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Crockpot Teriyaki Chicken

Crockpot teriyaki chicken with fall-apart tender thighs and a thick, sticky homemade teriyaki glaze made right in the slow cooker. Served over fluffy rice with sesame seeds and green onions for a dark amber, glossy finish.
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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
  • 2 lb boneless skinless chicken thighs Use thighs for the most tender, shred-ready texture.
Teriyaki sauce
  • 0.5 cup soy sauce Low-sodium if you prefer a less salty glaze.
  • 0.33 cup brown sugar, packed Packed brown sugar helps the sauce turn glossy and caramel-like.
  • 0.25 cup honey Adds rounded sweetness and stickiness.
  • 0.25 cup rice vinegar Keeps the sauce balanced and bright.
  • 2 tbsp sesame oil Toasted sesame oil adds the classic aroma.
  • 4 clove garlic, minced Fresh is best for a sharper flavor.
  • 1 tsp fresh ginger, grated Grate finely so it blends into the sauce.
  • 0.5 tsp red pepper flakes Adjust to taste for mild to spicy.
  • 2 tbsp cornstarch Mixed with water to make a slurry.
  • 3 tbsp water For the cornstarch slurry.
To serve
  • 1 cup Steamed rice Use freshly steamed rice so the sauce clings to each bite.
  • 1 tbsp sesame seeds Sprinkle just before serving for crunch.
  • 2 tbsp green onions Add for a fresh onion bite and color.
  • 1 cup broccoli Steamed broccoli adds color and a light crunch.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken thighs in the slow cooker in a single layer if possible.
  2. Whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes, then pour the mixture over the chicken.
  3. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken is fall-apart tender, with the sauce bubbling around the edges and the meat easily shredding.
Shred and thicken the glaze
  1. Remove the chicken, shred with two forks, and return it to the slow cooker so every shred sits in the sauce.
  2. Stir in the cornstarch slurry, then cook on HIGH uncovered for 20-30 minutes until the sauce thickens to a glazy consistency and coats the chicken with a dark amber sheen.
Serve
  1. Serve the teriyaki chicken over steamed rice with sesame seeds, green onions, and steamed broccoli.

Notes

Pro tip: If the sauce seems thin at first, keep it on HIGH uncovered in 5-minute increments until it turns visibly glossy and clings to the chicken. Store leftovers in the fridge up to 4 days in an airtight container. Freeze the chicken and sauce (before serving over rice) up to 2 months; reheat gently and re-thicken if needed. Dietary swap: use tamari or a gluten-free soy sauce to make it gluten-free.