Description
Slow Cooker Chicken Teriyaki offers a comforting, restaurant-quality dinner with minimal effort. Tender, juicy chicken thighs simmered in a savory, slightly sweet teriyaki sauce that develops rich flavors while you go about your day. Perfect for busy weeknights or meal prep, this wholesome, kid-friendly dish pairs beautifully with rice or veggies.
Ingredients
Scale
Main Ingredients
- 1.5 to 2 pounds boneless, skinless chicken thighs
- 1/2 cup soy sauce (or tamari/coconut aminos for gluten-free)
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons honey or maple syrup
- 1/4 cup water or chicken broth
For Thickening the Sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the Sauce: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, minced garlic, and grated ginger until the sugar dissolves completely, creating a sweet-savory teriyaki base.
- Add Chicken to Slow Cooker: Arrange the boneless, skinless chicken thighs evenly at the bottom of your slow cooker. Pour the sauce mixture over the chicken, coating each piece well.
- Slow Cook on Low: Cover and cook on low heat for 4 to 6 hours, allowing the chicken to become tender and flavors to meld fully.
- Thicken the Sauce: About 15 minutes before serving, remove the chicken carefully. Whisk cornstarch mixed with cold water into the sauce, then cook uncovered until the sauce thickens to a glossy glaze.
- Combine and Serve: Return the chicken to the slow cooker, toss to coat in the thickened sauce, and serve hot over rice or your preferred side.
Notes
- Choose dark meat chicken thighs to ensure moist, tender results.
- Always use fresh garlic and ginger for best flavor depth.
- Cook on low heat to keep chicken tender; high heat can make it tough.
- Thicken the sauce after slow cooking to avoid a gloopy texture.
- Start cooking rice or your preferred grains shortly before finishing the chicken to serve fresh.
- For gluten-free, substitute soy sauce with tamari or coconut aminos.
- Add vegetables like bell peppers or snap peas during the last hour for extra nutrition and color.
- To add a spicy kick, stir in sriracha or red pepper flakes before slow cooking.
- Adjust sweetness by reducing brown sugar/honey or using sugar substitutes.
- Leftovers store in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat gently with a splash of water or broth to loosen thickened sauce.
Nutrition
- Serving Size: 1 serving (about 4 ounces chicken with sauce)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: slow cooker chicken teriyaki, easy teriyaki chicken, crockpot chicken recipe, gluten free chicken, family dinner, healthy chicken recipe