Slow Cooker Honey Teriyaki Chicken
Published May 09, 2018
Updated Sep 30, 2024
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Slow Cooker Honey Teriyaki Chicken – tender chicken with sweet, savory, and delicious honey teriyaki sauce. Made in crock pot and takes only 10 mins to prep!
I don’t know about you, but some weeks are so packed with errands and commitments that cooking a meal seems out of the question. That’s when I take out my crock pot.
It’s a life saver and ensures that I’ll be able to enjoy a delicious meal without all the hassle of preparing it right when I get home from work.
One of my favorite dishes to make is this Crock Pot Honey Teriyaki Chicken. For the most part, it is prepared in the slow cooker and the sauce takes less than a minute to finish up on the stove. Plus who doesn’t love chicken teriyaki?
The chicken shreds into tender pieces that are ready to absorb the sweet soy sauce and honey-based teriyaki sauce. And believe me when I say, this recipe results in the perfect sweet and savory sauce.
Of course, I indulge in this with a bowl of hot jasmine rice. But I think it would also be quite delicious served as a bao or Chinese steamed bun.
The freezer aisle at the Asian market carries pre-made steamed bun that you can easily warm and fill with Honey Teriyaki Chicken like a sandwich.
Either way, make sure to try this amazing Asian recipe out, and bring some Asian flavors to your dining table.
Frequently Asked Questions
This recipe is only 193 calories per serving.
What To Serve With Honey Teriyaki Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Slow Cooker Honey Teriyaki Chicken
Ingredients
- 2 boneless chicken breasts
- 1/8 cup dry sake
- 1/8 cup mirin
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 cloves garlic, minced
- 2 tablespoons ginger, minced
- freshly ground black pepper
- 1/8 cup water
- 1 1/2 tablespoons cornstarch
- 2 stalks green onions, chopped
- toasted sesame seeds
Instructions
- In a crockpot, combine the chicken, sake, mirin, soy sauce, honey, garlic, and ginger. Season with black pepper to taste. Turn the crockpot to high and cook for 4 to 4 1/2 hours.
- Transfer the chicken to a cutting board and shred it using two forks.
- Pour the reserved liquid from the crockpot into a small saucepan and heat it to a rolling boil. Mix together the water and cornstarch, then stir this mixture into the sauce and cook until thickened. Add the shredded chicken to the pot and top with sesame seeds and green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can dry ginger be substituted for fresh? If yes, what is the ratio?
Hi Karol. Fresh ginger is a big part of this recipe. If you can’t get fresh, you can substitute with 1/2 tsp of dried ginger.