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Easy Slow Cooker Teriyaki Chicken

Easy slow cooker teriyaki chicken with tender, slow-braised chicken thighs and a thick glossy glaze. The sauce simmers in the crock, then gets finished with a cornstarch slurry for a shiny teriyaki coating.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 2 lb boneless skinless chicken thighs
  • 0.5 cup soy sauce
  • 0.33 cup honey
  • 3 tbsp brown sugar
  • 3 garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • Sesame seeds for garnish
  • sliced green onions for garnish
  • cooked white rice for serving
  • steamed broccoli for serving

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the boneless skinless chicken thighs into the slow cooker in an even layer.
  2. Whisk together soy sauce, honey, brown sugar, garlic, fresh ginger, rice vinegar, and sesame oil until the sugar dissolves.
  3. Pour the sauce over the chicken so the top is well coated.
Cook until tender
  1. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the chicken is cooked through and tender.
  2. Remove the chicken and slice or shred it, then set it aside while you thicken the sauce.
Thicken into a glossy glaze and serve
  1. Whisk cornstarch and cold water together, then stir the slurry into the slow cooker.
  2. Cook on HIGH for 15–20 minutes until the sauce thickens into a glossy glaze.
  3. Return the sliced or shredded chicken to the sauce and stir to coat.
  4. Serve the chicken over cooked white rice with steamed broccoli, topped with sesame seeds and sliced green onions.

Notes

For best texture, shred the chicken while it’s warm so it absorbs more of the glossy sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently until hot. Freezing is not recommended because the cornstarch glaze can thin after thawing. For a lighter option, swap honey for an equal amount of pure maple syrup and keep the cornstarch slurry step the same.