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.
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.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Additional Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: About 4 cups cooked teriyaki chicken
- Servings: 6
- Difficulty: Easy
What You Need Before You Start
- 5- to 6-quart slow cooker
- Small saucepan
- Small bowl
- Whisk
- Instant-read thermometer
- Two forks for shredding
Ingredients and Helpful Swaps
- ■ 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
How to Make Teriyaki Chicken Crock Pot
- Prepare the slow cooker. Place the chicken thighs in a 5- to 6-quart slow cooker in a single layer as much as possible.
- 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.
- 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.
- 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.
- Make the cornstarch slurry. In a small bowl, whisk the cornstarch with 2 tablespoons cold water until completely smooth.
- 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.
- Shred the chicken. Use two forks to shred the chicken into bite-size pieces. If you prefer larger pieces, slice the thighs instead.
- 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.
- Garnish and serve. Sprinkle with the optional sliced green onions and toasted sesame seeds. Serve immediately over rice or alongside steamed vegetables.
Why You Will Love This Recipe
- Chicken thighs stay tender during slow cooking.
- Brown sugar creates a balanced glaze.
- Fresh garlic and ginger add depth to the sauce.
- Cornstarch thickens the cooking liquid for a glossy finish.
- The chicken rests before shredding, retaining moisture.
Storage and Make-Ahead Tips
- Store cooled teriyaki chicken in an airtight container in the refrigerator for up to 4 days .
- For make-ahead preparation, combine the sauce ingredients and refrigerate them separately for up to 1 day .
- Freeze cooled cooked chicken and sauce in a freezer-safe container for up to 3 months .
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.
Can I cook this teriyaki chicken on HIGH?
Yes, but the cooking time will be shorter. Start checking the chicken after about 2 hours.
Why is my teriyaki sauce too thin?
Reducing the reserved liquid in a saucepan and adding the cornstarch slurry will thicken it. Simmer for another minute or two if necessary.
Can I use store-bought teriyaki sauce?
Yes, but the flavor and consistency will be different. You can replace the homemade sauce ingredients with enough store-bought sauce to coat the chicken.
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.
Teriyaki Chicken Crock Pot
Ingredients
Method
Method
- Prepare the slow cooker: Place the chicken thighs in a 5- to 6-quart slow cooker in a single layer as much as possible.
- 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.
- 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.
- 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.
- Make the cornstarch slurry: In a small bowl, whisk the cornstarch with 2 tablespoons cold water until completely smooth.
- 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.
- Shred the chicken: Use two forks to shred the chicken into bite-size pieces. If you prefer larger pieces, slice the thighs instead.
- 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.
- Garnish and serve: Sprinkle with the optional sliced green onions and toasted sesame seeds. Serve immediately over rice or alongside steamed vegetables.
