It is 6pm. Your day was long. You need a win for dinner tonight.
This Slow Cooker Teriyaki Chicken is exactly what you need. It delivers tender chicken and a sweet, glossy sauce with almost no effort. Your kitchen will smell amazing all afternoon.
Why You Will Love This Recipe
This recipe is a true weeknight hero for busy families. It is much better than takeout and costs less too. You just toss everything in and let the crockpot work its magic.
The chicken thighs stay incredibly juicy while they cook. The honey and soy sauce create a perfectly balanced glaze that kids absolutely adore. It is also great for meal prep if you want easy lunches all week.
Simple Cooking Steps
Making this dish is very straightforward. You whisk a few pantry staples together and pour them over the chicken. Even if you are new to cooking, you can master this meal.
The secret is the quick cornstarch slurry at the end. It turns the thin juices into a thick, restaurant-style sauce. You will be amazed at how professional it looks and tastes.
Ingredients You Will Need
Most of these items are likely already in your kitchen. Fresh ginger and garlic make a huge difference in the final flavor.
- 2 lbs boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon toasted sesame seeds
- 2 tablespoons sliced green onions
Step-by-Step Directions
- Arrange chicken thighs in an even layer in the slow cooker crock.
- Combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a mixing bowl until homogenized.
- Pour the liquid mixture over the chicken.
- Secure the lid and cook on the low setting for 4 hours.
- Transfer chicken to a clean surface and cut into 1-inch pieces.
- Whisk cornstarch and cold water to form a smooth slurry.
- Incorporate the slurry into the slow cooker liquid.
- Set slow cooker to high for 15 minutes to allow the sauce to achieve a thick viscosity.
- Fold the chicken back into the sauce to coat.
- Garnish with sesame seeds and green onions before service.
Best Ways to Enjoy It
Serve this warm over a big bowl of fluffy white rice. The rice soaks up that delicious golden sauce perfectly. You can also use brown rice or quinoa for a healthy twist.
Add a side of steamed broccoli or snap peas for some crunch. It makes the plate look bright and fresh. For a fun family dinner, serve it family-style in a large warm bowl.
Storage and Reheating
This chicken keeps beautifully in the fridge. Place leftovers in an airtight container for up to four days. The sauce actually gets even better as it sits.
To reheat, use the microwave or a small saucepan. If the sauce is too thick, add a tiny splash of water. You can also freeze this for up to three months for a quick future meal.
Tips for Best Results
- Do not skip the cornstarch slurry at the end.
- Use fresh ginger instead of powder for the best aroma.
- Chicken thighs work better than breasts because they stay moist.
- Always use cold water for your slurry to avoid lumps.
- For a busy weeknight, prep the sauce the night before.
- Double the garnish of green onions for a fresh bite.
- Check your chicken at 4 hours so it stays tender.
Easy Flavor Ideas
- Add red pepper flakes if you like a little heat.
- Swap honey for maple syrup for a different sweetness.
- Stir in a bag of frozen stir-fry veggies at the end.
- Use tamari to make this recipe gluten-free.
Common Questions
Can I use chicken breasts instead?
Yes, you can use breasts if you prefer. Just be careful not to overcook them. They may get dry if left in the slow cooker too long.
Is this recipe freezer friendly?
It sure is! You can freeze the cooked chicken in its sauce. It is perfect for those nights when you have no time to cook.
How do I know the sauce is thick enough?
The sauce should coat the back of a spoon. If it is still thin, let it cook on high for five more minutes. It will also thicken slightly as it cools.
I hope this easy meal brings some calm to your busy week. There is nothing like a warm bowl of chicken to make everyone smile. Happy cooking!
— Lidia
Slow Cooker Teriyaki Chicken
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup hone y
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 2 tablespoons cornstarc h
- 1/4 cup cold water
- 1 tablespoon toasted sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Arrange chicken thighs in an even layer in the slow cooker crock.
- Combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a mixing bowl until homogenized.
- Pour the liquid mixture over the chicken.
- Secure the lid and cook on the low setting for 4 hours.
- Transfer chicken to a clean surface and cut into 1-inch pieces.
- Whisk cornstarch and cold water to form a smooth slurry.
- Incorporate the slurry into the slow cooker liquid.
- Set slow cooker to high for 15 minutes to allow the sauce to achieve a thick viscosity.
- Fold the chicken back into the sauce to coat.
- Garnish with sesame seeds and green onions before service.
