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Crockpot Teriyaki Chicken That Falls Apart Tender

This crockpot teriyaki chicken is fall-apart tender, juicy, and full of rich flavor. Slow cooked in a savory-sweet teriyaki sauce with garlic, onion, and honey, it’s the perfect easy dinner to serve over rice or noodles. With minimal prep time and maximum flavor, this recipe is a family favorite that works for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 380
Ingredients Method Notes

Ingredients
  

Chicken and Sauce
  • 1 whole chicken about 5–6 lbs
  • 1 onion sliced
  • 3 cloves garlic minced
  • 21 oz teriyaki sauce
  • 3 tbsp honey divided
  • 1 tbsp paprika
  • 1-2 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • parsley for garnish
Optional Homemade Teriyaki Sauce
  • 1 tbsp sesame oil
  • 0.25 cup brown sugar
  • 2 tbsp honey
  • 0.5 cup soy sauce
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 0.25 cup water
  • 1 tbsp cornstarch

Method
 

Slow Cooker Chicken
  1. Pat the chicken dry with paper towels.
  2. In a small bowl, combine paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture all over the chicken.
  3. Place sliced onion in the bottom of the slow cooker and add minced garlic on top.
  4. Set the chicken on top of the onions. Pour teriyaki sauce evenly over the chicken, covering all sides. Drizzle with 2 tablespoons of honey.
  5. Cover and cook on high for 4–5 hours. Flip the chicken halfway through cooking to coat both sides with sauce.
  6. When done, shred the chicken directly in the pot or transfer to a cutting board and shred with forks.
  7. Return shredded chicken to the pot and mix with the cooking juices. Drizzle with remaining honey and garnish with parsley before serving.
Homemade Teriyaki Sauce (Optional)
  1. In a saucepan over medium heat, whisk together sesame oil, brown sugar, honey, soy sauce, garlic, ginger, and water.
  2. Stir in cornstarch and cook until the sauce slightly thickens. Taste and adjust seasoning as needed.

Notes

  • Flip the chicken halfway through cooking for even flavor.
  • For extra thick sauce, simmer cooking juices separately with a cornstarch slurry.
  • Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.