Maybe it’s my inner college student, but I can never turn down a free sample. My most recent mistake was a little toothpick of teriyaki chicken that the Asian fast-food joint in our mall food court was passing out to unsuspecting shoppers. While it tasted good at first, I was eventually hit with an overly sweet, oily aftertaste, and the texture of the chicken was…questionable. Please do yourself and your taste buds a service; ditch the takeout and make this Crock Pot Teriyaki Chicken recipe instead!

bowl of crock pot teriyaki chicken over rice

Along with General Tso’s, teriyaki chicken was my high school fast-food favorite.

Whenever I was out running errands with my mom, I’d beg her to stop at Japan Express so that I could order their jumbo-sized bowl of teriyaki chicken with sticky rice.

While it was absolutely a step up from the mall food court, that chicken, though tasty, never left me feeling particularly stellar afterwards.

I’d often experience a serious afternoon slump, which I now recognize as a sugar crash.

I’m pleased to report that today’s homemade slow cooker honey teriyaki chicken recipe has the same addictive takeout flavor I remember but is made with real, more wholesome ingredients you can feel good about enjoying any night of the week.

2 bowls of Teriyaki chicken and rice garnished with sesame seeds

Homemade Sauce for Crock Pot Teriyaki Chicken

You don’t need bottled teriyaki sauce to make teriyaki chicken.

This homemade teriyaki sauce recipe is only six ingredients, most of which I bet you have in your pantry right now: soy sauce, rice vinegar, honey, brown sugar, and garlic and ginger.

Simply stir the sauce ingredients together, place the chicken in your crock pot, then pour the teriyaki sauce over the top. Bye bye bottle.

If you’re a fan of teriyaki sauce, you’ll also love this Teriyaki Salmon recipe too.

bowls of Asian chicken teriyaki served over rice

For max tenderness, I opted for slow cooker teriyaki chicken thighs.

Even though I usually prefer white meat, by the time the chicken thighs are bathed in that wonderful homemade honey teriyaki sauce, the dark meat is undetectable.

White meat dries out more quickly in the slow cooker, so if you are open to trying the thighs, that’s what I’d recommend for this Crock Pot Teriyaki Chicken.

(If you’ve got an Instant Pot, check out my recipe for Instant Pot Teriyaki Chicken. Or take a look at this stovetop Teriyaki Chicken Stir Fry!)

Prefer beef recipes? This Crock Pot Pepper Steak is calling your name!

What to Serve with Teriyaki Chicken

  • I like to serve this dish with my favorite brown rice. Or go fancy and make my friend Sommer’s homemade lo mein noodles.
  • For a more complete meal, transform the recipe into slow cooker teriyaki chicken and vegetables by steaming or sautéing some fresh broccoli or a thawed bag of frozen mixed stir-fry veggies on the side, then mix it in with the chicken and sauce just before serving.

More Crock Pot Chicken Recipes You’ll Love

Recommended Tools to Make This Recipe

bowl of crock pot teriyaki chicken over rice

Crock Pot Teriyaki Chicken

4.75 from 32 votes
An easy recipe for Crock Pot Teriyaki Chicken that takes less than 10 minutes to prep! Delicious, healthy, and so much better than takeout!

Prep: 10 mins
Cook: 4 hrs
Total: 4 hrs 10 mins

Servings: 4 servings


  • 1 1/2 pounds boneless skinless chicken thighs
  • 2/3  cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 1 clove garlic minced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • Toasted sesame seeds for serving
  • Chopped green onions for serving
  • Prepared brown rice quinoa, or other whole grain, for serving


  • Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
  • In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.
  • Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
  • In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.
  • Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.


Serving: 1(of 4), without riceCalories: 319kcalCarbohydrates: 28gProtein: 35gFat: 7gSaturated Fat: 2gCholesterol: 162mgPotassium: 505mgFiber: 1gSugar: 22gVitamin A: 41IUVitamin C: 1mgCalcium: 30mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hello! Love the recipe! But how is this low fat?! When I entered the recipe into my fitness app to track my macros, it said this recipe was anything but low fat! I followed the recipe to a T. Thanks in advance!5 stars

    1. Hi Jessica! The nutrition information is just an estimate based on the ingredients I used, so the numbers can change based on your specific ingredients. The estimate also does not include the rice. I’m happy that you enjoyed the recipe!

    2. Jessica,

      The use of chicken thighs will add to the fat content. If you want a lower fat version, try using chicken breat.

    3. Make sure that when you put the recipe into your Fitness App tracker you say boneless SKINLESS chicken thighs or else it will count the skin towards your fat content. If that is still too high in fat for you, then use chicken breasts instead of thighs. It won’t taste as good, but the fat content will be much lower.

    1. Hi Creshendah! Bone-in should work fine. They may take a little longer to cook, so you’ll want to check them for doneness before shredding/serving. However, I would recommend removing any skin before cooking, as it will get soggy. I hope this helps!

    1. Hi KK! I recommend creating the cornstarch slurry called for in the recipe. This will help keep the cornstarch from clumping in the sauce. I hope you enjoy the recipe if you try it!

    1. Hi Aim! I’ve only tested the recipe as written, so you’d be experimenting. You’d likely need to use more flour to thicken it up. If you decide to play around with it, I’d love to hear how it goes!

  2. This looks delicious! What should i adjust my cooking time to when using chicken breast instead of thighs? I don’t want to dry it out. Thank you!5 stars

    1. Hi Carolyn! It will depend on the type and size of your chicken breasts. I would suggest you use bone-in chicken breast if you can to help make sure it doesn’t dry out. If you do decide to use boneless chicken breast, definitely keep it whole and check them early and often. I hope that helps!

  3. Love this recipe! I stuck to the recipe as written and served over jasmine rice. Loved the recipe so much that I am making it again this weekend!!

    Thank you, Erin for a delicious recipe!5 stars

  4. Highly recommend. Very easy recipe and pretty delicious. The onion and sesame really add to it. After being disappointed with a crockpot lo mein I decided to give this one a try. Glad I did. Thanks for the recipe, this will be a go to now.5 stars

  5. I loved this recipe! So easy to make and tastes so good. I even tried it with beef and that was just as delicious :)5 stars

  6. This was a hit with my family of 5 (3 kids). Definitely put into dinner rotations. I only had ground ginger instead of minced, and it still turned out delish!5 stars

    1. Hi Fran! I have an instant pot version you’d might like!

  7. A hit! This was so easy to make, and my hard-to-please eaters really enjoyed it! I thought the chicken was tasty without adding the sauce back on. Both ways were delicious!5 stars

  8. As a single gal, I have one of those small 3qt round rival crockpots passed down from my mom, will this recipe fit or will I need to make adjustments?

    1. Hi Amanda, I’m sorry but I haven’t tested this out in a 3qt crockpot. If you decide to experiment, let me know how it goes.

  9. Trying this recipe out today. It looks good. For those who are asking about chicken breasts instead of legs try coating them in cornstarch and letting them set 20or 30 minutes.

  10. This could be great, first bite was delicious, but it’s just overpoweringly salty. Three bites in and we couldn’t do it anymore. Maybe reducing the soy sauce a lot would fix it?3 stars

    1. Hi Jess, I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you. I would definitely make sure you are using low-sodium soy sauce and if it’s too much for you, feel free to reduce the amount.

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