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This Crockpot Teriyaki Chicken is bursting with flavor. Homemade Teriyaki chicken thighs that will melt in your mouth. This is a great cozy, easy meal to whip up quick during the week. Just like takeout but way better for you.
Why Make This Crockpot Teriyaki Chicken.
This recipe is EASY. I can’t say it enough, you will be shocked at how easy it all comes together in the magic of the crockpot.
- Healthier. This meal is made with wholesome ingredients.
- Customize. Unlimited options and add ins for this recipe.
- Dairy Free.
- Meal Prep Friendly.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Thighs. I love using chicken thighs for this recipe, they are full flavor and more forgiving than breasts (they won’t dry out easy)
- Soy Sauce. I use low sodium soy sauce. You can also use tamari to make it gluten and soy free!
- Brown Sugar. This ties it all together, honey will also work.
- Onions. This adds flavor, but they are optional.
- Fresh Ginger & Garlic. Take your crock pot teriyaki chicken from good to WOW.
- Red Pepper Flakes. Add a little pep and spice to the meal. Skip if you are sensitive to heat.
- Rice Vinegar. Found in the international aisle or with the other vinegars at the grocery store. This ties the flavors together.
- Cornstarch. Used to thicken up the Teriyaki sauce after cooking. Use arrowroot to make it gluten free.
Recipe Variations
- Bone in chicken will also work great, however it will take an hour or two longer to cook.
- Add extra veggies to the slow cooker, chopped peppers make a great add in. They do add more moisture so please keep aware when you are simmering the sauce down to thicken it up.
Steps To Make This Recipe
Step One. Gather ingredients. Add the chicken thighs and sliced onions to a slow cooker, make the quick Teriyaki sauce (photos 1-3).
Step Two. Pour the sauce over the thighs. Cook on high for 2 hours or cook on low for 4 hours until the thighs are cooked through and no longer pink (photo 4).
Step Three. Once the thighs are cooked through pull them out and chop them into bite sized pieces or shred them. Add the leftover sauce from the crockpot to a large skillet. Place on medium/low heat and simmer.
Step Four. Whisk cornstarch and water together in a small bowl and pour into the simmering sauce. This is what makes it thicken up. Simmer the sauce for about 4-6 minutes or until desired thickness is achieved (photo 5).
Step Five. Add the chicken to the sauce and bring to heat (photo 6). Garnish with sesame seeds and fresh parsley or green onions. Serve over cooked rice with steamed veggies or any sides of choice.
Recipe Tips
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Serve it with your favorite veggies. This always makes it most enjoyable.
- If cooking chicken breasts, it will take a bit longer and you will need to check on the chicken around 2.5 hours.
Slow Cooker Teriyaki Chicken FAQs
It can be yes! just be sure to use arrowroot in place of the cornstarch and tamari in place of the soy sauce.
Yes! This meal freezes great.
Other Slow Cooker Recipes TO try
Crock Pot Teriyaki Chicken
Equipment
Ingredients
- 3 lbs chicken thighs, boneless, skinless
- ½ cup onions, sliced
- fresh parsley, chopped , or green onions for garnish
- 2 tsp sesame seeds, for garnish
Teriyaki Sauce
- ¾ cup soy sauce, low sodium
- 2 Tbsp rice vinegar
- 1 Tbsp fresh ginger, minced
- 2 cloves garlic, minced
- ⅓ cup brown sugar , or honey
- ½ tsp red pepper flakes, omit if sensitive to heat
Cornstarch Slurry
- 1½ Tbsp cornstarch , or arrowroot
- 1 Tbsp water
Sides
- cooked rice
- steamed veggies
Instructions
- Add the chicken thighs and sliced onions to a slow cooker, add a pinch of black pepper (optional). Make the quick Teriyaki sauce next.
- Whisk all the Teriyaki sauce ingredients in a bowl.
- Pour the sauce over the thighs. Cook on high for 2 hours or cook on low for 4 hours until the thighs are cooked through and no longer pink.
- Once the thighs are cooked through pull them out and chop them into bite sized pieces or shred them. Add the leftover sauce from the crockpot to a large skillet. Place on medium/low heat and simmer.
- Whisk cornstarch and water together in a small bowl (also called a cornstarch slurry) and pour into the simmering sauce. This is what makes it thicken up. Simmer the sauce for about 4-6 minutes or until desired thickness is achieved. The longer you cook it, the thicker it will get.
- Add the chicken to the sauce and bring to heat. Garnish with sesame seeds and fresh parsley or green onions. Serve over cooked rice with steamed veggies or any sides of choice.
Notes
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Serve it with your favorite veggies. This always makes it most enjoyable.
- If cooking chicken breasts, it will take a bit longer and you will need to check on the chicken around 2.5 hours.
- Store the leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Saw this on Instagram and just made it yesterday it was delightful. I skipped the red peppers and did Jalapeños instead. Really easy and good!
This was REALLY easy to make. Loved it
So happy to hear that!
Made this last night. My husband and I loved it!
So happy to hear that! We love this meal weekly. Thank you for coming back to let me know!