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Crockpot Teriyaki Chicken

Crockpot teriyaki chicken with fall-apart tender thighs glazed in a thick, sticky homemade sauce that clings to every shred. Set-and-forget slow cooking delivers dark amber, glossy teriyaki over fluffy rice with sesame and green onion.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless skinless chicken thighs
Teriyaki sauce
  • 0.5 cup soy sauce
  • 0.3333333333 cup brown sugar, packed
  • 0.25 cup honey
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 4 garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 3 tbsp water
For serving
  • 1 steamed rice
  • 1 sesame seeds
  • 1 green onions
  • 1 broccoli

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken thighs into the slow cooker, spreading them into a single layer where possible for even cooking. Cover the cooker so the thighs braise in their juices.
  2. Whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until the sugar dissolves, then pour the sauce over the chicken. Make sure the thighs are well coated.
  3. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken is fall-apart tender. Keep the lid on to maintain steady temperature.
Shred and thicken the glaze
  1. Remove the chicken from the slow cooker and shred with two forks, then return the shredded chicken to the sauce. Stir gently so the meat falls back into the teriyaki.
  2. Stir in the cornstarch mixed with water, then cook on HIGH uncovered for 20-30 minutes until the sauce thickens to a glazy consistency. Watch for a glossy, spoon-coating texture as it reduces.
Serve
  1. Serve the teriyaki chicken over steamed rice with sesame seeds, green onions, and steamed broccoli. Finish with a small drizzle of the thickened sauce so it clings to the rice.

Notes

For the thickest glaze, stir the cornstarch slurry well right before adding so it’s smooth, then keep the slow cooker uncovered on HIGH until the sauce turns glossy and clings to the chicken. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 3 months (freeze chicken and sauce, then reheat and add a splash of water if needed). For a lower-sugar swap, use a brown-sugar substitute meant to measure cup-for-cup in teriyaki-style sauces.