Crockpot Teriyaki Chicken Thighs are a delicious and easy meal to prepare. With juicy chicken thighs cooked slowly in a sweet and savory teriyaki sauce, this dish is perfect for busy days. You can set it up in the morning and come home to a warm, flavorful dinner that the whole family will love.
Why Make This Recipe
This recipe is great for several reasons. First, using a crockpot allows the chicken to soften and absorb the flavors over time, making it incredibly tender. It also requires minimal prep time, letting you enjoy a homemade meal without much hassle. Plus, the ingredients are simple and affordable, making it an accessible option for any home cook.
How to Make Crockpot Teriyaki Chicken Thighs
Ingredients
- 2 pounds boneless skinless chicken thighs
- 0.5 cup low-sodium soy sauce
- 0.33 cup light brown sugar, packed
- 0.25 cup pure honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon toasted sesame oil
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger root, grated
- 0.25 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon toasted sesame seeds, for garnish
- 0.25 cup green onions, sliced, for garnish
Directions
- Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
- Trim excess fat from the chicken thighs and lay them in a single layer across the bottom of the slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, honey, vinegar, sesame oil, garlic, ginger, and black pepper until the sugar dissolves.
- Pour the sauce mixture over the chicken, making sure each piece is coated.
- Cover the slow cooker and cook on Low for 4 to 5 hours, or on High for 2.5 to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and leave the cooking liquid.
- In a small bowl, whisk cornstarch and water to create a slurry, then add it to the liquid in the slow cooker.
- Cover and cook on High for 15 to 20 minutes until the sauce thickens and bubbles.
- Shred or slice the chicken into bite-sized pieces and return it to the slow cooker. Toss the chicken to coat with the sauce.
- Serve warm over steamed rice, garnished with sesame seeds and green onions.
How to Serve Crockpot Teriyaki Chicken Thighs
Serve this dish warm over a bed of steamed rice. The rice helps soak up the delicious teriyaki sauce. You can also pair it with steamed vegetables for a complete meal.
How to Store Crockpot Teriyaki Chicken Thighs
To store leftovers, place the chicken and sauce in an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 3 months. Just thaw it in the refrigerator overnight before reheating.
Tips to Make Crockpot Teriyaki Chicken Thighs
- For extra flavor, let the chicken marinate in the sauce for a couple of hours before cooking.
- If you prefer a thicker sauce, you can add more cornstarch.
- Serve with different garnishes like sliced red peppers or cilantro for added color and flavor.
Variation
You can switch out chicken thighs for chicken breasts if you prefer a leaner cut. Just note that cook times may vary slightly, so check for tenderness.
FAQs
1. Can I use other meats instead of chicken thighs?
Yes, you can use chicken breasts or even pork. Just adjust the cooking time accordingly.
2. What if I don’t have a crockpot?
You can make this recipe on the stove or in the oven. Just simmer the sauce and cook the chicken until it’s tender.
3. Is it possible to make this dish spicier?
Absolutely! You can add red pepper flakes or sriracha to the sauce for a kick. Adjust based on your heat preference.
Crockpot Teriyaki Chicken Thighs
Ingredients
Method
- Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
- Trim excess fat from the chicken thighs and lay them in a single layer across the bottom of the slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, honey, vinegar, sesame oil, garlic, ginger, and black pepper until the sugar dissolves.
- Pour the sauce mixture over the chicken, making sure each piece is coated.
- Cover the slow cooker and cook on Low for 4 to 5 hours, or on High for 2.5 to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and leave the cooking liquid.
- In a small bowl, whisk cornstarch and water to create a slurry, then add it to the liquid in the slow cooker.
- Cover and cook on High for 15 to 20 minutes until the sauce thickens and bubbles.
- Shred or slice the chicken into bite-sized pieces and return it to the slow cooker. Toss the chicken to coat with the sauce.
- Serve warm over steamed rice, garnished with sesame seeds and green onions.
