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Crockpot teriyaki chicken thighs served on a plate with steamed vegetables.

Crockpot Teriyaki Chicken Thighs

Juicy chicken thighs cooked slowly in a sweet and savory teriyaki sauce, perfect for busy days.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

Main 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
Thickening Sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
Garnish
  • 1 tablespoon toasted sesame seeds for garnish
  • 0.25 cup green onions, sliced for garnish

Method
 

Preparation
  1. Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
  2. Trim excess fat from the chicken thighs and lay them in a single layer across the bottom of the slow cooker.
  3. In a bowl, whisk together soy sauce, brown sugar, honey, vinegar, sesame oil, garlic, ginger, and black pepper until the sugar dissolves.
  4. Pour the sauce mixture over the chicken, making sure each piece is coated.
Cooking
  1. 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.
  2. Remove the chicken from the slow cooker and leave the cooking liquid.
  3. In a small bowl, whisk cornstarch and water to create a slurry, then add it to the liquid in the slow cooker.
  4. Cover and cook on High for 15 to 20 minutes until the sauce thickens and bubbles.
  5. Shred or slice the chicken into bite-sized pieces and return it to the slow cooker. Toss the chicken to coat with the sauce.
Serving
  1. Serve warm over steamed rice, garnished with sesame seeds and green onions.

Notes

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.