Description

Craving a tender, saucy dish that’s bursting with sweet-salty flavor? What if you could toss chicken and a homemade teriyaki sauce into a slow cooker and have a versatile, family-friendly meal ready in just over 4 hours? Slow Cooker Honey Teriyaki Chicken is your answer—a 4.7-star-rated dish from 43 reviews, perfect for weeknight dinners, meal prep, or serving sandwich-style

Ingredients

Here’s the lineup for 4-6 servings. Each ingredient plays a key role, with swaps for flexibility.

Cornstarch (1 tablespoon, 7g): Thickens the teriyaki sauce. Sub: Arrowroot powder or 2 teaspoons all-purpose flour.
Water (1 tablespoon, 15ml, room temperature): Combines with cornstarch for a smooth slurry. Sub: No substitute needed.
Brown sugar (3 tablespoons, 50g): Adds caramel-like sweetness. Sub: Coconut sugar or maple syrup.
Honey (1/4 cup, 85g): Provides sticky sweetness and balance. Sub: Agave nectar or extra brown sugar.
Soy sauce (1/2 cup, 120ml): Brings salty, umami depth. Sub: Tamari (gluten-free) or coconut aminos (low-sodium).
Vinegar (1/4 cup, 60ml, rice wine or apple cider): Adds tangy brightness. Sub: White wine vinegar or lemon juice.
Garlic (2 teaspoons minced): Enhances savory warmth. Sub: 1/2 teaspoon garlic powder.
Fresh ginger (1-2 teaspoons minced, or 1/2 teaspoon ground): Adds zesty warmth. Sub: Ground ginger or omit.
Onion (1/2 medium, chopped): Provides subtle sweetness and depth. Sub: Shallots or 1 teaspoon onion powder.
Boneless, skinless chicken breasts (4, about 1.5-2 lbs total): Lean, shreddable protein. Sub: Chicken thighs, tofu, or pork tenderloin.
Optional garnishes: Sesame seeds and chopped scallions for crunch and freshness. Sub: Chopped cilantro or toasted almonds.

These ingredients are pantry-friendly and versatile, creating a flavorful, saucy dish.

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Instructions

Ready to start? You’ll need a medium saucepan, a 4-quart or larger slow cooker, and two forks. These steps are simple, with tips for success.

Make the teriyaki sauce: In a small bowl, whisk 1 tablespoon cornstarch and 1 tablespoon water until smooth. Pour into a medium saucepan over low-medium heat. Add 3 tablespoons brown sugar, 1/4 cup honey, 1/2 cup soy sauce, 1/4 cup vinegar, 2 teaspoons minced garlic, and 1-2 teaspoons minced ginger (or 1/2 teaspoon ground). Simmer, whisking occasionally, until it reaches a boil. Boil for 1 minute, then remove from heat. Tip: Whisk constantly to prevent lumps; let cool slightly before adding to slow cooker.
Set up the slow cooker: Place 1/2 chopped onion and 4 chicken breasts in a 4-quart or larger slow cooker. Pour the teriyaki sauce over the top, ensuring chicken is coated. Tip: Arrange chicken in a single layer for even cooking.
Cook: Cover and cook on high for 3 hours or low for 5 hours until chicken is tender and cooked through (internal temperature of 165°F/74°C). Tip: Check at the lower end of the time range to avoid overcooking.
Shred chicken: Remove chicken to a plate or cutting board and shred with two forks. Return to the slow cooker, stir to coat in sauce, and cook on low for 1 more hour, stirring occasionally. Tip: Shred finely for better sauce absorption.
Serve: Garnish with optional sesame seeds and scallions. Serve over cooked rice or quinoa, with steamed vegetables, or on rolls for sandwiches. Tip: Spoon extra sauce over each portion for maximum flavor.