Let me tell you about the day I became obsessed with slow cooker chicken. I had one of those mornings where everything went wrong—overslept, couldn’t find my keys, spilled coffee on my shirt. In my frazzled state, I threw some chicken thighs and teriyaki ingredients in the crockpot without really thinking about it.
Eight hours later, I came home exhausted and ready to order pizza. Then I opened my door and smelled the most incredible aroma. I’d completely forgotten about the slow cooker. That chicken was fall-apart tender, the sauce was thick and glossy, and dinner was literally just waiting for me to dish it up.
That’s when I realized slow cooker meals aren’t just convenient—they’re life-changing. This teriyaki chicken has become my secret weapon for crazy days when cooking feels impossible. Future me has thanked past me so many times for this recipe.
Why You’ll Love This Recipe
Literally no babysitting required. You put everything in the slow cooker, turn it on, and walk away. No stirring, no checking, no hovering over the stove. The slow cooker does all the work while you’re at work, running errands, or binge-watching your favorite show.
The chicken gets ridiculously tender. Slow cooking breaks down all the connective tissue in chicken thighs, making them so tender they practically fall apart when you touch them. It’s that melt-in-your-mouth texture you can’t get from quick cooking methods.
The sauce reduces to perfection. All those flavors concentrate and intensify during the long, slow cook. The teriyaki sauce becomes rich, thick, and deeply flavorful. It’s like the slow cooker does the work of hours of stovetop reduction while you’re doing other things.
Perfect for meal prep. Make a big batch on Sunday and you’ve got protein for the entire week. The chicken actually tastes better the next day when the flavors have had even more time to develop. IMO, this is one of those dishes that improves with age.
Foolproof for beginners. If you can dump ingredients in a pot and turn it on, you can make this. There’s basically no way to mess it up. The slow cooker is incredibly forgiving—even if you accidentally cook it an hour longer than planned, it’ll still be delicious.
Comes home to dinner already done. This is the biggest win. After a long day, the last thing you want to do is start cooking from scratch. With this recipe, dinner is waiting for you, still hot, ready to serve. It’s like having a personal chef who works for free.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs (about 8-10 thighs)
- Key note: Don’t trim the fat too much—it keeps the chicken moist during the long cook time.
- Salt and black pepper to taste
For the Slow Cooker Teriyaki Sauce:
- 1/2 cup soy sauce (low-sodium preferred)
- Key note: Use tamari for gluten-free or coconut aminos for soy-free.
- 1/3 cup honey (or brown sugar)
- Key note: Honey gives a cleaner sweetness, but brown sugar works great too.
- 1/4 cup rice vinegar
- Key note: This adds brightness and prevents the sauce from being too sweet.
- 3 tablespoons sesame oil
- Key note: This is essential for authentic Asian flavor. Don’t skip it.
- 5 cloves garlic, minced
- 2 tablespoons fresh ginger, grated or minced
- Key note: Fresh ginger is best, but 2 teaspoons ground ginger works in a pinch.
- 2 tablespoons ketchup (trust me on this!)
- Key note: It adds depth and helps the sauce thicken. You won’t taste tomato, I promise.
- 1/4 teaspoon red pepper flakes (optional)
For Thickening (added at the end):
- 3 tablespoons cornstarch
- 3 tablespoons water
For Garnish:
- Sesame seeds
- Sliced green onions
- Fresh cilantro (optional)
Step-by-Step Instructions
Step 1: Prep the Chicken
Season your chicken thighs lightly with salt and pepper. You don’t need to go overboard with the seasoning since the teriyaki sauce is so flavorful, but a little salt and pepper never hurts.
Place the chicken thighs in the bottom of your slow cooker in a single layer if possible. If they overlap a bit, that’s fine—they’ll shrink as they cook.
Step 2: Make the Teriyaki Sauce
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, ketchup, and red pepper flakes if you’re using them. Whisk until the honey is completely dissolved and everything is smooth.
The ketchup might seem weird, but it adds body to the sauce and helps it thicken without making it taste like tomatoes. Just go with it.
Step 3: Pour and Set
Pour the teriyaki sauce over the chicken thighs in the slow cooker, making sure all the chicken is coated. You don’t need to stir or flip—the sauce will work its way around everything as it cooks.
Put the lid on, set your slow cooker to low, and walk away. Seriously, just leave it alone. The magic happens when you’re not watching.
Step 4: Let It Cook
Cook on low for 4-5 hours or on high for 2-3 hours. The chicken is done when it reaches an internal temperature of 165°F and is tender enough to shred easily with a fork. Low and slow is better for maximum tenderness, but high works when you’re short on time.
Step 5: Thicken the Sauce
Once the chicken is cooked, remove it from the slow cooker and set it aside on a plate. The sauce will be pretty thin at this point—that’s normal.
In a small bowl, mix the cornstarch with water until smooth. Turn your slow cooker to high and whisk the cornstarch slurry into the sauce. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens to a glossy, coating consistency.
Some people skip this step, but don’t be that person. The thickened sauce is what makes this dish restaurant-quality instead of just okay.
Step 6: Combine and Serve
Return the chicken to the slow cooker and toss it in the thickened sauce until every piece is beautifully coated. You can shred the chicken with two forks if you prefer pulled chicken, or leave the thighs whole.
Transfer to a serving dish, garnish with sesame seeds and green onions, and serve hot over rice, noodles, or whatever sounds good to you.
Serving Suggestions
These Slow Cooker Teriyaki Chicken Thighs are incredibly versatile:
Steamed rice is mandatory. White rice, brown rice, jasmine rice—whatever you’ve got. The rice soaks up that incredible teriyaki sauce, and honestly, the sauce-soaked rice is half the reason to make this dish.
Serve over cauliflower rice for a low-carb option. The chicken and sauce are so flavorful that you won’t miss regular rice at all. It’s a great way to keep things lighter without sacrificing taste.
Make it a rice bowl. Pile rice in a bowl, top with chicken and sauce, add some steamed or roasted vegetables (broccoli, snap peas, edamame), and garnish with all the toppings. Instant takeout-style dinner at home.
Toss with noodles. Cook some udon, lo mein, or rice noodles, toss them with the teriyaki sauce, and pile the chicken on top. Add some stir-fried vegetables and you’ve got a complete noodle bowl.
Stuff it in tacos or burritos. Shred the chicken and use it as filling for Asian-inspired tacos with coleslaw and sriracha mayo. It’s a fusion situation that works way better than it should. 🙂
Pile it on a salad. Slice the chicken and serve it over mixed greens with edamame, carrots, cucumber, and a sesame-ginger dressing. Warm chicken, cold salad—it’s a perfect contrast.
Storage Tips
Refrigerator: Store the chicken and sauce in an airtight container in the fridge for up to 5 days. The long cooking time makes this really stable in the fridge—it actually gets better as it sits and the flavors meld.
Reheating: Warm it up in the microwave for 2-3 minutes, or reheat gently on the stovetop over medium-low heat. If the sauce has thickened too much, add a splash of water or chicken broth to thin it out.
Freezing: This freezes beautifully! Let it cool completely, then portion into freezer-safe containers with the sauce for up to 3 months. The slow-cooked texture holds up perfectly through freezing and thawing.
Thawing and Reheating from Frozen: Thaw overnight in the fridge, then reheat using the methods above. You can also reheat straight from frozen—just microwave on 50% power for longer, or simmer on the stovetop with a splash of liquid until heated through.
Meal Prep Tip: This is hands-down one of the best meal prep recipes. Portion it into containers with rice and veggies on Sunday, and you’ve got lunch or dinner ready for the entire week. The chicken stays moist and flavorful even after reheating multiple times.
Final Thoughts
Here’s what I love most about slow cooker meals—they give you back your time and energy without sacrificing flavor. You’re not standing over the stove stirring and watching. You’re not stressing about dinner at 5 PM. You’re just living your life while dinner cooks itself.
These Slow Cooker Teriyaki Chicken Thighs have saved me on more busy days than I can count. They’re proof that easy doesn’t mean boring or flavorless. Sometimes the best cooking is the kind that happens while you’re doing something else entirely.
So pull out that slow cooker, dump everything in, and go live your life. Dinner will be waiting when you get back, and it’ll taste like you spent all day on it. That’s the kind of cooking I can get behind.
Now set it and forget it!
— Kip
Slow Cooker Teriyaki Chicken Thighs (Set It & Forget It!)
Description
These Slow Cooker Teriyaki Chicken Thighs are the ultimate hands-off dinner. Just toss everything in the crockpot in the morning, go about your day, and come home to tender, flavorful chicken swimming in a rich teriyaki sauce. The slow cooker does all the work while you do literally anything else with your time.
Ingredients
Chicken:
Teriyaki Sauce:
For Thickening:
Garnish:
Instructions
-
Season chicken thighs lightly with salt and pepper. Place in slow cooker.
-
In bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, ketchup, and red pepper flakes. Pour over chicken.
-
Cover and cook on low 4-5 hours or high 2-3 hours, until chicken reaches 165°F and is fork-tender.
-
Remove chicken from slow cooker and set aside. Mix cornstarch with water until smooth.
-
Turn slow cooker to high. Whisk cornstarch slurry into sauce. Cook 10-15 minutes, stirring occasionally, until sauce thickens.
-
Return chicken to slow cooker and toss in thickened sauce. Garnish with sesame seeds and green onions. Serve hot.
Note
- Low and slow yields most tender chicken
- Don't skip thickening the sauce at the end
- Can use bone-in thighs—add 30-60 minutes to cook time
- Frozen chicken works—add 1 hour to cook time on low
- Can shred chicken for pulled teriyaki chicken
- Use tamari for gluten-free version
- Ketchup adds depth without tasting like tomatoes
- Sauce thickens more as it cools
