Name: Crock Pot Teriyaki Chicken Thighs
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 2 lbs Boneless skinless chicken thighs; 0.5 cup Low-sodium soy sauce; 0.5 cup Honey; 0.25 cup Rice vinegar; 3 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 1 tsp Sesame oil; 2 tbsp Cornstarch; 2 tbsp Water; 2 stalks Green onions, sliced; 1 tsp Sesame seeds

"These succulent chicken thighs are slow-cooked until they fall apart in a rich, honey-infused teriyaki glaze. It is an effortless weeknight dinner that balances sweet, salty, and umami flavors perfectly for a family-favorite meal."

Ingredients

Qty	Item
2 lbs 900 g	Boneless skinless chicken thighs
0.5 cup 120 ml	Low-sodium soy sauce
0.5 cup 120 ml	Honey
0.25 cup 60 ml	Rice vinegar
3 cloves 3 cloves	Garlic, minced
1 tbsp 15 g	Fresh ginger, grated
1 tsp 5 ml	Sesame oil
2 tbsp 16 g	Cornstarch
2 tbsp 30 ml	Water
2 stalks 2 stalks	Green onions, sliced
1 tsp 2 g	Sesame seeds

How to Make Crock Pot Teriyaki Chicken Thighs

Place the boneless, skinless chicken thighs in an even layer at the bottom of a 6-quart slow cooker.

In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

Pour the teriyaki sauce mixture over the chicken thighs, ensuring each piece is thoroughly coated.

Cover and cook on low for 4 to 5 hours (or on high for 2 to 3 hours) until the chicken is tender and reaches an internal temperature of 165°F.

Once cooked, carefully remove the chicken from the slow cooker using tongs and set aside on a plate.

In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Stir this slurry into the liquid remaining in the slow cooker.

Turn the slow cooker to high and cook uncovered for 10-15 minutes, stirring occasionally, until the sauce has thickened into a glossy glaze.

Either shred the chicken or leave the thighs whole, then return them to the slow cooker and toss to coat in the glaze.

Serve the chicken immediately over steamed jasmine rice or broccoli, garnished with sliced green onions and sesame seeds.

·
Use low-sodium soy sauce to prevent the dish from becoming overly salty as the sauce reduces.
·
For a thicker glaze, you can transfer the sauce to a small saucepan and simmer it on the stove for 5 minutes instead of using the slow cooker setting.
·
Add a pinch of red pepper flakes if you prefer a bit of heat with your sweet teriyaki.
·
Searing the chicken in a hot skillet for 2 minutes per side before slow cooking adds a deeper color and more complex flavor.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but breasts cook faster and can dry out. Reduce the cooking time by about 1 hour on low.

Can I freeze this meal?

Yes, you can freeze the cooked chicken in its sauce for up to 3 months. Thaw in the fridge overnight before reheating.

Is this recipe gluten-free?

It can be if you substitute the soy sauce with Tamari or coconut aminos.

Do I need to add water to the pot?

No, the chicken and the sauce provide sufficient liquid; adding more water will dilute the flavor.

Video Tutorials

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