Slow Cooker Honey Teriyaki Chicken


The honey teriyaki sauce is sweet, flavorful, and excellent. By using a crockpot, this dish is ready in about 10 minutes!

There are certain weeks when cooking a meal seems impossible because I have to accomplish all the other things. That’s when I bust out the ol’ slow cooker.

The convenience of having it ready for me when I get home from work is a gift.

In my opinion, Crock-Pot Honey Teriyaki Chicken is one of the best foods to create. Most cooking is done in a slow cooker, and the sauce is finished in a minute on the stovetop. Chicken teriyaki is many people’s favorite, and who doesn’t like it?

Soy and honey-based teriyaki sauce is absorbed quickly by a chicken that has been shredded into fine pieces. This recipe, I assure you, yields the ideal combination of sweet and savory sauce.

Of course, a steaming bowl of jasmine rice completes the meal for me. Served in a Chinese steamed bun, though, I think it would be excellent.

Honey Teriyaki Chicken Sandwiches can be found in the Asian market’s freezer section, pre-made steamed buns.

Whichever you choose, be sure to give this delicious Asian cuisine a whirl and inject some exotic flavors into your home.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 193 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.



  • 2 boneless chicken breasts
  • 1 1/2 tablespoons cornstarch
  • 1/8 cup mirin
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons ginger, minced
  • toasted sesame seeds
  • 1/8 cup dry sake
  • 1/8 cup water
  • freshly ground black pepper
  • 2 stalks green onions, chopped
  • 2 cloves garlic, minced


  1. Put the chicken, sake, mirin, soy sauce, honey, garlic, and ginger in a slow cooker and cook low for 8 hours. Add a pinch of freshly ground black pepper to your liking. Set the crockpot to high and cook for four and a half hours.
  2. Shred the chicken with 2 forks on a cutting board.
  3. Reheat the crockpot liquid, then set it aside in a small saucepan over high heat until it comes to a rolling boil. Stir the water and corn starch into the sauce and heat until it thickens to your desired consistency. Add the chicken and sesame seeds and green onions to the pot, and then bring it to a boil.

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