Slow Cooker Honey Teriyaki Chicken

This recipe is so easy to throw into your slow cooker and the honey teriyaki flavor is our of this world! The chicken cooks to perfection and will be one of the best things that you will make!

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My 7 year old is the pickiest eater that you will meet. We keep hoping that he will grow out of it, but he keeps getting older and still doesn’t like a lot of foods. We at least have him try a couple of bites of what we eat, but he usually gags it down. If you ask him what his favorite meal on the blog is, he will say this teriyaki chicken. And if he likes it I am convinced that the world will like it! 😉

So I am sure that you can imagine how often this Teriyaki Chicken gets made in this house. But I am not complaining because it takes a matter of minutes to throw into the slow cooker and it is amazing. As I was making it the other day, I wondered how much better honey would make the recipe. This simple added ingredient took it to a whole different level.

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Oh.my.gosh. I think this is the best thing that I have ever made in my slow cooker. The honey added some sweetness to the teriyaki and made it incredible. My favorite part of cooking this in the slow cooker is the chicken. It just shreds apart because it is so tender and melts in your mouth.

The honey teriyaki glaze is perfect on top of this tender chicken. The flavor is incredible. This meal is picky eater approved and I know it will be a meal that your family will love! You will make it again and again!

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Slow Cooker Honey Teriyaki Chicken

Prep Time 10 minutes
Slow Cooker 4 hours
Total Time 4 hours 10 minutes
Author Alyssa Rivers
Servings 6 Servings

This recipe is so easy to throw into your slow cooker and the honey teriyaki flavor is our of this world!  The chicken cooks to perfection and will be one of the best things that you will make!

Course Dinner, Main Course
Cuisine Asian American
Keyword honey teriyaki chicken, slow cooker recipes, teriyaki chicken

Ingredients

  • 4 chicken breasts boneless, about 2 pounds
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup rice wine vinegar
  • 1/4 cup onion chopped
  • 2 garlic cloves minced
  • 1/4 teaspoon pepper
  • 3/4 teaspoon ground ginger
  • 1/4 cup water
  • 3 Tablespoons Cornstarch
  • Optional garnish: green onions sesame seeds

Instructions

  1. Spray your slow cooker with cooking spray and place the chicken breasts in the bottom. In a small bowl whisk the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ginger. Pour over the chicken breasts.
  2. Cook on high for 3-4 hours or low for 4-5 or until chicken is cooked throughout and shreds easily. Once the chicken is cooked, remove with a slotted spoon and shred on a plate.
  3. Pour the sauce into a medium sauce pan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About 2 minutes.
  4. Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish if desired.
Nutrition Facts
Slow Cooker Honey Teriyaki Chicken
Amount Per Serving
Calories 292 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 96mg32%
Sodium 1257mg52%
Potassium 623mg18%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 24g27%
Protein 34g68%
Vitamin A 45IU1%
Vitamin C 3mg4%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
ChickenCrockpot/Slow-Cooker

Comments

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  1. Such a tasty and easy recipe! My fussy 6 & 7 year old kids loved it. I didn’t have to tweak the recipe at all. The chicken was cooked after 4 hours on low. Thank you!

  2. Just tried this recipe and it was so good! Wish you could add the nutritional information like calories, fat, protein, sugar, cholesterol levels to the recipe.

  3. Have you ever tried this with frozen chicken breasts? Would it work cooking them for about 8 hours on low? I know a lot of times you just double the time for frozen foods, but not everything always turns out as great when starting from frozen.

    1. I have not tried it with frozen, but with other recipes that I’ve substituted I’ve had the same success cooking it the same amount of time. So try 4 hours on high and it should work fine.

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