Peach Sweet Teriyaki Chicken Wings: 5-Ingredient Crockpot Dinner

This Crockpot recipe turns just five simple ingredients into a sticky, sweet, and savory dinner that feels like a special occasion. Chicken wings slow-cook in a fragrant peach teriyaki glaze until they’re so tender the meat falls off the bone.

The peaches break down into a syrupy sauce that clings to every bite. Serve over steamed jasmine rice for a complete meal that’s as easy as it is impressive. Set the slow cooker and forget it—dinner will be ready when you are.

Peach Sweet Teriyaki Chicken Wings are the ultimate set-and-forget dinner. The combination of ripe peaches and teriyaki glaze creates a caramelized, tangy-sweet sauce that perfectly complements the rich flavor of chicken wings.

This recipe is designed for busy weeknights: just layer the ingredients in the slow cooker, walk away, and return to a bubbling pot of tender, glazed wings. The sauce reduces into a glossy coating that tastes like it simmered for hours—because it did, but without any effort from you. Serve with fluffy rice to soak up every last drop.

Ingredients

Why this recipe works

The slow cooker does all the work. Cooking the wings on low heat for several hours breaks down the connective tissue, making the meat exceptionally tender and juicy. The low, moist heat also allows the flavors of the peaches and teriyaki to meld and deepen without any attention from you. It’s a hands-off method that yields consistently delicious results.

The peaches serve a dual purpose. As they cook, they release their natural juices and soften, creating a luscious sauce that thickens as it reduces.

The sweetness of the peaches balances the salty, savory notes of the teriyaki glaze, resulting in a well-rounded flavor profile that’s both comforting and exciting. The sesame seeds add a subtle nutty crunch that ties everything together.

Notes and substitutions

Choose ripe but firm peaches for the best texture. If fresh peaches are out of season, frozen peach slices work just as well—no need to thaw them before adding. Canned peach slices in juice (drained) are also a convenient option, but reduce any added sugar in the glaze slightly to avoid an overly sweet sauce.

The teriyaki glaze is the shortcut that makes this recipe so quick. Look for a thick, bottled glaze in the international aisle; it’s already seasoned and sweetened, so no extra salt is needed.

Toasted sesame seeds add a nutty aroma and a pleasant crunch—toast them in a dry skillet over medium heat for 2–3 minutes until fragrant if they aren’t pre-toasted.

• fresh peaches: Frozen peach slices (thawed) or canned peach slices in juice (drained) work well; reduce added sugar if using canned.
• teriyaki glaze: Use 1/2 cup soy sauce, 1/4 cup honey, 2 cloves minced garlic, and 1 tsp grated ginger as a substitute.
• chicken wingettes: Chicken drumsticks or boneless skinless chicken thighs can be used; adjust cooking time as needed.

Equipment

• 6-quart slow cooker
• Mixing bowl
• Measuring cups and spoons
• Serving spoon
• Dinner plate