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–+ servings

Slow Cooker Teriyaki Chicken

A forgiving and flavorful slow cooker recipe that combines chicken thighs with a sticky, glossy teriyaki sauce, perfect for weeknight dinners or meal prep.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 2.5–3 lb chicken thighs (boneless skinless or bone-in skin-on) Thighs stay juicier than breasts.
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup brown sugar or honey Use honey for a cleaner sweetness or brown sugar for a deeper molasses note.
  • 1/4 cup rice vinegar or a mild vinegar + 1 tbsp mirin (optional)
  • 2–3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 1/4 cup water or chicken stock
  • 2 tbsp cornstarch + 2 tbsp cold water (slurry to thicken)
  • 1 tbsp sesame oil (optional, for finishing)

Garnishes and Optional Add-Ins

  • to taste none toasted sesame seeds
  • to taste none sliced scallions
  • 1 cup pineapple chunks (optional)
  • to taste none sliced bell peppers (optional)
  • to taste none red pepper flakes (optional)
  • to taste none mirin (optional)

Instructions

Preparation

  • (Optional) Pat chicken dry and season lightly with salt and pepper. For deeper flavor, sear chicken 2–3 minutes per side in a hot skillet with a little oil until golden; transfer to slow cooker.
  • Whisk together soy sauce, brown sugar (or honey), rice vinegar, garlic, ginger, and 1/4 cup water or stock. Pour this mixture over the chicken in the slow cooker.

Cooking

  • Cover and cook on low for 5.5–7 hours (bone-in thighs) or 3–4 hours on high (boneless thighs). Use an instant-read thermometer — chicken is safe at 165°F (74°C).
  • About 20–30 minutes before serving, remove chicken to a plate and stir the juices. Mix cornstarch and cold water to make a slurry, then whisk into the sauce in the slow cooker. Turn heat to high and let the sauce thicken for 10–15 minutes.
  • Return chicken to the thickened sauce and spoon to coat. Finish with a drizzle of sesame oil, scallions, and sesame seeds.

Notes

This teriyaki chicken is extremely versatile. Serve over steamed rice, toss with noodles, or make lettuce wraps. Store leftovers in airtight containers for 3–4 days, or freeze for up to 3 months. Reheat gently before serving.