Go Back
–+ servings
Teriyaki chicken thighs in a white bowl with a fork
Print Recipe
5 from 4 votes

Crock Pot Teriyaki Chicken

This Crockpot Teriyaki Chicken is bursting with flavor. Homemade Teriyaki chicken thighs that will melt in your mouth.
Prep Time10 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Japanese
Diet: Gluten Free
Servings: 6
Author: Bailey

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

Serving: 1 cup of chicken and sauce | Calories: 577kcal | Carbohydrates: 18g | Protein: 40g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 1802mg | Potassium: 574mg | Fiber: 1g | Sugar: 13g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg