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This sweet and savory, slightly sticky, and super saucy slow cooker honey teriyaki chicken is made with simple ingredients and just 10 minutes of prep time. Everything gets dumped and set in the morning and the chicken is pull-apart tender by the time dinner time rolls around, which makes it perfect for busy weeknights and lazy weekends!

overhead shot of teriyaki chicken on a bed of rice with chopsticks.

I get asked sometimes why I love slow cooker recipes so much, and my answer is as simple as, “It’s because of recipes like this one!”

A simple, flavorful, dinner idea that tastes better than any takeout and is much more budget-friendly and healthier to make at home.

Sweet, savory, sticky, and irresistible sauce is what makes this dish what it is!

It’s become a favorite recipe that the whole family absolutely loves and because it’s so easy to throw together, it’s a staple around here! 

Serve it with a side of rice and steamed veggies and then use the leftovers to make sandwiches and wraps!

Why you’ll love Slow Cooker Honey Teriyaki Chicken

So Much Flavor – It’s all about the honey teriyaki sauce!  Sweet and savory, aromatic, with a hint of umami, it’s all anyone can do to resist eating it by the spoonful. The best part is that it’s made from ingredients you might already have.

Better Than Takeout – Not only is it cost-effective, but it’s healthier and tastier too!

Easy Recipe – Dump-and-set recipes are here for you when you need something quick and easy for busy days. Get it set up in the morning in a matter of minutes and have it ready by the time you get home from work.

overhead shot of teriyaki chicken on rice with broccoli.

Equipment you’ll need


Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Chicken – Boneless skinless chicken breasts, trimmed of any excess fat. Using boneless chicken is much easier to shred once it’s cooked. If you prefer, boneless skinless chicken thighs can be used.
  • Minced Garlic & Fresh Ginger – Two aromatic flavors that are used a lot in Asian cuisine and for good reason. They’re incredibly flavorful and pair well with one another.
  • Honey & Brown Sugar – Two sources of sweetness! The brown sugar gives the sauce a darker color and a caramelized flavor. The honey gives the sauce a stickiness as well as a beautiful sheen.
  • Soy Sauce – This is where the slightly salty umami notes come from giving the sauce a depth of flavor. I always prefer low-sodium soy sauce in my dishes.
  • Sesame Oil – Love the flavor of sesame oil. It adds a nutty earthy element that is only enhanced by using toasted sesame oil. Either one works!
  • Rice Vinegar – Rice vinegar is the same as rice wine vinegar. Neither contain any alcohol by the time they’re bottled. It adds a zip to the sauce which is a great way to cut through the sweetness.
  • Cold Water & Cornstarch – These two combined make a cornstarch slurry which is how the sauce becomes thicker.
  • Sesame Seeds & Chopped Scallions – For garnish!
overhead shot of labeled ingredients laid out to make crockpot teriyaki chicken.

How to make Slow Cooker Honey Teriyaki Chicken

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Step One: Place the chicken breasts into the bottom of the crock pot basin. Mix the garlic, ginger, honey, brown sugar, soy sauce, oil, and vinegar together in a small bowl then pour it over the chicken.
  1. Step Two: Cover with the lid and cook on low for 5-6 hours or on high for 3-4 hours.
  2. Step Three: Transfer the cooked chicken from the slow cooker to a bowl and use to forks to shred the meat. Set it aside.
overhead shot of shredded chicken in a glass bowl.
  1. Step Four: In the meantime, pour the sauce from the slow cooker into a medium saucepan over medium-high heat and bring it to a simmer. Make the cornstarch slurry and pour it into the teriyaki sauce mixture over a low boil until thickened.
  1. Step Five: Place the shredded chicken back into the slow cooker and pour the flavorful sauce overtop. Stir to ensure everything is evenly coated. Serve over rice and top with sesame seeds and scallions for garnish.
overhead shot of slow cooker honey teriyaki chicken in a black crockpot.

What to serve with Slow Cooker Honey Teriyaki Chicken

The popular choice for a side would be to serve it over white rice with a side of steamed veggies (like broccoli florets). Even better when the veggies get a little of that sauce on top of them too!

You could also serve it overtop ramen noodles, cauliflower rice to keep it low carb, or Chinese fried rice.

For a quick and easy lunch, use it as a filling in a wrap or as a sandwich in a bun.

Helpful Tips & Suggestions 🍯

  • You can add red pepper flakes if you like a little heat in your teriyaki chicken.
  • To make this a gluten-free dish, swap the soy sauce for Tamari.
  • I have a simple and flavorful Homemade Teriyaki Sauce I keep on hand for times like this. Feel free to make it ahead of time and use it in this recipe!
  • For added veggies, make sure to toss them in near the end of the cooking time, unless you don’t mind them soggy and saucy. Broccoli, bell pepper, sugar snap peas, and snow peas are great additions to this dish.
  • Traditionally, teriyaki sauce is not supposed to be too thick, so decide for yourself whether you want to add the cornstarch slurry to thicken it up.

How to reheat and store Slow Cooker Honey Teriyaki Chicken

How to store leftovers

Store leftover teriyaki chicken in an airtight container in the fridge.

How long will crock pot teriyaki last in the fridge?

It’ll stay fresh for up to 3 days. There are plenty of ways to use it up before then! If not, it freezes well too.

Can I freeze teriyaki chicken?

Absolutely! Transfer it to a freezer-safe container to keep frozen for up to 2 months. Thaw in the fridge overnight and reheat it the next day.

How to reheat chicken teriyaki?

It’s simple enough to reheat in the microwave or a skillet over medium-low heat. The sauce should loosen up a bit as it warms through, but feel free to add a splash of water if needed.

wooden spoon scooping teriyaki chicken from a slow cooker.


Can I use chicken thighs instead of breasts?

You can certainly use boneless chicken thighs to make this slow cooker honey teriyaki chicken. Thighs are naturally juicier because they aren’t lean white meat, which can only add to the flavor!

What is teriyaki chicken?

The word teriyaki translates to glossy grilled chicken! The shine comes from the sweet and sticky sauce that makes it so irresistible. Originally, it’s made by pan-searing the chicken, then simmering it in a homemade teriyaki sauce made with minimal ingredients until it caramelizes and forms a beautiful coating.

It’s been tweaked and Americanized over the years, which is why it is much saucier and sweeter than it is in Japan!

What can I use leftover teriyaki sauce for?

Use it to pour over Teriyaki meatballs, drizzle it over grilled salmon, toss it with veggies, use it over noodles, and use it to make stir fry.

Is it ok to put raw chicken in slow cooker?

Sure is. Adding raw chicken to the slow cooker is a great way to save time and money.
As long as chicken is cooked thoroughly and brought to a safe temperature, it is perfectly safe to put in the slow cooker.

Slow Cooker Teriyaki Chicken

Need more Asian-inspired crock pot recipes? Try these:

Slow Cooker Fire Cracker Chicken

Easy Crockpot Orange Chicken

Slow Cooker Beef Ramen Noodles

Click here for my entire collection of slow cooker recipes.

chopsticks lifting a bite of teriyaki chicken from a bowl.
overhead shot of teriyaki chicken on a bed of rice with chopsticks.
5 from 3 votes

Slow Cooker Honey Teriyaki Chicken

Servings: 8 Servings
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
This sweet and savory, slightly sticky, and super saucy slow cooker honey teriyaki chicken is made with simple ingredients and just 10 minutes of prep time. Everything gets dumped and set in the morning and the chicken is pull-apart tender by the time dinner time rolls around, which makes it perfect for busy weeknights and lazy weekends!



  • 1 ½ pound boneless skinless chicken breast
  • 2 teaspoon minced garlic
  • 2 teaspoon ground ginger
  • ¼ cup honey
  • 3 Tablespoon brown sugar
  • ½ cup low sodium soy sauce
  • 2 teaspoon sesame oil
  • 2 Tablespoon rice vinegar
  • ¼ cup cold water
  • 2 Tablespoon corn starch
  • 1 Tablespoon sesame seeds
  • 3 Tablespoons chopped scallions


  • Add the trimmed chicken breasts to the base of a 6-8 quart slow cooker basin.
  • To a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil, and rice vinegar.
  • Pour the sauce over the chicken.
  • Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
  • Once cooked, remove the chicken from the slow cooker and shred with two forks and set aside. Pour the sauce from the slow cooker into a medium saucepan.
  • Move the saucepan to the stove over medium-high heat and bring to a simmer.
  • To a small bowl, add the cornstarch and cold water and mix together until dissolved.
  • Pour the cornstarch mixture into the saucepan and bring it to a low boil. Cook for 1-2 minutes or until the sauce has just thickened.
  • Place the shredded chicken back into the slow cooker and pour the thickened sauce over the top. Stir to distribute.
  • Serve over rice topping with sesame seeds and scallions.


Store leftovers covered in the fridge for up to 3 days.
To add heat, add 1 teaspoon of red pepper flakes to the sauce. 
Boneless skinless chicken thighs can be used in place of breasts, if you prefer.
I prefer low sodium soy sauce but you can use regular. 
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.


Serving: 1g | Calories: 181kcal | Carbohydrates: 17g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 912mg | Potassium: 378mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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