Slow Cooker Teriyaki Chicken Wings with Bell Peppers

These slow cooker teriyaki chicken wings are the definition of set-it-and-forget-it. Toss chicken wings, bell peppers, and onion into the crockpot, pour over a sweet and savory teriyaki glaze, and let the slow cooker do the rest.

Hours later, you'll have sticky, tender wings that fall off the bone, surrounded by soft, sweet peppers that soak up all that glossy sauce. Serve over jasmine rice for a complete meal that feels like takeout but is made at home with almost no effort.

This recipe turns a handful of ingredients into a deeply satisfying dinner. The slow cooker gently simmers the chicken wings until they're so tender the meat pulls away from the bone. The bell peppers and onion soften and sweeten as they cook, absorbing the teriyaki glaze.

The result is a sticky, caramelized coating that clings to every piece. With just 10 minutes of prep, this is the perfect weeknight meal for busy days when you want something warm and comforting without standing over the stove.

Ingredients

Why this recipe works

The slow cooker creates a moist, gentle heat that breaks down the connective tissue in chicken wings, making them exceptionally tender. Unlike roasting or frying, which can dry out the meat, the slow cooker keeps the wings submerged in the teriyaki glaze, so they stay juicy and succulent. The low temperature also allows the flavors of the glaze to penetrate deep into the meat, not just coat the surface.

The combination of chicken wings and bell peppers is a classic pairing. The sweet, slightly smoky flavor of the peppers complements the rich, savory teriyaki sauce.

As the peppers cook, they release their natural juices, which mix with the glaze to create a flavorful sauce that coats everything. The onion adds a subtle sharpness that balances the sweetness of the glaze, making each bite complex and satisfying.

Notes and substitutions

For the best results, use a good-quality teriyaki glaze. Look for one that is thick and glossy, as this will create a nice sticky coating on the wings. If you prefer a less sweet flavor, you can use a teriyaki sauce instead of a glaze, but you may need to thicken it at the end.

The recipe calls for split chicken wingettes and drumettes, which are available at most supermarkets. You can also use whole wings, but they will need to be cut into pieces.

This recipe is very forgiving. You can add other vegetables like broccoli or snap peas, but keep in mind that they will cook for the full time and may become very soft. If you want them to stay crisp, add them during the last 30 minutes of cooking. The slow cooker should be at least 5 quarts to accommodate the ingredients. If your slow cooker runs hot, check the wings earlier.

• teriyaki glaze: Use 3/4 cup soy sauce, 1/4 cup honey, 2 cloves garlic (minced), and 1 tsp grated ginger simmered until slightly thickened.
• chicken wingettes and drumettes: Use chicken thighs or drumsticks; adjust cooking time to 4 to 5 hours on low.
• bell peppers: Use any color of bell pepper or a mix of sweet mini peppers.
• sweet onion: Use a yellow or red onion if sweet onion is not available.

Equipment

• Slow cooker (5 to 6 quart)
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Serving spoon
• Serving plate