I first made this crockpot teriyaki chicken on a busy weeknight and it instantly became a go-to. Tender, fall-off-the-bone thighs slowly soak up a sweet-savory sauce that thickens into glossy, sticky goodness — with almost no hands-on time. It’s perfect for busy families, meal prep, or when you want something comforting without fuss. If you like slow-cooker comfort with big flavor, this recipe delivers every time. For other easy slow-cooker chicken ideas, I also turn to recipes like this best crockpot BBQ chicken when I want a different weeknight winner.
Why you’ll love this dish
This recipe hits a sweet spot: minimal prep, pantry-friendly ingredients, and reliably tender results. Chicken thighs stay juicier than breasts in the slow cooker, and the soy-honey base delivers that classic teriyaki profile without needing bottled sauces. Make it for weeknights, casual dinners with friends, or when you want a simple protein for meal bowls and rice bowls.
“Hands-off cooking that actually tastes like takeout — sweet, savory, and perfectly sticky. My whole family loved it.” — an enthusiastic home cook
Besides flavor, this dish is budget-friendly and adaptable. If you ever crave a slightly different herb-forward twist, check a chimichurri riff like these chimichurri chicken thighs for inspiration.
Step-by-step overview
Before you dive in, here’s what happens at a glance:
- You mix a simple teriyaki-style sauce from soy sauce, honey, rice vinegar, garlic, and ginger.
- Place raw chicken thighs in the crockpot and pour the sauce over.
- Slow-cook until the thighs are tender (low 6–7 hours or high 3–4 hours).
- Remove chicken, thicken the sauce with a cornstarch slurry on high, then return the chicken to coat.
This flow keeps the meat moist and the sauce silky — no last-minute fuss.
What you’ll need
- 4 chicken thighs (bone-in or boneless; skin on for extra flavor, skinless for less fat)
- 1/2 cup soy sauce (use low-sodium if you prefer)
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
Notes and substitutions:
- Soy sauce: Tamari or coconut aminos work for gluten-free versions (adjust salt).
- Honey: Maple syrup or agave can replace honey for a different sweetness profile.
- Chicken: If using breasts, expect slightly shorter safe hold times and check doneness carefully — more on that below. For tips about crockpot chicken breast cookery, see these crockpot chicken breast tips.
Step-by-step instructions
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth.
- Place the chicken thighs in the crockpot in a single layer. Pour the sauce evenly over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should be fork-tender.
- Use tongs to remove the thighs to a plate and keep them warm. Leave the sauce in the crockpot.
- In a small bowl, stir together the cornstarch and water to make a slurry.
- Pour the slurry into the crockpot sauce and set the cooker to high. Cook uncovered for 15–20 minutes, stirring once or twice, until the sauce thickens and becomes glossy.
- Return the chicken to the crockpot and spoon the thickened sauce over each piece. Serve warm, garnished with sesame seeds and sliced green onions.
Best ways to enjoy it
- Serve over steamed jasmine or brown rice for a classic bowl.
- Spoon over cauliflower rice for a low-carb option.
- Slice the thighs and use them in tacos, wraps, or on top of a leafy salad for a warm protein boost.
- Add a side of roasted broccoli or snap peas tossed with sesame oil for contrasting texture. For plating inspiration and bolder chicken-thigh recipes, you can compare techniques with Bobby Flay’s chicken thighs to see different finishing methods.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating, but don’t leave out more than 2 hours.
- Reheat: Warm gently on the stovetop over low heat or microwave in short bursts, stirring, until heated through. Add a splash of water if the sauce has thickened too much.
- Freeze: Place cooled, sauced chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety tip: Always check that reheated chicken reaches 165°F (74°C) internally before serving.
Helpful cooking tips
- Browning optional: Sear thighs skin-side down in a hot skillet for 3–4 minutes before slow cooking if you want extra depth and crisped skin. It’s not required, but it adds flavor.
- Sauce balance: Taste before serving. If it’s too salty, a teaspoon or two of honey or a splash of water will balance it. If too sweet, add a splash more rice vinegar or a squeeze of lime.
- Thickening: Cornstarch slurry thickens quickly; add it in gradually if you want a looser glaze. For a glossy, clingy sauce aim for the 1 Tbsp cornstarch to 2 Tbsp water ratio in the recipe.
- Timing: Don’t overcook beyond the recommended times; thighs become dry if left excessively long even in a slow cooker. Use a meat thermometer to verify doneness — thighs are safe at 165°F (74°C), though many chefs pull them at around 175°F for extra tenderness.
- Salt control: If using regular soy sauce, skip adding salt elsewhere. Low-sodium soy sauce helps control sodium while keeping the teriyaki flavor.
Creative twists
- Sticky orange-teriyaki: Add 2 tablespoons of orange marmalade to the sauce for citrus notes.
- Spicy kick: Stir in 1 teaspoon of sriracha or 1/2 teaspoon red pepper flakes to the sauce before cooking.
- Pineapple teriyaki: Add 1/2 cup pineapple chunks to the crockpot and use 2 tablespoons of pineapple juice to replace part of the rice vinegar.
- Gluten-free: Use tamari or coconut aminos in place of soy sauce and cornstarch for thickening is naturally gluten-free. For other regional spins and bold flavors, check out variations like these chimichurri chicken thighs for inspiration.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes. Boneless breasts will cook faster and can dry out if overcooked. Cook on low for 3–4 hours or on high for 2–3 hours, and check early for doneness.
Q: How do I make the sauce thicker if it stays thin?
A: Mix an extra 1 teaspoon cornstarch with 2 teaspoons water and stir into the sauce on high. Repeat as needed, but let it simmer 10–15 minutes between additions.
Q: Can I double this recipe for a crowd?
A: Yes. Increase ingredients proportionally and ensure the crockpot isn’t overfilled — leave some space for even cooking. You can also split the batch across two slow cookers if needed.
Q: Is it safe to cook the sauce from the crockpot on the stovetop to thicken?
A: Yes. You can pour the sauce into a saucepan, bring to a simmer, and whisk in the cornstarch slurry to thicken faster. Then return the chicken to coat.
Q: How long can leftovers safely stay in the fridge?
A: Up to 3–4 days in an airtight container. Reheat to 165°F (74°C) before eating.
Conclusion
If you want a reliable, hands-off dinner that tastes like restaurant teriyaki, this crockpot version is a winner. For techniques that yield similar sticky results and a compare-and-contrast with other slow-cooker teriyaki takes, see Crock Pot Teriyaki Chicken {Better Than Takeout!} – WellPlated.com. If you’re exploring more slow-cooker thigh recipes or different finishing methods, this guide to Slow Cooker Teriyaki Chicken Thighs – The Magical Slow Cooker is a helpful companion. Enjoy — and don’t forget the sesame seeds and green onions at the end for that classic finish.
Crockpot Teriyaki Chicken
Ingredients
Main Ingredients
- 4 chicken thighs (bone-in or boneless; skin on for extra flavor, skinless for less fat)
- 1/2 cup soy sauce (use low-sodium if you prefer) Tamari or coconut aminos can be used for gluten-free versions.
- 1/4 cup honey Maple syrup or agave can replace honey for a different sweetness profile.
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
Instructions
Preparation
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth.
- Place the chicken thighs in the crockpot in a single layer. Pour the sauce evenly over the chicken.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should be fork-tender.
- Use tongs to remove the thighs to a plate and keep them warm. Leave the sauce in the crockpot.
- In a small bowl, stir together the cornstarch and water to make a slurry.
- Pour the slurry into the crockpot sauce and set the cooker to high. Cook uncovered for 15–20 minutes, stirring once or twice, until the sauce thickens and becomes glossy.
- Return the chicken to the crockpot and spoon the thickened sauce over each piece. Serve warm, garnished with sesame seeds and sliced green onions.
