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.
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
Instructions
Slow Cooker Chicken
- Pat the chicken dry with paper towels.
- In a small bowl, combine paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture all over the chicken.
- Place sliced onion in the bottom of the slow cooker and add minced garlic on top.
- Set the chicken on top of the onions. Pour teriyaki sauce evenly over the chicken, covering all sides. Drizzle with 2 tablespoons of honey.
- Cover and cook on high for 4–5 hours. Flip the chicken halfway through cooking to coat both sides with sauce.
- When done, shred the chicken directly in the pot or transfer to a cutting board and shred with forks.
- 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)
- In a saucepan over medium heat, whisk together sesame oil, brown sugar, honey, soy sauce, garlic, ginger, and water.
- 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.