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Crockpot Teriyaki Chicken

Crockpot teriyaki chicken with fall-apart tender thighs glazed in a thick, sticky homemade sauce. Set-and-forget slow cooker teriyaki chicken coats every shred, then finishes with a cornstarch slurry for a dark amber gloss over fluffy rice.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 2 lb boneless skinless chicken thighs
  • 0.5 cup soy sauce
  • 0.33 cup brown sugar, packed
  • 0.25 cup honey
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 4 garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 1 steamed rice
  • 1 sesame seeds
  • 1 green onions
  • 1 broccoli

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken thighs into the slow cooker and spread them into an even layer so they cook uniformly.
  2. Whisk soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until the sugar dissolves, then pour the sauce over the chicken.
  3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is fall-apart tender.
Shred and thicken the teriyaki glaze
  1. Remove the chicken, shred it with two forks, then return the shredded chicken to the slow cooker.
  2. Stir the cornstarch mixed with water into the sauce, then cook on HIGH uncovered for 20-30 minutes until the sauce thickens to a glazy consistency with a dark amber sheen.
Serve
  1. Serve the chicken over steamed rice and top with sesame seeds, green onions, and steamed broccoli.

Notes

For the glossiest sauce, whisk the cornstarch slurry until completely smooth before adding it, and keep the lid off during the 20-30 minute HIGH finish so the sauce reduces. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 2 months. For a lighter option, use low-sodium soy sauce and reduce the brown sugar by 1-2 tablespoons while keeping the same cornstarch slurry.