Go Back
–+ servings
Crock pot teriyaki chicken served over white rice and topped with green onions.
Print Recipe
4.87 from 45 votes

Slow Cooked Teriyaki Chicken Thighs

Tender crock pot teriyaki chicken cooks in a sweet, savory sauce, perfect over rice for a takeout style dinner with almost no prep.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Main Course
Cuisine: American, Japanese
Servings: 8
Author: Kristyn Merkley

Ingredients

  • 3-4 pounds boneless chicken thighs
  • ¾ cup sugar
  • ¼ cup soy sauce
  • 6 tablespoons apple cider vinegar
  • ¾ teaspoon ground ginger
  • 1 teaspoon minced garlic
  • ¼ teaspoon pepper
  • 4 teaspoons corn starch
  • 4 teaspoons cold water
  • cooked rice

Instructions

  • Place chicken in crock pot on low heat.
  • Combine sugar, soy sauce, vinegar, ginger, garlic, and pepper in a separate bowl. Mix and pour over the chicken.
  • Cook on low for 4-5 hours until chicken is tender. Remove the chicken, place it on a plate and shred it with a fork.
  • Take the fat out of the reserved liquid left in the crock pot by pouring it through a mesh strainer into a saucepan (or scoop out the fat with a slotted spoon). 
  • Place liquid in a saucepan and bring to a boil. In a separate bowl, combine cornstarch and water until smooth and gradually stir into the saucepan. Simmer until it thickens.
  • Pour chicken over cooked rice and cover with your thickened teriyaki sauce. ENJOY!

Video

Notes

Recipe Tips.
  • If you wish, you can use an equal amount of boneless skinless chicken breasts.
  • Add veggies like broccoli florets, snap peas, bell peppers, and asparagus 30-60 minutes before the chicken is done cooking.
  • Do not cook frozen chicken in a crock pot; however, you can use this recipe to cook frozen chicken in an Instant Pot. See the FAQ for instructions.
  • Serve over white rice or brown rice and garnish with sesame seeds and green onions.
Freezer meal. Meal prep 2-3 batches. Store each batch of chicken and sauce in a separate freezer bag for up to 3 months. Thaw in the fridge and cook in the crockpot as directed.
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat in the microwave, in a pan on the stove, or covered in the oven.
For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 456kcal | Carbohydrates: 20g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 166mg | Sodium: 537mg | Potassium: 372mg | Sugar: 18g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1.4mg