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–+ servings

Slow Cooker Teriyaki Chicken Thighs

This slow cooker teriyaki chicken recipe makes tender, juicy thighs in a sticky-sweet garlic ginger sauce—just toss in and let it simmer to perfection.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Dinner, Slow Cooker
Cuisine: Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken thighs boneless and skinless
  • ½ cup low-sodium soy sauce
  • ¼ cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1.5 tablespoons cornstarch
  • 1.5 tablespoons water to mix with cornstarch
  • green onions for garnish
  • sesame seeds optional topping

Equipment

  • Slow Cooker To cook the chicken low and slow
  • Mixing Bowl For combining the teriyaki sauce

Method
 

  1. Add chicken thighs to the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour the sauce over the chicken.
  3. Cover and cook on low for 5–6 hours or on high for 3–4 hours until the chicken is tender.
  4. Remove the chicken from the slow cooker and shred or slice as preferred. Set aside.
  5. Mix cornstarch and water in a small bowl. Stir the slurry into the sauce in the slow cooker and cook on high for 10–15 minutes until thickened.
  6. Return the chicken to the sauce and toss to coat. Serve with rice or noodles and garnish with green onions and sesame seeds.

Notes

  • Add pineapple chunks for a tropical teriyaki twist.
  • Use gluten-free soy sauce to keep it GF-friendly.
  • Leftovers are great for lettuce wraps or rice bowls.

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