make this recipe in the Instant Pot instead of a slow cooker?

I cook the chicken and sauce together in the Instant Pot on high pressure for 10 minutes, then naturally release for 5 minutes before quick releasing the rest of the pressure. I thicken the sauce afterward with cornstarch.

Can I use frozen chicken?

Yes, but I prefer thawing it first for even cooking. If I use frozen chicken, I increase the cooking time by about an hour.

What can I serve with Honey Teriyaki Chicken?

I usually serve it with jasmine rice, brown rice, or noodles. It also tastes great with stir-fried vegetables or a fresh Asian-inspired salad.

Can I use bone-in chicken pieces?

Yes, but the cooking time will be longer. I usually add 1–2 hours if I’m using bone-in thighs or drumsticks.

How do I prevent the sauce from being too salty?

I always use low-sodium soy sauce and balance the flavor with a bit of extra honey or water if needed.

Conclusion

This Slow Cooker Honey Teriyaki Chicken has become one of my go-to recipes for busy days. It’s simple, satisfying, and full of flavor. I love how the slow cooker transforms a handful of ingredients into a rich, sticky sauce that coats every bite of tender chicken. Whether I’m feeding my family or meal-prepping for the week, this dish always hits the spot.

Slow Cooker Honey Teriyaki Chicken

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This Slow Cooker Honey Teriyaki Chicken is a flavorful, family-friendly dinner made with tender chicken simmered in a sticky honey-soy garlic glaze. Perfect for busy weeknights, this easy slow cooker recipe delivers sweet, savory, and satisfying results with minimal prep.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 4–5 hours (low) or 2–3 hours (high)
Total Time: 4 hours 10 minutes (on low)
Yield: 4 servings
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired, American
Diet: Gluten Free

Ingredients

2 lbs boneless, skinless chicken breasts or thighs
½ cup honey
½ cup low-sodium soy sauce
2 tablespoons rice vinegar or apple cider vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon onion powder
1 tablespoon cornstarch
2 tablespoons water (for slurry)
Sesame seeds (optional, for garnish)
Green onions, sliced (optional, for garnish)

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Instructions

Place chicken in the bottom of the slow cooker.
In a bowl, whisk together honey, soy sauce, vinegar, garlic, ginger, and onion powder.
Pour the sauce over the chicken, coating evenly.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender and shreds easily.
Remove the chicken and shred with two forks.
In a small bowl, mix cornstarch and water to make a slurry. Stir into the sauce in the slow cooker.
Cook on high for 10–15 minutes, or until the sauce thickens.
Return shredded chicken to the slow cooker, stir to coat, and warm through for 10 minutes.
Serve over rice or noodles, garnished with sesame seeds and green onions, if desired.