Slow Cooker Honey Teriyaki Chicken - Easy 4-Hour Meal

This slow cooker honey teriyaki chicken cooks boneless chicken breasts in a balanced garlic soy sauce. You mix the sauce ingredients together, pour them over the raw meat, and let the slow cooker handle the heating.

Once cooked, you shred the chicken and thicken the cooking liquid on the stovetop. This step creates a glossy glaze that coats every bite of meat before serving.

Step-by-Step Instructions

1. Mix sauce base

Whisk the soy sauce, honey, rice wine vinegar, chopped onion, minced garlic, black pepper, and ground ginger together in a small bowl until smooth.

2. Layer and cook

Lightly oil a 6-quart slow cooker insert. Lay the chicken breasts in the bottom and pour the sauce over top. Cover and cook on high for 3 to 4 hours.

3. Shred the chicken

Check that the chicken has reached an internal temperature of 165°F using a meat thermometer. Transfer the chicken into a large bowl and shred thoroughly with two forks.

4. Thicken the glaze

Pour the liquid from the slow cooker insert into a medium saucepan over medium heat. Whisk the cornstarch and cold water together in a small cup until dissolved, then stir into the saucepan. Cook until the glaze bubbles and thickens.

5. Combine and serve

Add the shredded chicken into the thickened sauce and stir until evenly coated. Serve over warm steamed rice garnished with sliced spring onions and sesame seeds.

How to Store Slow Cooker Honey Teriyaki Chicken

Variations

• Add fresh broccoli florets during the final ten minutes of sauce simmer for extra greens.
• Use boneless skinless chicken thighs for a slightly richer meat texture.

Frequently Asked Questions

Slow Cooker Honey Teriyaki Chicken – Easy 4-Hour Meal

Juicy slow cooker honey teriyaki chicken breasts simmer in a rich garlic soy glaze. Shred the meat, thicken the sauce, and serve over rice.

15 minPrep time240 minCook time255 minTotal4Servings

Print RecipePin Recipe

Ingredients

• ½ cup soy sauce
• ½ cup honey
• ¼ cup rice wine vinegar
• ½ onion (chopped)
• 2 cloves garlic
• pepper (to taste)
• 1 teaspoon ground ginger
• 4 breasts chicken
• 3 tablespoons corn flour
• ¼ cup water
• spring onion (to taste)
• sesame seed (to taste)

Instructions

1. 1Mix sauce base — Whisk the soy sauce, honey, rice wine vinegar, chopped onion, minced garlic, black pepper, and ground ginger together in a small bowl until smooth.
2. 2Layer and cook — Lightly oil a 6-quart slow cooker insert. Lay the chicken breasts in the bottom and pour the sauce over top. Cover and cook on high for 3 to 4 hours.
3. 3Shred the chicken — Check that the chicken has reached an internal temperature of 165°F using a meat thermometer. Transfer the chicken into a large bowl and shred thoroughly with two forks.
4. 4Thicken the glaze — Pour the liquid from the slow cooker insert into a medium saucepan over medium heat. Whisk the cornstarch and cold water together in a small cup until dissolved, then stir into the saucepan. Cook until the glaze bubbles and thickens.
5. 5Combine and serve — Add the shredded chicken into the thickened sauce and stir until evenly coated. Serve over warm steamed rice garnished with sliced spring onions and sesame seeds.

Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.

Cook's note: Substitution Note: You can replace the chicken breasts with an equal weight of boneless skinless chicken thighs without altering the cooking time or liquid amounts.

Servings: 4

Cuisine: Asian-inspired

Course: Main Course

RecipesCooker15 minutes240 minutes255 minutes

Written by Maya Whitfield
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.