Dinner

Crockpot Teriyaki Chicken Recipe

BySimon Carel December 2, 2025December 2, 2025

Introduction

This Crockpot Teriyaki Chicken recipe is an effortless way to enjoy tender, flavorful chicken with a perfectly balanced sweet and savory sauce. Slow-cooked for hours, the chicken absorbs the rich teriyaki flavors, making it an ideal meal for busy weeknights or casual gatherings.

A white bowl filled with glossy, dark brown glazed chicken thighs arranged closely together. Each piece is coated with a shiny, thick sauce that pools at the bottom of the bowl. The chicken is topped with small white sesame seeds and bright green chopped scallions scattered evenly over the surface, adding fresh color contrast. The sauce’s texture looks smooth and slightly sticky, highlighting the tender, juicy meat underneath. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
2 tablespoons honey
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon sesame oil
2 green onions, chopped
1 tablespoon sesame seeds

Instructions

Step 1: Place the chicken thighs in your crockpot in a single layer to ensure even cooking and maximum flavor absorption.
Step 2: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, minced garlic, grated ginger, and sesame oil until the sugar dissolves completely.
Step 3: Pour the teriyaki sauce over the chicken, making sure each piece is well coated with the sweet and savory mixture.
Step 4: Cover and cook on low for 3-4 hours until the chicken is tender and easily shreds with a fork.
Step 5: About 30 minutes before serving, mix cornstarch and water in a small bowl, then stir into the crockpot to thicken the sauce.
Step 6: Serve over rice and garnish with chopped green onions and sesame seeds for authentic flavor and a beautiful presentation.

Tips & Variations

For a lighter version, use chicken breasts instead of thighs, but reduce cooking time slightly to prevent drying out.
Add a pinch of red pepper flakes for a subtle spicy kick.
Serve with steamed vegetables or stir-fried greens to make a complete meal.
If you don’t have rice vinegar, substituting with apple cider vinegar works well.

Storage

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the chicken and sauce in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with about nine pieces of shiny, dark brown glazed chicken thighs, placed close together. The chicken is covered in a thick, rich dark sauce that pools around the pieces. Green chopped scallions are sprinkled over the top along with small white sesame seeds, adding texture and contrast to the glossy surface of the chicken. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but because they cook faster and can dry out, keep an eye on the cooking time and consider checking for doneness a bit earlier than 3 hours.

How can I make the sauce thicker without cornstarch?

If you prefer not to use cornstarch, you can simmer the sauce uncovered on the stove for a few minutes after cooking to reduce and thicken it, or use arrowroot powder as a substitute.