Name: Teriyaki Chicken Crock Pot
Prep time: 10 min
Cook time: 240 min
Total time: 260 min
Ingredients: 2 pounds boneless (skinless chicken thighs (907 g) — trimmed of excess fat); 1/2 cup low-sodium soy sauce ((120 mL)); 1/3 cup packed brown sugar ((67 g)); 1/4 cup water ((60 mL)); 2 tablespoons rice vinegar ((30 mL)); 3 garlic cloves (9 g) — minced; 1 tablespoon freshly grated ginger ((6 g)); 1 teaspoon toasted sesame oil ((5 mL)); 1/2 teaspoon black pepper ((1 g)); 1 tablespoon cornstarch ((8 g)); 2 tablespoons cold water ((30 mL)); 2 green onions (30 g) — thinly sliced (optional); 1 tablespoon toasted sesame seeds (9 g) — optional

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Teriyaki Chicken Crock Pot is an easy slow-cooker dinner featuring tender chicken cooked in a sweet, savory teriyaki sauce made with soy sauce, brown sugar, garlic, and ginger. The chicken slowly absorbs the sauce as it cooks, then gets coated in a glossy glaze for a flavorful finish.

Teriyaki Chicken Crock Pot introduction image

This recipe requires only a few minutes of prep before the slow cooker does most of the work. Serve the shredded or sliced chicken over steamed rice with broccoli, green onions, or sesame seeds for a simple family meal.

Why This Recipe Works

Chicken thighs stay tender during slow cooking: Their natural moisture and fat help prevent the meat from drying out.
Brown sugar creates a balanced glaze: It adds sweetness and helps the sauce become glossy when reduced.
Fresh garlic and ginger add depth: They give the sauce a fragrant savory base that complements the sweetness.
Cornstarch thickens the cooking liquid: A short reduction turns the thin slow-cooker sauce into a coating that clings to the chicken.
The chicken rests before shredding: A brief rest helps retain moisture and makes the meat easier to handle.

Equipment Needed

5- to 6-quart slow cooker
Small saucepan
Small bowl
Whisk
Instant-read thermometer
Two forks for shredding

Ingredients List

For the Chicken

2 pounds boneless, skinless chicken thighs (907 g) — trimmed of excess fat
1/2 cup low-sodium soy sauce (120 mL)
1/3 cup packed brown sugar (67 g)
1/4 cup water (60 mL)
2 tablespoons rice vinegar (30 mL)
3 garlic cloves (9 g) — minced
1 tablespoon freshly grated ginger (6 g)
1 teaspoon toasted sesame oil (5 mL)
1/2 teaspoon black pepper (1 g)

For the Thickened Sauce

1 tablespoon cornstarch (8 g)
2 tablespoons cold water (30 mL)

For Serving

2 green onions (30 g) — thinly sliced, optional
1 tablespoon toasted sesame seeds (9 g) — optional

Ingredient Notes and Substitutions

Boneless chicken thighs: Thighs are especially suitable for slow cooking because they remain tender and juicy. Boneless chicken breast can be substituted, but it is leaner and should be checked for doneness earlier to prevent drying.
Low-sodium soy sauce: It provides the main salty, savory flavor. Regular soy sauce can be used, but the finished sauce will be saltier.
Brown sugar: It adds sweetness and helps create the characteristic glossy teriyaki finish. Coconut sugar can be substituted, although it will give the sauce a slightly deeper, less caramel-like flavor.
Rice vinegar: Its acidity keeps the sauce from tasting overly sweet. Apple cider vinegar can substitute in the same amount, but its flavor is slightly stronger.
Fresh ginger: Fresh ginger provides a bright, aromatic flavor. Ground ginger can be used if necessary, but use 1 teaspoon instead because it is more concentrated and has a different texture.

Step-by-Step Instructions

Step 1: Prepare the slow cooker. Place the chicken thighs in a 5- to 6-quart slow cooker in a single layer as much as possible.

Step 2: Make the teriyaki sauce. In a small bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until the brown sugar is mostly dissolved.

Step 3: Start the slow cooker. Pour the sauce evenly over the chicken.

Cover and cook on LOW for 4 hours, or until the thickest piece reaches at least 165°F (74°C) on an instant-read thermometer. Avoid opening the lid repeatedly because it releases heat and can extend the cooking time.

Step 4: Remove the chicken. Transfer the cooked chicken to a plate or cutting board and let it rest for about 10 minutes.

Reserve the liquid in the slow cooker.

Step 5: Make the cornstarch slurry. In a small bowl, whisk the cornstarch with 2 tablespoons cold water until completely smooth.

There should be no dry pockets of cornstarch.

Step 6: Thicken the sauce. Pour the reserved slow-cooker liquid into a small saucepan.

Bring it to a gentle boil over medium heat. Whisk in the cornstarch slurry and cook for 2 to 4 minutes, stirring frequently, until the sauce becomes glossy and thick enough to coat the back of a spoon.

Step 7: Shred the chicken. Use two forks to shred the chicken into bite-size pieces.

If you prefer larger pieces, slice the thighs instead.

Step 8: Coat the chicken. Return the shredded or sliced chicken to the slow cooker or place it in a serving bowl.

Spoon the thickened teriyaki sauce over the chicken and toss gently until evenly coated.

Step 9: Garnish and serve. Sprinkle with the optional sliced green onions and toasted sesame seeds.

Serve immediately over rice or alongside steamed vegetables.

Tips for Success

Don't overcook the chicken: Slow cookers vary in temperature, so use an instant-read thermometer rather than relying only on the clock.
Keep the lid closed: Each time the slow-cooker lid is removed, heat escapes and the cooking process slows.
Use cold water for the slurry: Mixing cornstarch with cold water prevents lumps from forming in the sauce.
Reduce the sauce separately: Thickening the cooking liquid in a saucepan gives you much better control over the final consistency.
Don't add the cornstarch directly to the slow cooker: It can clump and will not thicken as evenly as a properly mixed slurry.
Taste before adding extra seasoning: Soy sauce varies in saltiness, and the sauce becomes more concentrated as it reduces.

Storage, Freezing, and Make-Ahead Instructions

Store cooled teriyaki chicken in an airtight container in the refrigerator for up to 4 days . Keep the chicken and sauce together to help prevent the meat from drying out. Reheat gently in a covered skillet or microwave until hot throughout.
For make-ahead preparation, combine the sauce ingredients and refrigerate them separately for up to 1 day . You can also cook the chicken completely, refrigerate it, and reheat it with some of the sauce.
Freeze cooled cooked chicken and sauce in a freezer-safe container for up to 3 months . Thaw overnight in the refrigerator before reheating gently. Add fresh green onions and sesame seeds after reheating for the best texture.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Boneless, skinless chicken breasts can be used, but they are leaner and can dry out more easily in a slow cooker. Check the thickest part for 165°F (74°C) and remove the chicken as soon as it reaches a safe temperature.

Can I cook this teriyaki chicken on HIGH?

Yes, but the cooking time will be shorter and varies by slow cooker. Start checking the chicken after about 2 hours and cook until the thickest pieces reach 165°F (74°C).

Why is my teriyaki sauce too thin?

Slow-cooker sauce contains additional moisture from the chicken. Reducing the reserved liquid in a saucepan and adding the cornstarch slurry concentrates and thickens it. Continue simmering for another minute or two if it remains too thin.

Can I use store-bought teriyaki sauce?

Yes, but the flavor and consistency will be different. If using prepared teriyaki sauce, you can simplify the recipe by replacing the homemade sauce ingredients with enough sauce to generously coat the chicken, then thicken the cooking liquid only if necessary.

Can I make this recipe ahead of time?

Yes. The chicken can be cooked up to 4 days ahead and refrigerated in an airtight container. Reheat it gently with some of the sauce and add the garnishes just before serving.