Crockpot Teriyaki Chicken
This crockpot teriyaki chicken recipe features tender chicken thighs soaked in a sweet-savory sauce, perfect for busy weeknights and meal prepping.
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.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze in a freezer-safe container for up to 3 months. Optional: Sear thighs for extra flavor.